Classic Sweet Dough

This rich dough forms the basis for several sweetroll and coffeecake recipes. It seems richer in flavor than it is in calories because it uses buttermilk instead of sour cream. Be sure to try the buttermilk powder option if you have trouble finding fresh buttermilk.

Ingredients

about 9 cups all-purpose flour
1/2 cup granulated sugar
2 tsp. salt
2 T. instant dry yeast
1/2 cup softened butter
2 large eggs
1/2 cup very warm water (120° - 130°F.)
2 cups fresh buttermilk at room temperature (you can substitute 1/2 cup buttermilk powder and 2 cups of water)

Oven Temp: 375°

Yield: Dough for Pecan Rolls, Cinnamon Rolls, and Cinnamon Bread, one recipe each.

Mix 3 cups of flour, sugar, salt, and yeast in the bowl of a food processor or mixer. (If you are using buttermilk powder, you should add it now.) Add butter and eggs. With motor running, add the warm water and then the buttermilk, and continue mixing for about 1 minute. Add the remaining flour, cup by cup, until the dough is smooth and elastic - the texture of your ear lobe. Coat the inside of a large bowl with butter or oil, put the ball of dough in the bowl, and turn the dough to coat it with the butter or oil. Cover and let rise until double, about 1 hour. Use 1/3 of this dough for each of Pecan Rolls, Cinnamon Rolls, and Cinnamon Bread.

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