MIMI'S RICH SWEET DOUGH
I can't believe that I haven't posted this with all the bread baking that I do. This is such a rich, soft, nice dough to work with. For excellent eating and keeping quality, keep dough as soft as possible, just so you are able to handle it. This is good for anything that calls for a sweet dough.
Provided by Mimi in Maine
Categories Yeast Breads
Time 2h30m
Yield 36 rolls
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water and the teaspoon sugar; proof.
- In a large bowl mix the rest of the ingredients except for the flour.
- Add flour in two additions.
- Knead 100 times and let rise in covered bowl in a warm place 1 1/2-2 hours.
- Punch down and rise again for about 30-45 minutes.
- Turn out on floured board.
- Let rest for about 15 minutes so it is easier to handle.
- Make into whatever you are making and bake for the time alloted in recipe.
Nutrition Facts : Calories 106.2, Fat 3.2, SaturatedFat 1.9, Cholesterol 17.8, Sodium 94.6, Carbohydrate 16.6, Fiber 0.6, Sugar 3.3, Protein 2.5
BASIC RICH SWEET YEAST DOUGH
An old fashioned sweet dough recipe for coffee cakes, coffee bread, babka, buns, kolacky, rolls, and so on. Prepare 24 hours ahead of time. This rich dough needs the chilling and long rest period to produce a wonderful versatile dough. You may halve the recipe if you wish.
Provided by Julesong
Categories Yeast Breads
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- (Icing may be doubled and used for any cake or bun icing).
- Dissolve yeast in 1/4 cup warm water and set aside until foamy.
- Heat milk, shortening, sugar and salt to melt shortening.
- Cool to warm and add yeast mixture, egg yolks and whole eggs.
- Beat well by hand.
- Gradually beat in by hand 6 cups of flour and the cardamom.
- Knead well on a floured surface only adding additional flour to make a smooth and elastic dough.
- Place dough in an oiled bowl, turn to coat with oil and cover and let rise double in volume.
- Punch down and cover dough and refrigerate overnight in large bowl.
- When ready to use, punch down and knead briefly to warm up dough.
- Use dough as you wish for coffee cakes, sweet breads, buns, etc.
- You may divide dough into 6 buns, or 4 equal pieces to make 4 small loaves or braids.
- If braiding, divide each piece into 3 loose strands and braid and tuck under ends.
- Brush with melted butter.
- Place on baking sheets/pans and let rise double in volume.
- Bake in a 350F oven about 30 minutes or golden and tested done.
- Remove from pans/baking sheet to cool on rack.
- Mix icing ingredients and drizzle over warm cake/bread.
- Yield: approx.
- 6 buns, 4 small braids, or 2 large loaves.
Nutrition Facts : Calories 1036.2, Fat 38.8, SaturatedFat 22.7, Cholesterol 279.1, Sodium 467.1, Carbohydrate 152.6, Fiber 3.9, Sugar 53.5, Protein 19.3
RICH SWEET PASTRY DOUGH
Categories Bread Food Processor Dairy Egg Dessert Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough dough for an 11- to 12-inch tart
Number Of Ingredients 5
Steps:
- In a bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, and salt. Add butter and blend or pulse until mixture resembles coarse meal. Add yolks and, if blending by hand, stir until mixture forms a dough. If using a food processor pulse until mixture forms large clumps and with hands form mixture into a dough.
- On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 1 day.
MASTER SWEET DOUGH
Provided by Melissa Roberts
Categories Bread Bake Vegetarian Kid-Friendly Bon Appétit Small Plates
Yield Makes 1 pound 10 ounces
Number Of Ingredients 7
Steps:
- Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°F-115°F. Transfer milk to a 2-cup measuring cup; stir in 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.
- Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
- Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. (If making Sticky Buns , chill dough for 2 hours, then proceed with recipe.) DO AHEAD: Can be made 1 day ahead. Cover with plastic; chill.
- Let dough rise in a warm, draft-free area until doubled in size, 1-1 1/2 hours (or 2-2 1/2 hours if dough has been refrigerated).
MIMI'S ROLLS
These are the rolls that I have been making for years. The recipe makes a lot of them. You can make Parmesan Cheese Fingers with part of it or all of it (directions follow). They are so good. Keep dough soft for fluffy rolls.
Provided by Mimi in Maine
Categories Yeast Breads
Time 3h30m
Yield 4-5 dozen
Number Of Ingredients 9
Steps:
- Dissolve the yeast and sugar in the lukewarm water; let proof for about 15 minutes.
- Add the lukewarm milk, butter, sugar, and salt; mix well.
- Add 4 cups of the flour and mix well.
- Add the beaten eggs and mix well.
- Add the last of the flour adding only enough to get a soft dough (probably will need most of it).
- Place on floured board and knead for about 3 minutes.
- Place in a greased bowl and rise once--about 1-1 1/2 hours.
- Make rolls and place on a greased pan.
- Rise till rounded in pan--about 1 hour--don't over-rise.
- Bake in a 375-400 degree oven for about 10-15 minutes--if they are getting too brown, cover them with a piece of foil.
- CHEESE FINGERS: Make dough fingers about 2"-3" long; dip one side in melted butter and then in parmesan cheese--bake.
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