Aunt Blanche’s Basic Sweet Dough – Cindy Leishman
4-5 cups flour
2 pkgs. Dry yeast
½ c. sugar
cooking oil
1 ½ tsp. salt
½ c. softened butter or margarine
2 eggs, well beaten
1 ½ c. warm water
Soften yeast in ½ c. of warm water and let sit for 5 minutes (don’t add now).
Combine 2 cups flour, sugar, and salt into a large bowl. Stir well to blend. Add soft margarine. Add remaining 1 c. of water
Beat with an electric mixer on medium speed 4 minutes. Scrape sides of bowl occasionally.
Add eggs, yeast, and 1 cup flour. Beat with electric mixer at high speed for 1 minute until thick and elastic. Scrape side of bowl frequently.
Stir in remaining flour gradually with wooden spoon. Use ust enough four to make a soft dough which leaves the sides of the bowl.
Turn out onto floured board. Round up into a ball.
Knead for 5 to 10 minutes on a board until dough is smooth, elastic and has small air bubbles under the surface.
Place dough in a greased bowl. Cover with plastic wrap then a damp towel allow dough to rise until double in size. Punch down dough.
Shape dough into desired shape.
Cover with damp towel and let rise.
Bake at 375 for 30 to 35 minutes or until done. Bake on center rack.
Remove from pan immediately. Cool on rack. Frost and decorate if desired.