Sweet Roll Dough-Overnight

Sweet Roll Dough-Overnight
Sweet Roll Dough-Overnight

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Stir together in a bowl:

  • 2

    c. flour

  • 1/2

    c. sugar

  • 1

    t. salt

  • 2

    T. yeast

  • Cut in 1 stick of butter or margarine.

  • Pour in 1 1/2 c. very hot water.

  • Mix on medium speed for 2 minutes.

  • Add:

  • 2

    eggs (at room temperature)

  • 1

    c. flour

  • Mix on high speed for 1 minute.

  • Gradually add in 2-3 more cups of flour until the dough is thick and elastic, pulling away from the side of the bowl.

Directions

Turn dough out onto counter. Cover and let rest for 20 minutes. (NOT longer–letting it rest more than 20 minutes will affect the flavor adversely.) Divide the dough into two balls. Roll out one ball at a time. Roll out into a rectangle that is roughly 10×14 inches. Spread melted butter over the top of rectangle to within 3/4″ of edges. Sprinkle sugar on top of the butter. Sprinkle cinnamon on top of that. Distribute raisins over the butter/sugar/cinnamon. Starting with one side, roll up the dough into a long, thick roll. Slice into individual rolls and place in a 9×13″ pan on their sides. I try to get 12 rolls out of each ball of dough and put them 12 to a pan. Can be used for any braid or sweet roll that you choose. Cover with plastic wrap and refrigerate for 2-24 hours. The flavor really improves if you refrigerate this recipe overnight. Before baking, remove from fridge and let sit on the counter for at least an hour. Bake at 350° until golden brown. Remove from oven. While they’re still hot, drizzle some glaze over them. Serve warm. The really decadent among us like to smear a little butter on the top….to put these OVER the top in terms of caloric heaven. Glaze: a cup of powdered sugar, a drizzle of melted butter, and just enough milk to make a runny glaze.

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