1 c. butter, softened
1/2 c. sugar
1/2 tsp salt
5-5 1/2 c. unbleached flour
2 packages yeast
1 1/4 c. milk heated to 120
(1 c. raisins, optional)
Grease 3 large bowls & 3 pieces of plastic wrap.
Dissolve yeast in lukewarm milk. In large mixer bowl, cream butter & sugar until light. Add eggs 1 at a time (keep mixer running). Add salt. Gradually add 2 1/2 c. flour and milk, alternating dry & liquid. By hand stir in remaining flour. On well floured surface, knead dough until elastic, adding more flour if necessary, about 5 minutes. Divide dough into thirds; place into greased bowls & cover with plastic wrap. Place in warm place & let rise until doubled in size, about 1 hour.
At this point, you can use the dough to make cinnamon rolls, sweet rolls, breakfast loaves, etc.
(Recipe for Cinnamon Rolls to follow.)