Prep 20 mins
Cook 1 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.
- 1537.83 ml all-purpose flour
- 2 package active dry yeast (you can use Rapid Rise)
- 354.88 ml milk
- 177.44 ml butter
- 118.29 ml packed brown sugar
- 2.46 ml salt
- 5 eggs
- 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--).
This was an OK recipe. For a rich yeast dough I thought it would have a better flavor. The flavor was somewhat bland. I used this for making rolls, however I think it might be better as a pizza dough recipe.
I made this dough over the weekend, placing 1/3 of it in the fridge and the other 2/3 in the freezer. I made dinner rolls with the dough last night, and they were very good; light, fluffy, just a hint of sweetness. I made the dough as instructed, but found that I did need to add another cup of flour, as the dough was still too sticky to handle. (used baking instructions from another dinner roll recipe). All in all, very good, easy to make, makes enough for "later". I will be making this dough again.