MASTER SWEET DOUGH
Steps:
- Stand Mixer Method Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°-115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. 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 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. (If making Vanilla Cloverleaf Sweet Rolls, scrape in seeds from vanilla bean. If making Apricot-Anise Tarts, add aniseed.) 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, page 94, 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).
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