Sweet dough

Use this recipe anywhere you’d want, or need, a soft rich dough. From hot crossed to hamburger buns, you really can use it for anything.

¼ cup (60 mL) warm water
1 teaspoon (4.7 g) sugar
1 x 8 gram pouch of active dry yeast (just a little under 2 teaspoons)
1 cup (250 mL) homogenized (3.25 per cent) milk
¼ cup (48 g) unsalted butter
3 tablespoons (45 mL) sugar
1 teaspoon (5 mL) vanilla extract
¾ teaspoon (4 mL) salt
1 whole egg, plus 2 extra yolks [100g]
4 cups (956 g) all purpose flour

In the large bowl of your stand mixer, stir together warm water and the first teaspoon of sugar before sprinkling yeast over top. Resist the urge to stir and leave to bubble up while preparing your other ingredients.

To a microwave-safe bowl, add milk, butter, the remaining sugar, vanilla and salt. Microwave for around one minute until butter is melted. Stir well to make sure everything is mixed. Set aside.

Once the yeast mixture is frothy and bubbly, add eggs and turn on mixer (with the hook attachment) at medium speed.

While the yeast and eggs are mixing, add the warm milk mixture a little bit at a time to start (this will avoid cooking the eggs). It should end up being a smooth, warm mixture.

Once all the liquid has been added, begin adding the flour one cup at a time. Allow to mix for 30 seconds before adding another cup. Repeat until all flour has been added.

Turn speed to medium-high and allow to mix for eight minutes. If dough is sticking to the sides of the sides of bowl, stop the mixer and scrape down before continuing mixing. Meanwhile, prepare a large oil-greased bowl.

Once done, the dough will be a little sticky, but it should be smooth and soft. Remove dough from mixing bowl and add to oil-greased bowl. Lightly grease the entire top of the dough as well.

Cover the dough loosely with large piece of plastic wrap and allow to rise in warm place until doubled in size (about an hour).

* If you wanting to do the sticky bun recipe (below), jump there now.

Once the dough has doubled in size, press down to deflate. Turn out of bowl and cut and shape as desired. Allow to rise one more time in warm place covered with a damp paper towel and loosely topped with plastic wrap. Once doubled in size again, remove plastic wrap and the paper towel before baking at 350 F until deep golden.

Makes between 6 and 12 items, depending on what you use it for.
http://www.vancouversun.com/life/food/Cooking+baking/9165946/story.html