Basic Sweet Dough, Eggs, room temperature

BASIC SWEET DOUGH

ENGLISH

3/4 cup (175 mL) low-fat milk

1/2 cup (120 mL) sugar

11/4 tsp (6 ml) salt

1/2 cup (120 mL) butter or margarine

2packages active dry yeast

1/3 cup (80 mL) warm water (105°F to 115°F [40° C to 46°C])

3eggs, room temperature

51/2-61/2cups (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.

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KitchenAid 9709962C manual Eggs, room temperature, Basic Sweet Dough for a Crowd

Models: 9709962C