Basic Yeast Dough
Saved in 9 recipe boxes and 8 cookbooks
|1||package||yeast, active dry|
|1||cup||water||warm (105-115 degrees)|
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
Add sugar, shortening, egg, salt, and half of flour; beat at low speed of an electric mixer until smooth.
Gradually stir in enough remaining flour to make a soft dough.
Place dough in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk, or cover and refrigerate up to 5 days.
(If refrigerated, let return to room temperature before proceeding.)
Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times.
Shape and bake as directed for Cloverleaf Rolls, Cheese Crescents, Sesame Buns or Cinnamon Loaf.
First published: 1996-01-27 last updated: 2015-02-09