BASIC SWEET ROLL DOUGH FOR CINNAMON BUNS
This dough makes the best cinnamon rolls I have ever had, and family says it rivals "Cinnabons". This is a versatile sweet yeast dough that can be refrigerated overnight or baked the same day.
Provided by Recipe Baroness
Categories Yeast Breads
Time 1h39m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 8
Steps:
- in a large bowl, combine 2 cups flour, sugar, salt and yeast; blens well to mix. in small sauce pan heat water milk and butter until very warm (120-130 Degrees F.) Add warm liquid and egg to flour mixture. Blend at low speed until moistened. by hand add the other 3 cups of flour until dough pulls away from the sides of the bowl.
- On floured surface, knead in another 1 to 2 cups of flour until dough is smooth and elastic, about 8-10 minutes. place dough in greased bowl and let rise covered in a warm place, until doubled in size.abouy 45 to 60 minutes.
- Punch dough down and divide in half. Shape and bake dough as desired, I make cinnamon rolls with this dough.by rolling it out spreading melted butter on it and sprinkleing it with cinnamon sugar and rolling up to cut in 1inch slices.
- To make dough a day ahead, after first rise time, punch dough down and cover to refrigerate overnight.
CLASSIC CINNAMON ROLLS
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 12 rolls
Number Of Ingredients 19
Steps:
- Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
- Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
- Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
- Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
- Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
THE BEST SWEET YEAST ROLL DOUGH I HAVE EVER FOUND
These homemade rolls are a recipe that brings back memories of childhood. It's a basic, old-fashioned yeast roll recipe. They smell amazing while baking but be patient... good things come to those who wait. Dense but tender, they remind us of a Hawaiian roll in flavor but with a firmer texture. These rolls are delicious alone,...
Provided by Kathie Carr
Categories Other Breads
Time 2h40m
Number Of Ingredients 9
Steps:
- 1. Scald milk (bring just to a boil and remove from heat immediately).
- 2. Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.
- 3. In a large bowl mix warm water and yeast. Stir until dissolved.
- 4. Stir in lukewarm milk mixture.
- 5. Add beaten eggs.
- 6. Stir in half the flour. Beat until smooth. Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors.
- 7. Your dough should be elastic and slightly stiff but not dry.
- 8. Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
- 9. Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.
- 10. Cover bowl and place in a warm place so it can rise.
- 11. It will take about 1 hour to double in bulk.
- 12. At that time punch dough down and turn out onto a lightly floured board to shape.
- 13. At this point, you can shape and fill as desired. To make dinner rolls, pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.
- 14. Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour.
- 15. Rolls should now touch each other. (A little more rising will occur during baking.)
- 16. Preheat oven to 350 degrees when rolls are about 10 minutes from being ready for baking. When ready to bake place rolls in the oven and bake for 20-25 minutes. They should be browned nicely and smell so good and yeasty!
- 17. Brush tops of rolls with melted butter immediately when removed from the oven.
- 18. Allow rolls to sit for at least 10-15 minutes before eating.
BASIC SWEET DOUGH
I have made plenty of sweet breads, and I always favored the Hungarian Coffee Cake and Swedish Tea Ring. This sweet dough recipe is my mother's, and this works out really well because it is an old recipe. I have also used others which were more recent and still turned out well, but this one is the best I have found. Use this recipe for the basis of your sweet breads.
Provided by Carol
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 48
Number Of Ingredients 9
Steps:
- Scald milk in a medium saucepan. Add cold water to scalded milk. Remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. To liquid in saucepan, add salt, sugar, shortening, and eggs. Add dissolved yeast to saucepan. Mix well.
- Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir with a large wooden spoon until liquid disappears.
- With one hand, mix dough in bowl using swinging rotary motion. Gradually form dough into smooth ball, then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature until doubled in bulk, about 2 hours.
- Punch down dough. Use dough for any sweet bread recipe.
Nutrition Facts : Calories 104.3 calories, Carbohydrate 18.4 g, Cholesterol 8.2 mg, Fat 2.1 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 102.7 mg, Sugar 2.4 g
BASIC SWEET DOUGH
This sweet dough recipe takes advantage of this time saving ingredient to make pastries. I love adding a chocolate filling and braiding the dough. -Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Time 15m
Yield 1 recipe.
Number Of Ingredients 8
Steps:
- In a bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and remaining flour; beat until smooth. Shape into a ball. Do not knead. Cover and let rest for 10 minutes. Use for Braided Coffee Cake or Coffee Cake Ring.
Nutrition Facts : Calories 181 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 160mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET DINNER ROLLS
This dough makes wonderful dinner rolls but can also be used to make cinnamon rolls. Mixing it in your bread machine but bake the rolls in the oven. They're light, soft and sweet.
Provided by Donna West
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
- When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 10 to 15 minutes, until golden.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 27.1 g, Cholesterol 30 mg, Fat 7.5 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 201.5 mg, Sugar 4.6 g
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