-
-
My review
Basic Sweet Dough
Carol
"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."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 50 m servings 104 calsOriginal recipe yields 48 servings (4 dozen rolls or 4 fancy breads)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Cook's Note:
- For Whole Wheat Rolls, use 4 cups sifted flour and 4 cups fine whole wheat flour.
- Editor's Note:
- Baking time will depend on the size and shape of your pastries. General guidelines are: bake at 350 degrees F (175 degrees C). Cinnamon rolls will take about 15 to 20 minutes, pull-apart rolls about 25 minutes. Tea rings, too.
Nutrition Facts
Per Serving: 104 calories; 2.1 g fat; 18.4 g carbohydrates; 2.6 g protein; 8 mg cholesterol; 103 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2229 Ratings
-
-
-
-
-
Most helpful positive review
12/31/2001
I baked bread at 350 and this was a good temperature for the mix since so temperature was given. Bread is excellent. Alyce
Most helpful critical review
11/25/2010
I had to add a few more cups flour to even form a dough, and the dough was still super sticky. Thanks anways.
Most helpful
Most positive
Least positive
Newest
12/31/2001
I baked bread at 350 and this was a good temperature for the mix since so temperature was given. Bread is excellent. Alyce
11/25/2001
After making a double batch of Carol's recipe I found that the ingredients and qtys worked very well together and produced a very good elastic dough just right for braiding. My wife said it was ...
10/23/2009
very good. i halved this recipe. used butter instead of the shortening and used one packet of instant yeast. after it rose i deflated and rolled it out like you would when youre going to make ci...
12/24/2006
Had this in my Fleischman's Recipe book from years ago. When I went to bake this year . . everything is geared toward fast rising dry yeast. this is an old recipe, like the one I followed for ...
1/24/2008
This is one of the best sweet doughs I've ever used. I have been looking for a really good sweet dough recipe for years and have finally found the "one". We are eastern European and my grandmoth...
11/25/2003
I made several things out of this dough I must say this is a very good cinnamon roll dough I was very impressed
6/28/2010
I used it for some cinammon rolls.... The whole family loved the recipe....