Sweet Roll Dough Three Ways
Sweet-Roll Dough
2 packages active dry yeast
1/2 cup warm, not hot water
1 1/2 cups lukewarm milk
1/2 cup sugar
2 teaspoons salt
2 eggs
1/2 cup soft shortening
7 to 7 1/2 cups sifted all-purpose flour
In mixing bowl, dissolve yeast in water. Stir in milk, sugar and salt. Add eggs and shortening and half of the flour. Mix with spoon. Add rest of flour, mixing with hands. Turn out onto lightly floured board. Knead until smooth and blistered.
Round up in greased bowl, turning so that dough is greased. Cover with damp cloth. Let rise in warm place, 85 degrees, until double in bulk, about 1 1/2 to 2 hours. Punch down. Round up and let rise again until almost double in bulk, 30 to 45 minutes
Cinnamon Rolls:
1/2 of sweet-roll dough
2 Tablespoons butter, softened
1/2 cup sugar
2 teaspoons cinnamon
Roll dough 1/3-inch thick into an oblong, 9 by 18 inches. Spread with butter. Sprinkle with sugar and cinnamon, mixed. Roll up tightly in a long roll and seal edge well. Cut into slices about one-inch wide. Place cut-side up in a well-greased oblong pan, 13 by 9 1/2 by 2 inches, or into large muffin pans. Cover and let rise until double, about 35 to 40 minutes. Bake at 375 degrees for about 25 minutes.
Yield: 18 rolls
Streusel Coffee Cake:
1/4 of sweet-roll dough
1/3 cup sugar
1/3 cup sifted all-purpose flour
3 Tablespoons butter
Pat out dough to fit into a greased, round layer cake pan. Combine sugar and sifted flour. Add butter and mix until crumbly. Sprinkle over the dough. Cover and let rise until double in bulk, 35 to 40 minutes. Bake 35 to 40 minutes at 375 degrees.
Hungarian Coffee Cake:
1/2 of sweet-roll dough
1/2 cup melted butter
3/4 cup sugar
1 teaspoon cinnamon
1/2 cup finely chopped nuts
Raisins
Cut dough into pieces the size of walnuts. Form into balls and roll each ball in melted butter and then into mixture of sugar, cinnamon and nuts. Place one layer of balls so they barely touch each other in well-greased nine-inch tube pan. Sprinkle with a few raisins. Add another layer of balls. Sprinkle with more raisins, pressing them in slightly. Let rise for 45 minutes. Bake for 35 to 40 minutes at 375 degrees.
2 packages active dry yeast
1/2 cup warm, not hot water
1 1/2 cups lukewarm milk
1/2 cup sugar
2 teaspoons salt
2 eggs
1/2 cup soft shortening
7 to 7 1/2 cups sifted all-purpose flour
In mixing bowl, dissolve yeast in water. Stir in milk, sugar and salt. Add eggs and shortening and half of the flour. Mix with spoon. Add rest of flour, mixing with hands. Turn out onto lightly floured board. Knead until smooth and blistered.
Round up in greased bowl, turning so that dough is greased. Cover with damp cloth. Let rise in warm place, 85 degrees, until double in bulk, about 1 1/2 to 2 hours. Punch down. Round up and let rise again until almost double in bulk, 30 to 45 minutes
Cinnamon Rolls:
1/2 of sweet-roll dough
2 Tablespoons butter, softened
1/2 cup sugar
2 teaspoons cinnamon
Roll dough 1/3-inch thick into an oblong, 9 by 18 inches. Spread with butter. Sprinkle with sugar and cinnamon, mixed. Roll up tightly in a long roll and seal edge well. Cut into slices about one-inch wide. Place cut-side up in a well-greased oblong pan, 13 by 9 1/2 by 2 inches, or into large muffin pans. Cover and let rise until double, about 35 to 40 minutes. Bake at 375 degrees for about 25 minutes.
Yield: 18 rolls
Streusel Coffee Cake:
1/4 of sweet-roll dough
1/3 cup sugar
1/3 cup sifted all-purpose flour
3 Tablespoons butter
Pat out dough to fit into a greased, round layer cake pan. Combine sugar and sifted flour. Add butter and mix until crumbly. Sprinkle over the dough. Cover and let rise until double in bulk, 35 to 40 minutes. Bake 35 to 40 minutes at 375 degrees.
Hungarian Coffee Cake:
1/2 of sweet-roll dough
1/2 cup melted butter
3/4 cup sugar
1 teaspoon cinnamon
1/2 cup finely chopped nuts
Raisins
Cut dough into pieces the size of walnuts. Form into balls and roll each ball in melted butter and then into mixture of sugar, cinnamon and nuts. Place one layer of balls so they barely touch each other in well-greased nine-inch tube pan. Sprinkle with a few raisins. Add another layer of balls. Sprinkle with more raisins, pressing them in slightly. Let rise for 45 minutes. Bake for 35 to 40 minutes at 375 degrees.
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