Directions: |
Directions:Oven: 350º ~ Yield: 3 coffee cakes or 3 1/2 dozen rolls
Soften yeast in lukewarm water. In a large bowl, scald milk. Add sugar, salt and shortening; cool to lukewarm. Add half of the flour. Beat until smooth. Add yeast and eggs and beat well. Add in enough of the remaining flour to make a soft dough. At this stage, dough may be covered tightly and kept in the refrigerator for 3 to 4 days. Chill at least 2 hours before use. To use immediately, turn dough out on a lightly floured board and knead until smooth and satiny. Place dough in a greased bowl, turning once to coat both sides. Cover and let rise in a warm place until doubled in size (about 1 1/2 hours). When light, punch down and let rest for 10 minutes. Shape into rings, rolls or coffee cakes. Let rise until doubled (about 1 hour). Bake 30 minutes for coffee cakes, 25 minutes for pan rolls, 20 minutes for individual rolls. (Extension Service Circular 425)
Cinnamon Rolls
Oven: 375º
Divide dough in half, roll to a 1/4-inch thick rectangle. Spread with melted butter (about 1/4 c.). Sprinkle with brown sugar and about 1 tsp. cinnamon. Add raisins, nuts or fruit if desired. Roll up jelly roll style. Cut into slices about 1-inch thick. Place cut side down in greased (9 X 13-inch) pan. May pour mixture of 1/2 c. brown sugar and 1/2 c. cream over rolls before baking. Repeat with other half. Let rise until double. Bake about 18-20 minutes.
Caramel Pecan Rolls
Oven: 350º
Before rolling dough into rectangles, heat 1 c. brown sugar (packed) and 1/2 c. butter until melted; remove from heat. Stir in 2 T. light corn syrup. Divide caramel mixture between two pans. Sprinkle each with 1/2 c. pecan halves. Roll dough, slice, and place in pans. Cover and let rise until double, about 30 minutes. Bake about 30 minutes. Remove from oven and immediately invert pan on large tray or aluminum foil. Let pan remain over rolls 1 minute.
Pecan Stickies
Oven: 375º
Roll 1/3 of dough into oblong 10 X 14 inches. Brush top with butter and sprinkle with 1/2 c. brown sugar. Roll up and slice. Place in greased pan. Let rise until double and bake 20 minutes. Meanwhile, bring to boil 1/2 c. brown sugar, 1/4 c. butter, 1/4 c. corn syrup; add 1/2 cup nuts. Pour over warm rolls.
Swedish Tea Ring
Oven: 400º
Roll dough into a rectangle about 1/4-inch thick. Brush with melted butter. Mix 3/4 c. currents, 1/2 c. nuts, 1 tsp. cinnamon and 1/2 c. brown sugar; sprinkle over top. Roll up jelly roll style; place on a greased baking sheet. Draw ends together making a ring. With scissors, cut almost through the ring at 1-inch intervals. Turn each piece with cut side down. Brush lightly with egg white or melted butter. Let raise until light, about 45 minutes. Bake 20-25 minutes; cover top if needed to prevent excess browning. While hot, glaze with thin icing made from 1/2 c. powdered sugar, 1 tsp. vanilla and 1 to 2 teaspoons milk or orange juice.
Cherry-Go-Round
Oven: 375º
Roll 1/3 of dough into an oblong 14 X 7 inches. Spread with 1/2 c. drained, tart cherries, 1/2 c. brown sugar and 1/2 c. nuts. Roll up and seal edges. Form a ring. Cut 2/3 way through the ring at 1-inch intervals. Let rise until double. Bake 25 minutes. |
This recipe for ~ Basic Sweet Dough and Variations is from