6 hrs 30 mins
Of course you can double for larger families, or multiple days of bread. I made a cookbook of recipes that use this dough. For whole wheat version, substitute 1 cup whole wheat flour for 1 cup of the stirred in all-purpose flour. I've used my stand mixer for this, but it is certainly not necessary. Double this recipe fits in my KitchenAide stand mixer. Triple won't. From Better Homes and Gardens.
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Units: US | Metric
- 3 3/4 cups all-purpose flour
- 1 (1/4 ounce) package active dry yeast or 2 1/4 teaspoons instant yeast
- 1 1/4 cups milk
- 1/4 cup margarine or 1/4 cup butter or 1/4 cup shortening
- 2 -4 tablespoons sugar
- 1/2 teaspoon salt
- 1 eggs or 2 egg whites
- 1 teaspoon margarine or 1 teaspoon butter
- 2 tablespoons sugar or 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chopped nuts (optional) or 2 tablespoons miniature semisweet chocolate chips (optional)
- 1/2 cup sifted powdered sugar
- 1/4 teaspoon vanilla
- 2 -3 teaspoons milk
- 1For the basic dough used in my other recipes:.
- 2In a large mixing bowl combine 1 1/2 cups of the flour and the yeast.
- 3In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
- 4Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
- 5To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
- 6Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
- 7To make cinnamon rolls, use 1/4 of the above recipe.
- 8On a floured surface roll or pat dough into a 6 inch square. Melt margarine or butter, brush atop dough. In a bowl combine sugar or brown sugar and cinnamon. Sprinkle over dough. If desired, sprinkle dough with nuts or chocolate pieces. Roll up dough starting from any side. Pinch seam to seal. Cut roll into 6 slices.
- 9Place slices cut side down in a greased 8X4X2 inch loaf pan. Cover, let rise in a warm place till nearly double (about 30 minutes). Bake in a 375 oven about 20 minutes or till golden. Cool slightly, remove from pan.
- 10For icing, in a bowl combine powdered sugar and vanilla. Stir in milk, 1 teaspoon at a time, till icing is smooth and of drizzling consistency. Drizzle over rolls. Makes 6 rolls.
- 11To make bread instead of rolls,.
- 12prepare as above, except do not cut roll of dough into slices. Pinch ends of dough closed, tuck under. Place in a greased 7 1/2 X 3 1/2 X 2 -inch loaf pan. Let rise and bake as directed. Drizzle with icing. Makes 1 loaf (12 slices).
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Nutritional Facts for Cinnamon Rolls/Bread from OAMC Easy Mix Yeast Bread Dough for 2
Serving Size: 1 (129 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 359.5
- Calories from Fat 79
- Total Fat 8.8 g
- Saturated Fat 2.2 g
- Cholesterol 31.9 mg
- Sodium 247.1 mg
- Total Carbohydrate 60.9 g
- Dietary Fiber 1.8 g
- Sugars 13.8 g
- Protein 8.5 g