Well-Seasoned Cookbook

flavorful recipes perfected over time

Basic Sweet Dough

Pillsbury Cookbook

Ingredients:

6-7 cups flour

1/2 cup sugar

2 tsp. salt

2 pkg. active dry yeast

1 cup water

1 cup milk

1/2 cup margarine or butter

1 egg

Directions:

In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water, milk and margarine until very warm (120 to 130 degrees) Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in additional 3 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in 1 to 2 cups flour until dough is smooth and elastic, about 8 to 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 45 to 60 minutes.

Punch down dough to remove all air bubbles. Divide dough in half; shape each half according to variation desired.

Tip:to make dough a day ahead, after first rise time, cover and refrigerate dough overnight. Shape dough and let rise as directed in recipe.

Variations:

Caramel-Nut Sticky Rolls: Generously grease 9x13 inch pan. In small bowl, combine 1/2 cup firmly packed brown sugar, 1/2 cup softened margarine or butter and 2 Tbsp. light corn syrup; blend well. Drop mixture by spoonfuls into prepared pan; spread evenly. Sprinkle with 1/4 cup chopped nuts. On lightly floured surface roll out half a batch Basic Sweet Dough dough to 20x12 inch rectangle. Spread with 2 Tbsp. softened butter. In small bowl, combine 1/4 cup sugar and 1 tsp. cinnamon; bled well. Sprinkle over dough. Starting with 20 inch side, roll up jelly-roll fasion; pinch edges firmly to seal seams. cut into twenty 1-inch slices; place cut side down in prepared pan.

Cover; let rise in warm place until light and doubled in size, about 35 to 45 minutes. Heat oven to 375. Bake 25 to 30 minutes or until deep golden brown. Cool in pan 1 minutes; invert onto wire rack. Makes 20 rolls.

Hot Cross Buns: Grease cookie sheet. Stir 1/2 cup raisins into 1/2 recipe Basic Sweet Dough before kneading. After dough has rested 15 minutes, divide into 15 pieces. Shape each piece into a ball making sure raisins are covered. Place 2 inches apart on prepared cookie sheet. Cover; let rise in warm place until doubled in size, 40 to 50 minutes. Brush balls with mixture of 1 egg yolk and 2Tbsp. water. Heat oven to 375. Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheets; cool. If desired, form a cross on each bun with powdered sugar frosting. Makes 15 rolls.

Streusel Coffee Cake: Grease 9x13 inch pan. Press 1/2 recipe Basic Sweet Dough in prepared pan. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.

In small bowl, combine 1/2 cup flour, 1/3 cup firmly packed brown sugar, 1 tsp. cinnamon and 1/4 cup butter until crumbly. Stir in 1/4 cup chopped nuts. sprinkle topping over dough. Heat oven to 375. Bake 20 to 25 minutes or until golden brown. Serve warm. Makes 15 servings.