Have you ever wanted a recipe to make a sweet dough that is versatile for baking rolls, breads, and tea rings, etc. Here it is!! I have a very old cookbook from Rubbermaid Employees that I am using to put up recipes that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood. So far, the recipes are getting lots of views, so I will keep going. This recipe looks great to serve anytime. Have fun and Happy Cooking!
- Step 1
SWEET DOUGH YEAST DOUGH: Mix together in a large mixing bowl 1/2 C water (110 – 115 degrees), 2 packages of dry yeast, and 1/2 t. sugar. Let stand 5 – 10 minutes to get activated. Stir.
Add 2 C warm water, 1 T. Pure Vanilla Extract, 4 beaten large eggs, 4 C flour, 1/4 C plus 1 T. oil, 1/2 C sugar, 1 T. salt, and 1/2 C dry milk powder. Stir until well blended.
Then add 1 more C flour and work in. Let set 10 minutes covered.
Put on floured board and knead until smooth and elastic using more flour as needed–may need up to 1 more C or more, depending on dough.
Grease a big glass bowl, put dough in and turn over. Cover and let rise in warm place until doubled.
Punch down with fist. Fold over and let rise again about 30 minutes.
- Step 2
Use as you wish for any of the following recipes. After shaping, set in warm place to rise.
- Step 3
CINNAMON ROLLS: Roll Sweet Roll Yeast Dough into a rectangle. Spread generously with softened butter and sprinkle with sugar and cinnamon and raisins and nuts, if desired. Roll up tightly like a jelly roll from long side. Slice 1″ pieces and place in a greased pan cutside down to look like a cinnamon roll. Let rise and bake at 350 degrees for 15 – 20 minutes. Glaze with a mixture of powdered sugar, milk, a pinch of salt, and melted butter that is beaten until smooth.
- Step 4
CLOVERLEAF ROLLS: Using Sweet Roll Yeast Dough, make three balls the size of walnuts and place in 1 well or cup of a greased muffin pan. Repeat to make fill the rest of the muffin tin(s). Let rise and bake at 350 degrees for 15 – 20 minutes.
- Step 5
SWEDISH TEA RING: Roll out Sweet Roll Yeast Dough in a long rectangle about 12″ X 5″. Spread generously with softened butter and sprinkle with candied fruit and nuts, raisins and sugar and cinnamon on it. Roll up thightly at the long side and shape into a ring. Put on a greased cookie sheet and cut 2/3 of the way with kitchen scissors and turn each “leaf” on its side to make like a pin-wheel type effect. Each “leaf” can be about 3/4″ wide. Let rise and bake at 350 degrees for 30 minutes. Decorate when cool with icing, cherries and nuts.
- Step 6
HAWAIIAN COFFEE BRAID: Roll Sweet Roll Yeast Dough out in a rectangle and put on a greased cookie sheet. Spread with any kind of pie filling or jam over center third, leaving the two outer thirds plain. Then cut outside third on each side apart with kitchen shears, sideways. Bring each peice of side over the filling slanting to make a braid. Let rise and bake at 350 degrees for 30 minutes. Cool and ice.
- Step 7
BUBBLE LOAF: Shape little balls the size of walnuts. Dip in melted butter and roll in a mixture of cinnamon, sugar, and finely chopped nuts. Place 2 or 3 layers of balls in a tube pan (angel food cake pan) until pan is half full. Let rise and bake at 350 degrees for 45 – 50 minutes. Cool 30 minutes before removing from pan inverted onto round platter. Can ice, if desired.
- Step 8
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!