Sweet Yeast Dough

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Feb. 16, 2011


Milk 1/2 Cup (8 tbs)
Sugar 1/2 Cup (8 tbs)
Salt 1 Teaspoon
Vegetable shortening 2/3 Cup (10.67 tbs)
Active dry yeast 1/2 Ounce (2 envelopes)
Warm water 1/2 Cup (8 tbs)
Eggs 4 , beaten
Sifted all purpose flour 4 1/2 Cup (72 tbs)


1. Combine milk, sugar, salt and shortening in saucepan. Heat just until shortening is melted; cool to lukewarm.

2. Sprinkle yeast into very warm water in a large bowl. ("Very warm water" should feel comfortably warm when dropped on wrist.) Add lukewarm milk mixture, eggs and 2 cups of the flour; beat until smooth. Add just enough of remaining flour to make soft dough.

3. Turn out onto lightly floured surface; knead until smooth and elastic, about 5 minutes, using only as much flour as needed to keep dough from sticking.

4. Place in large greased bowl; turn to bring greased side up. Cover. Let rise in warm place, away from drafts, 1 to 1 1/2 hours, or until double in bulk.

5. Punch dough down; knead a few times; let rest 5 minutes. Shape into butterscotch-nut buns, sugar buns or crumb cakes or buns.

Recipe Summary

Difficulty Level: Easy
Servings: 5

Nutrition Facts

Serving size

Calories 808Calories from Fat 294

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 458 mg19.08%

Total Carbohydrates 108 g36%

Dietary Fiber 3 g12%

Sugars 21 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet