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Breads

Sweet Dough - 1998
​​Recipe courtesy of Grandma Emma Wozny

INGREDIENTS
  • 2 packages  yeast
  • 1 tablespoon  sugar
  • 1 cup  water -- lukewarm
  • 1 cup  milk
  • 6 tablespoons  shortening
  • ½ cup  sugar
  • 1 tablespoon  salt
  • 4 cups  flour
  • 3 eggs -- beaten

PREPARATION
Dissolve yeast with 1 tablespoon sugar in cup of lukewarm water.  Scald milk and add shortening, sugar and salt.  Cool to lukewarm.  Add 2 cups flour to make a batter.  Then add yeast mixture and beaten eggs.  Blend well.  Add remaining flour a little at a time to make a stiff dough.  Knead lightly adding more flour if needed to make a smooth, satiny dough.  Place in a bowl and cover.  Store in a warm place until dough doubles.  

Roll out dough into large rectangle a little over a half inch thick.  Spread surface with tablespoons melted butter.  Sprinkle with 1 tablespoon cinnamon, 1 cup raisins, 1 1/2 cups brown sugar on surface.  Roll up dough and slice into 1 inch sections.  Place into cake pans and bake at 425 degrees for 20 minutes.

Ice with 4 tablespoons milk, 1 cup powdered sugar, and 1 teaspoon vanilla.

NOTES: This dough can be used for any type of sweet rolls.  Just use your imagination!

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking