Betty Crocker Sweet Dough

Ingredients

2 cups lukewarm whole milk (454 g.)
½ cup sugar (99 g.)
2 tsp. salt
4 ½ tsp. Instant Yeast (14 g.)
2 large eggs (well beaten)
½ cup soft unsalted butter (113 g.)
7 to 7 ½ cups all-purpose flour (840-900 g.)

Instructions:

1. Add all ingredients (reserve ½ cup flour) to the bowl of a stand mixer, mix, and knead well to make a smooth, supple, and not overly sticky dough. Adding additional flour as needed to achieve desired dough consistency.
2. Place the kneaded dough in a lightly greased bowl (turning once to bring greased side up), cover the bowl, and let the dough rise for 1-2 hours, until doubled in size.  
3. After first rise, punch down dough in bowl, by thrusting fist into dough and pulling edges into center, and turning dough completely over in bowl. Let rise again until almost double (30-60 minutes).
4. After second rising, divide dough for desired rolls and coffee cake. See original cookbook for more specifics.
5. See Butterscotch Rolls post for turning dough into "Sticky Buns"

Making and rising yeast dough.

As published in the book: Betty Crocker's Picture Cook Book, Copyright 1950