Stir together 1 3/4 cups flour, yeast, and salt in a large mixer bowl. Heat milk, water, butter, and sugar until very warm (120 to 130 F). Add liquid ingredients to flour mixture; beat until smooth, about 2 minutes on electnc mixer. Add egg and 1/2 cup more flour and beat another 2 minutes. Gradually add enough more flour to make a soft dough. Turn out onto floured board; continue to work in flour until dough can be kneaded. Knead until smooth and elastic, but still soft (about 5 minutes). Cover; let rest about 20 minutes. Shape, let rise, and bake as directed in recipes that follow.

Cinnarnon Rolls: Roll dough into a 13x9-inch rectangle. Spread with 2 tablespoons softened butter or margarine. Sprinkle with mixture of 1/2 cup firmly packed brown or white sugar and 2 teaspoons cinnamon. Beginning with long side, roll dough up tightly jelly-roll fashion. Cut roll into 12 (1-inch) slices. Place slices in a greased 13x9x2-inch baking pan or greased muffin cups. Bake at 375 F 15 to 20 minutes.

Glazed Raised Doughnuts: Follow recipe for Basic Sweet Dough. Roll out to about l/2-inch thickness. Cut with doughnut cutter or make into shape of your choice, such as squares, twists, long johns, doughnut holes, or bismarcks. Let rise, uncovered, until light, 40 to 50 minutes. Fry in deep hot oil (375 F) 3 to 4 minutes, turning once. Drain on paper towels. Dip in a glaze of 1 1/2 cups confectioners' sugar, 2 tablespoons warm water, and I teaspoon vanilla extract.