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Traditional Sweet Roll Dough

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  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)
  Salt 1 Teaspoon
  Eggs 2
  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.

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