Foundation Recipe For Sweet Yeast Dough
Table of Contents
Foundation Recipe For Sweet Yeast Dough – FUNDAMENTAL FACTS – PART II
1 yeast cake softened in 1⁄4 cup lukewarm water at 85°F, or 1 package (1 tablespoon) active dry yeast softened in 1⁄4 cup warm water at 110°F
1 cup milk, scalded
11⁄2 teaspoon salt
1⁄4 to 1⁄2 cup sugar
to 1⁄2 cup shortening
1 or 2 eggs, beaten
1 teaspoon grated lemon rind if desired
41⁄4 cups sifted flour (about)
Part whole wheat if desired
Soften the yeast in the lukewarm water. Scald the milk, and cool to 90°F. Add shortening, salt, and sugar. Add flour to make a thick batter. Add yeast, eggs, and lemon rind. Beat well. Add enough flour to make a soft dough.
Cover and let rest for 10 to 15 minutes. Turn out on a lightly floured canvas-covered kneading board. Knead well until the surface is smooth and satin, and is covered with tiny blisters. Place in an oiled bowl.
Cover tightly and let rise till slightly more than doubled in bulk. Use the ripe test described on page 13 to tell when the dough is ready to punch down. Punch down and let rise for 30 minutes.
This second rising makes rolls with finer texture. Punch down and let rest for 10 minutes.
When the sweet yeast dough has had its 10-minute rest period after the final punch down, divide it into two or three portions for the different things you want to make.
Keep the part of the dough you are not working on immediately, covered tightly. If it must wait more than 20 minutes, give it another punch down. The dough at this stage can get too light while it waits to be shaped into rolls or loaves.
Shape into desired rolls. Cover and let rise in a warm place 80°F to 85°F until doubled in bulk. Bake in a moderate oven 375°F for 20 to 25 minutes for small or medium-sized rolls.
Bake the coffee cakes and loaves for 25 to 35 minutes. Yield—about 31⁄2 dozen rolls or three small coffee cakes.
REFRIGERATOR SWEET DOUGH
Use the same recipe as above. As soon as the dough is kneaded sufficiently, put it in an oiled container. Cover tightly and put into the refrigerator. If you plan to use the dough on two separate days, store it in two small containers instead of the larger one.
When the dough in the refrigerator has doubled, punch it down and leave it in the coldest part of the refrigerator until you want to use it.
Keep the dough punched down. Do not let it get too light. It will keep 2 or 3 days.
When you want to use it, remove the dough or part of it from the refrigerator. Punch it down and divide it into small portions. Cover and let stand in a warm room for about 30 minutes. Mold as desired.
SHAPE FANCY ROLLS THIS WAY
All of the fancy rolls, bread, and coffee cakes described in the following pages can be made from the Foundation Recipe for Sweet Yeast Dough.
After the dough has had all of its rising periods and the final 10 minutes rest period, it is ready to mold into any of the fancy rolls or bread you may want to make.
You will find directions for four different methods of shaping the dough for these fancy bread and rolls.
1. Long thin rolls of dough.
2. Dough formed into balls.
3. Cinnamon roll type.
4. Dough rolled flat.
See page 24 for recipes for toppings and fillings.
Let the Dough Relax. You may find as you work with the same piece of dough under your hands or the rolling pin for a few minutes, that it gets tense. It loses its stretch.
It fails to keep the form in which you shaped it. This can happen to the long rolls you make under your hands or to the balls you roll between your hands. You find it, also, in the oblong pieces, which you roll with the rolling pin or flatten with your hands.
Do not try to make the long rolls of dough with one rolling. As soon as one roll gets tightened up so it will not stretch any longer, put it aside to rest while you work on another piece.
After a rest, the dough relaxes and can be rolled further. It’s true when you roll dough into a flat piece with a rolling pin, as well as when you roll or flatten it with your hands.
Use the Pastry Brush. Keep two pastry brushes on hand when you mold the fancy rolls and bread. Use one in the softened fat to oil your baking tins. Use the other to brush the molded dough with milk before you sprinkle the toppings over them.
After you have molded your fancy doughs or bread and placed them onto the oiled pans, use your pastry brush and work a little melted fat into the crevices and onto any cut surfaces of the rolls and bread. This will help to keep their forms distinct while they rise and bake.
Keep the fat off the top of the dough if you are using any of the sugar, nut, or seed toppings. They will not stick to the dough if it has been brushed with the fat.
Milk or unbeaten egg white brushed over the top of the dough after the rolls are molded will help these toppings to stick onto the dough.
Cover the unbaked rolls and bread with a thin damp cloth. If they have toppings that might stick onto the cloth, stand two or three toothpicks in the dough to keep the cloth from touching the toppings.
If the molded rolls or bread have no other topping, brush them lightly with melted fat before you put them to rise.
Let the molded dough rise in a warm place 80°F to 85°F away from drafts until they have doubled in bulk. Press your little finger gently into the side of the dough. If the dent stays in, the rolls or bread are ready to bake.
BREAD AND ROLLS FROM LONG THIN ROLLS OF DOUGH
Use the Foundation Sweet Yeast Dough when it is ready for molding. Cut off several pieces about the size of an egg. Roll each piece back and forth under your hands on the kneading canvas until it is long and thin.
If you want dainty little birds or trees or braids, make the long rolls as thin as a pencil. If you want larger ones, use more dough and keep the rolls thicker.
Following are some of the fancy rolls and bread that can be made from the long rolls of dough.
BOW KNOTS
Make the rolls of dough 1⁄2 inch thick. Cut in pieces about 6 inches long. Tie in knots. Place on oiled baking sheets.
Cover with a thin damp cloth and let rise in a warm place (80°F to 85°F) away from drafts until doubled in bulk. Bake in 375°F oven for 20 to 25 minutes.
ROSETTES
Tie the rolls of dough the same as for bow knots but leave longer ends. Bring the lower end up and push it down through the center of the knot. Pull the top end around to the bottom and push it up through the center. Bake same as Bow Knots.
BIRDS
Tie a knot in the dough and put it on the oiled baking sheet. The end of the dough that sticks up makes the head. The one that turns down makes the tail. Pinch the head end of the dough between your thumb and finger.
Use a toothpick and make a hole from side to side through the head to hold the eyes. Cut a thin sliver from a raisin or a piece of citron. Push this through the hole in the dough so one end sticks out on each side of the head.
Then take your kitchen scissors and cut a few snips on each side of the body to make the wings. Take the handle of a table knife and press two or three dents to look like the long feathers in the tail.
Brush milk on the head and wings, and sprinkle a few grains of colored sugar (cake trim) on these spots.
Place on oiled baking sheets. Cover with a thin damp cloth and let rise in a warm place (80°F to85°F) away from drafts until doubled in bulk. Bake in a 375°F oven for 20 to 25 minutes.
NUT TWISTS
Cut rolls of dough about 8 inches long. Brush each roll with milk. Roll in finely chopped nuts and twist into figure eight with the ends of the dough in the center of figure eight.
Place on an oiled baking sheet and let rise for 10 or 15 minutes. Then press a candied cherry half or piece of data into the center.
Cover with a thin damp cloth and finish rising in a warm place (80°F to 85°F) away from drafts until doubled in bulk. Bake in a 375°F oven for 20 to 25 minutes.
INITIALS
Children love to make their initials. From the letters on the oiled baking sheets. Brush with milk and sprinkle with orange sugar or cake trim or chopped nuts or whatever the children like best.
Cover with a thin damp cloth and let rise in a warm place (80°F to 85°F) away from drafts until doubled in bulk. Bake in a 375°F oven for 20 to 25 minutes.
CHRISTMAS TREES
Take one of the long thin rolls of dough and start with the top of the tree farthest from you. Zigzag the dough back and forth into a cone shape, on the oiled baking sheet.
One end of the dough points up to make the top of the tree. The other end turns down at the lower center to make the trunk. Cut small pieces of different colored fruit cake mix.
Push these in between the rolls of dough, to represent the tree decorations. Brush the milk over the entire surface of the tree and sprinkle it with green cake trim.
Cover with a thin damp cloth and let rise in a warm place (80°F to 85°F) away from drafts until doubled in bulk. Bake in 375°F oven for 20 to 25 minutes for small trees.
BRAIDS
Braids can be small for individual rolls or large for a loaf-size pan. Take three long thin rolls of dough. Braid them loosely from the center toward each end. Pinch each end.
Put the braid onto an oiled sheet or into a loaf tin. Brush the top with milk.
Sprinkle with orange or cinnamon sugar or some of the colored cake trim. You can put chopped dates or raisins or nuts or fruit cake mix, if you like, between the strands after you put the braid onto the baking pan.
Cover with a thin damp cloth and let rise in a warm place (80°F to 85°F) away from drafts until doubled in bulk. Bake in 375°F oven for 20 to 25 minutes for small braids and 25 to 30 minutes for larger ones.
BOHEMIAN BRAID
Use one-half of the dough from the Sweet Yeast recipe. Knead in 1⁄4 cup raisins chopped dates or citron if desired. Divide in half. Take one half and divide into three equal portions.
Roll each piece into a long thin roll. Place the rolls on an oiled baking sheet. Braid from the center toward each end. Pinch ends to hold the braid.
Make a trench down the center of this braid with the edge of your hand. Divide two-thirds of the remaining dough into three equal parts.
Roll each piece into a long thin roll and make a second braid. Lay this braid in the trench in the first braid. Make a braid from the remaining dough. Put this in the trench in the second braid.
Brush with milk and sprinkle with orange sugar. Cover with a thin damp cloth. Let rise in a warm place 80°F to
85°F until doubled in bulk. Bake in 375°F oven for 25 to 35 minutes.
SNAILS
Make rolls of dough 10 or 15 inches long and 1⁄2 inch or less in diameter. Brush rolls with milk and rolls them in crushed salted peanuts or other nuts.
Twist slightly as you roll them. Coil the rolls in the shape of snails. Put on an oiled baking sheet. Cover with a thin damp cloth and let rise in a warm place (80°F to 85°F) away from drafts until doubled in bulk. Bake in a 375°F oven for 20 to 25 minutes.
BREADSTICKS
Make rolls of dough 1⁄2 inch thick. Cut into 4-inch lengths. Brush with milk and roll in crushed salted peanuts or orange sugar or cake trim, or leave plain. Twist slightly. Put on an oiled baking sheet.
Cover with a thin damp cloth and let rise in a warm place (80°F to 85°F) away from drafts until doubled in bulk. Bake in a 375°F oven for 15 to 20 minutes.
HONEY TWIST
Use one-third of the finished dough from the Foundation Recipe for Sweet Yeast Dough. Roll the dough into a long roll about 1 inch in diameter.
Brush a 9-inch round pan or 8-inch square pan with melted fat.
Coil the long roll of dough loosely into the pan, beginning at the outer edge. Brush melted fat on the dough between the coils but not on the top.
Cover with a thin damp cloth and let rise in a warm place (80° to 85° F) for 15 to 20 minutes. If you put the honey topping on before the dough has risen, the topping will go to the bottom of the pan. Then cover with the honey topping.
Finish rising in a warm place (80°F to 85°F) until doubled in bulk. Bake in 375°F oven for about 30
minutes.
Honey Topping
1⁄4 cup softened butter
cup powdered sugar
1 egg white (unbeaten)
2 tablespoons honey
Combine all ingredients and mix until smooth.
ROLLS FROM DOUGH MADE INTO BALLS
You can make Christmas Trees or Valentines or Initials or whatever shape the occasion callsthefor, a form of small balls of dough.
When the dough is ready for molding, roll pieces of dough under your hands into long rolls about 1 inch in diameter. Cut the rolls into short even lengths to make the size balls you want.
Roll the small pieces of dough between your hands to make the ball. If you want Jack Horner rolls, put a candied cherry or piece of data inside the dough before you make it into a ball.
Use your pastry brush and paint the design with melted fat onto the baking sheet. This gives a boundary line for the design you are creating with the balls of dough.
VALENTINES
Paint a heart onto the baking sheet with the melted fat, the size you want the finished bread to be.
Dip the top of the ball in milk. Then dip that part of each ball into the red cake trim.
Put the red-topped balls onto the heart you painted on the baking sheet. Make the outside edge of the heart first. Then fill in the center.
Leave a little space between the balls to allow for the ex- pension while they rise and bake. Cover with a thin damp cloth and let rise in a warm place (80°F to 85°F) away from drafts until doubled in bulk.
Bake in 375°F oven for 20 to 25 minutes. Use this same procedure for Christmas Trees or other shapes you want to make from balls of dough.
CLOVER LEAF ROLLS
Mold dough into long thin rolls. Cut into pieces to make balls about one inch in diameter. Put three balls into each cup of the oiled muffin tins.
Brush melted fat between the balls. Cover with a thin damp cloth. Let rise at 80°F to 85°F away from drafts until doubled in bulk. Bake at 375°F for 20 to 25 minutes.
LUCKY CLOVERS
Mold dough into a roll about 9 inches long. Cut each roll into nine equal pieces. Shape each piece into a ball. Put
one ball into each section of the oiled muffin tins.
Cover and let rise for about 15 minutes. Use your kitchen shears and cut each ball in half, from the top down nearly to the bottom of the dough.
Then cut in quarters. Brush the cut surfaces lightly with melted fat. Cover with a thin damp cloth. Keep away from drafts. Let rise at (80°F to 85°F) until doubled in bulk. Bake at 375°F for 20 to 25 minutes.
BUBBLE LOAF
Place a layer of small balls about 1⁄2 inch apart in an oiled loaf pan or ring mold. Brush the top of the balls with melted fat. Put the second layer of balls on top of the first layer. Cover with a thin damp cloth until doubled in bulk.
Then cover the balls with a caramel glaze and bake in a 375°F oven for 20 to 25 minutes.
Caramel Glaze
1⁄4 cup dark corn syrup
1 tablespoon melted butter
1⁄2 teaspoon lemon extract
1⁄4 teaspoon vanilla extract
Combine ingredients and pour over bubble loaf.
CINNAMON ROLL TYPE OF FANCY BREAD AND ROLLS
When the Foundation Sweet Yeast Dough is ready for molding, roll it into long narrow sheets 1⁄4 to 1⁄2 inch thick and 6 to 8 inches wide.
Use the stocking-covered rolling pin, or pat the dough to the desired size with the palms of your hands. If the dough reaches the stage where it will no longer stretch, nor stay the length to which you have rolled it, let rest for 2 or 3 minutes.
After it relaxes you can roll it some more. Brush the top of the rolled-out dough with melted fat. Leave a strip free from fat one inch wide on one of the long edges. This leaves a good surface to seal the outside edge of the dough
after it is rolled up.
Spread the filling over the part of the dough which was brushed with fat. Roll the filled dough up, jelly-roll fashion, and seal the edge. Cut into the size slices for the type of rolls you are making.
FLOWER PETAL COFFEE CAKE
Use orange sugar on the rolled-out dough for the flower petals. After the filled dough is rolled up, jelly-roll
fashion, cut into half-inch pieces.
Place a row of these with the cut side up, near the outer edge of an oiled pie plate.
Overlap the slices slightly so they all are tilted in the same direction.
Make a second row of the slices, oppositely overlapping this row. Continue until the plate is filled. Sprinkle orange sugar on the top.
Cover with a damp cloth and let rise in a warm place (80°F to 85°F) away from drafts until doubled in bulk. Bake in 375°F oven for 25 to 35 minutes.
BUTTER SCOTCH PECAN ROLLS
One recipe for Sweet Yeast Dough
1⁄2 cup melted butter or another shortening
11⁄2 cup brown sugar
1 cup Pecan halves
Put 1⁄2 teaspoon butter, 1 teaspoon brown
sugar and three or four pecan halves into each cup of the oiled muffin tins.
Roll dough into long narrow sheets 1⁄2 inch thick and 8 inches wide.
Brush with melted fat and sprinkle with brown sugar. Roll up, jelly-roll fashion. Cut into 1-inch slices. Place slices, cut edge down, into prepared muffin tins.
Cover with a damp cloth and let rise in a warm place (80°F to 85°F) away from drafts until doubled in bulk. Bake in 375°F oven for 20 to 25 minutes. Let rolls stand in the pan for 1 minute before turning out.
BUTTERFLY ROLLS
Roll the filled dough in jelly-roll fashion. Cut into 2 or 3-inch pieces. If you use the muffin tins with the small size cups, cut the rolls into 2-inch sections. If the larger muffin cups are used, cut the rolls into 3-inch pieces. Use a knife handle and press the center of the cut strips down.
Place the rolls in the oiled muffin tins with the cut ends up. If you want the butterfly wings colored, brush with milk and sprinkle with the colored cake trim.
Cover with a damp cloth and let rise in a warm place (80°F to 85°F) away from drafts until doubled in bulk. Bake in 375°F oven for 20 to 25 minutes.
SWEDISH TEA RING
Use one-half recipe of Sweet Yeast Dough rolled to one-half inch thick and three times as long as it is wide.
Use orange sugar or other desired filling.
Roll filled dough like a jelly roll and seal the edge. Cut a small piece of dough off each end to make a fresh cut on both ends. Form into the ring on an oiled baking sheet.
Press cut surfaces together to close the ring. With scissors, cut through the ring almost to the center, starting a one-half inch from the sealed end.
Cut slices one inch thick, three-fourths of the way through the ring. Brush melted fat between cut slices. Turn each slice so part of the cut surface is flat on the baking sheet.
Brush with milk and sprinkle with cake trim or orange sugar or brush with melted fat. Cover with a thin damp cloth. Let rise until doubles in bulk. Bake in a 375°F oven for 20 to 25 minutes.
Variations:
PALM LEAF ROLLS
Cut rolled filled dough into 2-inch lengths. Make two cuts two-thirds of the way through each strip. Turn cut sections flat on the pan in a fan shape.
CINNAMON ROLL LOAF
Roll dough into oblong 14 x 8 x 1⁄4 inches. Brush with fat and sprinkle with cinnamon sugar or other desired filling. Roll up and cut into one-half-inch slices.
Pack the slices standing up in an oiled loaf pan. Slant them slightly toward one end. Brush melted fat between slices.
Cover with a damp cloth and let rise in a warm place (80°F to 85°F) away from drafts until doubled in bulk.
Bake in 375°F oven for 30 to 40 minutes.
CHERRY NUT ROLLS
Use a filling of brown sugar and almond nuts cut into large pieces. Cut rolled filled dough into 1inch pieces. Place the cut end down into oiled muffin tins.
Cover with a thin damp cloth and let rise in a warm place (80°F to 85°F) away from drafts until doubled in bulk. Just before they are ready to bake, press a candied cherry into the center of each roll. Bake in 375°F oven for 20 to 25 minutes.
PINWHEEL ROLLS
Make the pinwheel rolls by rolling out two of the dough into long narrow sheets about 5 inches wide and 1⁄4 inch thick. Brush the first sheet with fat and sprinkle with cinnamon or orange sugar, or with brown sugar and nuts.
Press the second sheet firmly on top of the first one. Brush this with melted fat and sprinkle with the sugar mixture and with chopped raisins or chopped fruit cake mix.
Roll this up, jelly-roll fashion, into a long thin roll. Seal the edge and cut it into one-inch slices. Put cut side down into oiled muffin tins. Brush with milk and sprinkle with cinnamon or orange sugar.
ROSEBUD OR ORANGE ROLLS
Use the finished dough from one recipe of Sweet Yeast Dough. Roll in two oblong sheets 16 x 8 x 1⁄4 inches. Spread orange filling or apricot or other jam over the surface.
Roll filled dough like a jelly roll and seal the edge. Cut into half-inch slices and place in oiled muffin tins, cut side down. Cover with a thin damp cloth.
Let rise 15 minutes, then cut crosses 1⁄2 inch deep. Finish rising in a warm place (80°F to 85°F) away from drafts, until doubled in bulk. Bake in 375°F oven for 25 to 35 minutes.
Orange Filling
cup melted butter
cup sugar
2 tablespoons orange juice
Grated rind from 3 oranges
Mix and cook until thick enough to spread. Cool before spreading.
OTHER ROLLS AND BREAD FROM DOUGH ROLLED FLAT
Use the Foundation Sweet Yeast Dough after it is ready for molding.
ORANGE OR CINNAMON TWISTS
Orange or Cinnamon Twists are made from rectangular sheets of dough 9 x 12 x 1⁄4 inches. Brush melted fat over the center third of the sheet of dough and sprinkle with orange or cinnamon sugar.
See page 25 for the Orange Sugar recipe. Fold one of the outside sections over the center part to cover the sugar mixture. Pat this down tightly with the palm of your hand.
Brush this section with melted fat and sprinkle with more of the sugar mix. Then fold the last third on top of this layer of sugar and pat it down firmly.
Let the dough rest. You will end up with a piece about 4 inches wide and 9 inches long. Now use the rolling pin the long way of the dough, and roll it to about 1⁄4 inch thick. Keep the width to about 4 inches.
Let this prepared piece of dough rest while you work a fresh piece up to the same stage. After the first dough has rested long enough to relax, use your kitchen scissors and cut crosswise into strips 1⁄2 inch wide.
Twist each strip two or three times and place it on an oiled baking sheet. Flatten the ends of each strip onto the baking sheet.
If the dough does not have a rest period after all this rolling pin work, the twists will not stay twisted. They will straighten out again when you put them on the baking sheet.
You may form the twists into circles or leave them straight. Cover with a damp cloth and let rise in a warm place (80°F to 85°F) away from drafts until doubled in bulk. Bake in a 375°F oven for 20 to 25 minutes.
Cinnamon Sugar
Mix:
1 cup sugar
1 tablespoon cinnamon
CRESCENTS
Roll the ball of dough into a circular shape 1⁄4 inch thick. Cut into pie-shaped pieces. Brush with melted fat
and roll up, beginning at the wide end. Place on an oiled baking sheet with the points down on the pan.
Curve into crescents. Cover with a damp cloth and let rise in a warm place (80°F to 85°F) away from drafts until doubled in bulk. Bake in a 375°F oven for 20 to 25 minutes.
CROSSETTES
Use half the finished dough from one recipe of Sweet Yeast Dough. Roll into an oblong 16 x 8 x 1⁄4 inches. Brush with melted fat.
Cut into 4-inch squares. Cut each square in half to make triangles. Fold the base of the triangle to within a one-half inch from the top point.
Fold the point of the triangle over the roll and seal firmly. Place on oiled baking sheets about one inch apart. Cover with a damp cloth and let rise in a warm place (80°F to 85°F) away from drafts until doubled in bulk.
Bake in a 375°F oven for 20 to 25 minutes.
TRIPLE DECKERS
Use half the finished dough from the Recipe of Sweet Yeast Dough. Roll into an oblong sheet about 18 x 9 x 1⁄4 inches. Brush with melted fat.
Fold lengthwise to make three layers. Cut crosswise into 11/2-inch strips. The seal ends firmly. Place on an oiled baking sheet about one inch apart.
Cover with a damp cloth and let rise in a warm place (80°F to 85°F) away from drafts until doubled in bulk. Bake in a 375°F oven for 20 to 25 minutes. TWO IN-ONE TWISTS Use half of the finished dough from the Recipe of Sweet Yeast Dough. Roll into an oblong about 12 x 9 x 1⁄4 inches. Brush with melted fat.
Fold in half lengthwise. Cut crosswise with scissors or a sharp knife into strips 3⁄4 inch wide. Take hold of each end of the cut strip and twist it into a coil. The seal ends firmly.
Place on oiled baking sheets about 2 inches apart. You may form the twists into circles or leave them straight. Cover with a damp cloth and let rise in a warm place (80°F to 85°F) away from drafts until doubled in bulk. Bake in a 375°F oven for 20 to 25 minutes.
CURLICUES
Use half the finished dough from the Sweet Yeast Dough recipe. Roll into an oblong sheet 12 x 9 inches. Brush with melted fat. Cut into 12 equal strips one inch wide.
Hold one end of the strip tightly and wind the strip around the end to form a coil. Tuck the other end firmly underneath.
Place on oiled baking sheets about 2 inches apart. Cover with a damp cloth and let rise in a warm place (80°F to 85°F) away from drafts until doubled in bulk. Bake in a 375°F oven for 20 to 25 minutes.
DOWNY CUSHIONS
Roll dough into a square about 1⁄2 inch thick. Cut into 2-inch squares with a sharp knife. Place on an oiled baking sheet.
Cover with a damp cloth. Let rise until doubled. Make diagonal cuts across each roll. Bake in 375°F oven for 20 to 25 minutes.
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