Best Rapid Mix Sweet Dough Recipes

COOLRISE SWEET DOUGH

Steps:

• Combine 2 cups flour, dry yeast, sugar and salt in a large mixing bowl, stir to blend.
• Add the butter to the center of the flour mixture.
• Heat the milk and water to simmering.
• Pour liquids over the butter.
• Beat the batter with a mixer for 2 minutes.
• Add the eggs and 1 more cup of flour.
• Beat for another minute.
• Turn batter out onto a floured board and knead for 5- 10 minutes, until the dough is smooth and elastic.
• Cover the dough with plastic wrap, then a tea towel.
• Rest the dough for 20 minutes.
• Punch the dough down.
• Divide the dough into desired size pieces and shape into desired forms.
• Place formed rolls on a greased baking sheet.
• Brush tops of rolls with cooking oil.
• Cover loosely with plastic wrap.
• Refrigerate 2- 24 hours.
• Remove from refrigerator and let stand at room temperature for 20 minutes.
• Heat oven to 350 degrees.
• Bake rolls for 20 minutes.
• Remove from pan immediately, cool on wire rack.

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.

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.

BEST BASIC SWEET BREAD

Steps:

• In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
• In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
• Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.

COOL-RISE SWEET DOUGH

Steps:

• Combine 2 cups flour, yeast, 1/2 cup sugar and salt in the bowl of a stand mixer and mix. Add 1/2 cup margarine. Add 1 1/2 cups warm water (105-115 degrees Fahrenheit).
• Stir well with a paddle attachment. Beat at a medium speed for two minutes.
• Add eggs and 1 cup flour.
• Beat at a high speed for one minute or until thick and elastic.
• Switch to dough hook and beat in gradually only enough remaining flour to make a soft dough.
• Turn onto floured board.
• Knead for two to three minutes or until smooth and elastic.
• Shape into a rectangle and roll cut dough to 1/4 inch.
• Melt 1/4 cup margarine and brush on the rolled-out dough and also sprinkle on a 9- by 13-inch bakin pan.
• Mix 1/2 cup sugar with 1/2 teaspoons cinnamon. Sprinkle on the dough over the melted margarine.
• Roll dough starting with the long side; pinch dough closed.
• Cut cinnamon rolls with thread approximately 1-inch thick.
• Place cut side down in bakin pan and lightly cover with plastic wrap. (For the caramel variety, put topping in the bottom of the pan before adding dough.).
• Refrigerate overnight (up to 48 hours).
• On baking day, preheat oven to 375 degrees Fahrenheit. Remove rolls from the refrigerator and let stand for five minutes at room temperature.
• Bake for 30 minutes or until rolls test done.
• Remove from pand immediately. Cool slightly. Frost while still warm.
• FOR FROSTING: Beat cream cheese and butter until smooth. Mix in flavoring. Add enough powdered sugar to make a smooth frosting. Refrigerate overnight. Spread on cinamon rolls hot out of the oven. (You may need to slightly warm the frosting in the microwave.)
• FOR CARAMEL TOPPING: Combine ingredients in a saucepan. Bring to a boil. Cook three minutes, stirring constantly. Pour into greased 9- by 13-inch pan. Cool. You may sprinkle 1/4 cup walnuts in the pan before adding dough pieces.
• Refrigerate dough overnight as instructed in Cool-Rise Sweet Dough Recipe. Bake at 375 degrees for about 30 minutes. Flip rolls onto a cookie sheet so that the caramel is on top.

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.

NINETY MINUTE CINNAMON ROLLS

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
• In a large mixing bowl, combine 2 1/4 cup flour, yeast, white sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
• Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
• Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm