{"id":2596,"date":"2016-02-10T11:26:11","date_gmt":"2016-02-10T18:26:11","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=2596"},"modified":"2016-02-10T11:26:11","modified_gmt":"2016-02-10T18:26:11","slug":"rich-sweet-dough","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/rich-sweet-dough.html","title":{"rendered":"Rich Sweet Dough"},"content":{"rendered":"<p><em>This is the mother of all sweet dough! \u00a0You can add anything &#8211;\u00a0cardamom, cinnamon, etc. \u00a0You can keep in tn the refrigerator 3 days and have fresh pastry in the morning!<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1\/4 c whole milk<\/li>\n<li>1\/2 c sugar<\/li>\n<li>2 tsp salt<\/li>\n<li>1\/2 c butter<\/li>\n<li>1\/2 c warm water (105\u00b0 to 115\u00b0)<\/li>\n<li>2 packages of yeast (1\/2 oz or 4 1\/2 tsp)<\/li>\n<li>1 egg<\/li>\n<li>4 c flour<\/li>\n<li>jam or pie filling<\/li>\n<li>1 egg yolk<\/li>\n<li>2 Tab milk<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Scald milk. (Heat just until bubbles form around the edge. You can substitute canned evaporated milk and not have to scald but heat enough to melt butter.)<\/li>\n<li>Stir in sugar, salt, butter.<\/li>\n<li>Cool to lukewarm.<\/li>\n<li>Measure warm water into a large bowl that has been rinsed with warm water to heat it.<\/li>\n<li>Sprinkle in yeast.<\/li>\n<li>Stir to dissolve.<\/li>\n<li>Stir in egg\/milk mixture and half of the flour.<\/li>\n<li>Beat until smooth.<\/li>\n<li>Stir in the remaining flour.<\/li>\n<li>Cover tightly with foil\/plastic wrap.<\/li>\n<li>Refrigerate dough at least 2 hours. (Dough will keep up to 3 days)<\/li>\n<li>To use &#8211; punch down the dough.<\/li>\n<li>Roll into 1\/2 inch ropes. \u00a0(or shape into rolls)<\/li>\n<li>Cut into 6 inch length.<\/li>\n<li>Coil\u00a0<span style=\"line-height: 1.5\">and use to shape a roll\u00a0on greased cookie sheet.<\/span><\/li>\n<li>Top each coil with jam or pie filling.<\/li>\n<li>Cover.<\/li>\n<li>Let rise in a warm place until doubled in bulk, about 1 hour.<\/li>\n<li>Brush with egg yolk\/milk mixture.<\/li>\n<li>Bake 400\u00b0 for about 12 minutes &#8211; until golden brown.<\/li>\n<li>Devour or freeze for Christmas morning.<\/li>\n<\/ol>\n<p>(Or you can just make dinner roll out of the dough &#8211; try tying a piece of 1\/4 inch roll into a knot.)<\/p>\n<p><strong>Serves: \u00a0<\/strong>Makes\u00a0about 2 dozen rolls &#8211; depends on the size.<\/p>\n<p><strong>Source: \u00a0<\/strong>Fleischmann&#8217;s Yeast Cookbook<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is the mother of all sweet dough! \u00a0You can add anything &#8211;\u00a0cardamom, cinnamon, etc. \u00a0You can keep in tn the refrigerator 3 days and have fresh pastry in the morning! Ingredients: 1\/4 c whole milk 1\/2 c sugar 2 tsp salt 1\/2 c butter 1\/2 c warm water (105\u00b0 to 115\u00b0) 2 packages of &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/rich-sweet-dough.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Rich Sweet Dough&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[28],"tags":[42],"class_list":["post-2596","post","type-post","status-publish","format-standard","hentry","category-breads-rolls-muffins","tag-blue-cook-book"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=2596"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2596\/revisions"}],"predecessor-version":[{"id":2932,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2596\/revisions\/2932"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=2596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=2596"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=2596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}