Traditional Cinnamon Roll Dough
This easy dough, which bakes up all soft and feathery, can be kneaded with a mixer or by hand. “You know you’re done when you can stick your knuckle in it and it bounces back, like a pillow,” Fertig said.
- 1 cup whole milk
- 4 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 3 1/3 cups all-purpose flour, plus more for kneading and dusting
- 2 1/2 teaspoons instant or bread machine yeast
In a 4-cup measuring cup, combine the milk, butter, sugar and salt. Microwave on high for 1 minute or until warm (Careful: Exceed 130 degrees and you’ll kill the yeast). Whisk in the eggs.
Place the flour and yeast in the bowl of a stand mixer fitted with a paddle attachment. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft mass and starts to pull away from the sides of the bowl, 5 to 6 minutes.
Remove the paddle attachment and switch to the dough hook. With the mixer on low, knead the dough with the dough hook. Sprinkle the dough with a tablespoon of flour, if necessary, to keep it from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded it enough (4 to 6 minutes). Place the dough in a large, oiled mixing bowl, cover with a tea towel and let rise in a warm place (about 85 degrees) for 45 to 60 minutes, or until it has almost doubled.
Proceed with a cinnamon roll recipe.
Per serving (based on 12)
6 g fat (3 g saturated, 25 percent fat calories)
6 g protein
33 g carbohydrates
49 mg cholesterol
1 g fiber
200 mg sodium