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Cook1 hr 30 mins
From a Better Homes & Gardens publication "Holiday Cooking 1988". This dough has three things going for it: 1. It tastes good. 2. You can freeze it for up to three months. 3. NO KNEADING! I have made dinner rolls, cinnamon rolls, appetizers and even pizza crust with this dough. Very versatile! If using unsalted butter, I suggest adding an additional teaspoon of salt. "Cooking time" is rising time for dough.
- In a large mixing bowl, combine 3 cups of flour and the yeast.
- In a medium saucepan, heat the milk, butter, brown sugar and salt until very warm (115F to 120F) and butter is almost melted, stirring constantly.
- Add the milk mixture to the flour mixture along with the eggs.
- Beat with an electric mixer on low speed for 1/2 minute then beat on high speed for 3 minutes.
- Using a wooden spoon, stir in remaining flour to make a soft dough.
- Place dough in a greased bowl and grease top of dough lightly.
- Cover and let rise in a warm place until double (1 to 1 1/2 hours-less with Rapid Rise yeast).
- Stir dough down and divide into thirds (about 1 pound each).
- Place each portion in a 1-gallon ziplock bag, leaving ample space for dough to expand.
- Chill at least 2 hours before using.
- ***Eachportion will make a dozen cinnamon or dinner rolls or 1 pizza crust.
- TO FREEZE: After dividing dough, seal each portion in a ziplock freezer bag, removing all air.
- Label and freeze for up to three months.
- To use, thaw in bag overnight in refrigerator.
- To thaw in the microwave, unwrap dough and place in a greased microwave-safe pie plate.
- Cook uncovered on"low" or"defrost" until thawed (about 15 minutes, but microwave ovens vary so much--).