Rich Sweet dough

This recipe was taken from The Kansas City Kansan`s 7th annual Silver Spoon cookbook of 1967

Rich Sweet Dough
Mrs. D. S. Barry

3/4 cup milk
1/2 cup sugar
2 teaspoon salt
1/2 cup margarine
1/2 cup warm water
2 packages or cake yeast, active or dry
1 egg
4 cups flour, sifted
Scald milk. Stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large bowl. Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture, egg and half of flour. Beat until smooth. Stir in remaining flour to make a stiff batter. Cover tightly with aluminum foil or wax paper. Refrigerate dough for at least 2 hours. Dough may be kept in refrigerator 3 days. To use ,cut off amount needed and shape as desired.
Fro braided coffee cake. Divide dough in half. Roll each half into oblong about 16 inches by 8 inches in size. For filling, use a 1 pound 6 oz can prepared pie filling. Spread half of pie filling down center third of each oblong. Cut 15 splits in length along each side of filling, making strips about 1-inch wide. Fold strips at an angle across filling, alternating from side to side.Place on greased baking sheet. If desired form a ring.Place one end in the other and seal thoroughly and firmly. Cover and let rise in warm place until double in bulk, about 1 hour. Bake about 35 minutes at 350 degrees.


I made cinnamon roll out of this dough,Just roll out slather with margarine, sprinkle sugar and cinnmon ,roll up and slice and let rise till double and bake about 35 minutes at 350 degrees.