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
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Directions: |
Directions:In a pie plate mix together sugar, cinnamon and nuts. Using half of the dough, cut into pieces the size of walnuts. Form into balls and roll each ball in melted butter. Then roll balls in sugar mixture, and place balls, barely touching, in layers in a well greased tube pan (without a removable bottom). Cover with a damp towel and let rise until double, about 45 minutes. Bake at 350º until golden brown, about 35 to 40 minutes. Immediately after removing from oven, loosen from pan and invert onto a serving dish. To serve, break apart rolls with a fork. Repeat with remaining 1/2 of dough or do another roll or coffee cake of choice. |
This recipe for Hungarian Coffe Cake is from