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Dough Three Ways

​ 1/2 cup warm water

3 tsp active dry yeast; (not the rapid rise)

1 1/4 cup milk; 3/4 cup butter

3/4 cup sugar + 2 tsp

2 eggs

3/4 tablespoon salt

6 cups all purpose flour

This recipe will make crescent rolls, yeast rolls or cinnamon rolls.

Combine warm water, sugar and yeast to proof for about 10 minutes.  If the yeast is living, this mixture will become bubbly.  

Combine scalded milk and butter.  Allow this to sit until butter has melted and the milk is cooled.

In a bowl, combine sugar, eggs, salt, yeast mixture and milk mixture.

Add 1 cup flour at the time.  Use your hands to mix well, but don't over mix.  Cover this with plastic wrap and refrigerate for a minimum of 2 hours. 

Roll the dough on a floured surface in the desired shape.  (Triangles for making crescent rolls, or balls for making yeast rolls.)

If you are making cinnamon rolls, you can fill the dough with a mixture of cinnamon and sugar, roll up and then slice into  1 1/2 inch pieces.  

Place these onto a greased cookie sheet and cover with plastic wrap.  Sit in an area free of drafts to allow them to rise for approximately 1 hour.  When they have doubled in size, they are ready to bake.

Place inside a cold oven.  Turn the oven on and bake on 350 degrees until golden brown.

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