Basic Roll Dough

There are 3 different recipes that use this dough – Braided Loaf, Cheese Crescents, & Cinnamon Loaf.

I’m a bit lazy and I usually make my bread dough in a bread maker and then bake in a loaf pan in the oven.  So I’m not used to dissolving yeast, letting the dough rise, etc.  This was quick to mix though and since it’s a cold morning, I put the dough on top of the dryer in front of a sunny window as my sheets are drying.  I’m making the braided loaf for dinner tonight… can’t wait to try it!

1 pkg. dry yeast

1 c. warm water (105 to 115 degrees)

3 T. sugar

2 T. shortening

1 egg

3/4 tsp. salt

3 to 3 1/2 c. all-purpose flour (divided)

Dissolve yeast in warm water in a large bowl.  Add sugar, shortening, egg, salt, & half of the flour.  Beat at a low speed with an electric mixer until smooth.  Stir in enough flour to make a soft dough.  Place dough in a greased bowl, turning to grease the top.  Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk, or cover and refrigerate up to 5 days.  Punch dough down, turn out onto a lightly flour surface and knead 4 or 5 times.  Shape and bake as directed in the other recipes.

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3 thoughts on “Basic Roll Dough

  1. Pingback: Cinnamon Loaf | Mema's Kitchen

  2. Pingback: Cheese Crescents | Mema's Kitchen

  3. Pingback: Braided Loaf | Mema's Kitchen

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