4 to 4-1/4 cups all-purpose flour, divided
1/2 cup sugar
2 packages active dry yeast
1 teaspoon salt
3/4 cup milk
1/4 cup butter
2 eggs
1 teaspoon vanilla


  1. Combine 1 cup flour, sugar, yeast and salt in large bowl; set aside.
  2. Combine milk and butter in 1-quart saucepan. Heat over low heat until mixture is 120° to 130°F. (Butter does not need to completely melt.) Gradually beat milk mixture into flour mixture with electric mixer at low speed. Increase speed to medium; beat 2 minutes, Add eggs, vanilla and 1 cup flour; beat 2 minutes. Stir in enough additional flour, about 2 cups, to make soft dough.
  3. Turn out dough onto lightly floured surface. Knead dough about 5 minutes or until smooth and elastic, adding 1/4 cup more flour to prevent sticking if necessary. Shape dough into a ball; place in large greased bowl. Turn dough over so that top is greased. Cover with towel; let rise in warm place 1-1/2 to 2 hours or until doubled in bulk. Punch down dough. Knead dough on lightly floured surface 1 minute. Cover with towel; let rest 10 minutes.
Refrigerator Sweet Yeast Dough
Prepare Sweet Yeast Dough as directed in steps 1 through 6, except cover with greased plastic wrap; refrigerate 3 to 24 hours. Punch down dough. Knead dough on lightly floured surface 1 to 2 minutes. Cover with towel; let dough rest 20 minutes before shaping and second rising. (Second rising may take up to 1-1/2 hours.)
This recipe appears in: Basic Dough
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