Master Dough
 
 
Makes enough dough for 1 (10- to 12-inch) loaf or 7 rolls
Ingredients
  • 1 cup warm whole milk (105° to 110°), divided
  • 1 (0.25-ounce) package active dry yeast
  • ⅓ cup unsalted butter, melted
  • ¼ cup sugar
  • ¼ cup sour cream
  • 1 large egg
  • 3 ½ to 4 cups all-purpose flour, divided
  • 1 ¼ teaspoons kosher salt
Instructions
  1. In a medium bowl, combine ¾ cup warm milk and yeast. Let stand until mixture is foamy, about 10 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, stir together melted butter, sugar, sour cream, egg, and remaining ¼ cup warm milk.
  3. In a large bowl, whisk together 3½ cups flour and salt. Add half of flour mixture to butter mixture. With mixer on low speed, add yeast mixture, beating just until combined. Beat in remaining flour mixture. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 3 minutes, adding remaining ½ cup flour if needed. (Dough should not be sticky.)
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/giant-cinnamon-roll/