Coolrise Sweet Dough Recipes

Steps:

• 1. Place 5-1/2 cups flour plus sugar, salt, yeast and butter in bowl. Using your Kitchenaid mixer, attach the bowl and dough hook and turn on to speed 2 and mix 1 minute. Add warm water slowly for about 1 minute and then mix 1 minute more.
• 2. Still on Speed 2, add remaining flour 1/2 cup at a time until the dough clings to the dough hook and cleans the sides of the bowl for about 5 minutes. Continue kneading for about 10 minutes on Speed 2 or until the dough is elastic and smooth.
• 3. Remove the bowl from the mixer and cover dough with plastic wrap and a towel and let it rest for about 20 minutes.
• 4. Split dough in half, roll each to a 14 x 9 inch rectangle, then roll up to shape into loaves. In two well greased loaf pans, place the loaves, brush with oil and with plastic wrap, cover loosely. Refrigerate 2 to up to 12 hours.
• 5. When dough has risen and ready to bake, uncover carefully. Puncture any bubbles that may have formed and let stand at room temperature for about 10 minutes.
• 6. Bake at 400 degrees F for 35-40 minutes. When done, remove from pans and let cool on racks.

Steps:

• Combine 2 cups flour, yeast, 1/2 cup sugar and salt in the bowl of a stand mixer and mix. Add 1/2 cup margarine. Add 1 1/2 cups warm water (105-115 degrees Fahrenheit).
• Stir well with a paddle attachment. Beat at a medium speed for two minutes.
• Add eggs and 1 cup flour.
• Beat at a high speed for one minute or until thick and elastic.
• Switch to dough hook and beat in gradually only enough remaining flour to make a soft dough.
• Turn onto floured board.
• Knead for two to three minutes or until smooth and elastic.
• Shape into a rectangle and roll cut dough to 1/4 inch.
• Melt 1/4 cup margarine and brush on the rolled-out dough and also sprinkle on a 9- by 13-inch bakin pan.
• Mix 1/2 cup sugar with 1/2 teaspoons cinnamon. Sprinkle on the dough over the melted margarine.
• Roll dough starting with the long side; pinch dough closed.
• Cut cinnamon rolls with thread approximately 1-inch thick.
• Place cut side down in bakin pan and lightly cover with plastic wrap. (For the caramel variety, put topping in the bottom of the pan before adding dough.).
• Refrigerate overnight (up to 48 hours).
• On baking day, preheat oven to 375 degrees Fahrenheit. Remove rolls from the refrigerator and let stand for five minutes at room temperature.
• Bake for 30 minutes or until rolls test done.
• Remove from pand immediately. Cool slightly. Frost while still warm.
• FOR FROSTING: Beat cream cheese and butter until smooth. Mix in flavoring. Add enough powdered sugar to make a smooth frosting. Refrigerate overnight. Spread on cinamon rolls hot out of the oven. (You may need to slightly warm the frosting in the microwave.)
• FOR CARAMEL TOPPING: Combine ingredients in a saucepan. Bring to a boil. Cook three minutes, stirring constantly. Pour into greased 9- by 13-inch pan. Cool. You may sprinkle 1/4 cup walnuts in the pan before adding dough pieces.
• Refrigerate dough overnight as instructed in Cool-Rise Sweet Dough Recipe. Bake at 375 degrees for about 30 minutes. Flip rolls onto a cookie sheet so that the caramel is on top.

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.