Sweet Roll Dough

cinnamon rolls 2

Cinnamon Rolls

Braided Cinnamon Wreath

Braided Cinnamon Wreath

Yeast Doughnuts

Yeast Doughnuts

There are some recipes that are versatile by design, especially when baking.  Basic pancakes, chocolate chip cookie dough before you add the chocolate chips, basic muffins, cornbread, and more, including sweet roll dough.  All three yummy in your tummy confections above were made from the exact same sweet roll dough recipe.  It’s a recipe out of my Grandma’s favorite cookbook.  It was given to her as a wedding present in 1957, and she still has it.  I believe the book is a Betty Crocker cook book, but I won’t swear to that.  I have been told that one day I will inherit the book, and I treasure it already, even though it’s not yet mine.  I know that when it is, it will be a reminder of my wonderful Grandma.

Anyhow, this particular recipe is HUGE!  (It calls for at least 7 cups of flour – seriously.)  Today, I used it to make a dozen doughnuts (some of them quite large) and a braided cinnamon wreath, from the same batch of dough. Be ready to bake when you break this recipe out because that’s what you’re going to get to do.  Other than doughnuts, cinnamon rolls, and the pretty little wreath thing, you can make babka breads and any other sweet yeast bread-thing you want to make.  Just add the flavors you need with spices, fruits, chocolate, icings, or whatever, and then divide it up however you are directed:  loaves, rolls, braids, ect.

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Ingredients:

  • 1/2 cup warm water
  • 2 pkg. active dry yeast
  • 1 1/2 cups lukewarm milk
  • 1/2 cup sugar
  • 2 tsp. salt
  • 2 eggs
  • 1/2 cup shortening
  • 7 – 7 1/2 cups all-purpose flour

Directions:

  1. In a measuring cup, dissolve yeast in warm water.  Pour into a LARGE mixing bowl.  (If you’re using a glass or metal bowl that is cold, you should heat the bowl with hot water before putting in the yeast mixture.)
  2. Add milk, sugar, salt, eggs, shortening, and about half of the flour.  Mix until smooth.
  3. Add enough of the remaining flour to handle easily.  Mix with hand.
  4. Turn onto lightly floured board, and knead until smooth and elastic (about 5 minutes).
  5. Round up in a greased bowl, greased side of dough up.  Cover with a damp cloth.  Let rise in a warm place until doubled in bulk (about 1 1/2 hours).
  6. Punch down; let rise again until double (about 30 minutes).
  7. Divide dough for desired project.  Shape, let rise, and bake according to recipe.

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Links to foods above:

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3 Comments

Filed under Food

3 responses to “Sweet Roll Dough

  1. Pingback: Yeast Doughnuts | Following Footprints

  2. Pingback: Braided Cinnamon Wreath | Following Footprints

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