Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | -(up to) |
| 5 cups | All-purpose flour |
| ½ cup | Water |
| 2 packs | Active dry yeast |
| ½ cup | Melted butter |
| 1 teaspoon | Salt |
| ½ cup | Sugar |
| ¾ cup | Milk |
| 1 \N | Egg |
Date: Tue, 07 May 1996 10:55:21 -0400 From: theservs@... (Thomas E. Haug) Stir together 1¾ cups flour, yeast, and salt in a large mixer bowl. Heat milk, water, butter, and sugar until very warm (120 to 130 F). Add liquid ingredients to flour mixture; beat until smooth, about 2 minutes on electnc mixer. Add egg and ½ cup more flour and beat another 2 minutes. Gradually add enough more flour to make a soft dough. Turn out onto floured board; continue to work in flour until dough can be kneaded. Knead until smooth and elastic, but still soft (about 5 minutes). Cover; let rest about 20 minutes. Shape, let rise, and bake as directed in recipes that follow.
Cinnamon Rolls: Roll dough into a 13x9-inch rectangle. Spread with 2 tablespoons softened butter or margarine. Sprinkle with mixture of ½ cup firmly packed brown or white sugar and 2 teaspoons cinnamon. Beginning with long side, roll dough up tightly jelly-roll fashion. Cut roll into 12 (1-inch) slices. Place slices in a greased 13x9x2-inch baking pan or greased muffin cups. Bake at 375 F 15 to 20 minutes.
Glazed Raised Doughnuts: Follow recipe for Basic Sweet Dough. Roll out to about l/2-inch thickness. Cut with doughnut cutter or make into shape of your choice, such as squares, twists, long johns, doughnut holes, or bismarcks. Let rise, uncovered, until light, 40 to=7F 50 minutes. Fry in deep hot oil (375 F) 3 to 4 minutes, turning once. Drain on paper towels.
Dip in a glaze of 1 ½ cups confectioners' sugar, 2 tablespoons warm water, and I teaspoon vanilla extract.
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