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Traditional Sweet Roll Dough




Source of Recipe


BBR


Recipe Introduction


Posted by: homesweethome
This recipe is from a 1974 Betty Crocker cookbook


List of Ingredients




2 packages active dry yeast
1/2 cup warm water (105 to 115°)
1/2 cup lukewarm milk (scalded then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup shortening or butter or margarine, softened
4 1/2 to 5 cups all-purpose flour*



Recipe



Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board, knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up (At this point,dough can be refrigerated 3 to 4 days.) Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if impression remains when touched.)
Punch down dough. Shape dough into desired rolls and coffee cakes. Cover; let rise until double, about 30 minutes.
Heat oven to 375°. Bake as directed.


CINNAMON ROLLS

1/2 recipe Traditional Sweet Roll Dough or 1/2 recipe Quick Buttermilk Sweet Dough
2 tablespoons butter or margarine, softened
1/4 cup sugar
2 teaspoons cinnamon
Sweet Icing

Roll dough into rectangle, 15x9 inches; spread with butter. Mix sugar and cinnamon; sprinkle over rectangle. Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut roll into 15 slices. Place slightly apart in greased baking pan, 13x9x2 inches, or in greased muffin cups. Let rise until double. Bake 25 to 30 minutes. While warm, frost rolls with icing.
15 ROLLS.

SWEET ICING
Mix 1 cup confectioners' sugar, 1 tablespoon milk and 1/2 teaspoon vanilla until smooth.