Master Sweet Dough Food

MASTER SWEET DOUGH RECIPE

Steps:

• Warm milk to 110ºF. Add in 1 Tablespoon of your sugar and then the yeast and whisk to combine. Set aside for 5 minutes.
• Add your flour to your mixing bowl and then add in your milk/yeast mixture. Stir on low to combine
• While mixing on low, add in your sugar, eggs, butter and salt until combined
• Increase the speed to medium and let mix until the dough cleans the sides of the bowls and feels elastic and smooth. The dough should bounce back when you touch it with your finger. This can take 8 - 12 minutes *do the window test - see blog post for details*
• Shape the dough into a smooth ball and then place it into a greased bowl. Cover with a tea towel and let rise for 90 minutes in a warm place ***optional***(I pre-heat my oven to 170ºF for five minutes then TURN THE OVEN OFF. It should be barely warm inside. Place a bowl of warm water in the back of the oven and your covered bowl of dough into the oven and shut the door)
• You can now shape the dough into rolls, make cinnamon rolls, sticky buns etc. See the blog post above for links to other recipes.

BASIC SWEET-ROLL DOUGH

Steps:

• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

SWEET DOUGH

Steps:

• Scald milk and stir in sugar, salt and shortening.
• Cool to lukewarm.
• Dissolve yeast in very warm water.
• Stir until dissolved, then stir into the lukewarm milk mixture.
• Add beaten eggs and 3 cups flour.
• Beat until smooth and stir in an additional 2 cups flour.
• Turn dough out onto lightly floured board and knead until smooth and elastic.
• Place in a greased bowl and brush top with soft shortening.
• Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour).
• Punch down and turn out onto lightly floured board.
• Use as desired to make any of the following sweet breads.

BASIC SWEET DOUGH

Steps:

• Scald milk in a medium saucepan. Add cold water to scalded milk. Remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. To liquid in saucepan, add salt, sugar, shortening, and eggs. Add dissolved yeast to saucepan. Mix well.
• Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir with a large wooden spoon until liquid disappears.
• With one hand, mix dough in bowl using swinging rotary motion. Gradually form dough into smooth ball, then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature until doubled in bulk, about 2 hours.
• Punch down dough. Use dough for any sweet bread recipe.

MASTER SWEET DOUGH

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).

BASIC SWEET DOUGH

Steps:

• In a bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and remaining flour; beat until smooth. Shape into a ball. Do not knead. Cover and let rest for 10 minutes. Use for Braided Coffee Cake or Coffee Cake Ring.

MASTER BREAD DOUGH

Steps:

• In a large bowl, combine 2-1/2 cups of flour, sugar, undissolved yeast and salt. Heat water, milk, and butter until very warm (120°-130°). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. With spoon, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Place kneaded dough in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30-60 minutes. (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.) Shape, let rise and bake according to options below:, LOAF: (use half of dough): Roll dough into a 12x7-in. rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8x4-in. loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. Bake at 400° for 30 minutes or until done. Remove from pan; let cool on wire rack. Yield: 1 loaf., ONION ROLLS: (use half of dough): Divide dough into 10 equal pieces; shape into smooth balls. Place in a greased 8-in. round baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30-60 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. Sprinkle with 2 tablespoons dried minced onion. Bake at 375° for 25 minutes or until done, covering with foil during the last 5 minutes of baking to prevent excess browning. Remove from pan; let cool on wire rack. Yield: 10 rolls., SOFT HERB BREADSTICKS: (use half of dough): Divide dough into 12 equal pieces; roll each into a 15-in. rope. Twist each rope several times if desired. Place on two greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10-20 minutes. Lightly beat 1 egg white; brush over breadsticks. Sprinkle with herbs or herb blends such as oregano, dill weed or Italian herb seasoning. Bake at 400° for 15 minutes or until done. Remove from sheets; let cool on wire rack.