Betty Crocker Sweet Roll Dough
My favorite recipe for making cinnamon rolls or just soft dinner rolls. I have even used it to make loaves of bread.
My favorite recipe for making cinnamon rolls or just soft dinner rolls. I have even used it to make loaves of bread.
- Carbohydrate 61.6170856679537 g
- Cholesterol 30.6752500175756 mg
- Fat 5.8315498399461 g
- Fiber 0.248666676042678 g
- Protein 1.62740750114933 g
- Saturated Fat 3.48763233743181 g
- Serving Size 1 1 Serving (100g)
- Sodium 16.369183342796 mg
- Sugar 61.368418991911 g
- Trans Fat 0.494883833837433 g
- Calories 296 calories
Step-by-step
- Place yeast in 1/2 cup warm water with a tablespoon of sugar.
- Dissolve and let sit.
- Heat milk to 180 degrees, then let cool.
- You can use warm milk to melt butter.
- After milk has cooled to 105 degrees, add sugar, salt egg and yeast mixture.
- Stir well.
- Add half of flour and mix until smooth.
- Add rest of flour forming soft dough.
- Turn out on floured surface to knead for 5 minutes.
- Use bowl to add oil and put dough back in to raise in warm place.
- Let raise until double.
- Shape or make into desired rolls or bread product.
- Roll out dough in big oval shape about 1/2 inch thick.
- Spread with 1 cup butter, then sprinkle with1 cup sugar mixed with 2 T Cinnamon.
- Drizzle karo clear syrup over surface for as much gooiness as you desire.
- Roll up and cut into 1 inch pieces.
- Pam or grease baking dish 13x9 for each 10 pieces.
- Let rise till double.
- Bake at 350% for 20 minutes.
- Turn out onto aluminum foil while hot to prevent sticking to the pan.
Golden-brown crusts yield easily to a pillowy crumb, releasing a sharp, buttery aroma of caramelized sugar and ground cinnamon upon the first cut. Yeast doughs rely on precise hydration and thermal control to build gluten networks, transforming simple pantry staples into elastic structures capable of trapping expanding carbon dioxide bubbles during fermentation.
Managing Yeast Activity and Dough Storage
Active dry yeast requires careful temperature management to avoid thermal shock; liquids must register between 105 and 110 degrees Fahrenheit before introduction. Dough fermentation proceeds reliably in an ambient space kept at 80 degrees Fahrenheit until volume doubles. Unbaked shaped rolls freeze successfully for up to 30 weeks if wrapped tightly in polyethylene sheeting. Thaw frozen portions overnight in a 38-degree refrigerator before conducting the final proofing stage at room temperature.
- Milk heated past 180 degrees denatures whey proteins that otherwise weaken gluten strand formation.
- High sugar concentrations delay yeast respiration, requiring additional rising time compared to lean dough formulations.
- Baking at 350 degrees promotes Maillard reactions between milk proteins and reducing sugars without scorching the butterfat.
