Traditional Sweet Roll Dough
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Luke warm water||1⁄2 Cup (8 tbs) (105 To 115 F)|
|Lukewarm milk||1⁄2 Cup (8 tbs), scalded and then cooled|
|Sugar||1⁄2 Cup (8 tbs)|
|Shortening/Butter / margarine||1⁄2 Cup (8 tbs), softened|
|All purpose flour||5 Cup (80 tbs)|
Dissolve yeast in warm water.
Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 11/2 hours.
Punch down dough.
Shape dough into desired rolls and coffee cakes .
Cover; let rise until double, about 30 minutes.
Heat oven to 375°.
Bake as directed.