Grandma's Cinnamon Rolls
Cut this recipe in half if using a bread machine. Program the machine
for the "dough" setting, and when that has finished its cycle, remove
the dough and shape it as described below for making the cinnamon rolls.
1/2 cup warm water (110 to 115 degrees)
3 3/4 teaspoons Saf instant yeast, OR 2 packages active dry yeast
1 1/2 cups warm milk (110 to 115 degrees)
1/2 cup sugar
1 1/2 teaspoons fine sea salt
2 whole eggs
1/3 cup soft butter
7 to 7 1/2 cups bread flour
1/4 cup softened butter
1/2 to 1 cup sugar, white or brown
3-4 teaspoons ground cinnamon
1/2 cup butter, melted
1/2 to 1 cup brown sugar
1-2 tablespoons water
1/2 to 1 cup pecan or walnut halves
In mixing bowl, combine water and yeast. Add the warm milk, sugar, salt,
eggs, and butter. Add 4 cups of the flour. Mix until smooth. Add
remaining flour and stir. It should be clumpy and a little sticky. Turn
out onto a floured surface and knead by hand until smooth and elastic,
adding flour as you go if it is still too sticky. This will take about
8-10 minutes of kneading. Grease a bowl, and swirl the dough in the oil
and then place the ball of dough with the greased side up. Cover. Let
rise in a warm place (85 degrees) until double in bulk about 1 1/2
hours. Punch down. Let rise again until almost double in bulk, about
30-40 minutes. Divide dough into two parts. Roll one half at a time into
oblong, about 15 by 9 inches. Spread with 2 tablespoons of softened
butter and sprinkle with 1/2 cup sugar and 2 teaspoons cinnamon. Roll up
tightly, beginning at wide side. Seal well by pinching edges of roll
together. Stretch roll slightly to even it out. Using Grandpa's fishing
line or dental floss, cut into 1 inch slices. Place a little apart in a
greased 13 by 9 inch baking pan. Cover and let rise until double in
bulk, about 40 minutes. In meantime, preheat oven to 375 degrees. Bake
about 30 minutes. For caramel rolls, before placing the cut cinnamon
rolls in the pan coat the pan with the melted butter, the brown sugar,
water, and nuts. Place the cut cinnamon rolls on top of this mixture.
Bake as above, and when done immediately invert on a large tray. Let pan
stay over rolls a minute so that the butterscotch runs down over them.
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