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Question about a sweet dough recipe from my late mother in law

CoveredInFlour's picture

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):

Sweet Dough

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!!


CoveredInFlour's picture

That I have been scaling it to thirds as the original recipe calls for 3 packages of yeast. It just makes a lot even for a 3rd of a recipe.

flournwater's picture

I'm not sure how "one batch"  (I only want to make one batch) relates to "portions" (the recipe itself makes "4 to 5 portions') in your approach to scaling down this recipe. Knowing how many portions there are in a batch (or vis versa) would help.

But, based on my understanding of your goal,  here's what I'd try:


2 ounces


1 ounce


2 Tbsp


6 – 7 ounces total (divided by ½ for each step)


2 ounces


1 ½ tsp


CoveredInFlour's picture

I'm not sure myself how one batch relates to portions, I have never made a full batch of dough. I should probably do that.

Thanks for the help! If I remember correctly, 2 fl oz of egg is a 1/4, which is one egg..

I'm printing this out to use next time I make the dough, in a few weeks. Thanks again!

dwcoleman's picture

I would make the whole thing myself and then freeze the dough before the final proof.

In the past I would make a batch of cinnamon buns(12), proof 6 of them and bake, freeze the other 6 so that I could just pull them out to defrost/proof and then bake later.

flournwater's picture

I guess that would calculate as 12 portions to a batch.  ;>}