Rich Yeast Dough
- Ready In:
- 1hr 50mins
- 6 1⁄2 cups all-purpose flour
- 2 packages active dry yeast (you can use Rapid Rise)
- 1 1⁄2 cups milk
- 3⁄4 cup butter
- 1⁄2 cup packed brown sugar
- 1⁄2 teaspoon 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--).
Questions & Replies
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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.