Thank you for visiting Ask Betty. Here is the traditional Sweet Roll Dough directions, from our 1956 cookbook. Happy baking!
Sweet Roll Dough
1956 Betty Crocker Cookbook
1/2 cup warm water (110º – 115 º)
2 packages active dry yeast
1 1/2 cups lukewarm milk
1/2 cup sugar
2 teaspoons salt
1/2 cup soft shortening
7 to 7 1/2 cups Gold Medal Flour
In large mixing bowl, combine water and yeast; stirring to dissolve. Stir in milk, sugar, salt, eggs, shortening and half of the flour. Mix with spoon until smooth. Add enough remaining flour to handle easily; mix with hand. Turn onto lightly floured board; knead until smooth and elastic (about 5 min.). Round up in greased bowl, greased side up. Cover with damp cloth. Let rise in warm place (85°) until double (about 1 1/2 hr.).
Punch down; let rise again until almost double (about 30 min.). Divide dough for desired rolls and coffee cakes. Shape, let rise until light (15-20 minutes), bake rolls at 400° for 12-15 minutes.
Makes: 1 large coffee cake and 1 1/2 to 2 dozen rolls.
Sweet Roll Dough With Compressed Yeast Follow recipe aboveexcept use 2 pkg. moist compressed yeast. Use 1/2 cup lukewarm water (80 to 85°not hot, not cold when tested on wrist).
Richer Sweet Dough: Follow recipe aboveexcept use only 1/2 cup milk, 1 tsp. salt and 4 1/2 to 5 cups flour.
Tip: For excellent eating and keeping quality, keep doughs as soft as possible, almost sticky - just so you're able to handle them.
Answered on 3/10/2015 12:00:00 AM by BCKitchenResponse