Cinnamon Rolls - Chef's Recipe

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Cinnamon Rolls - Chef's Ingredients

1 tbsp yeast
1 cup warm water (100 deg)
3 tbsp molasses
1/3 cup dry nonfat milk
1 each egg, separated
1 cup unbleached flour (a)
3 tbsp butter, melted
1 tsp salt
1/2 cup whole wheat pastry flour
2 1/2 cup (approx) unblched flour (b)
3 tbsp butter, softened
1/3 cup sugar
1 tbsp cinnamon
1/3 cup raisins
1 each egg
1 cup cool water

A Recipe for
Cinnamon Rolls - Chef's

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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

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Food Tip
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Cinnamon Rolls - Chef's

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Cinnamon Rolls - Chef's Directions

Sprinkle yeast over warm water; stir to dissolve. Add molasses, then
dry milk. Let rise 10 minutes. Fold in beaten egg yolk, followed by
beaten egg white. Allow to rise 30-40 minutes. Stir in first of the
unbleached flour (A) until blended; beat 10 minutes. Cover bowl, set
in warm place and let rise about 1 hour 20 minutes. Fold in melted
butter and salt. Add pastry flour and additional unbleached flour
(B), 1 cup at a time, folding in (do not stir). When dough holds
together in one piece, turn out onto floured surface. With floured
hands, knead dough, adding flour and reflouring board as needed.
Knead until smooth and somewhat shiny. Place dough in oiled bowl,
roll dough to oil top, and cover with towel. Let rise until doubled
in size. After dough has risen, roll out to 12" x 14" (if making 16
rolls; figure 3/4" x 14" for each roll when scaling). Spread with
soft butter. Sprinkle with sugar, cinnamon and raisins. Roll up
(crimp edges to roll). Cut into 3/4" sections. Lay rolls flat on
oiled cookie sheets and let rise 30 minutes. Mix egg with water and
brush over rolls. Bake at 375 degrees for 20 minutes. Makes 16 rolls

Serves: 8

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