Saturday, March 21, 2009

Sweet Roll Dough

2 T. yeast
1 cup warm water
1 cup lukewarm milk (scalded then cooled)
1 cup sugar
3/4 cup Imperial margarine
2 tsp. salt
2 eggs
7-8 cups flour

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, margarine, salt, eggs, and 4 cups flour. Beat until smooth. (I do this part with the flat beater.)

Now I put on the dough hook and mix in enough remaining flour to make dough cling to the dough hook. Knead for about 5 minutes until smooth and elastic.

Put dough into greased bowl. Cover and let rise in a warm place until double, about 1 1/2 hours.

Punch down dough. Shape, place on greased cookie sheet, and let rise until double. Bake at 350 degrees for 15-20 minutes.

This recipe makes 20 large rolls on my large baking sheet. It is a good dough for cinnamon rolls. I got it from the Betty Crocker Cookbook.

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