Directions: |
Directions:In a small bowl, mix yeast, 1 tsp sugar and 1/2 cup warm water, stir until dissolved, let yeast proof, it will raise and get bubbly, this will take about 5 minutes. In large mixing bowl, put sugar, salt, dry milk, butter (cut into chunks), and 1 1/2 cups very warm water, stir to combine, butter will almost all be melted. Then add slightly beaten eggs and stir well, then stir in dissolved yeast. Stir in 3 1/2 cups flour until smooth. Add enough remaining flour to make dough easy to handle. Turn onto lightly floured surface and knead for 5 to 8 minutes, continuing to add flour until it is smooth and elastic, you might not use all the flour. Place dough in a greased bowl turning to grease the top. Cover with a damp cloth and let rise in a warm place until double, about 1 1/2 hours. Gently punch dough down and let rise until double again, about 30 minutes. Dough can then be divided and shaped into desired rolls or coffee cakes. This is the basic dough we use to make Cinnamon Rolls, Butterscotch Rolls, Crescent Rolls, and Hungarian Coffee Cake. |
Personal
Notes: |
Personal
Notes: This Basic Sweet Roll Dough is one that my mother, Marie Anne Cyr, used for many years and past down to her children and grandchildren. I remember her making these for us growing up and loving the smell of the house when they came out of the oven and anticipating the wonderful taste of those delicious rolls, especially my favorite, the Butterscotch Caramel Rolls. The Crescent Rolls are a staple for Holiday dinners. Ann
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