Prep 2 hrs
Cook 0 mins
I have been using this recipe for over 30 years, it's a great dough to use for any recipe calling for sweet dough, and it makes the best cinnamon rolls, see my Kittencal's Jumbo Cinnamon Buns/Rolls --- since there is less gluten in American all-purpose flour, for U.S. members you might consider using half all purpose white flour mixed with white bread flour or use all bread flour.
- 1⁄2 cup warm water
- 1 teaspoon sugar
- 1 tablespoon dry yeast
- 1 cup full-fat milk
- 1⁄3 cup soft butter
- 1 teaspoon salt
- 1⁄2 cup white sugar
- 1 egg
- 5 -6 cups all-purpose flour
- Prepare a heavy-duty stand mixer with dough hook.
- In a cup place the 1 egg and cover with warm water (not hot!) leave in water for about 6-7 minutes to bring to room temperature.
- In a Pyrex measuring cup or bowl place 1 cup milk, butter, salt and 1/2 cup sugar.
- Microwave on HIGH for about 1 minute and 22 seconds, remove and mix the ingredients to combine the sugar and salt until dissolved (the butter will have slightly melted, but does not have to be completely melted) if the milk feels warm enough, then it is okay, if not place back into the microwave to warm another couple seconds;cover with a cloth and set aside.
- In the stainless steel mixer bowl, add in 4 cups flour (to start) and the egg.
- In a small cup proof your yeast with 1/2 cup water and 1 teaspoon sugar for 8-10 minutes until foamy.
- After the yeast is proofed, pour milk mixture and yeast mixture into the bowl, and begin kneading process.
- Continue to knead adding more flour to create a soft semi-sticky dough that holds around the kneading blade (careful not to add in too much flour, as that creates a heavy-textured dough after baking, this is the trick to a light, airy dough!).
- Continue to knead the dough for about 6-8 minutes until smooth and elastic.
- Remove dough from the bowl, and place on a slightly floured counter or board.
- Cover dough with a clean tea towel, and let rest 5 minutes (the dough might feel very sticky, but will come together after 10 minutes resting time).
- After 5 minutes, knead gently for about 30 seconds (dough will come together nicely).
- Oil/grease large bowl (I just use the same stainless steel mixer bowl to rise in).
- Place the dough in bowl to rise until doubled (approximately 1-1/2 hours, or could take shorter or longer time).
- Remove the dough, and punch down.
- Shape into desired shapes, and let rise once again for approximately 40 minutes, or until double.
Really enjoyed this! Works up beautifully. Even though I'm partial to my Grandmothers recipe that I have posted, I think I will find many uses for this. Thanks for posting!
Hi Kittencal This was a really nice and easy dough recipe. It kept well in the refrigerator over night. I actually made half and froze half for later. The frozen dough worked beautifully. My sons love cinnamon rolls and this was a perfect dough for them. I only added a little cinnamon and cardamom for flavor that we like
This dough is foolproof and the result is quite delicious and versatile. I was surprised at how much dough the recipe yielded, and I love how lovely and yeasty it gets when it rises in the oven! This is a great standby for basic sweet dough.