Hi, Marie! I hope this is the recipe you're looking for. It comes from
a musty 1956 edition of the Betty Crocker Cookbook I "inherited" from my
grandma. The recipe is called Sweet Roll Dough and is accompanied by 15
shaping suggestions for dinner roll shapes, so the dough is not just for
breakfast-type sweet rolls.
Sweet Roll Dough
1/2 cup warm water
2 pkg. active dry yeast
1 1/2 c. lukewarm milk
1/2 cup sugar
2 tsp. salt
2 eggs
1/2 cup soft shortening
half of 7 to 7 1/2 cups sifted flour
Dissolve yeast in water. Stir in milk, sugar, salt, eggs, shortening and
flour. Add enough remaining flour to handle easily; mix with hand. Turn
onto lightly floured board; knead until smooth and elastic (about 5 min.).
Round up in greased bowl, greased side up. Cover with damp cloth. Let rise
in warm place (85F) until double (about 1 1/2 hour). Punch down; let rise
again until almost double (about 30 min). Divide dough for desired rolls.
(The recipe says this dough will make 1 large coffee cake and 1 1/2 to 2
dozen rolls.) Shape, let rolls rise 15-20 minutes, and bake 12-15 minutes
at 400F.
If you'd like coffee cake directions, let me know. The recipe also says
that you can vary the dough recipe by using only 1/2 cup milk, 1 tsp. salt
and 4 1/2 to 5 cups of flour to make a richer dough.
Hope this is "the one"!
Kris