Prep 30 mins
Cook 6 hrs
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.
- 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
- For the basic dough used in my other recipes:.
- In a large mixing bowl combine 1 1/2 cups of the flour and the yeast.
- In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
- Add 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.
- To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
- Or, 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.).
- To make cinnamon rolls, use 1/4 of the above recipe.
- On 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.
- Place 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.
- For 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.
- To make bread instead of rolls,.
- prepare 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).
Absolutely loved this! What I loved most was the low sugar content in the dough itself. I will definitely add more filling next time though because the 2 tbsp sugar didn't cut it. I even add more sugar and it wasn't enough once the rolls were baked. I also think the baking time is a bit too long. I set my timer to 17 minutes and checked on the rolls with 3 minutes left to go and they were definitely done. If I would have left them in any longer they would have been terribly dried out. I also made a cream cheese icing for the top instead of the powdered sugar/milk/vanilla icing because I prefer the cream cheese. My favorite part of this was definitely the delicious dough. A few minor changes will make this recipe perfect! Thanks, Smirk!