Basic Yeast Dough
Yield
servingsPrep
15 minCook
?Ready
75 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1 | cup |
water
warm (105-115 degrees) |
|
| 3 | tablespoons |
sugar
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| 3 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 237 | ml |
water
warm (105-115 degrees) |
|
| 45 | ml |
sugar
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
Directions
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.
