Yeasted Sweet Dough

Yield: 1½ pounds dough (enough for 1 large loaf of bread or 8 to 12 individual rolls/buns)

¹⁄³    cup warm water (105°F to 110°F)
2¼    teaspoons active dry yeast
5       tablespoons granulated sugar, divided
2       large eggs, room temperature
¼      cup sour cream, room temperature
3       cups bread flour or unbleached,
         all-purpose flour
½      teaspoon fine sea salt
4       tablespoons (½ stick) unsalted butter,
         room temperature, and cubed

Nutritional information per serving (based on 12 servings):
Calories 178 (27% from fat) • carb. 28g • pro. 5g • fat 5g • sat. fat 4g • chol. 44mg • sod. 103mg • calc. 8mg • fiber 1g

1. In a liquid measuring cup, dissolve the yeast and 2 tablespoons of the sugar in the warm water. Let stand until foamy, about 5 minutes.
2. Once foamy, add the eggs and sour cream and whisk together well.
3. Insert the chopping blade into the work bowl of the food processor. Add the flour, salt,
and remaining sugar to the work bowl.
4. Process on Low to combine, and while still on Low, slowly pour the yeast mixture through the feed tube until all ingredients are combined. If it does not form a dough ball, add additional water, 1 tablespoon at a time.
5. With machine running again on Low, add cubed butter, a little at a time so that each piece is incorporated before adding the next. Continue to process until dough is smooth, about 2 to 3 minutes.
6. Dough will be sticky, but should not be greasy. If greasy, process for an additional minute.
7. Transfer dough to a clean surface and knead by hand for a few minutes. Put into a bowl and cover with a damp towel or plastic wrap. Allow to rise until doubled, about 1½ hours.
Use dough as desired