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Norene's Yummy Yeast Dough (D, TNT)
Source: "Pleasures of your Food Processor," by Norene Gilletz
Yield: 12 buns

1 teaspoon sugar
1/4 cup warm water (105°F to 115°F)
1 package yeast
1/3 cup lukewarm milk or water
3 cups flour
1/3 cup sugar
1/2 teaspoon salt
1/2 cup butter or margarine, cut in chunks
2 eggs

Dissolve sugar in 1/4 cup water. Sprinkle yeast over and let stand for 8 to 10 minutes. Stir to dissolve. Meanwhile, heat milk until steaming, but not boiling. Cool to lukewarm.

Steel Knife: Place flour, sugar, salt and butter in processor bowl. Process for about 20 seconds, until no large pieces of butter remain. Add dissolved yeast mixture and process another 5 seconds. Add eggs and milk through feed tube while machine is running. If machine begins to slow down, dump in up to an additional 1/4 cup flour. Once dough has formed a mass or ball around the blades, process 30 to 40 seconds longer.

Empty bowl on a lightly floured board. Knead by hand for 1 to 2 minutes, until smooth and elastic. Small bubbles will begin to form under the surface of the dough, and it will not cling to your hands or the board. Try to work with as little flour as possible to prevent dough from becoming too dry.

Place dough in a lightly greased large bowl; turn dough over so that all surfaces are lightly greased. Cover with foil and let rise until double in bulk, about 2 hours at room temperature. Punch down and let rise until double once again, if desired. (Dough can be put in the refrigerator for a couple of days if you don't have time to finish it!)

CINNAMON BUNS: Prepare Norene's Yummy Yeast Dough (above) and let rise as directed. Roll into a large rectangle. Spread lightly with 2 tbsp. soft butter or margarine and 1/2 cup cinnamon sugar. Sprinkle with 1/3 cup raisins &/or chopped nuts, if desired. Roll lightly with rolling pin to press sugar mixture slightly into dough. Roll up like a jellyroll.

Cut into 1" slices. Place 2" apart on well-greased foil-lined baking sheets, cover and let rise until double. Brush with egg wash (1 egg yolk blended with 2 tsp. water). Bake in a preheated 375°F oven for about 25 to 30 minutes, until golden.

Poster's Notes:
To make this recipe pareve, use margarine or oil instead of butter, use water or soy milk instead of milk. To reduce the fat content (but then it won't be quite as yummy), reduce the fat to 1/4 cup, which is still pretty rich, and use 1 egg plus 2 egg whites instead of 2 eggs.

Posted by Norene Gilletz

Nutritional Info Per Recipe:: 2604 Calories (kcal); 105g Total Fat; (36% calories from fat); 53g Protein; 361g Carbohydrate; 622mg Cholesterol; 2125mg Sodium
Food Exchanges: 19 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit;19-1/2 Fat; 4-1/2 Other Carbohydrate