Basic Sweet Dough
Ingredients:
1 tablespoon instant yeast
1 cup very warm milk 115°F, I use whole milk.
1/3 cup granulated sugar
1/2 cup butter well softened almost melting.
1 teaspoon salt
2 large eggs room temperature
4 cups all purpose flour
1 cup very warm milk 115°F, I use whole milk.
1/3 cup granulated sugar
1/2 cup butter well softened almost melting.
1 teaspoon salt
2 large eggs room temperature
4 cups all purpose flour
Directions:
In a large bowl, stir together the yeast and milk until dissolved. Beat in the sugar, butter, salt and eggs until well combined. Add the flour, one cup at a time, stirring until incorporated. The dough should be shaggy and still sticky.
Turn out the dough onto a floured surface and knead 5-6 minutes until smooth and elastic. Or if you use a mixer knead 4-5 minutes. Freeze or refrigerate at this point if desired.
If baking now, continue by placing the kneaded dough into a greased bowl. Cover and let rise for 1 hour or until doubled in size. The length of time needed to rise will depend on how warm the room is. Ideal rising temperature is 72 F.
When the dough has risen, punch dough down with a floured hand and shape and bake as desired.
Turn out the dough onto a floured surface and knead 5-6 minutes until smooth and elastic. Or if you use a mixer knead 4-5 minutes. Freeze or refrigerate at this point if desired.
If baking now, continue by placing the kneaded dough into a greased bowl. Cover and let rise for 1 hour or until doubled in size. The length of time needed to rise will depend on how warm the room is. Ideal rising temperature is 72 F.
When the dough has risen, punch dough down with a floured hand and shape and bake as desired.
Notes:
This dough can be used for cinnamon rolls, donuts, or a sweet pull-apart monkey bread. Use your imagination!