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Sara Foster uses this dough to create a variety of sweet breakfast pastries, including sticky orange-coconut pinwheels and killer pecan sticky buns.

Source: Martha Stewart Living, August 2001



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How would you rate this recipe?
  • scottinhawaii
    23 NOV, 2017
    I’ve been making this recipe for years. The rolls are tasty as are sweet rolls made from the dough. It’s dream dough to work with. Easy to roll out.
  • Ashley McCord
    24 NOV, 2012
    I live in Tennessee, and my rolls didn't raise as much as quickly as I anticipated. Also, they are so bland. What would be the effect if I added a lot more salt. I used salted butter already. (Sorry, Martha. Its a Southern thing.) Any tips?
    • notthemama53
      26 AUG, 2016
      And after reading the recipe again, I wonder why it calls for "2" cups of milk. Seems like a lot of liquid.
    • notthemama53
      26 AUG, 2016
      In my opinion, I think the reason they didn't rise is because there is not enough yeast for the amt of flour called for. I also think, since I have done refrigerator dough before, that after you have mixed up the dough and kneaded it, put it in a bowl covered or a big plastic bag that has been sprayed with Pam & place in frig. Let it rise in the frig. It shouldn't matter if the dough goes flat either in the frig. When making the rolls or whatever you plan to do, they should rise in a warm place.
  • gmabentley
    2 NOV, 2010
    Christine, I don't know if this may have been the problem, but it's very important that the milk mixture be cooled to just above lukewarm before you add the yeast to it. Think of the temperature of a baby bottle of milk. Better too cool than too warm; too cool, and it will take the rolls longer to rise. Too warm, and the yeast will die. Best wishes!
  • ChristineFerrera
    24 APR, 2010
    Help! for the first time I mess up a recipe, tried twice. My rolls were hard very tasty. I tested another package of yeast it was good. I don't know what happen. I don't give up. Please help.

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