Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

3/4 c. warm water (total)
1 pkg. dry yeast
3 T. sugar
2 3/4 c. flour
3 T. dry milk powder
3 T. butter (or margarine)
1 t. salt
1 egg, beaten

Combine 1/4 cup water, yeast and sugar. Stir and let stand until it bubbles. Put flour, dry milk, butter and salt into food processor; process until combined. Add egg and yeast; combine. Slowly add remaining 1/2 cup water while the processor is running. Stop adding water when mixture forms a ball. (I usually have 1-2 tablespoons left in the cup.) Continue to mix about 10-15 seconds. Let rest for 2 minutes. Then turn on again for about 10 seconds. If dough is sticky, add flour 1 tablespoon at a time to correct. Turn onto floured surface. Form a ball. Place in greased bowl, turning to coat all surfaces; cover and let rise until doubled, about 1-1 1/2 hours. Punch down. (Press fist into center of dough, it will deflate, pull away from sides.) Turn dough onto board and reform into a ball. Do not knead.

Variations:
Roll out on floured board into 12 x 18" rectangle. Spread with Solo almond filling or poppy seed filling or butter, cinnamon, sugar and nuts. Sprinkle with chopped almonds or walnuts. Roll up, starting along 18" edge. After 2 rolls, fold in short edges to catch filling. Continue to roll, ending with seam side down. Cut with serrated knife into 1" slices.

A. Place side by side in 9 x 11" pan to make 12 sweet rolls.
B. Place in greased angel food tube pan, overlapping each slice.
C. Place in cupcake tins.
D. Place on greased cookie sheet, in circular shape overlapping each slice.
Leave hole in center. Drizzle with melted butter, sprinkle with more nuts if desired. Let rise until doubled. Bake at 375° for 15 minutes (rolls) to 30 min-
utes (whole cake). Remove when light gold, but not dry. Rolls should press in slightly when touched on top. If they don't, they have baked too long and will taste dry.