We wanted to develop a basic sweet dough that could be used in a variety of breakfast treats, like hot cross buns and cinnamon rolls. Our ideal dough was rich and yeasty flavored and possessed a tender, feathery texture. Here’s what we discovered:
Use buttermilk as the liquid component in the dough. The buttermilk adds a tangy, dairy-rich flavor without making the dough greasy or heavy.
Add a moderate amount of eggs and butter. They add valuable flavor and tenderize the crumb.
Add only enough flour to the dough so that it clears the side of the workbowl when kneading. Too much flour in the dough will make the bread or rolls tough and dry. Add additional flour only as needed, 1 tablespoon at a time.
Knead the dough until very smooth and elastic; otherwise the texture of the crumb will suffer.
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