Rich Yeast Dough


6-1/2 C. flour
2 pkg. yeast
1-1/2 C. milk
3/4 C. butter or margarine
1/2 C. brown sugar
1/2 tsp. salt
5 eggs


In a large mixer bowl combine 3 cups of the flour and yeast.  In a medium sauce pan heat milk, butter, sugar, and salt just til warm (115-120) and butter is almost melted, stirring constantly.  Add to flour mixture along with eggs.  Beat with an electric mixer on high speed 3 minutes.  Stir in remaining flour to make a soft dough.

Place in greased bowl; grease top of dough lightly.  Cover, let rise in warm place until double (1 – 1-1/2 hrs.).  Stir dough down (it will be sticky).  Divide into thirds (1 pound each).  Place each in plastic bag; tie, leaving ample space for expansion.  Chill 2-24 hours.

To freeze dough:  After dividing, wrap in foil (moisture and vapor-proof wrap) seal, label, and freeze up to 3 months.  To use, thaw overnight in refrigerator.


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