ENGLISH
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BASIC SWEET DOUGH 3/4 cup (175 mL)
low-fat milk
1/2 cup (120 mL) sugar
1
1/4 tsp (6 ml) salt
1/2 cup (120 mL) butter
or margarine
2 packages active dry
yeast
1/3 cup (80 mL)
warm water
(105°F to 115°F
[40° C to 46°C])
3 eggs, room
temperature
5
1
/2-61
/2 cups (1.32-1.62 mL)
all-purpose flour
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 (1.2 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 (120 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
(5.7 L) mixer bowl. In first paragraph, change
small sauce pan to medium sauce pan. In
second paragraph, change 5 cups (1.2 L) flour
to 10 cups (2.4 L) flour.