BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SWEET ROLL DOUGH (Basic recipe used for dinner rolls and cinnamon roles)

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This recipe came from my mother, who after I have used it for years as hers, told me she actually got it from an old Fleshman’s Yeast pamphlet! It is pretty good and Fleshman’s should know how to make yeast dough after all!

Ingredients:

  • ¾ cup warm water

  • 1 ¾ Tablespoons dry yeast
  • ¾ cup warm milk
  • 1/3 cup sugar (may reduce for dinner roll)
  • ¼ cup + 2 Tablespoons butter, softened
  • 1 ½ teaspoons sea salt
  • 4 ¾ - 5 ¼ cups All Purpose flour
  • 1 egg

Method:

Place half the water in a large mixing bowl and sprinkle yeast over top; stir to dissolve and “proof”; stir in remaining water, milk, sugar, ¼ cup butter, salt and 2 cups flour; blend well; stir in egg and enough flour to make soft dough; knead 4 – 6 minutes (finished dough should be smooth and elastic); remove to greased bowl and cover; rest until doubled, approximately 1 hour; punch dough down.

To make Parker house Rolls:  Place risen dough onto floured surface; divide in half and roll each half into 12” square; cut square into 12×2” strips; cut each strip into 4×2” rectangles; melt remaining butter; brush on rectangles; crease each rectangle slightly off center and fold at crease; arrange in rows, slightly overlapping on large greased sheet pan with shorter side facing down; keep ¼” between each row; cover and let rise until doubled approximately 30 – 45 minutes; bake at 400ºF for approximately 15 minutes or until lightly browned; remove and cool on wire racks.




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