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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Here is an easy and basic sweet bread dough which may be used for any type of roll, cinnamon buns , crescent rolls, sweet dough etc. Since these freeze well, I often make them for Thanksgiving and thaw and gently reheat in the micro prior to serving. Ingredients:
1/2 cup water |
1/2 cup milk ( may be skim which i used in the recipe ) |
1 large egg, room temperature |
1/3 cup softened butter or margarine- butter for best flavor |
1/3 cup sugar |
1/4 tsp salt |
approximately 4 cups all purpose flour |
1 pkt active dry yeast- check expiration date prior to use |
extra melted butter or margarine to brush on the rolls |
Directions:
1. If using a bread machine use the dough cycle and place ingredients as manufacturer instructs to make the dough
2. If using hand method, Place warm liquids in a bowl, dissolve in yeast till foamy.
3. Then mix in remaining ingredients by hand, using enough flour to form a dough.
4. Knead dough on lightly floured surface to make a pliable non sticky dough ( about 3-5 minutes )
5. Place dough in an oiled bowl, turn dough in bowl, cover and let dough rise till double in a warm place
6. Gently deflate dough and form into a ball.
7. Pinch off pieces of dough and roll dough into small balls , I rolled mine larger than a golf ball
8. Place balls of dough in a buttered large 9 x 13 pan, evenly space but not touching, somewhat close together and cover and let rise double in a warm place
9. Gently brush on some melted butter
10. Bake in a preheated 375F oven , middle oven rack about 20 minutes OR until rolls are puffed, golden and done.
11. Remove pan from oven and brush rolls again with melted butter.
12. Serve when warm and gently pull apart rolls to separate
13. Note: yield depends on how you shape them
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