Basic Sweet Dough

1. Soften yeast in the warm water and honey, put aside in warm place. 2. Scald milk (scalding means heat it up on the stove until just before boiling, there should be small bubbles around the edge of the milk). Transfer milk to mixing bowl when scalded. 3. Add sugar, salt, and butter. Cool to lukewarm. 4. Sift in flour, enough to make a thick batter- about 3 cups. Mix well. 5. Add softened yeast and the eggs. Add more flour to make a soft dough. 6. Turn out onto a clean floured surface and knead until smooth and satiny, adding a little flour as needed. Smooth and satiny dough is stretchy, will go back to mostly the same shape as before, and will be just a little sticky. 7. Grease a clean mixing bowl and place dough in it, butter the top of the dough. Cover and put aside in a warm place to rise until doubled in size, about 1.5 hours. 8a. Punch dough down, cover and let rise for a further 45 mins until doubled again. 8b. IF YOU ARE GOING TO MAKE CINNAMON ROLLS WITH THIS DOUGH, STOP HERE AND GO TO "SPECTACULAR CINNAMON ROLLS" RECIPE (found in Notes below). 9. Preheat oven to 350 degrees Fahrenheit, or 175 degrees Celsius. 10. Grease a muffin tray 11. To shape the rolls, grab pieces of the dough and shape it into balls a little over an inch in diameter. Put a little butter on each dough ball, then put 3 of them in each well of the muffin tray. Continue until all the dough is used up. 12. Let them rise for a little while if you want. Give it about 15-30 minutes, and then put them in the oven. Bake for 15 minutes, or until rolls are a light golden brown on top. With some ovens, you may want to turn trays halfway through cooking to ensure they are evenly golden across the tops. 13. Eat and enjoy! Best served warm with butter or honey.