Sweet Roll Base
- 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
Stir yeast slowly to dissolve.
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.
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!
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.
Now start the kneading process; a gentle push and pull motion.
Too little and there may be big holes in the bread, too much and the bread will be tough.
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!
Cover the bowl with plastic wrap and leave it alone for 1 to 1 1/2 hours.
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.
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.