Basic Sweet Roll Dough Recipe

Instructions

1. Scald 3/4 c. lowfat milk.
2. (put in metal bowl on stove and heat till it starts bubbling around the edges.
3. Stir.)
4. Add in 1/3 c. sugar and 2/3 c. oil.
5. While this is cooling, soften 1 pkg dry yeast in 1/4 c. hot water.
6. When lowfat milk mix is lukewarm, add in the yeast and 1 c. flour.
7. Mix well.
8. At this point I transfer it to a large bowl for my mixer and let the beaters do the work, but it can also be mixed by hand.
9. Add in 1 c. hot mashed potatoes (instant or possibly real), 3 well-beaten Large eggs, and 1 tsp salt.
10. Add in flour, mixing well, till the dough is not sticky (about 4-5 c. of flour).
11. Place on floured board and knead till dough feels pliable, then place in greased bowl to rise till double in bulk (about an hour).
12. Then it is ready to make into dinner or possibly cinnamon rolls.
13. For cinnamon rolls:Roll out half of dough into a rectangle till thin.
14. Spread with about 2-3 Tablespoons of melted margarine or possibly butter.
15. Sprinkle generously with sugar and cinnamon.
16. Add in raisins (previously soaked in water and well liquid removed) and minced nuts, if you like.
17. Roll as in jelly roll and slice about 1/2 inch thick.
18. Half of dough should fill two 9" cake pans.
19. Let rise for 1-2 hrs till double in bulk and bake in 375 deg oven about 15 min or possibly till light brown.
20. While still hot dribble an icing made of confectioners sugar and lowfat milk over them, or possibly make really rich icing with cream cheese, softened margarine and powdered sugar.
21. For dinner rolls:Can be rolled out and sliced as above plain.
22. Dough will keep in refrigerator several days, simply punch down daily and roll out when needed.