SWEET ROLL DOUGH
Steps:
- 1. Add yeast mixture to the above mixture and then stir in 7 c. unsifted flour and mix until smooth. You can use a mixer to do this if you desire. Then stir in 4 c. flour 1 c. at a time mixing well after each addition. 2. You will probably have to start using your hands to mix at this point. Keep adding more flour to make a soft dough adding flour slowly as not to put in too much. Don't be too concerned about the exact amount of flour as the altitude and humidity make a good deal of difference on how much flour you will need. Keep kneading the doughy until you feel it is the right consistency. It will be nice and smooth on the outside but still sticky on the inside. 3. Using butter or soft margarine completely grease the ball of dough. Cover the bowl with plastic wrap allowing the plastic wrap to be over the sides. I use 3 pieces across the top of the bowl overlapping them each a little. This allows the dough to raise yet still be covered with the wrap to prevent drying out (You can also use a large clean dishcloth). Let rise until double in bulk. Punch down and let rise again until double in bulk. 4. Punch down and shape into desired rolls: Dinner rolls, cinnamon rolls, coffee cake, cinnamon twists and filled buns. You can use this dough for doughnuts also but if you do increase the sugar 1/2 c. I use 350 degree oven to cook all things. Bake dinner and cinnamon rolls 15 - 20 min. Yield: approximate 70 dinner rolls or 35 buns or 20 cinnamon rolls. Brush melted butter or margarine over the tops of the dinner rolls after shaping them and also after they come out of the oven.
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