BASIC SWEEL ROLL DOUGH

By gaster16

Ingredients

• 3/4 cup milk
• 1/2 cup sugar
• 2 teaspoons salt
• 3/4 cup butter or margarine
• 1/2 cup warm water
• 2 packages dry yeast
• 2 eggs
• 4-1/4 cups unsifted all-purpose flour
• Butter or margarine, softened

Preparation

Step 1

In small saucepan, heat milk just until bubbles form around edge of pan, remove from heat. Add sugar, salt and 3/4 cup butter stirring until butter is melted. Let cool to lukewarm (a drop sprinkled on wrist will not feel warm).
If possible check temperature of water. Pour into large warm bowl. Sprinkle the yeast over the water and stir to dissolve. Add milk mixture, eggs, and 3 cups flour, beat with mixer until smooth about 2 minutes. Add rest of flour, using wooden spoon, beat until dough is smooth and leaves side of bowl. Brush with soft butter. Cover bowl tightly with foil, refrigerate 2 hours, or until double in bulk. Dough may be refrigerated for up to 3 days. To use, cut off amount needed, refrigerate rest.