Basic dough for sweet rolls
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Quantity: 800 g of dough
Complexity: easily
Quantity: 800 g of dough
A basic yeast dough that can be used for rolls with any sweet filling. These rolls are convenient because you don't have to shape each one individually; simply spread the filling onto the rolled dough, roll it up, and cut into rolls. The dough is easy to knead by hand and rises first in a warm place and a second time in the refrigerator. Leave it overnight, and you'll be pleasantly surprised at how silky and pliable it becomes. It's a wonderful base for an airy, flavorful crumb. Try baking the famous cinnamon rolls with this dough; you won't be disappointed.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups whole milk
- 7 g active dry yeast
- 1/4 cup sugar
- 4 tbsp (60 g) butter, melted and cooled slightly, plus extra for greasing the bowl
- 1 egg yolk category CO
- 1.5 tsp vanilla extract
- 2 and 3/4 cups flour + extra for work
- 3/4 tsp salt
- 0.5 tsp grated nutmeg (optional)
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Cooking the dish according to the recipe:
- In a saucepan over low heat, heat 0.5 cups of water and milk to a temperature of 38°C-43°C. Remove from heat and sprinkle the yeast on top, then add a pinch of sugar and leave for about 5 minutes, without stirring, until foam appears.
- Stir the melted butter, egg yolk, and vanilla into the yeast mixture. In a large bowl, combine the flour, remaining sugar, salt, and nutmeg. Make a well in the center of the flour mixture and pour in the yeast mixture. Stir with a wooden spoon to form a thick, slightly sticky dough. Turn it out onto a floured surface and knead for about 6 minutes, until soft and elastic. Form the dough into a ball.
- Grease a large bowl with butter. Place the dough in the bowl, turning it to lightly coat the surface with butter. Cover with plastic wrap and let it rest at room temperature until doubled in size, about 1 hour and 15 minutes.
- Remove the dough from the bowl and knead it briefly to release excess air, then form it into a ball and return it to the bowl. Lightly grease a large piece of plastic wrap with butter and place it directly on top of the dough. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
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