CAN DO QUICK SWEET DOUGH
My Grandma raised 6 kids, and has oodles of Grandchildren and Great-Grandchildren. She loved to bake -- most of her recipes were from memory. Before she passed away, I was able to watch her make this dough and wrote the measurements down. It is a favorite of all the family, so I wanted to share it with everyone. Good for cinnamon rolls, or dinner rolls
Provided by kittycatmom
Categories Yeast Breads
Time 2h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in the warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, butter, sugar, baking powder and salt.
- Blend 30 seconds on low speed, scraping sides and bottom of the bowl.
- Beat 2 minutes on medium speed. Stir in remaining 3 cups of flour. Dough should be soft and slightly sticky.
- Knead for about 5 minutes on a lightly floured board. Shape as desired. Let rise in a warm place until double. (about 1 hour -- depending on temperature) Dough is ready to bake if slight dent remains when touched. Bake at 375 degrees. I don't have a bake time, but 20 minutes is about standard. It is best to keep a close eye.
Nutrition Facts : Calories 167.5, Fat 4.7, SaturatedFat 2.7, Cholesterol 28.3, Sodium 271.5, Carbohydrate 27, Fiber 0.9, Sugar 4.9, Protein 4.2
BASIC SWEET-ROLL DOUGH
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 1 3/4 pounds dough
Number Of Ingredients 9
Steps:
- 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.
CAJUN SWEET DOUGH
Down in Louisiana this dough is used to make what we call Cajun Sweet Dough. The traditional filling is fig and it is made into turnovers, but it can also be used as pie crust, although it is not as flaky. It is supreme as turnover dough, for ANY kind of filling.
Provided by Julie P.
Time 15m
Yield 30
Number Of Ingredients 10
Steps:
- Sift together the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the butter, then add the sugar a little at a time. Add the vanilla. Beat the mixture until it is nice and fluffy. Beat in the egg. Stir in the flour mixture alternately with the milk.
- Before you use this dough, be sure you chill it well at least 2 hours or even overnight.
- To make turnovers: Preheat the oven to 350 degrees F (175 degrees C). Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into 3 inch squares. Spoon about 2 teaspoons of the pie filling into the center of each square and fold over to form a triangle. Pinch the seams to seal or press with the tines of a fork. Place at least 2 inches apart on a greased baking sheet. Brush with egg white.
- Bake for 12 to 15 minutes in the preheated oven, until golden brown on the tops and bottom.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 26.8 g, Cholesterol 18.7 mg, Fat 5 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 119 mg, Sugar 9.2 g
CDQ SWEET DOUGH
My mother's recipe. CDQ = Can Do Quick. It only needs to rise once. We grew up eating cinnamon rolls made with this. She also recommends it for crescent rolls. In my opinion, breads made with this tend to be dry so it's not my first choice. But it is quick . . .
Provided by Mom10
Categories Yeast Breads
Time 1h
Yield 18 rolls, 18 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, dissolve yeast in water.
- Add buttermilk, eggs 2 1/2 cups flour, butter, sugar, baking powder, and salt.
- Blend 30 seconds on low speed, 2 minutes on medium. Stir in remaining flour. Dough should remain soft and sticky.
- Shape as desired. Let rise in warm place until double. (about 1 hour) Dough is ready when slight impression remains when you poke it.
- Bake in moderate oven.
- For cinnamon rolls: roll in 2 12 X 7 oblongs. Spread with softened butter. Sprinkle with cinnamon sugar mixture. Roll up long edge and slice appx. 1 1/2 inch slices. Place in greased pan and bake at 375* for 25-30 minutes.
Nutrition Facts : Calories 235.8, Fat 6.3, SaturatedFat 3.6, Cholesterol 37.9, Sodium 365.6, Carbohydrate 39, Fiber 1.3, Sugar 9.5, Protein 5.7
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.
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
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- Melt the butter in a small saucepan, then remove it from the heat. Add the milk and pour it into the bowl of a stand mixer fitted with a dough hook. Measure the temperature to be sure it’s between 90F and 110F. If it’s hotter than 110F, allow it to cool so that it doesn’t kill the yeast. Sprinkle the yeast, then the sugar, over the warm milk and butter, then give it a stir to wet all of the yeast. Allow it to sit for five to ten minutes, or until the yeast is foamy. Lightly beat the egg in a separate bowl, then add to the milk & yeast mixture.
- Add in the flour and salt and turn the mixer on low until the dough has come together into a ball. Turn the mixer up to medium and knead for 4-6 minutes, or until it is a smooth and taut. Remove the dough from the mixing bowl, shape the dough into a ball, and place it into a greased bowl. Allow it to rise for 1 -1 1/2 hours, or until doubled in size. At this point, you can use it to make a variety of sweet breads or rolls. Simply shape however you like, then cover with a cloth and allow to rise for about another hour, or until the dough is soft and puffy.
- Divide your dough into 6 equal portions. Roll each one out into a rectangle (it doesn’t have to be completely square) that’s about 4″x7″, then brush on melted butter. Sprinkle with about a teaspoon of sugar, then mini chocolate chips. Roll them up along the long side, then pinch the seams to seal. Roll the dough “log” under your hands while applying gentle pressure to stretch and lengthen it, then turn a simple knot with the dough. Mix the leftover melted butter with about a tablespoon of milk, then brush it on the outsides of the knots and sprinkle with sugar.
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