"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, December 29, 2013

Traditional Sweet Roll Dough (Betty Crocker)

Coffee Cake with Cream Cheese and Pecan Filling.

2     packages active dry yeast
1/2  cups warm water (105 to 115 degrees)
1/2  cup lukewarm milk (scalded then cooled)
1/2  cup sugar
1     teaspoon salt
2     eggs
1/2  cup shortening or butter or margarine, softened
4-1/2 to 5 cups Gold Medal Flour

Dissolve yeast in warm water.  Stir in milk, sugar, salt, eggs, shortening and 2-1/2 cups of the flour. Beat until smooth.  Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.  Place into greased bowl; turned greased side up.  (At this point, dough can be refrigerated 3 to 4 days)  Cover; let rise in warm place until double, about 1-1.2 hours.  (Dough is ready if impression remains when touched.)

Punch down dough.  Shape dough into desired rolls and coffee cakes.  Cover; let rise until double, about 30 minutes

Heat oven to 375 degrees.  Bake as directed.