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Quick Buttery Yeast Dough |
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Print this Recipe 1 package yeast active dry 1/2 cup water warm (105° to 115°) 2 1/2 cups flour 1/2 cup butter softened 1/4 cup sugar 2 eggs 1/2 teaspoon salt 1/2 cup flour In a large mixer bowl, dissolve yeast in water; let stand for 5 to 10 minutes or until foamy. Add flour, butter, sugar, eggs and salt. Beat on low speed until moistened. On medium speed, beat for 1 minute or until elastic. On a floured surface, knead dough, adding enough of the flour to make a smooth dough. Dough can be kept covered in the refrigerator, punching down as needed, for up to 5 days, or kept wrapped in the freezer for up to 9 months. Thaw at room temperature for 3 to 4 hours before using. Use dough for Runzas Cloverleaf Dinner Rolls (see below) or Maple Pecan Rolls (see below). Quick Buttery Yeast Dough comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cloverleaf Dinner Rolls Food Processor Whole Wheat Bread Freezer French Toast Maple Pecan Rolls Prune-Pecan Coffee Cake Quick Buttery Yeast Dough Quicker Croissants Night Owl Sweet Rolls |
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