Basic Sweet Dough
Yield
1 batchPrep
30 minCook
0 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
very warm |
|
| 2 | packages |
yeast, active dry
|
|
| ½ | cup |
sugar
granulated |
|
| ⅓ | cup |
milk, skim, (non fat) powder
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
butter
|
|
| 1 | teaspoon |
salt
|
|
| 5 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
very warm |
|
| 2 | packages |
yeast, active dry
|
|
| 118 | ml |
sugar
granulated |
|
| 79 | ml |
milk, skim, (non fat) powder
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
butter
|
|
| 5 | ml |
salt
|
|
| 1.2 | l |
all-purpose flour
|
|
Directions
Combine the water, yeast, and sugar in a large mixing bowl.
Let stand for 2 minutes.
Add the dry milk, eggs, butter, salt, and 2½ cups of the flour.
Mix until smooth, then beat for 2 minutes.
Stir in enough of the remaining flour to make a soft dough.
Turn the dough out onto a well-floured surface (using some of the remaining flour) and knead for 6 to 8 minutes until smooth and elastic, adding only as much flour as needed to prevent the dough from sticking.
Place the dough in a greased bowl; turn once to bring the greased side up.
Cover and let rise in a warm, draft-free place until doubled in volume, about 2½ hours.
Punch down the dough and turn out onto a lightly floured surface.
Use to make rolls, bread etc.
