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Rich Sweet Dough


3/4 cup milk
1/2 cup sugar
2 teaspoons salt
1/2 cup (1 stick) margarine
1/2 cup warm water (105-115 degrees)
2 packages or 2 cakes yeast
1 egg
4 cups unsifted flour


Scald milk; stir in sugar, salt and margarine; cool to lukewarm. Measure warm water into a large warm bowl. Sprinkle or crumble in yeast; stir until dissolved. Stir in lukewarm milk mixture, egg and half the flour; beat until smooth. Stir in remaining flour to make a stiff batter. Cover tightly with waxed paper or aluminum foil. Refrigerate dough at least 2 hours. Dough may be kept in refrigerator 3 days. To use, cut off amount needed and shape as desired.