Easter Egg Wreath/Sweet Bread

Sweet Dough

1 cup sugar

1 teaspoon salt

3 packages yeast

8 to 9 cups flour

2 cups milk

1 cup butter, melted

2 eggs

In a large bowl combine sugar, salt, yeast and 2-cups flour.

In a 2quart sauce pan over low heat slowly heat milk and butter until very warm (120 to 130 f).

With mixer at low speed gradually beat liquid into dry ingredients. Increase to medium, beat 2 minutes more, occasionally, scraping bowl with rubber spatula. Beat in eggs and 3 cups of flour, continue beating 2 minutes occasionally scraping bowl. With spoon stir in enough additional flour (about 4 cups) to make soft dough. Turn dough only lightly floured surface, knead until smooth and elastic, about 10 minutes shape into ball. Turn over in greased large bowl to grease top. Cover, let raise in warm place until dough is doubled about 1 hour.

  1)  For Easter Egg wreath.

Divide dough in half, shape into loafs and let raise for 10 more minutes. Roll each loaf into a 36” long ropes, braid together and form a circle. Place hard boiled eggs into sections of dough. Bake at 350 for 20-30 minutes, until golden brown.

2) Regular rolls.

Divide dough into pieces, let rest for 15minutes. Bake at 350 for 15-20 minutes (an estimate recipe doesn't have any baking instructions).