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Basic Roll Dough Recipe

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This recipe for Basic Roll Dough, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bobby Jo Ertel
Added: Sunday, February 1, 2009


2 cups lukewarm water
1/2 cup sugar
1 package dry yeast (1 T)
2 eggs
7 cups flour
4 T shortening, softened
1 T salt

Preheat oven to 400o

Combine water, sugar and yeast in bowl, add eggs. Using food processor or mixer, add 3 cups flour to yeast mixture and mix well. Add shortening, remaining flour and salt and mix well. Place in a warm greased bowl, cover with wax paper and let raise in a warm spot until double in size. Stir down and put in refrigerator overnight or at least 8 hours. Take out 2 1/2 to 3 hours before ready to bake.

Melt 1 cube butter in each of 2 bundt pans. Roll out half of dough and cut with cutter into 2 inch rounds. Dip each circle in butter and stand upright in the ring mold using the other hand to support the first circle until you have filled pan. Let raise 2 hours. Bake for 15 to 20- minutes or until nicely browned.

Place butter, brown sugar 1 tablespoon of light corn syrup and nuts in bottom of bundt pans, dip circles in butter then sugar cinnamon mixture and make the same way as regular Monkey Bread. Can be frozen at this point, allow to thaw overnight in refrigerator, then let raise and bake as for regular bread

Roll dough out to 18 inches by 10 inches and 1/2 inch thick. Cut into 1 inch strips, dip in melted butter and roll in sugar / cinnamon mixture. Tie strip in a knot and place in greased baking pan. Let raise (about 2 hours) and bake at 425 for 15 minutes. While still bubby hot, pour sugar mixture (1 cup sugar, cinnamon and 1/2 cup cream) over rolls.

Roll out dough, sprinkle with butter, brown sugar, cinnamon, and nuts and raisins if desired. Roll lengthwise, cut with string and bake at 400 for about 20 minutes. If glazing, mix powdered sugar and cream or milk to consistency of icing, add vanilla and glaze rolls.




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