When this came out of the oven, I thought it smelled ‘too good’ and it was then that I decided I wanted to use the outside for our rolls/bread tomorrow. Because of my ‘change in thinking’, I only put icing on the ‘dough ball eggs’ in the center. Like this,…
For my dough, I used the same recipe I’d already posted in my blog under rolls and it is named Butter Rolls…. scroll down to the recipe posted ‘after this one’; I moved the post forward to yesterday. Here are the basics:
- 1 cup milk, scalded
- 1/2 (1 stick) butter
- 1/2 cup sugar
- 2 tablespoons dry yeast
- 1/4 cup warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 eggs, well beaten
- 5 cups all-purpose flour
- Scald milk; add butter and the 1/2 cup sugar and let cool.
- Dissolve yeast in the 1/4 cup ‘only warm’ water with the teaspoon of sugar
- Beat 3 eggs well. When milk/butter/sugar mix is cooled to ‘warm’, add eggs and the ‘frothy/rising’ yeast. Mix well. Add flour gradually and mix well after each addition of flour.
- Place dough into lightly oiled bowl, turn to coat top. The dough is still very THIN (I think), and certainly NOT kneadable, but it turns out if left like this.
- Cover with damp towel and let rise in warm place until double in bulk. Punch down and proceed to make what you wish with it. Note: It is ‘still’ very very sticky stuff, but that makes it easy to add flour to the table top and on rolling pin without making it ‘too tough’.
- This dough may be used for many variations of sweet rolls.
For the frosting, I just mixed some soft butter, sifted powdered sugar, vanilla, milk/water until I had the consistency I wanted and then added some coloring(s).
Source Recipe: http://milkmaidrecipebox.blogspot.com