Name: Sweet Dough for Rolls
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 18 cinnamon rolls
Ingredients: 2 (4 1/2 teaspoon) packages yeast; 1 1/2 cups warm water; 1 cup lukewarm milk; 1 cup soft margarine or 1 cup butter; 2 eggs, beaten; 1/4 cup sugar; 1 teaspoon salt; 4 1/2 cups flour (approx.)

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Recipe by dontfencemein

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Sweet Dough for Rolls created by MamaGanoush

Came across this recipe in one of my Grandmothers old recipe books. It makes one of the softest, yet not sticky doughs I have ever worked with. This is THE ONLY dough I will use for my cinnamon rolls, and fruit rolls.

Ready In:: 2hrs
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ingredients

2 (4 1/2 teaspoon) packages yeast
1 ¹⁄₂ cups warm water
1 cup lukewarm milk
1 cup soft margarine or 1 cup butter
2 eggs, beaten
¹⁄₄ cup sugar
1 teaspoon salt
4 ¹⁄₂ cups flour (approx.)

directions

Soften yeast in water in large bowl.
Add milk, margerine, eggs and sugar.
Stir in 1/2 of flour.
Add salt to second half of flour and stir well.
Turn out onto lightly floured surface and knead till smooth, using flour as needed, but sparingly as dough needs to stay soft.
Let rise till double in a warm place (I often put my bowl in a sink of hot water if Im in a hurry).
shape as desired, or makes 18 cinnamon rolls.
Bake 350 till golden or desired brown-ness.

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RECIPE MADE WITH LOVE BY

@dontfencemein

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@dontfencemein

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"Came across this recipe in one of my Grandmothers old recipe books. It makes one of the softest, yet not sticky doughs I have ever worked with. This is THE ONLY dough I will use for my cinnamon rolls, and fruit rolls."

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review by scout729

3/29/2010

This was a lovely dough but as mentioned by some other reviewers, I had to add two more cups of flour. I think that much extra flour calls for the addition of a bit more sugar as well as a bit more salt. I ended up with 21 nice sized rolls and my husband and mother both loved them.

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photo by MamaGanoush

9/10/2009

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review by MamaGanoush

8/28/2009

This is a great recipe! I halved the recipe and still got a dozen large cinnamon rolls. It nearly filled a 9x13 pan. I love that this recipe doesn't require waiting around for long periods of time for dough to double and double again. The hot water trick did the job for me and my rolls were ready in under 2 hours start to finish and ready for breakfast when everyone woke up.

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photo by Lori Mama

10/18/2008

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photo by Lori Mama

10/18/2008

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