Richer Sweet dough

From the old Betty Crocker cookbook [1961, General Mills, Inc., McGraw-Hill Book Company] comes this traditional roll and sweet bread recipe.
It has a "richer" version and a less rich version. This is the richer one.
To make less rich dough, use 1 1/2 cups milk, 2 tsp. salt, and 7 - 7 1/2 cups flour.
This richer dough recipe makes less dough than the regular, less rich recipe does.
The regular, less rich recipe makes two batches of cinnamon rolls or two swedish tea rings.

1/2 cup warm water
2 pkg. active dry yeast
1/2 cup lukewarm milk
1/2 cup sugar
1 tsp. salt
2 eggs
1/2 cup soft shortening (I always use butter)
4 1/2 - 5 cups flour (I used 2 cups of whole wheat mixed with unbleached white flour)

Dissolve yeast in water. Meanwhile, pre-measure flour. Also, separately mix together milk, sugar, salt, egg, shortening. Add this mixture to the yeast. Add half the flour. Mix well. Add the rest of the flour until you can handle the dough easily. Turn dough out and knead until smooth, about 5 minutes.
Let rise in warm place til double.
Punch down dough. Shape, let rise and bake as directed by specific recipes.

For dinner rolls:
Shape, let rise until double, then bake 12-15 minutes at 400.
Brush with water immediately prior to baking for a crisp crust. Brush with butter immediately after removing from the oven, for a buttery crust. I actually do both!

For cinnamon rolls:
Roll dough into a 15" x 9" rectangle and spread with 2 tablespoons of melted butter. Sprinkle with 1/2 cup brown sugar mixed with 2 tsp. cinnamon. Roll up tightly, beginning at the wide side and seal carefully by pinching dough together. Cut roll into 1" slices. Place in greased 13" x 9" pan. Cover and let rise until double. Bake at 375 for about 25 minutes. Frost with Quick White Icing.

For swedish tea ring:
Follow the cinnamon roll directions until you have made a roll. Place roll, sealed side down, on a lightly greased cooky sheet. Pinch ends together, making it into a circle shape. With a knife or scissors, at 1" intervals, carefully cut slices 2/3 of the way through the roll all around the edge of the ring. Turn each section on its side. Let rise until double. Bake as for cinnamon rolls. Frost with Quick White Frosting.

Quick White Frosting:
Sift a little confectioners' sugar into bowl...moisten with cream or milk to spreading consistency. Add flavoring (I use vanilla). Spread over slightly warm breads.