Basic Roll Recipe:
- 1/2 cup lukewarm water
- 2 pkg. dry yeast (fast rising works)
- 1 tsp sugar
- 2 cups milk
- 1/2 cup sugar
- 1 tsp salt
- 1/2 cup butter
- 1 egg
- 6 cups flour
Put yeast and 1 tsp sugar in water and let dissolve. (This will also serve to proof the yeast. If it does not foam in the water, pour it out and start over.) Scald the milk and allow it to cool to room temperature. Cream 1/2 cup sugar, salt and 1/2 cup butter. Beat in the egg, then add the milk and yeast. Add flour, 1/2 cup at a time and mix. The mixture should be sticky. If too much flour is added, the rolls will not be light (hockey puck time)!
Let the dough rise in bowl until double in size. Punch down. Cover with a thin layer of oil and place in refrigerator. Refrigerate at least overnight but not more than 2 days. (This is optional)
On floured surface, knead dough slightly. Roll out and cut with biscuit cutter. Dip in melted butter; fold in half. To make folding easy, pull on the dough slightly. Place on ungreased pan. Let rise until doubled. Bake at 400ºF for 10 min. or until golden brown. Watch them carefully to avoid burning.
For Cinnamon Rolls:
Add more sugar and a teaspoon of each of vanilla and almond extract to the dough. Roll out on floured surface into a rectangular shape. Spread softened butter or margarine over the top of the dough. Sprinkle sugar and cinnamon over buttered dough. Add pecans or walnuts on top of everything.
Roll up the dough, length-side first, very carefully and tightly. Pinch ends of rolled up dough and cut into 1-inch rolls. Place rolls on greased cookie sheet and brush with butter. Bake at 350ºF for about 25 min. Watch carefully to avoid burning.
Drizzle mixture of powdered sugar, milk, and vanilla. Top with more pecans.
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