Grandma’s Cool Rise Sweet Dough



My mother made these rolls for many years for our family when we had a holiday or special meal.  This is my favorite recipe for rolls or bread.


5-6 cups White Lily or King Arthur Flour

2 pkg Yeast

½ cup Sugar

1 ½ tsp Salt

1 stick Margarine, melted

1 ½ cups hot tap water (110 degrees F)

2 Eggs

Cooking Oil


Combine 2 cups of flour, yeast, sugar and salt in large mixing bowl.  Stir well and add butter.  Add hot tap water and beat with paddle attachment approximately 2 minutes.  Add eggs and 1 more cup of flour.  Beat on high speed until thick and elastic (about 1 minute).  Change over to bread hook and add enough remaining flour to make dough that leaves the side of the bowl.

Turn out onto a floured surface and knead 5-10 minutes until dough is smooth and elastic.  Cover with plastic wrap and towel.  Let rest for 20 minutes.

Punch down and shape into 2 ½ dozen rolls or bread loaf dipping in oil before placing into pan.  Cover with plastic wrap and towel.  At this point, you can refrigerate for 2-24 hours.  If you are baking without refrigeration, let rise until double.  After refrigeration, let rise until double.

Bake at 350 degrees F until done.  Bread will sound hollow when done.

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