Sweet Bread: Dinner rolls, fruit and/or cinnamon tea rings, stollen, cinnamon and pecan rolls, coffee cakes, cinnamon twists, monkey bread, filled coffee braids….
1/2 c milk
1/2 c sugar
1 1/2 tsp salt (can use less)
1/4 butter, melted
1/2 c warm water (105-115 degrees)
2 1/2 tsp active dry yeast
2 large eggs, beaten
4 1/2 c all purpose flour, may need a bit more or less, see directions additional butter for coating bowls used and brushing on tops of baked rolls
Scald milk (bring just to a boil and remove from heat immediately. Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.
In a large bowl mix warm water and yeast. Stir until dissolved. Stir in lukewarm milk mixture, beaten eggs, and half the flour. Beat until smooth.
Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors. Your dough should be elastic and slightly stiff but not dry.
Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.
Cover bowl and place in a warm place so it can rise. It will take about 1 hour to double in bulk. At that time punch dough down and turn out onto a lightly floured board to shape.
At this point you can shape and fill as desired.
TO MAKE DINNER ROLLS:
Pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.
Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour. Rolls should now touch each other. (A little more rising will occur during baking.)
Preheat oven to 375 degrees when rolls are about 10 minutes from being ready for baking.
When ready to bake place rolls in oven and bake for 20-25 minutes. They should be browned nicely and smell so good and yeasty! Brush tops of rolls with melted butter immediately when removed from oven. Allow rolls to set for at least 10-15 minutes before eating.
Yeasted Banana Bread
Printable Yeasted Banana Bread Recipe
makes 2 round loaves
5 cups all purpose flour
2 1/2 tsp active dry yeast
3/4 cup milk
3/4 cup sugar (white + brown)
1/2 cup butter, cut into pieces
2-4 ripe bananas, mashed (1 cup)
2 “egg” 1/2 C appleasuce
Chopped apple pieces
**Add 1/4 cup water
In a large mixer bowl, combine yeast with 2 cups of the flour.
In a measuring cup, combine the milk, sugar, butter, and salt, and heat to 115°F.
With the mixer running, add the milk mixture to the flour mixture. Then add mashed bananas, applesauce
Beat at low speed until combined, then beat at medium speed for 3 minutes. Stir in enough remaining flour to make a soft, but kneadable dough.
Turn dough out onto a floured surface and knead 3-5 minutes, adding flour as necessary, until dough is smooth and elastic.
Place dough in bowl, cover with wet tea towel, place in a warm spot and let rise for 1 hour.
Turn dough out onto a floured surface, divide in half, and shape each half into a round loaf. Place each loaf on a greased baking sheet. Cover with a damp tea towel and let rise til double (30-45 minutes).
Bake 350° for 30-45 minutes