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Nutrition Facts
Serving Size 89 g
(Approx. 24 Servings)
Amount Per Serving
Calories 230 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 500 mg 21%
Total Carbohydrate 37 g 12%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 7 g
Vitamin A 4% Iron 10%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Milk Dough
Prep Time
2 hours
Cook Time
30 minutes
Total Time
2 h 30 m
Serves
24  People

Ingredients

Recipe makes 24 Servings

3 1/4 cup(s) whole milk, at room temperature
4 Oz unsalted butter, melted
1/4 cup(s) maple syrup
8 cup(s) H-E-B Organics Bread Flour, plus more as needed for dusting surfaces
6 Tsp kosher salt
1/2 Oz dried yeast, 2-1/4 ounce packets
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Instructions

1
In a stand mixer with dough hook attachment, add milk, butter, and maple syrup. Mix by hand until just combined.
2
Add bread flour, salt and yeast. Set mixer on medium-low speed and mix for exactly 10 minutes. Cover with a damp towel and let sit for 30 minutes.
3
Turn mixer back on low speed and mix an additional 10 minutes.
4
Remove dough to a lightly floured work space or counter. Knead dough into a ball then place into a well greased stainless steel or glass bowl.
5
Cover with plastic wrap and allow to proof for 1 hour in a warm place. Once dough has doubled in size, punch dough down and place on a well floured surface.
6
Roll dough into a rectangular shape approximately 1/8 inch thick. Smear cinnamon sugar and butter over entire dough surface.
7
Roll dough up tightly and cut into approximately 2 to 4 inch pieces, depending on size preference.
8
Place dough rolls about 1/4 inch apart on a sheet pan and allow to rise for 30 minutes or until almost doubled in size.
9
Bake at 350ºF for 25 to 30 minutes or until puffy and nicely browned.
10
Chef's Note: If making cinnamon rolls, I like to use "Perfect Cinnamon Roll Schmear" recipe on heb.com for filling.

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