Bread: Overnight Multi-Purpose Dough
Source of Recipe
unknown
List of Ingredients
2 pkg. yeast
2 1/2 c. warm water
3/4 c. soft or melted
margarine
3/4 c. sugar
2 eggs
8 to 8 1/2 c. flour
2 1/2 tsp. salt
Recipe
Soften yeast in warm water. Add shortening, sugar,
eggs, 4 cups flour and salt. Stir in remaining flour
(you may
want to use your hands to work in last 2 cups flour).
This
will be soft dough. Cover tightly and store in
refrigerator
overnight or until needed.
When ready to use, punch down dough and pinch off
1/3.
Shape into rolls; place in greased pan. Cover and let
rise
until double. Bake at 400 degrees for 15 to 20
minutes. One-third of
dough makes 12 rolls. Store remaining dough in
refrigerator
for 2 to 3 days.
Variations:
Cinnamon rolls can also be made. Roll out dough
and
spread with butter, cinnamon and sugar. Roll up and
cut. Let
rise and bake.
Doughnuts can also be made using 1/3 of dough. Roll
out
to 1/2-inch thickness. Cut out doughnuts; place on
floured
cookie sheet and let rise until double, about 1 hour.
Fry
doughnuts in deep fat at 360 degrees about 3
minutes or until golden
brown. Drain. One-third dough makes 16 doughnuts.
Glaze or
dust with sugar.
Glaze:
1 c. confectioners sugar
2 tsp. softened butter
1/8 tsp. salt
1 tsp. vanilla
milk Mix all ingredients; add enough milk for desired
consistency.
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