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Suggest a better descriptionPAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN 1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F MIX WELL. LET STAND 5 MINUTES; STIR. 2. PLACE WATER, SUGAR, SALT, SHORTENING, EGGS, FLOUR, AND MILK IN MIXER BOWL. ADD YEAST SOLUTION. 3. USING DOUGH HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL FLOUR MIXTURE IS INCORPERATED INTO LIQUID. CONTINUE MIXING AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 78 F TO 82 F. 4. FERMENT: SET IN WARM PLACE (80 F) ABOUT 1 1/2 HOURS OR UNTIL DOUBLE IN BULK. 5. PUNCH: DIVIDE DOUGH INTO PIECES ABOUT 4 LB 12 OZ EACH; SHAPE INTO A RECTANGULAR PIECE. LET REST 10 TO 20 MINUTES. 6. MAKE UP: SEE GUIDE FOR SWEET DOUGH MAKE UP (RECIPE CARD DG0700). 7. PROOF: AT 90 F. TO 100 F. UNTIL DOUBLE IN SIZE. 8. BAKE 15 TO 20 MINUTES FOR SWEET ROLLS OR 25 TO 30 MINUTES AT 375 F. FOR COFFEE CAKES. 9. COOL: GLAZE, IF DESIRED WITH VANILLA GLAZE OR VARIATIONS. (RECIPE NO. D04600). Recipe Number: D03600 SERVING SIZE: 2 ROLLS From the
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 339 | ||
Calories from Fat: 96 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 40.1mg | 12 % | |
Sodium 53.7mg | 2 % | |
Potassium 261.5mg | 7 % | |
Total Carbohydrate 52.1g | 15 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 49.3g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 339
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