The Basic Sweet Dough is part of a 3 part recipe for Cinnamon Swirl Rounds, with a Caramel Glaze.

Ingredients

3/4 cup milk

1/2 cup sugar

1-1/4 teaspoons salt

1/2 cup butter or margarine

2 packages active dry yeast

1/3 cup warm water (105 degrees to 115 degrees)

3 eggs, at room temperature

5-1/2 to 6-1/2 cups all-purpose flour

Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture, eggs, and 5 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 2 minutes.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on speed 2 for 2 minutes longer.

Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down and shape as desired for rolls or coffee cakes.

Note: I add whole wheat flour as 1/3 of flour ingredients.

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