This sweet dough is good for rolls, buns, and coffee cakes. It is designed to be made the night before, then shaped and baked for breakfast. However, the dough can be mixed and allowed to rise at room temperature if desired. This dough can also be shaped into filled pinwheels; see the illustration and shaping technique for Danish Pastry Dough.

Stir in a saucepan over low heat until the shortening melts:

Let cool. Meanwhile, combine in a large bowl and let stand until the yeast is dissolved, about 5 minutes:

Beat the milk mixture into the yeast mixture, along with:

Gradually stir in

Transfer the dough to a work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover tightly with plastic wrap and refrigerate for 12 to 24 hours.

Divide the dough into 3 portions. Roll each one into a round about 9 inches in diameter. Brush the rounds with:

and dust each round with a mixture of:

or top with:

Cut each round into 16 wedges. Roll up each piece beginning at the wider end, stretching the dough a bit as you roll it. Brush the rolls with:

Arrange the rolls 2 inches apart on greased baking sheets, seam side down. Loosely cover with oiled plastic wrap and let rise until doubled in bulk, about 1 ½ hours.

While the rolls rise, position a rack in the center of the oven and preheat the oven to 375°F.

Bake the rolls one sheet at a time until browned, 15 to 18 minutes. Take care—they burn easily. Transfer the rolls to a wire rack to cool.