CoolRise Sweet Dough

5-6 cups all-purpose flour
2 pkgs. active dry yeast
(quick rise is what I use)
1/2 cup sugar
1 1/2 tsp. salt
1/2 cup ( 1 stick) soft butter
1 1/2 cups very hot tap water
2 eggs (at room temperature)
Vegetable oil

Combine...2 cups flour, undissolved dry yeast, sugar and salt in large bowl. Stir well to blend. Add soft butter.

Add...hot tap water to ingredients in bowl all at once.

Beat...with electric mixer at medium speed for 2 minutes. Scrape sides of bowl occasionally.

Add...eggs and 1 cup more flour. Beat with electric mixer at high speed for 1 minute or until thick and elastic. Scrape sides of bowl occasionally.

Stir in...remaining flour gradually. Use just enough flour to make a soft dough which leaves sides of bowl. Turn out onto floured board. Round up into a ball.

Divide...dough into two equal portions

Knead...5-10 minutes or until dough is smooth and elastic. ( I use the dough hook on my mixer, but if you don't have one, you can knead the dough by hand. Your arms will be lookin' great when you're done! )

Cover...the dough with plastic wrap and then a towel.

Let rest...for 15-20 minutes on a board. Then punch down.

Shape...into a Daisy Braid or you can make cinnamon rolls.

Refrigerate...2 to 48 hours at moderately cold setting. When ready to bake, remove from refrigerator and uncover. Let the dough stand for 10 minutes.

If there are any surface bubbles, puncture them with an oiled toothpick.

Bake...at 375 degrees for 25 to 35 minutes or until done. Bake on a lower oven rack position for best results.

Remove...from pan immediately after you take it out of the oven. Cool on a rack. Brush with butter, if desired.

Daisy Braid

Roll...1/2 Sweet Dough recipe into a 6x18-inch rectangle on lightly greased board. Cut lengthwise into 3 equal strips.

Pinch...lengthwise edges of each strip together to make a 1-inch rope. Braid...three ropes together. Place...in greased 9-inch round pan. Braid loose ends together to form a circle. Bake...as Sweet Dough recipe instructs.

After you roll your Sweet Dough into a rectangle. Don't cut it into strips, instead spread softened butter over the dough. The recipe calls for 1/4 cup, but I never use that much. I just cover it lightly with butter. In a small bowl combine 1/2 cup sugar and 2 teaspoons cinnamon; blend well. Sprinkle the sugar/cinnamon mixture over the dough. I don't use all of the sugar mixture because I like just a taste of sweetness. But use as much as you think you'll like.

Roll up the dough in a jelly roll fashion. Pinch the edges firmly to seal seams. Cut into individual rolls. (I use dental floss to make the cuts.)

Cover and put the Sweet Dough in the refrigerator for at least two hours as the Sweet Dough recipe instructs. Then bake as instructed.

You can frost the rolls after they're baked. In a small bowl, combine 3/4 cup powdered sugar, 1 tablespoon softened butter, 1 to 2 tablespoons milk and 1/4 teaspoon real vanilla. Mix well and then drizzle over warm rolls.