I am looking for the recipe for tradional sweet roll dough, I made it in the late 1970 s

Thank you for visiting Ask Betty.  Here is the traditional Sweet Roll Dough directions, from our 1956 cookbook.  Happy baking!  

Sweet Roll Dough

1956 Betty Crocker Cookbook

1/2 cup warm water (110º – 115 º)

2 packages active dry yeast

1 1/2 cups lukewarm milk

1/2 cup sugar

2 teaspoons salt

2 eggs

1/2 cup soft shortening

7 to 7 1/2 cups Gold Medal Flour

In large mixing bowl, combine water and yeast;  stirring to dissolve.  Stir in milk, sugar, salt, eggs, shortening and half of the flour.  Mix with spoon until smooth. Add enough remaining flour to handle easily; mix with hand. Turn onto lightly floured board; knead until smooth and elastic (about 5 min.). Round up in greased bowl, greased side up. Cover with damp cloth. Let rise in warm place (85°) until double (about 1 1/2 hr.).

Punch down; let rise again until almost double (about 30 min.). Divide dough for desired rolls and coffee cakes. Shape, let rise until light (15-20 minutes), bake rolls at 400° for 12-15 minutes.

Makes: 1 large coffee cake and 1 1/2 to 2 dozen rolls.

Sweet Roll Dough With Compressed Yeast Follow  recipe aboveexcept use 2 pkg. moist compressed yeast. Use 1/2 cup lukewarm water (80 to 85°not hot, not cold when tested on wrist).

Richer Sweet Dough:  Follow recipe aboveexcept use only 1/2 cup milk, 1 tsp. salt and 4 1/2 to 5 cups flour.

Tip:  For excellent eating and keeping quality, keep doughs as soft as possible, almost sticky - just so you're able to handle them.