Wednesday, January 2, 2008

swee roll (or use for anything you want) dough

I've made a lot of different rolls in my life, but this recipe never fails me and is sweet, fluffy, and easy to work with. Use it for dinner rolls, pizza dough, lunch loaves or cinnamon buns.

2 cups or 480mL warm water
2/3 cup or 80g nonfat dry milk (instant or non instant)
2 tablespoons or 15g dry yeast
1/4 cup or 50g sugar
2 teaspoons or 2 pinch's of salt
1/3 cup or 80g butter
1 egg
5-6 cups or 500-600mg flour, or bread flour

In a large bowl of electric mixer, combine water and milk powder. Stir until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 cups or 200g flour. Mix at low speed of mixer until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups or 200g flour, mix on low speed until ingredients are wet and then for two minutes at medium speed. (Dough will vbe getting stiff and remaining flour may need to be mixed by hand.) Add about 1/2 cup or 55g flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour)

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil around sides of bowl. Turn dough over in vegetable oil all around sides of bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic and allow to rise in warm place until double in size. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and cut rolls into desired shape and size. Place on greased (or parchement lined) baking pans. Let rise in warm place until rolls are double in size (about 1-11/2 hours).

Bake at 375 degrees fareinhiet or 190 degrees celcius for 15-20 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1 1/2 dozen Rolls.

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