Whole Wheat Yeasted Sweet Dough
Adapted from At Home on the Range by Margaret Yardley Potter
Makes enough dough for 1 sweet loaf, or 12 cinnamon rolls, or 6 rolls and a small babka
- 350 grams plus 100 grams freshly-milled hard white wheat flour, separated
- 1 teaspoon salt
- 2 tablespoons instant yeast
- 5 tablespoons sugar
- 1 cup whole milk, warm
- 1 egg
- 4 tablespoons melted butter
- 1 tablespoon shortening
In a stand mixer bowl, whisk together 350 grams of flour, sugar, yeast, and salt.
Add milk, butter, and egg, and mix with paddle attachment on low speed. Once combined, add shortening in small bits until incorporated. Stir with a rubber spatula to make sure there are no ingredients stuck to the bottom. Let rest for 15 minutes to allow the wheat flour to absorb the moisture in the dough.
Switch to the hook attachment and knead on low for 7 minutes, adding flour a tablespoon at a time until it just starts to clear the sides of the bowl. It won’t be a totally cohesive ball like with a sandwich loaf dough.
Place dough in a well-oiled bowl and cover with plastic. Let rise for 60 minutes or until doubled. Mine was doubled after 45 minutes so then I put it in the refrigerator, which also helped firm it up for rolling.
Continue with recipe for rolls, babka, etc.