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Breakfast Bread Dough

Breakfast Bread Dough

This dough does double-duty as Caramel-Glazed Monkey Bread or Chocolate Rolls. It's a cinch to mix together and keeps beautifully in the fridge up to 3 days.

 

This recipe goes with Caramel-Glazed Monkey Bread, Chocolate Rolls

Southern Living DECEMBER 2013

  • Yield: Makes 1 dough portion
  • Hands-on:20 Minutes
  • Total:2 Hours, 25 Minutes

Ingredients

  • 1/2 cup warm water (100° to 110°)
  • 1 (1/4-oz.) envelope active dry yeast
  • 1 teaspoon sugar
  • 5 cups all-purpose flour
  • 3 tablespoons sugar
  • 5 teaspoons baking powder
  • 1 1/2 teaspoons table salt
  • 1 teaspoon baking soda
  • 1/2 cup cold butter, cubed
  • 1/2 cup shortening, cubed
  • 2 cups buttermilk, at room temperature

Preparation

1. Stir together first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.

2. Stir together flour and next 4 ingredients in a large bowl; cut butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk, stirring just until dry ingredients are moistened. Cover with plastic wrap, and chill 2 to 72 hours.

To make ahead: Prepare recipe as directed. Cover and chill up to 72 hours. Use as directed in Caramel-Glazed Monkey Bread or Chocolate Rolls.

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Breakfast Bread Dough recipe

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