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Rich & Tender Sweet Roll Dough

Source of Recipe


Lee's Kitchen






List of Ingredients



• 1 1/2 Cups half & half
  
• 1/2 Cup unsalted butter
  
• 1/3 Cup sugar
  
• 6 Cups unbleached white flour
  
• 3/4 tsp salt
  
• 3 Large eggs
  
• 1/2 Cup 110 degree water
  
• 2 Pkgs active, dry yeast
  
• 1 Heaping Tbl sugar
  






Instructions



1. Heat half & half, butter and sugar. Stir to dissolve sugar. Heat to just below boiling point. Cool to room temperature.
   
   
2. Proof yeast in 1/2 cup 110 degree water with 1 heaping tablespoon of sugar.
   
   
3. Add half & half, butter mixture to work bowl of mixer. Add yeast and 2 cups of flour. Beat with flat beater until well combined. Cover bowl and let mixture rest for 1 hour.
   
   
4. Add eggs, one at a time and mix well after each addition. Add salt and remainder of flour, 1 cup at a time until 3 cups have been added.
   
   
5. Scrape down sides of work bowl and flat beater. Remove flat beater and insert dough hook into mixer.
   
   
6. Knead with dough hook, adding remaining cup of flour a little at a time until soft dough forms. Knead for 3 or 4 minutes.
   
   
7. If mixture is too heavy or stiff to knead with mixer, remove dough to flour covered board and continue kneading and working in additional flour as necessary until dough is smooth and elastic and no longer sticky.
   
   
8. Place kneaded dough into greased bowl. Flip dough over so greased side of dough is on top. Cover and put into warm place. Let dough rise until double in bulk (1 1/2 hours).
   
   
9. Punch dough donw and roll into rectangles & shape as desired. Let shaped dough rise, covered, in warm place for 30 to 45 minutes.
   
   
10. Bake rolls at 350 degrees until lightly browned, approx 20 minutes.