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Cooked by: Chef / Last Modified: 7/29/2008 / Course: breakfast / Number of Servings: 6 |
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Directions: Servings: one dozen rolls
Make basic sweet dough. Grease a baking sheet. Roll
the dough into arectangular sheet 1/2" thick. Sprinkle
liberally with melted butter, cinnamon and sugar.
Roll tightly like a jelly roll and cut into 1" thick
slices. Place about 1" apart on baking sheet. Let
rise for 1 hour and bake in 350 degree oven for about
45 minutes. Remove from oven - cool and ice with
powdered sugar glaze.
BASIC SWEET DOUGH (makes enough for two dozen
cinnamon rolls)
1 qt milk 3 oz yeast (6 small squares) 2 cups sugar
14 cups all purpose flour 1 tb salt 1 lb sweet butter
12 egg yolks
Scald milk and cool to lukewarm. Add yeast, 1 c.
sugar and 2 c flour. This is your sponge. Let it rise
about 30 minutes. In a large bowl, sift in the rest of
the flour, salt and remaining sugar. With your
fingertips, work butter into the dry ingredients, then
add yolks and the yeast sponge. Stir, then work with
your hands until quite thick. Knead the dough on a
board sprinkled with flour until it becomes smooth and
elastic. You may have to add more flour to make for
easier handling. Cover and let rise about 1 - 1 /2
hours. Punch down and knead again for a few minutes.
Cover and let rise again for 30 minutes.
POWDERED SUGAR GLAZE
2 cups powdered sugar 1 tsp vanilla 1/4 cups hot
water (approx)
Mix all ingredients until smooth. Ice rolls while
they are hot.
Ingredients:
1/2 Recipe basic sweet dough
1/4 Cup(s) Melted sweet butter
1 Tablespoon(s) Cinnamon
1/2 Cup(s) Sugar |
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