Best Rich Yeast Dough Recipes

BASIC RICH SWEET YEAST DOUGH

Steps:

• (Icing may be doubled and used for any cake or bun icing).
• Dissolve yeast in 1/4 cup warm water and set aside until foamy.
• Heat milk, shortening, sugar and salt to melt shortening.
• Cool to warm and add yeast mixture, egg yolks and whole eggs.
• Beat well by hand.
• Gradually beat in by hand 6 cups of flour and the cardamom.
• Knead well on a floured surface only adding additional flour to make a smooth and elastic dough.
• Place dough in an oiled bowl, turn to coat with oil and cover and let rise double in volume.
• Punch down and cover dough and refrigerate overnight in large bowl.
• When ready to use, punch down and knead briefly to warm up dough.
• Use dough as you wish for coffee cakes, sweet breads, buns, etc.
• You may divide dough into 6 buns, or 4 equal pieces to make 4 small loaves or braids.
• If braiding, divide each piece into 3 loose strands and braid and tuck under ends.
• Brush with melted butter.
• Place on baking sheets/pans and let rise double in volume.
• Bake in a 350F oven about 30 minutes or golden and tested done.
• Remove from pans/baking sheet to cool on rack.
• Mix icing ingredients and drizzle over warm cake/bread.
• Yield: approx.
• 6 buns, 4 small braids, or 2 large loaves.

RICH YEAST DOUGH

Steps:

• RICH YEAST DOUGH 2 pkgs active dry yeast 1/3 Cup sugar 1/3 cup very warm water (115 degrees) 2 tsp. salt 1/2 cup butter 3 large eggs 1 cup milk 2 tbs. melted butter 41/4 to 4 3/4 cups flour Add yeast to warm water in small bowl. Stir, and set aside. Cut butter into small pieces. Warm with milk in small pan over low heat. Warm unbrolen eggs in a bowl of tap water With steel blade in place, measure 2 3/4 cups flour into processor bowl. Add sugar salt , eggs, dissolved yeast and warm milk-butter mixture. Mix by turning processor on and off a few times. Then let run about one minute. This develops the gluten, making traditional kneading unnecessary. Turn out into large mixing bowl. Stir remaining flour in by hand, using a wooden spoon. The amount of flour needed will vary. The dough should be soft and sticky. Cover lightly with waxed paper or plastic. Let rise 11/2 to 2 hours at room temperature until double. Refrigerate immediately. The dough will be easier to handle after chilling. To proceed without chilling, turn dough onto generously floured surfaced. Pat lightly with floured hands to a thickness of 1/2 inch. Cut rolls with a 21/2 inch round cuter. Place on ungreased baking sheet . Let rise about an hour until puffy and light. Brush with melted butter and bake in upper 1/3 of oven for about 10 minutes. Makes 30 rolls. NOTE; I reheat rolls the way my grandmother did - in a paper bag, sprinkled with a little water and folded at top. Place bag in middle of oven at 350 for 10 -15 minutes.

RICH YEAST DOUGH

Steps:

• In a large mixing bowl, combine 3 cups of flour and the yeast.
• In a medium saucepan, heat the milk, butter, brown sugar and salt until very warm (115F to 120F) and butter is almost melted, stirring constantly.
• Add the milk mixture to the flour mixture along with the eggs.
• Beat with an electric mixer on low speed for 1/2 minute then beat on high speed for 3 minutes.
• Using a wooden spoon, stir in remaining flour to make a soft dough.
• Place dough in a greased bowl and grease top of dough lightly.
• Cover and let rise in a warm place until double (1 to 1 1/2 hours-less with Rapid Rise yeast).
• Stir dough down and divide into thirds (about 1 pound each).
• Place each portion in a 1-gallon ziplock bag, leaving ample space for dough to expand.
• Chill at least 2 hours before using.
• ***Eachportion will make a dozen cinnamon or dinner rolls or 1 pizza crust.
• TO FREEZE: After dividing dough, seal each portion in a ziplock freezer bag, removing all air.
• Label and freeze for up to three months.
• To use, thaw in bag overnight in refrigerator.
• To thaw in the microwave, unwrap dough and place in a greased microwave-safe pie plate.
• Cook uncovered on"low" or"defrost" until thawed (about 15 minutes, but microwave ovens vary so much--).