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Basic Sweet Roll Dough Recipe

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This recipe for Basic Sweet Roll Dough is from Mary's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Add 3 pkgs. of active dry yeast to 3/4 cup warm water into bowl. Do not use fast rising yeast.

1 cup or 2 sticks oleo
1 cup sugar 2 tsp salt.
2 cups scalded pet milk

Mix above 3 ingredients + let slightly cool. Than add 4 beaten eggs+ the yeast mixture. Than stir in about 5 cups all purpose flour + mix well.
Than add 2 + 1/2 cups more flour. Mix until easy to handle with hands.
Turn on floured board or surface and knead well.
Place into a large greased bowl. Let rise until double in bulk. Punch down and let rise again.
Than punch down + divide dough for desired rolls or bread.
Directions:
Directions:
This is for electric heat.
Dinner rolls: bake @ 400 degrees 12-15 minutes
Bake Cinnamon + pecan rolls @ 375 F about 25-30 minutes
Bake breads @425 25-30 minutes
Hungarian coffeecake @ 375 F 30-35 minutes
Hamburg buns @ 375 F 15-20 minutes
Apple kuechen @ 375 for 25 minutes Cover with tin foil for 1st 10 minutes
Personal Notes:
Personal Notes:
Stollen:
Using a basic yeast recipe, you can get 4-5 5 stollens. Take a piece of dough and roll it into a rectangle; spread candied fruit and coarsely chopped walnuts on top of the dough. Roll into a crescent shape and put onto greased cookie sheet. Bake @ 375 F. about 325-30 minutes.
Frost and decorate with frosting with candied cherries and pecans.

You may use white or dark raisins with candied fruit + nuts.

Topping for pecan rolls:
1/2 cup melted butter, 1/4 cup dark Karo syrup, 1/2 cup brown sugar, 1 cup pecans.
This is what I use for 2 dozen rolls. I grease the pan 1st + then put my topping in, then the rolls on top of that. After the dough rises, you bake @ 375 for about 25 minutes. Then turn over on a cookie sheet + let the pan stay a few minutes before removing so as to let syrup run over rolls.

Don't forget to use a good grade of flour to do your baking. It makes all the difference.I use either Gold Medal, Pillsbury, or Robin Hood.

 

 

 

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