This is an easy refrigerator dough method, which requires no kneading. Once refrigerated for 2 to 24 hours, it is easy to shape and bake a number of different ways. These breads are rich with special ingredients, which will all brown quickly while baking. So, the baking temperature must be lower than that of conventional ovens while the baking time remains about the same. You’ll be delighted with the moist crumb; because the crust is formed early in the baking, it locks in moisture.
If you are in doubt as to whether you have added enough flour, keep in mind that it is better for the dough to be a little too wet than a little too dry.
Recipe information
Yield
makes dough for 3 loaves, 24 sticky buns, or 12 giant sticky buns
Ingredients
Preparation
Step 1
In a large bowl, combine the yeast and 1/2 cup warm (105° to 115°F) water; stir. Let stand for 5 minutes or until the yeast foams. Stir in the milk, butter, sugar, eggs, and salt. Stir in the flour, 1 cup at a time, until the dough clings together in a mass but is still soft and sticky (see Note). (This may be before all of the flour is added.) Cover and refrigerate for 2 to 24 hours or up to 4 days.
Step 2
Proceed as directed in one of the variations that follow.
