Makes 3 large loaves or 8 dozen rolls
Scald the milk and cream. Add the butter, salt and sugar. Let cool.
Add the eggs and yeast which has been dissolved in the water.
Stir in the flour gradually, using just enough to make a stiff dough.
Let rise until doubled in bulk. Punch down. Cover bottoms of lightly greased large muffin tins with dough ½ inch thick. Cover with filling.
Mix all ingredients together, spoon over dough in muffin tins, and top with ½-inch-thick layer of dough. Let rise again in a warm place until doubled in bulk.
Bake in a preheated 450° oven 25 minutes.
This recipe may also be baked as 3 coffee loaves. Divide the dough into 6 equal portions. Cover the bottom of each lightly greased 9×5×3 bread pan with one portion of the dough. Spread filling over each, and top each with remaining portions of dough. Let rise until doubled in bulk. Bake 10 minutes in a preheated 450° oven. Reduce heat to 350 degrees and bake 40 minutes more.
If you don't want to bake 8 dozen rolls at one time, wrap and freeze any quantity you wish for future baking.