Basic Roll Dough

This is a famous, award winning dough recipe that can be used for anything!  Rolls, cinnamon rolls, orange swirls etc.  

This is a very famous dough recipe.  I have had SO many people ask me for it.  As soon as someone finds out I am Myrna Ritz's daughter in law they ask me if I have "the dough recipe."  There is a good explanation for this.  Way back in the 1980's the old Monmouth Ward (congregation for The Church of Jesus Christ of Latter Day Saints) had a Cinnamon Roll Booth at the Oregon State Fair to raise funds for additions onto the building, a satellite dish so they could watch General Conference etc.  This was back in the day when individual congregations were responsible for raising most of their own funds for such necessities.

The booth was an extremely successful endeavor!  Jason remembers working in the booth, and said that there was always a long line.  This is the Award Winning Dough that they used to make the cinnamon rolls.

It makes A LOT of dough!  I can just imagine all those women in the Monmouth ward each making a HUGE batch of this dough every night during the fair to take into the fairgrounds each day.  That thought really warms my heart.  However, since I am NOT supplying a cinnamon roll booth at the State Fair, and because that amount of dough cannot fit in my Kitchenaid, I cut it in half.

I am posting it here as half of the recipe that my mother in law gave me.  It is enough to make 2 9x13 pans of cinnamon rolls or 24 Orange Swirls.

*This dough makes rolls that freeze well.

*This recipe posted here is enough to make 2 9x13 pans of cinnamon rolls.  

2 cups milk, lukewarm  (I heat mine in a small sauce pan.)

1/2 cup sugar

2 Tbsp.active dry yeast

2 eggs

2 tsp. salt

1/2 cup cooking oil (I use Olive Oil because that's what I usually have.)

7 cups flour

Dissolve yeast and sugar in warm milk.  When yeast becomes active (foamy in the milk), add well beaten eggs and enough flour to make a medium batter (like brownie batter).  

Beat well with a hand held electric mixer, or in a free stand mixer like a Bosch or Kitchenaid with a dough hook.  

Add in the oil and salt.  Slowly add in the rest of the flour.  I add in one cup at a time, completely mixing in all the flour before adding more.  This helps to keep me from adding in too much flour.  The trick with this dough is to not add too much flour.  It needs to be just enough flour that it is barely not sticky, and really soft.  If needed turn out onto a floured surface and knead in remaining flour.   My dough hook does a great job of mixing it all in and "kneading" it for me.  

Put dough in a lightly greased bowl.  I cover mine with a tea towel and place on my stove top as I preheat the oven or bake other things.  This is always a good warm spot that helps the dough to rise in a timely manner.  

Let rise for about an hour, or till doubled in size.  

At this point you can choose what you're going to do with the dough, such as cinnamon rolls. 

For cinnamon rolls - Divide dough in half and roll out into two rectangles.   After preparing the cinnamon rolls let sit to rise while covered before baking.

For Dinner rolls - Roll out to 1/4 inch thickness, and cut with a biscuit cutter.  Place close together on a greased baking sheet.  Let rise until light.  Bake 12 - 20 minutes depending on size, in a 425 degree oven.  Brush with melted butter when they come out of the oven.