Friday, March 11, 2011


I have fond memories of this recipe... It is the recipe I used for my very first dough in high school in the "Home Economics" class.  This time I added a twist of my own and made half into cinnamon raisin rolls for breakfast.  They are delicious plain or otherwise.

2 teaspoons dry yeast
1/4 cup warm water
2 teaspoons sugar

2 cups lukewarm water
2 eggs
1/2 cup sugar
2 teaspoons salt
4 tablespoons oil
Flour (approx. 8 cups)

Makes 24 buns/rolls

If you intend to make raison rolls
3 tablespoons melted butter
3 tablespoons cinnamon
1 cup raisons
  • Dissolve 2 teaspoons sugar in 1/4 cup lukewarm water.  Add yeast. Set aside for 10 minutes.
  • In a large bowl, beat eggs, sugar, salt 
  • Add 2 cups lukewarm water
  • Add in half the oil
  • Gradually add rest of the flour until the dough does not stick to your hands
  • Turn dough onto floured table and knead until smooth.  The dough should spring back when lightly touched.
  • Put the dough back in the bowl.  Pour the rest of the oil over the dough.  Cover with Saran wrap
  • Leave in the fridge for minimum 4 hours.  It is better if left 24 hours.
  • If you are intending to make cinnamon rolls, separate half the dough and add in melted but cooled butter and raisens
  • Shape dough into rolls.  I made 3 balls and put 3 of them into eavh of the muffin cups
  • Let the dough sit for another 1-2 hours to rise
  • Bake at 350 degrees until golden brown 20-25 minutes

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