This section will not print. Click here to customize fonts, size, etc.

(requires Premium Membership)

Nutrition Facts

Serving Size 1 dough recipe 1235g

Recipe makes 1 dough recipe)

Calories 3475
Calories from Fat 728 (20%)
Amount Per Serving %DV
Total Fat 80.9g 124%
Saturated Fat 46.0g 229%
Monounsaturated Fat 20.6g
Polyunsaturated Fat 6.0g
Trans Fat 0.0g
Cholesterol 398mg 132%
Sodium 2949mg 122%
Potassium 1344mg 38%
Total Carbohydrate 597.1g 199%
Dietary Fiber 19.4g 77%
Sugars 119.1g
Protein 83.9g 167%
Vitamin A 2381mcg 47%
Vitamin B6 0.6mg 31%
Vitamin B12 1.9mcg 30%
Vitamin C 0mg 0%
Vitamin E 2mcg 7%
Calcium 426mg 42%
Iron 10mg 57%

how is this calculated?

Kittencal's Sweet Dough Recipe #121574

I have been using this recipe for over 30 years, it's a great dough to use for any recipe calling for sweet dough, and it makes the best cinnamon rolls, see my recipe#263265 --- since there is less gluten in American all-purpose flour, for U.S. members you might consider using half all purpose white flour mixed with white bread flour or use all bread flour.
by KITTENCAL

2 hours | 2 hours prep

1 dough recipe

  1. Prepare a heavy-duty stand mixer with dough hook.
  2. In a cup place the 1 egg and cover with warm water (not hot!) leave in water for about 6-7 minutes to bring to room temperature.
  3. In a Pyrex measuring cup or bowl place 1 cup milk, butter, salt and 1/2 cup sugar.
  4. Microwave on HIGH for about 1 minute and 22 seconds, remove and mix the ingredients to combine the sugar and salt until dissolved (the butter will have slightly melted, but does not have to be completely melted) if the milk feels warm enough, then it is okay, if not place back into the microwave to warm another couple seconds;cover with a cloth and set aside.
  5. In the stainless steel mixer bowl, add in 4 cups flour (to start) and the egg.
  6. In a small cup proof your yeast with 1/2 cup water and 1 teaspoon sugar for 8-10 minutes until foamy.
  7. After the yeast is proofed, pour milk mixture and yeast mixture into the bowl, and begin kneading process.
  8. Continue to knead adding more flour to create a soft semi-sticky dough that holds around the kneading blade (careful not to add in too much flour, as that creates a heavy-textured dough after baking, this is the trick to a light, airy dough!).
  9. Continue to knead the dough for about 6-8 minutes until smooth and elastic.
  10. Remove dough from the bowl, and place on a slightly floured counter or board.
  11. Cover dough with a clean tea towel, and let rest 5 minutes (the dough might feel very sticky, but will come together after 10 minutes resting time).
  12. After 5 minutes, knead gently for about 30 seconds (dough will come together nicely).
  13. Oil/grease large bowl (I just use the same stainless steel mixer bowl to rise in).
  14. Place the dough in bowl to rise until doubled (approximately 1-1/2 hours, or could take shorter or longer time).
  15. Remove the dough, and punch down.
  16. Shape into desired shapes, and let rise once again for approximately 40 minutes, or until double.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Share your experience with others, and post your comments on the recipe. Type 121574 in the Search box at the top of Recipezaar, to get back to this recipe easily.

Recipe Notes & Rating: 5 stars 4 stars 3 stars 2 stars 1 star