Foundation Sweet Dough
An old, OLD favorite that's been in my family for over 50 years. Probably came from an early Betty Crocker/Better Homes & Gardens cookbook, but haven't been able to prove it.
It's a very '50's kind of recipe, but very much at home as we approach the new millennium...
2 packages active dry yeast
1/4 cup warm (105 to 115º F.) water
1/4 cup butter
1/2 cup sugar
1 tsp. salt
2 eggs, beaten
1 cup milk, scalded then cooled
1 tsp. grated lemon rind
5 cups all-purpose flour
Proof yeast in water. Add butter, sugar and salt to scalded milk. Cool to lukewarm. Add yeast mixture, eggs and lemon rind. Add flour and mix, gradually, with wooden spoon until well combined. Knead until smooth and elastic. Place dough in greased bowl. Turn to grease top. Cover and let rise in warm place until doubled in bulk--about 1 hour. Punch dough down. Shape into tea rings, rolls or coffeecakes. Let rise until doubled in bulk--about 30 minutes. Bake in preheated 375º F. oven for 25 to 30 minutes for tea rings and coffeecakes; 20 to 25 minutes for rolls. Makes 2 12-inch rings or about 3-1/2 dozen rolls.
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