1/2 to 3/4 c. (125 to 180 ml) warm water (105 to 115 degrees F or 41 to 46
degrees C)
3 tbsp. (45 ml) sugar
1 pkg. (1/4 oz. or 7 g) active dry yeast
2 3/4 c. (680 ml) all-purpose flour
2 tbsp. (30 ml) instant nonfat dry milk solids
2 tbsp. (30 ml) butter, cut into 2 pieces
1 tsp. (5 ml) salt
1 egg, beaten
Vegetable oil or melted butter

This handy recipe really is a basic for many breads, coffee cakes and rolls. You can add nuts, candied or dried fruits and spices to the dough. Shape it any way you like - in rolls or buns, regular or round loaves, braids, twists, pretzels, rings, wreaths--whatever suits your fancy or the occasion.

1. Combine 1/4 cup (60 ml) of the water, 1 tbsp. (15 ml) of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.

2. Fit processor with steel blade. Measure flour, dry milk, butter, remaining 2 tbsp. (30 ml) of the sugar and salt into work bowl. Process until mixed, about 15 seconds.

3. Add yeast mixture and egg to flour mixture. Process until blended, about 10 seconds.

4. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl, about 25 times. Turn off processor and let dough stand 1 to 2 minutes.

5. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.

6. Turn dough onto lightly floured surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place (85 degrees F or 30 degrees C) until doubled, 1 to 1 1/2 hours.

7. Punch down dough. Shape into rolls, loaf or coffee cake as desired. Place in greased pan or on greased cookie sheet. Brush with oil. Let stand in warm place until doubled, 45 to 60 minutes.

8. Heat oven to 375 degrees F (190 degrees C). Bake until done, 15 to 20 minutes for rolls, 20 to 30 minutes for loaf or coffee cake.

9. Remove immediately from pan or cookie sheet. Brush crust with oil, if desired. Cool on wire rack. Frost or decorate as desired.

REFRIGERATOR SWEET DOUGH:

Prepare dough as directed for Basic Sweet Dough through first rising period. Shape as desired and place in greased pan. Cover tightly and refrigerate 4 to 24 hours. Uncover and let stand at room temperature 20 minutes before baking. Bake as directed for Basic Sweet Dough.