1/2 cup lukewarm water (105 f to 115 f)
2 envelopes dry yeast
1 tsp sugar
1 1/2 cup milk
6 tbsp (3/4 stick) butter
2 tsp salt
1/4 cup sugar
5 1/2 to 6 cups all-purpose flour
2 eggs, beaten
1/2 to 3/4 cup (1 to 1 1/2 sticks) butt, er, melted
1 1/2 cup sugar
1 1/2 tsp cinnamon
A Recipe for
Barbara's Cinnamon Rolls
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This is a recipe for Barbara's Cinnamon Rolls from the recipe cookbook of Recipes-to-go (Bread)
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This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
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Makes 48 rolls
Butter muffin tins; set aside. Mix together water, yeast and sugar in
small bowl and let proof until foamy, about 10 minutes.
Combine milk, butter and salt in small saucepan. Place over medium
heat and bring to boil, stirring occasionally. Pour into large mixing
bowl. Add 1/4 cup sugar and 4 cups flour 1 cup at a time, mixing
thoroughly after each cup of flour is added. Add eggs and mix with
dough hook on low speed 3 to 4 minutes. When dough has cooled to
lukewarm, add yeast and remaining flour. Mix on medium speed 4 to 5
minutes, scraping bowl several times.
Divide dough in half and roll into rectangular sheets 1/4 inch thick.
Brush surfaces with melted butter. Combine sugar and cinnamon and
sprinkle evenly over dough. Roll up each sheet tightly and lay seam
side down. Slice into 1/2-inch rounds and place in muffin tins. Cover
lightly and let rise in warm draft-free area until doubled in bulk.
About 15 minutes before rolls are ready to bake, preheat oven to 400
F. Bake rolls for 10 to 12 minutes, until light golden brown.
The House of Embers - Lake Delton, WI. Bon Appetite
Serves: 48
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