Basic Sweet Dough
3⁄4 cup (175 mL) low- fat milk
1⁄2 cup (125 mL) sugar
11⁄4 tsp (6 mL) salt
1⁄2 cup (125 mL) butter or margarine
2packages active dry yeast
1⁄3 cup (75 mL) warm
water (105°F to 115°F [40°C to 46°C])
3eggs, room temperature
Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, eggs, and 5 cups (1.25 L) flour. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 2 minutes.
Continuing on Speed 2, add remaining flour,
1⁄2 cup (125 mL) at a time, and mix about
11⁄2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
Punch dough down and shape as desired for rolls or coffee cakes.
VARIATION
Basic Sweet Dough for a Crowd
Double all ingredients and prepare in 6 qt
(5.68 L) mixer bowl. In first paragraph, change small saucepan to medium saucepan. In second paragraph, change 5 cups (1.25 L) flour to
10 cups (2.5 L) flour.
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