Coolrise Sweet Dough
"This makes a sweet flavored dough that can be baked plain, or filled with spices, nuts, raisins or other fruits. Makes for an easy brunch item, mix the dough and shape the might before, then pull out of the refrigerator and quickly bake when ready."
photo by Dotty2
- Ready In:
- 24hrs 30mins
- Ingredients:
- 9
- Serves:
-
24
ingredients
directions
- Combine 2 cups flour, dry yeast, sugar and salt in a large mixing bowl, stir to blend.
- Add the butter to the center of the flour mixture.
- Heat the milk and water to simmering.
- Pour liquids over the butter.
- Beat the batter with a mixer for 2 minutes.
- Add the eggs and 1 more cup of flour.
- Beat for another minute.
- Turn batter out onto a floured board and knead for 5- 10 minutes, until the dough is smooth and elastic.
- Cover the dough with plastic wrap, then a tea towel.
- Rest the dough for 20 minutes.
- Punch the dough down.
- Divide the dough into desired size pieces and shape into desired forms.
- Place formed rolls on a greased baking sheet.
- Brush tops of rolls with cooking oil.
- Cover loosely with plastic wrap.
- Refrigerate 2- 24 hours.
- Remove from refrigerator and let stand at room temperature for 20 minutes.
- Heat oven to 350 degrees.
- Bake rolls for 20 minutes.
- Remove from pan immediately, cool on wire rack.
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Reviews
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great recipe man, simple and easy. after making the dough and letting it sit over night, i cut two nice sized chunks (about the size of a baseball) and knead them in a little more flour, just so they weren't sticky like pizza bread. then i flattened them out in a long oval shape, and put a layer of pizza sauce, then mozzarella cheese, then pepperoni, then more cheese, and more pepperoni then i closed it up with eggwash and made my own pizza pockets, SO DOPE! -
Thank you for sharing this lovely recipe Sheynath. It was so quick and easy to make. It turned out great...I was so impressed. I often have trouble making dough, but not this time. It was easy to work with and the results were delicious. I served them warm with some fresh churned butter, they were perfect with our clam chowder. -
I am a huge fan of long slow fermentation when it comes to bread - especially if the long fermentation time involves a spell in the fridge. This dough was lovely to work with, I used unbleached bread flour and instant yeast. I reduced the amount of butter by half and added some dried fruit + mixed spice. Instead of rolls I shaped two loaves and have been eating the bread as fruit toast in the morning - yum. Thanks for posting, made for Aussie/Kiwi Swap, July 2009
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This recipe is absolutly wonderful. I mixed the dough at 9:AM and then baked the rolls at 430 PM and the rolls were light and fluffy. I mixed the dough with the kitchen aid mixer which saved some work as well. I made clover rolls placing them in a muffin tin. Recipe will certainly be made often with different variations. Made for Twelve Days of Christmas recipe Swap (2008) -
Easy and delicious, and the best part is that you can put the rolls away for a few hours or a day and bake them when needed. Only downside is the burden on our overloaded refrigerator. I brushed the tops with eggwhite and sprinkled poppy and sesame seeds on them. Made for OZ/NZ Swap 15, April 2008.
RECIPE SUBMITTED BY
Sheynath
Salem, 77
I have loved to cook since I was a child. Several years ago I was diagnosed as gluten-intolerant, and I have been having a great time learning about gluten-free substitutions.
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