Sweet Breads and Rolls

A sweet dough is no more difficult to make than any plain bread. With one recipe, Sweet Dough (below), many different breads and buns can be made by adding in a few other ingredients - fruit, nuts and spices - and varying the shapes. Also included are other interesting breads, some with icing. Wait until sweet breads have cooked at least slightly before adding icing or the icing will melt and flow off. Store them as ordinary bread.

Sweet Dough

1 cup sugar
1 tsp salt
3 pkgs active dry yeast
8 to 9 cups all-purpose flour
2 cups milk
1 cup butter or margarine
2 eggs

In large bowl, combine sugar, salt, yeast and 2 cups flour. In 2-quart saucepan over low heat, slowly heat milk and butter until very warm (120 to 130 degrees F) (Butter does not need to meld.)

With mixer at low speed, gradually beat liquid into dry ingredients. Increase speed to medium; beat 2 minutes more, occasionally scraping bowl with rubber spatula.

Beat in eggs and 2 cups flour; continue beating 2 minutes, occasionally scraping bowl.

With spoon, stir in enough additional flour (about 4-1/4 cups) to make a soft dough.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Shape into a ball.

Turn over in greased large bowl and grease top. Cover; let rise in warm place until dough is doubled, about 1 hour.

Punch down dough. On lightly floured surface, divide into pieces as recipes direct. Cover; let rest 15 minutes.

Raisin Bread

1/3 Sweet Dough
3/4 cup raisins

Prepare Sweet Dough. Grease 9x5-inch loaf pan. Roll dough piece into 12x9-inch rectangle. Sprinkle raisins on dough.

From 9-inch end, roll dough jelly-roll fashion; pinch seam to seal. Press ends to seal and tuck under; place seam side down in pan.

Cover; let rise until doubled, about 1-1/2 hours. Preheat oven to 350F. Bake 35 minutes or until loaf sounds hollow when tapped. let cool on rack.

Hot Cross Buns

1/2 Sweet Dough
1/2 cup dark seedless raisins
1/3 cup chopped candied orange peel
1 egg yolk
1 tsp water

Sugar Icing: 3/4 cup confectioners’ sugar, 1 tbsp milk, 1 tbsp soft butter, 1/3 tsp lemon juice. Beat all ingredients together until smooth.

Grease a 13x9-inch baking pan. Into dough knead raisins and peel. Divide dough into 12 pieces; shape into balls; place evenly in pan. Cover with towel; let rise in warm place, away from draft, until doubled, about 1 hour. Preheat oven to 350F.

Combine egg yolk with water; brush buns with this. Bake buns 30 minutes or until brown and glazed.

Make icing cross on buns. Serve warm.

Leftover Sweet Dough?

Then make individual Kolacky.

Cut Sweet Dough into pieces; shape into balls. Place balls on greased cookie sheet, 3 inches apart. Cover; let rise about 1-1/2 hours. Meanwhile, prepare Kolacky (below). Pat balls to make 4-inch circles with 1/4-inch rim around edges; fill each with 1 tbsp topping. Bake 375F for 15 minutes.


Blueberry: Stir 1/3 cup canned blueberry-pie filling and 1/4 tsp grated lemon peel until mixed. (Use leftover filling on ice cream.)

Cherry: Stir 1/2 cup canned cherry-pie filling and 1 tbsp shredded coconut until mixed.

Cream Cheese: Stir one 3-ounce pkg cream cheese, softened, 1 tbsp sugar, 1 tbsp milk and 1/8 tsp ground cinnamon until mixture is smooth.

Lemon: Prepare one 3-1/4 to 3-5/8 ounce pkg lemon pudding mix as label directs. Set aside 1/3 cup lemon-pudding mixture for Kolacky. Pour remaining mixture into dessert dishes and refrigerate to serve another day.

Orange: Use 1/4 cup orange marmalade.

Pineapple: Stir 1/4 cup pinapple preserves, 1 tbsp chopped walnuts and 1/8 tsp salt until mixed.

** You can make a big Kolacky instead of individual ones by rolling dough into bigger circle. Lightly mark pressed dough into wedge-shaped sections and spoon one topping in each section. Bake 20 to 25 minutes for a 12-inch circle.