Wednesday Recipes: C.D.Q. Sweet Dough

Can Do Quick Sweet dough is amazing...one batch and two pans of your choice of sweet rolls Perfect for a crowd--or hungry church-goers!

C.D.Q. Sweet Dough

Ingredients:

2 packages active dry yeast

1/2 cup warm water (105 degrees to 115 degrees)

1 1/4 cup buttermilk

2 eggs

5 1/2 cups all-purpose flour

1/2 cup butter or margarine, softened

1/2 cup sugar

2 teaspoons baking powder

2 teaspoons salt

Directions for Basic Dough:

1. Dissolve yeast in warm water.

2. In large mixer bowl, add yeast mixture, buttermilk, eggs, 2 1/2 cup flour, the softened butter, sugar, baking powder, and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed.

3. Stir in remaining 3 cups of flour. Dough should remain soft and slightly sticky. Knead 5 minutes, or about 200 turns on a lightly floured board.

4. Shape into coffee breads or rolls, as desired (see below). Let rise in warm place until doubled, about 1 hour.

5. Dough is ready to bake if slight dent remains when touched with finger.

6. Heat oven to 375 degrees.

C.D.Q. Cinnamon Rolls (or Pecan Sticky Rolls).

Ingredients:

1/2 recipe for dough above

1 tablespoon soft butter

1/4 cup sugar

1 teaspoon cinnamon

1. Roll dough into a 12x7 inch rectangle. Spread with butter. Sprinkle with sugar and cinnamon. Roll up, beginning at wide side. Seal well by pinching edge of dough. Cut into 12 slices.

2. Place in greased 9-inch round layer cake pan, leaving a small space between each slice. Let rise until doubled.

3. Bake in moderate oven (375 degrees) 25 minutes.

Pecan Rolls

Make like cinnamon rolls, but bake slices in pan coated with 1/4 cup melted butter, 1/4 cup firmly packed brown sugar, and 1/2 cup broken pecans. Bake 30 to 35 minutes.

C.D.Q. Cheese Diamonds

1 (8 ounces) package, cream cheese, softened

1/4 cup sugar

3 tablespoons all-purpose flour

1 egg yolk

1/2 teaspoon grated lemon peel

1 tablespoons lemon juice

1/2 recipe for C.D.Q. sweet dough

1/2 cup jam (I chose peach)

Directions:

1. Beat cream cheese and sugar until light and fluffy. Stir in flour, egg yolk, lemon peel and

juice.

2. Roll dough into 15 inch square.

3. Cut in 25 3" squares. Place on greased baking sheets and put 1 tablespoon cheese mixture in center of each square. Bring 2 diagonally opposite corners to center of each square. Overlap them slightly; pinch together.

4. Let rise until doubled.

5. Bake in moderate oven (375 degrees) 15 minutes.

6. Meanwhile, heat jam until melted. Brush lightly over baked rolls while hot. Sprinkle with chopped nuts (if desired; I cut out in case of allergies). Makes 25 diamonds.

So good!

Note: This recipe comes from the Farm Journal Homemade Bread Cookbook, edited by Neil B. Nichols. Doubleday.