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Source: Stop and Smell the Rosemary

Coolrise Sweet Dough
A great dough that can be used for 5 delicious recipes!
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Serves: Yields 2 to 2 1/2 Dozen Rolls
Prep Time: 20 minutes
Cook Time: 15 to 20 minutes
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6-7 cups all-purpose flour
2 packages active dry yeast
1/2 cup sugar
1 1/2 teaspoons salt
1/2 cup unsalted butter, at room temperature
1 1/2 cups hot water
2 large eggs, at room temperature

Combine 2 cups flour, yeast, sugar, and salt in a large bowl. Stir to blend. Add butter and hot water all at once. Beat with a mixer at medium speed 2 minutes, scraping bowl occasionally. Add eggs and 1 cup flour. Beat at high speed 1 minute, scraping bowl occasionally. Gradually stir in enough remaining flour to make a soft dough that leaves sides of bowl. Turn dough out onto a floured board and knead 5 to 10 minutes. Cover loosely with plastic wrap, then a towel. Let dough rest 20 minutes on the board. Punch down.
After shaping, cover loosely with plastic wrap and refrigerate 2 to 24 hours. Preheat oven to 375 degrees. Bake rolls 15 to 20 minutes.
Dinner Rolls: Pinch off a 2-inch piece. Roll into a ball. Roll until ball forms a log 4 inches long. Roll ends between hands to taper. Place on a greased baking sheet 2 inches apart.
Cloverleaf Rolls: Pinch off a 1-inch piece. Roll into a ball. Place 3 balls in each cup of a greased muffin pan. Balls should touch bottom of cups and fill them half full.
Pan Rolls: Pinch off 2-inch pieces and roll into balls. Place in greased round cake pan, letting balls touch each other. Do not place in center of pan.
Butter Horns: Roll dough to a 1/4-inch thickness, brush lightly with melted butter, and cut into a 12-inch circle. Cut circle in 16 pie-shaped pieces. Starting at wide end, roll up. Place, point end down, on a greased baking sheet 2 inches apart.
Crescents: Same procedure as Butter Horns, but curve ends to form crescents.

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