- ½ cup warm water, 105 to 115 degrees F
- 1 3 oz pkg active dry yeast
- 1 tablespoon sugar
- 2 cups milk
- 8 tablespoons unsalted butter
- 1 teaspoon salt
- 6 cups flour, all-purpose
- 1 tablespoon vegetable oil
ingredients
directions
1. Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes. |
2. Meanwhile, heat the milk, butter, salt, and remaining 2 teaspoons sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and the butter has melted. Be sure not to let the mixture become hotter than 115 degrees F, or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until the mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour. Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes. |
3. Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with any of the recipes. |
4. Recipes that use this recipe: |
5. - Killer Pecan Sticky Buns |
6. - Sticky Orange Coconut Pinwheels |
Categories
Breads
