Sweet Roll Base
Featured Pinch Tips Video
- 2 pkg
- active dry yeast
- 4 Tbsp
- very warm water
- 1 stick
- butter, softened
- 1 c
- milk, scalded
- 8 oz
- vanilla flavored yoghurt
- 1 Tbsp
- 1 c
- 6-8 c
- bread flour
1Proof the yeast by dissolving two packages in 4 tablespoons very warm water (if it feels like your bath water, it is the correct temperature)
Stir yeast slowly to dissolve.
2Scald the milk.
This is done by putting milk over medium low heat and just watching it. When tiny bubbles form on the edges, take it off the heat and add the stick of butter.
Note: If you put a wooden spoon into the pan and it catches on the skim at the bottom; start over, you got the milk too hot.
3Add one cup of flour to the dissolved yeast and start your mixer on low.
Now add the salt,sugar,milk,yoghurt and eggs; adding one at a time, alternating each addition with a cup of flour.
Take your time, the longer it takes, the better the bread!
4Once all the ingredients are mixed it is time to watch and feel your dough. If you add too much flour it will make your bread too heavy and will choke whoever tries to eat it! If you add too little flour your dough will be too soft and will not rise properly, or worse, will sink when it does try to rise.
5Stop your mixer now and then and feel the dough between your fingers. It will, of course, be sticky at this point still but it will start to 'give' a bit in your hand. Usually it only takes a bit over 6 cups of flour for all the above ingredients,but remember the more you add to the flour and yeast, the more flour and mixing time you will require.
6The longer you let your mixer do the work, the less kneading time you will have to physically put in.
I love the kneading part, but tend to over do it and found that if I let my mixer do the work, the better the bread will taste!
For a sweet roll, you want your dough a little soft but not so soft you end up pouring it onto your kneading surface.
7Turn the dough out onto a floured surface and let it rest for 10 minutes.
Now start the kneading process; a gentle push and pull motion.
8The act of kneading is what makes gluten in the dough and gluten helps with the rising process as well as how the bread is structured.
Too little and there may be big holes in the bread, too much and the bread will be tough.
9When the dough forms a ball and loses its shiny appearance, it is time to give the dough a rest. Resting is also important for structure and appearance.
Resting the dough is always done for 1-15 minutes. Just enough time to wash and grease the bowl you used to mix the dough in!
10Place the dough into your bowl and turn it so all of it is greased.
Cover the bowl with plastic wrap and leave it alone for 1 to 1 1/2 hours.
11The dough will rise right up to the plastic wrap and is now ready to be formed into whatever sweet rolls you like
Now it is time to deflate the dough.
This is more understandable than "punching the dough" because you do not need to put your back into it. Just take the air out, pull the sides of the dough towards the middle, that is all it needs.
Now take it out of the bowl and place it onto your work surface.
Once more,the dough must rest 10-15 minutes.
12After you have made whatever sweet roll you like and placed it in pans or cookie sheets the dough rises a second time for 45 minutes to an hour and then bake.
The bake time and temperature will vary depending on what you are making.
Usually, 400 Degrees Fahrenheit and 20 minutes is a good safety zone but always check the individual recipe for accuracy.