Cool Rise Bread Dough Recipes

Steps:

• Combine 2 cups flour, yeast, 1/2 cup sugar and salt in the bowl of a stand mixer and mix. Add 1/2 cup margarine. Add 1 1/2 cups warm water (105-115 degrees Fahrenheit).
• Stir well with a paddle attachment. Beat at a medium speed for two minutes.
• Add eggs and 1 cup flour.
• Beat at a high speed for one minute or until thick and elastic.
• Switch to dough hook and beat in gradually only enough remaining flour to make a soft dough.
• Turn onto floured board.
• Knead for two to three minutes or until smooth and elastic.
• Shape into a rectangle and roll cut dough to 1/4 inch.
• Melt 1/4 cup margarine and brush on the rolled-out dough and also sprinkle on a 9- by 13-inch bakin pan.
• Mix 1/2 cup sugar with 1/2 teaspoons cinnamon. Sprinkle on the dough over the melted margarine.
• Roll dough starting with the long side; pinch dough closed.
• Cut cinnamon rolls with thread approximately 1-inch thick.
• Place cut side down in bakin pan and lightly cover with plastic wrap. (For the caramel variety, put topping in the bottom of the pan before adding dough.).
• Refrigerate overnight (up to 48 hours).
• On baking day, preheat oven to 375 degrees Fahrenheit. Remove rolls from the refrigerator and let stand for five minutes at room temperature.
• Bake for 30 minutes or until rolls test done.
• Remove from pand immediately. Cool slightly. Frost while still warm.
• FOR FROSTING: Beat cream cheese and butter until smooth. Mix in flavoring. Add enough powdered sugar to make a smooth frosting. Refrigerate overnight. Spread on cinamon rolls hot out of the oven. (You may need to slightly warm the frosting in the microwave.)
• FOR CARAMEL TOPPING: Combine ingredients in a saucepan. Bring to a boil. Cook three minutes, stirring constantly. Pour into greased 9- by 13-inch pan. Cool. You may sprinkle 1/4 cup walnuts in the pan before adding dough pieces.
• Refrigerate dough overnight as instructed in Cool-Rise Sweet Dough Recipe. Bake at 375 degrees for about 30 minutes. Flip rolls onto a cookie sheet so that the caramel is on top.

Steps:

• Mix yeast in warm water until dissolved.
• Add rest of ingredients and enough flour to make clean away from bowl.
• Cover and place in refrigerator (dough should be a little sticky).
• Let rise 2 hours before using.
• Dough will keep a couple weeks in refrigerator.
• Use with Bierox,cinnamon rolls,or hot rolls Bake at 350 degrees.

Steps:

• Measure flour into a large bowl.
• In another large, warm mixing bowl, sprinkle or crumble yeast into warm water.
• Stir until dissolved.
• Add warm milk, sugar, salt, shortening to yeast mixture.
• Stir in 2 cups of flour.
• Beat with electric mixer until smooth (1 minute).
• Add 1 cup more flour. Beat vigorously with wooden spoon until smooth (150 strokes). Scrape sides of bowl.
• Stir in 2-1/2 to 3 cups of remaining flour gradually.
• Turn out on floured board. Form into a ball.
• Knead 5 to 10 minutes or until dough is smooth, elastic and is no longer sticky.
• Divide dough into 2 equal portions.
• Cover with plastic wrap then a clean dish towel.
• Let rest for 20 minutes.
• Punch down.
• Shape each portion into a loaf.
• Place in greased 8-1/2 x 4-1/2 x 2-5/8 inch bread pans.
• Brush surface of dough with oil.
• Cover pans loosely with oiled wax paper and plastic wrap.
• Place pans of dough in the refrigerator.
• Refrigerate for 2 to 48 hours.
• Remove from the refrigerator and uncover.
• Let stand for 10 minutes while preheating oven.
• Using a greased toothpick, puncture any surface bubbles on dough.
• Bake at 400 degres for 30-40 minutes or until done (should sound hollow when thumped).
• Remove from pans immediately.
• Brush top of loaves with butter if desired.
• Cool on wire racks.

Steps:

• Make your dough, put in a greased bowl and flip, to coat both sides. Cover dough with a clean damp dish cloth.
• Fill a large glass measuring cup half way with water. Heat in microwave until water just comes to a boil and steams up the microwave.
• Quickly open the door and put the dough bowl in with the water. Close the door before all the steam escapes.
• By the way, I've never tried it with the dough right on top of the water, like Bonnie's pic. I always push the water to the back corner.

Steps:

• Place yeast, 1 T. sugar, and the warm water in food processor fitted with steel blade. Process mixture briefly and let stand until yeast is foamy, about 5 minutes.
• Add flour, butter, salt, and the remaining sugar to processor. With motor running, pour eggs through feed tube. Process just until dough gathers into ball, 15-20 seconds; it will very sticky.
• Coat inside of large bowl with vegetable oil or butter. Place dough in bowl and turn to coat entire surface. Cover bowl with oiled plastic wrap and let dough rise in warm place until doubled in bulk, 25-35 minutes.
• Punch down dough. Turn out onto lighly floured surface and knead dough 1 minute.
• With sharp knife, cut dough in half and use one half as directed in either of my recipes. Keep second half of dough covered at room temperature up to 1 hour and punch down again before using.