Sweet Roll Dough
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (105 To 115Â°)|
|Lukewarm milk||1⁄2 Cup (8 tbs), scalded then cooled|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Shortening/Margarine / butter||1⁄3 Cup (5.33 tbs), softened|
|Gold medal all purpose flour||4 Cup (64 tbs)|
Dissolve yeast in warm water in large mixing bowl.
Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up. (At this point, dough can be refrigerated 3 to 4 days.) Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.) Punch down dough.
Shape, let rise and bake as directed in the recipes.
Serving size: Complete recipe
Calories 1022 Calories from Fat 684
% Daily Value*
Total Fat 77 g118.9%
Saturated Fat 20.8 g103.8%
Trans Fat 9 g
Cholesterol 222.8 mg74.3%
Sodium 2065.4 mg86.1%
Total Carbohydrates 76 g25.2%
Dietary Fiber 1.5 g6%
Sugars 72.9 g
Protein 13 g25.3%
Vitamin A 7.2% Vitamin C 0.04%
Calcium 16.5% Iron 12.2%
*Based on a 2000 Calorie diet