Title: Basic sweet dough #1
 Categories: Bread
      Yield: 12 Servings
 
      4    -(up to)
      5 c  All-purpose flour
    1/2 c  Water
      2 pk Active dry yeast
    1/2 c  Melted butter
      1 ts Salt
    1/2 c  Sugar
    3/4 c  Milk
      1    Egg
 
  Date: Tue, 07 May 1996 10:55:21 -0400
  
  From: theservs@gate.net (Thomas E. Haug) Stir together 1 3/4 cups
  flour, yeast, and salt in a large mixer bowl. Heat milk, water,
  butter, and sugar until very warm (120 to 130 F). Add liquid
  ingredients to flour mixture; beat until smooth, about 2 minutes on
  electnc mixer. Add egg and 1/2 cup more flour and beat another 2
  minutes. Gradually add enough more flour to make a soft dough. Turn
  out onto floured board; continue to work in flour until dough can be
  kneaded. Knead until smooth and elastic, but still soft (about 5
  minutes). Cover; let rest about 20 minutes. Shape, let rise, and bake
  as directed in recipes that follow.
  
  Cinnamon Rolls: Roll dough into a 13x9-inch rectangle. Spread with 2
  tablespoons softened butter or margarine. Sprinkle with mixture of
  1/2 cup firmly packed brown or white sugar and 2 teaspoons cinnamon.
  Beginning with long side, roll dough up tightly jelly-roll fashion.
  Cut roll into 12 (1-inch) slices. Place slices in a greased
  13x9x2-inch baking pan or greased muffin cups. Bake at 375 F 15 to 20
  minutes.
  
  Glazed Raised Doughnuts: Follow recipe for Basic Sweet Dough. Roll
  out to about l/2-inch thickness. Cut with doughnut cutter or make
  into shape of your choice, such as squares, twists, long johns,
  doughnut holes, or bismarcks. Let rise, uncovered, until light, 40
  to=7F 50 minutes. Fry in deep hot oil (375 F) 3 to 4 minutes, turning
  once. Drain on paper towels. Dip in a glaze of 1 1/2 cups
  confectioners' sugar, 2 tablespoons warm water, and I teaspoon
  vanilla extract.
  
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