Question about a sweet dough recipe from my late mother in law
I luckily inherited my late mother in law's recipe box as none of her children wanted it (unbelievable!). In there is her recipe for sweet dough used to make her cinnamon rolls, sticky buns, tea rings and Chelsea buns. I'd like to use it to make my husband some sticky buns, but I'm having a problem scaling the recipe. I only want to make one batch, but the recipe itself makes "4 to 5 portions".
This is the recipe (as written by her):
3 pkgs yeast in 3/4 cups lukewarm water plus 1 tsp sugar.
1 1/2 C milk
3/4 C shortening
3/4 C white sugar
Cool to lukewarm.
Add yeast and 2 to 3 well beaten eggs.
Add 4 1/2 C of flour all at once and beat with beater till it bubbles. Add gradually the other 4 1/2 C flour or less. Knead and let rise once. Form into buns. Bake at 350F.
She then goes on to give directions for braids that says "divide above dough into 4 or 5 parts. Take one part and divide into 3 equal portions..."
The directions for tea rings and chealsea buns say "take one portion and roll it out.."
I'm not sure how to scale this recipe so I have enough for 1 batch of buns. Can anyone help with ratios?
Thanks so much!!