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Cool Rise Sweet Dough




Source of Recipe


Letha Mae Knerr Boggs


List of Ingredients




Dough:
5 to 6 cups flour
2 pkgs. active dry yeast
½ c. sugar
1 ½ t. salt
½ c. softened butter
1 ½ c. hot tap water
2 eggs, room temperature
Salad Oil

Gooey-Sticky Topping:
1 cup brown sugar
½ cup butter
2 T. corn syrup



Recipe



Combine 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend. Add butter. Add hot tap water to ingredients in bowl all at once.

Beat with electric mixer at medium speed 2-minutes. Scrape bowl occasionally. Add eggs and 1 cup more flour. Beat with electric mixer at high speed 1 minute or until thick and elastic.

Gradually stir in just enough of remaining flour w/wooden spoon to make soft dough that leaves the sides of bowl. Turn onto floured board and round up into a ball.

Knead 5 to 10 minutes or until dough is smooth and elastic. Cover with plastic wrap then a towel. Let rest 20 minutes. Punch down.

Divide in half. Roll portion into 9X14” rectangle on lightly greased board. Spread with butter, sugar, and cinnamon.

Roll up like a jelly roll then cut in 1 ½ inch pieces to place in greased pan (3 cake pans), brush surface with oil, and cover with plastic wrap.

Refrigerate 2 to 24 hours. Remove 10 minutes before baking at 375-degrees, 20 to 25 minutes or until done.

Gooey-Sticky Topping

1 cup brown sugar
½ cup butter
2 T. corn syrup

Heat until dissolved. Pour in bottom of greased pan before placing sliced rolls into pan.