Wednesday, December 2, 2009

rolls/ cinnamon rolls

These are delicious!! They make wonderful rolls as well as wonderful cinnamon rolls. No picture yet, but I hope to make these in the next couple of weeks and post a picture.

  • 1 package (2 1/3 tsp) yeast
  • 1 Tablespoon Sugar
  • 1/2 cup butter
  • 1 cup milk
  • 1/2 cup sugar
  • 3 eggs well beaten
  • 3/4 teaspoon salt
  • 4 cups flour
Dissolve yeast in 1/4 cup warm water with 1 Tablespoon sugar. Melt butter and add milk -- cool to lukewarm. Add yeast mixture and stir. Add eggs, salt and sugar. Add flour and mix well. If too sticky add more flour about 1/2 cup at a time, but not more than 1 cup. This is a pretty sticky bread dough. Lightly cover with a thin sprinkle of flour, cover with towel and let rise 4-6 hours.
Roll 1/2 of the dough out in a circle 1/8" thick. Spread melted butter (1/2 cube per batch) and cut in pie fashion to 12 pieces. Roll up each piece lightly from large end to small end to form a croissant. Place on greased cookie sheet (or use parchment paper) Cover and let rise 4-6 hours. Bake at 375 for 8 to 10 minutes - until golden brown. Brush with melted butter.

You can cool the milk mixture by placing the pan in cold water. You can freeze the rolls after roll out stage before second rise. Then thaw about 4 hours and bake as normal.

Make cinnamon rolls by rolling out the dough and sprinkling with cinnamon, sugar, raisins and pecans. Then roll up and slice into 1 in slices and put on baking sheet. Let rise and bake just as the rolls.

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