Monday, August 15, 2011

Cinnamon Rolls using Richer Sweet Dough

by Mandy Emge

Mix together 1 cup lukewarm milk, 1/2 cup sugar, 1 tsp salt. Crumble into mixture 2 cakes compressed yeast and stir until dissolved. NOTE: You can use 2 pkgs dry yeast soaked in 1/2 cup lukewarm water for 5 minutes without stirring, then stir before adding AND omit milk.
Stir in 2 eggs and 1/2 cup butter. Mix in first with spoon and then with hand- 4 1/2-5 cups sifted flour.
After kneading the dough, place in a greased bowl turning once to bring the greased side up. Cover with a damp cloth and let rise in warm draft-free spot (80-85 degrees) until doubled in size (about 1 1/2-2 hrs)
Punch down- thrust fist into the dough, pull edges into center and turn completely over in bowl. Let rise again until almost double in bulk (30-45 minutes)
Roll dough into oblong 9"x18" pan. Spread with 2 tbsp softened butter and sprinkle with 1/2 cups sugar and 2 tsp cinnamon. Roll up tightly, beginning at the wide side. Seal well by pinching edges of roll together. Cut roll into 1" slices. Place a little apart in greased 13"x9" pan.
Cover and let rise until double in bulk (30-45min). Bake at 375 until golden brown and completely baked through, about 25-30 minutes.

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