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.
This Basic Sweet Roll Dough is one that my mother, Marie Anne Cyr, used for many years and passed down to her children and grandchildren. I remember her making rolls for us growing up and loving the smell in the house when they came out of the oven and anticipating the wonderful taste of those delicious rolls. Ann |
Directions: |
Directions:Use 1/4 of dough and roll into a 12 inch circle, approximately 1/4" thick. Spread thinly with soft butter and cut into 12 pie shaped pieces. Beginning at the outside edge roll up and pinch the small end, so it stays together. Place on greased pan with the point side underneath. Cover with a damp towel and let rise until double about 30 minutes. Heat oven to 350º and bake until lightly brown 12 to 15 minutes. Continue making rolls with remaining dough. Recipe makes 48 rolls. |
This recipe for Crescent Rolls is from