Jen B., I changed the plan, huh. I intended to trim the outside 'braid-y' dough to look like a grassy basket, and then decorate the 'dough eggs' in the middle. INTENDED, that is.
By using the whole recipe for the Butter Rolls,
this is a full 14" across.
When this came out of the oven, I thought it smelled 'too good' and it was then that I decided I wanted to use the outside for our rolls/bread tomorrow. Because of my 'change in thinking', I only put icing on the 'dough ball eggs' in the center. Like this,...
Above: This way, we'll either break or slice from the outside braiding.
- 1 cup milk, scalded
- 1/2 (1 stick) butter
- 1/2 cup sugar
- 2 tablespoons dry yeast
- 1/4 cup warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 eggs, well beaten
- 5 cups all-purpose flour
- Scald milk; add butter and the 1/2 cup sugar and let cool.
- Dissolve yeast in the 1/4 cup 'only warm' water with the teaspoon of sugar
- Beat 3 eggs well. When milk/butter/sugar mix is cooled to 'warm', add eggs and the 'frothy/rising' yeast. Mix well. Add flour gradually and mix well after each addition of flour.
- Place dough into lightly oiled bowl, turn to coat top. The dough is still very THIN (I think), and certainly NOT kneadable, but it turns out if left like this.
- Cover with damp towel and let rise in warm place until double in bulk. Punch down and proceed to make what you wish with it. Note: It is 'still' very very sticky stuff, but that makes it easy to add flour to the table top and on rolling pin without making it 'too tough'.
- This dough may be used for many variations of sweet rolls.
Below: This sure isn't a 'fancy thing', but I love how this smells. The smell alone makes me want to break some of it off-- right now!-- but, I'll wait. Maybe. No, I really WILL wait. Maybe!?! (LOL)