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.