nd bubbly.
FOR THE SWEET DOUGH: Cream the butter with the
nd elastic.
Switch to dough hook and beat in gradually
Prepare dough as directed.
Grease 12-cup fluted ring pan; set aside.
Divide dough into 30 pieces with sharp knife.
In small bowl, mix granulated sugar, brown sugar and cinnamon.
Stir in nuts.
Coat each piece of dough with melted butter, then with sugar mixture.
Layer in prepared pan.
Cover and let rise in warm place until doubled, about 1 hour.
br>Place about 14 frozen Rhodes bread dough rolls on top.
Preheat oven to 350\u00b0.
In a 13x9 pan, coat bottom of pan with 2 tbsp. margarine and 1 tsp. cinnamon.
Let the dough rise and thaw according to the package instructions.
When dough is ready, break off medium size pieces, roll into a ball and place in buttered pan.
In a saucepan, combine both puddings, brown sugar, margarine and cinnamon.
Cook on low heat, stirring constantly. Remove from heat when mixture begins to boil.
Pour over dough. Bake 20-30 mins.
Immediately flip over on a cookie sheet.
Thaw Rhodes bread dough and let rise per instructions.
Roll out dough and rub with oleo.
Sprinkle with salt, pepper, oregano, garlic powder and slightly with oil.
Sprinkle with Parmesan or Romano cheese.
Cover with pepperoni slices.
Spread grated Mozzarella cheese over top.
Roll up and pinch ends shut.
Lay on greased cookie sheet and brush with an egg.
Sprinkle with garlic salt.
Bake at 350\u00b0 for 30 minutes.
Divide Basic Sweet Dough into 2 portions.
Press into 2 buttered 8 x 8-inch baking pans.
Press apples, rounded side up, into dough.
Sprinkle with mixture of sugar and cinnamon; drizzle with butter.
Let rise in a warm place until doubled in bulk. Bake at 350\u00b0 for 40 to 50 minutes, or until golden brown.
Cool on wire rack.
Serves 16.
nch baking pan.
Prepare sweet dough recipe as directed.
In
This dough is a basic sweet dough. I use it for cinnamon
FOR THE SWEET DOUGH.
In a large mixing
l have a very soft dough. Next, add your first mixture
eady to use.
For Sweet Dough:.
Mix sifted flour, castor
Prepare sweet dough. Grease 9 x 5-inch loaf pan.
Roll dough into 12 x 9-inch rectangle. Sprinkle raisins on dough. From short end, roll dough jelly roll fashion.
Pinch seam to seal.
Press ends to seal and tuck under.
Place, seam side down, in pan. Cover and let rise until doubled, about 1 1/2 hours.
Preheat oven to 350\u00b0.
Bake 35 minutes or until loaf sounds hollow when tapped. Let cool on rack.
Sweet Dough:
Sprinkle milk with yeast
read machine and process on dough setting. (During the first 5
Dough:.
In mixing bowl beat
Divide Basic Sweet Dough into 2 portions.
Press into 2 buttered 8 x 8-inch baking pans.
Press apples, rounded side up, into dough.
Sprinkle with mixture of sugar and cinnamon; drizzle with butter.
Let rise in a warm place until doubled in bulk. Bake at 350\u00b0 for 40 to 50 minutes, or until golden brown.
Cool on wire rack.
Serves 16.
Sweet Dough preparation: Combine warm milk, sugar,
Wash and drain berries.
(Must be drained well or pie will have too much juice.)
Combine berries, flour, sugar and spices in a bowl.
Using a sweet dough pie crust, pour berries into pie shell and dot with margarine.
Use remaining dough for top crust.
Bake at 350 degrees for 30-40 minutes or until brown.
Let pie cool completely before cutting.
Make Basic Sweet Dough.
Roll 1/2 batch of dough at once for cinnamon rolls.
Spread with soft butter.
Sprinkle with sugar and cinnamon.
Roll.
Bake at 325\u00b0 in convection oven 20 minutes.