Kolache And Rohliky - cooking recipe

Ingredients

3 pkg. dry yeast or 3 yeast cakes
2 whole eggs plus 2 egg yolks
1/4 c. margarine
1 1/4 c. milk (lukewarm)
3/4 c. evaporated milk (lukewarm)
6 1/8 c. sifted flour
1/4 c. lukewarm water
sugar
1/4 c. Crisco shortening
1 Tbsp. lemon rind
2 tsp. salt

Preparation

Dissolve
yeast
in
lukewarm
water
with
2 teaspoons sugar. Set
aside.
Beat
the
eggs and egg yolks in a mixer; add
1/2 cup sugar and beat again.
Add softened margarine and shortening and
mix
well.
Then add the yeast mixture, milk, lemon rind, salt and 4 cups of flour and beat well.
Put in a larger
bowl, add remaining flour a little at a time and knead in
bowl until smooth, about 12 to 15 minutes.
Dough may be a little
thin.
Pat top
of dough with melted margarine, cover with
towel
and
let rise in a warm place away from draft for about one hour or until doubled in size.
Punch dough down and knead again in same bowl for about 2 or 3 minutes and let rise again until doubled in size.