Prep 4 hrs
Cook 15 mins
This is a dough recipe I've used for making dinner rolls, cinnamon rolls, calzone, pizza, waffle iron pocket sandwiches, etc.
- 12 ounces evaporated milk
- 1 cup half-and-half
- 2 teaspoons dry yeast
- 1⁄2 cup sugar
- 2 eggs, room temperature
- 2 teaspoons salt
- 1 cup butter
- 7 cups unbleached all-purpose flour
- In a large bowl, combine the yeast, evaporated milk, and half and half and let stand 5-10 minutes. (Make sure yeast is starting to bubble so you know it is still alive.).
- Add the sugar, butter, salt, 2 cups of flour, and 2 eggs.
- Beat together until very smooth.
- Add remaining flour gradually (1/2 cup at a time) until a soft but not sticky dough is formed that you can work with. Knead the dough for 10 minutes.
- When the dough is smooth, place it in a lightly greased large bowl covered with damp towel and let it rise 60-90 minutes (or until doubled).
- *** If you are making cinnamon rolls, calzone, or pizza, you can begin rolling out your dough ***.
- Punch down the dough and let rise until doubled again, about 60-90 minutes.
- Pull off enough dough to make balls about 2-3 inches in diameter, and place in a greased 9 x 13" baking pan so they are touching (glass pans may cause bottoms to burn).
- Repeat with remaining dough (about 36 dinner rolls).
- Cover and let rise until doubled in size.
- Bake in a 400ºF oven for 20-25 minutes until golden on top.
- Remove from oven when golden brown, and brush liberally with 1/2 cup melted butter.