Combine: 2 pkgs (4 1/2 tsp) active dry yeeast, 1 tsp sugar, 1/4 c 105-115 degree water

Measure into a large bowl:  6 c flour and 1 T salt.

Make a well in the flour mixture and pour in yeast mixture.

Combine and then add to the flour mixture:  2 c 105 degree water, 3 slightly beaten eggs, 1/4 c oil, 3 T sugar, (1/16 tsp saffron or healthy pinch safflower)

Mix until you have a good dough.  Turn out and knead ten minutes.  Place in a greased bowl, cover, and let rise until double.  Punch down, divide in two, kneading each for several minutes.  Cut each into three, roll out into ropes, and braid, seaming the ends tight.  Brush with egg wash (1 yolk diluted with 1-2 T water or milk).  Bake 15 minutes at 400/350 then 20-45 at 375/300.  The second temps are for high altitude.  The vague time for the second cook time is due to the fact that our convection oven cooks yeast breads far faster than a conventional.

Scald:  1 c milk

Add and stir until dissolved:  1 T sugar, 2 T butter, 3/4 tsp salt

Sprinkle 1 pkg (2 1/4 tsp) yeast over 2 T 105-115 degree water.

Add the milk moisture to the yeast bubbliness once it has cooled to lukewarm.  Beat in one egg.  Stir in (somewhere in the vicinity of) 2 2/3 c flour.  Do so gradually, as you want the dough just properly workable, and if it tips over to too dry, none of these work very well.  Start with stirring and shift to kneading once neccesary.  Place in a greased bowl, brush with melted butter, cover and let rise until double.

Parker House Rolls:  Roll dough out and cut rounds.  Crease the middle, then fold and press edges.  Let rise on a greased baking sheet.  Bake at 425 for 20 minutes.

Cloverleaf Rolls:  Punch down after that rising, and roll into balls.  Size them so 3 of them will 1/3-1/2 fill a muffin round.  Put three in each section of a muffin tin…  or tins.  Brush with melted butter, and then cover until doubled again.  Bake at 425 for 20 minutes.

Hot Cross Buns:  Change the dough above by increasing the sugar to 1/4 c and adding to the sugar:  1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/4 c currants or raising, 2 T finely chopped citron.  After first rising, shape into 18 balls and put on greased baking sheets.  Cover and let rise until nearly double.  Bake at 425 for 20 minutes, or until golden.

Milk Glaze for Hot Cross Buns:  1/2 c confectioner’s sugar, 2 T hot milk, 1/4 tsp vanilla.  Warming it over a double boiler will eliminate the weird taste powdered sugar often leaves in icing.