Thursday, December 16, 2010

Melt in your mouth cinnamon rolls.  These do not last long.

Cinnamon Rolls
½ warm water
3 tablespoons yeast 
1 tablespoon sugar
1 cup powdered milk  
1 cup instant potato granules
1 egg slightly beaten  
2 ¾ cup warm water
1 tablespoon salt  
½ cup oil
½ cup honey
6-8 cups flour
1 cup pecans, chopped (optional)
1 cup raisins (optional)

2 squares butter, softened
1-2 cups brown sugar
2 tablespoons cinnamon

In a bread mixing bowl sprinkle the yeast over the water.  Sprinkle the sugar over the yeast.  Add egg, salt, oil, honey, powdered milk, potato granules, 2 ¾ cup water and mix.  Add flour one cup at a time until the dough pulls away from the sides of your bowl.  Add nuts and raisins. Let knead in bread mixer for 10 minutes.  Remove dough from bread mixer and transfer to a well buttered bowl and cover with a dish towel.  (It helps if the bowl is slightly warm and not cold.)  Let rest until double in bulk in a warm place away from drafts. Divide dough in half and roll  each half  into a rectangle shape on a greased counter top or canvas cloth.  Spread each rectangle with one square of softened butter,   generously sprinkle brown sugar on top of butter.  Sprinkle cinnamon over brown sugar.  Starting at edge closest to you roll dough into a jelly roll shape.  Cut dough with a sharp knife or string  into 1½” slices.  Place on greased cookie sheet and let rise until double  in a warm place.  Cover  with a dish towel.  Bake in a 400 degree oven for 10-12 minutes until lightly browned.  Remove from oven and immediately glaze with butter glaze.
Butter Glaze
2 cups powdered sugar
3 tablespoons butter
1-3 tablespoons milk or water
Combine all ingredients, adding milk a little at a time till you get a glaze consistency. 

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