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.

　　

Ingredients

makes dough for 3 loaves, 24 sticky buns, or 12 giant sticky buns

　　4 1/2 teaspoons (2 packages) active dry yeast

　　1 cup milk, scalded and cooled to 105° to 115°F

　　8 tablespoons (1 stick) butter, melted

　　1/2 cup sugar

　　3 eggs

　　1 teaspoon salt

　　5 to 5 1/4 cups all-purpose flour

　　

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.

　　Cooks' Note

　　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.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.