Sweet Roll dough Recipe
2 packages of yeast. (Instead, I use Fleischmann's bread machine yeast that is purchased
in a jar. This equivalent measures to 4 and 1/2 teaspoons.)
1 cup warm water
1 cup warm milk
2/3 cup sugar
2/3 cup oil
2 teaspoons salt
2 eggs
7 cups flour
*My sister taught me this trick: Measure your very warm water in a 2 cup glass measuring container and then dip a fork or spoon into a jar of honey and use it to stir into the warm water first.* Then, sprinkle the yeast on top and stir it into the honey water. I love doing this and it encourages the yeast to take off growing. By doing this step, you'll know right away if your yeast is "good" or not too! -- Now..
Next, I heat up my milk in the microwave using a goldilocks method: not too hot, not too cold... just right! I let mine set there for a couple minutes while I mix everything else except the flour in a great big bowl. Glance over at your yeast .... bet it's growing like the dickens! It should be almost to the top of the glass container by the time your dry ingredients are in the bowl. Now pour yeast mixture into your bowl of other ingredients and stir in along with the milk. Now begin adding the flour a little at a time. When it's just right, turn onto a floured surface and knead for almost 5 minutes.
Oil or butter another huge bowl and drop your beautiful dough into the bowl. Flop it around to coat the bottom and then flip it upside down so the greased side is up. Cover loosely with plastic wrap so as the dough rises it has plenty of room. When it's doubled, punch it down. I like to "half" it at this point and use half to make plain hot rolls and the other half to make cinnamon rolls.
Now use a rolling pin and roll the one half out and spread with butter and lots and lots of cinnamon sugar. Roll it up, and slice into rolls and lay into a 9x13 buttered cake pan. Cover it and let rise again. Bake at 375 for close to 30 minutes. Take from oven and rub with a stick of butter over the tops. This softens them up a little. Frost when cooled.
Frosting:
Half of a bag of pwd sugar
Big dollup of real butter softened
Add water to the spreading consistency you like.
Try to NOT eat them all in one sitting. I know... life is hard at this point.*
The other half for hotrolls
Pinch off some dough...
Stick your thumb up the center to shape into rolls.
Lay them in buttered 9x13 baking pan.
Let rise til doubled.
Bake 375 til golden ... close to 30 minutes.
Remove from oven and rub tops with stick of butter.
Let cool.
Next, I heat up my milk in the microwave using a goldilocks method: not too hot, not too cold... just right! I let mine set there for a couple minutes while I mix everything else except the flour in a great big bowl. Glance over at your yeast .... bet it's growing like the dickens! It should be almost to the top of the glass container by the time your dry ingredients are in the bowl. Now pour yeast mixture into your bowl of other ingredients and stir in along with the milk. Now begin adding the flour a little at a time. When it's just right, turn onto a floured surface and knead for almost 5 minutes.
Oil or butter another huge bowl and drop your beautiful dough into the bowl. Flop it around to coat the bottom and then flip it upside down so the greased side is up. Cover loosely with plastic wrap so as the dough rises it has plenty of room. When it's doubled, punch it down. I like to "half" it at this point and use half to make plain hot rolls and the other half to make cinnamon rolls.
Now use a rolling pin and roll the one half out and spread with butter and lots and lots of cinnamon sugar. Roll it up, and slice into rolls and lay into a 9x13 buttered cake pan. Cover it and let rise again. Bake at 375 for close to 30 minutes. Take from oven and rub with a stick of butter over the tops. This softens them up a little. Frost when cooled.
Frosting:
Half of a bag of pwd sugar
Big dollup of real butter softened
Add water to the spreading consistency you like.
Try to NOT eat them all in one sitting. I know... life is hard at this point.*
The other half for hotrolls
Pinch off some dough...
Stick your thumb up the center to shape into rolls.
Lay them in buttered 9x13 baking pan.
Let rise til doubled.
Bake 375 til golden ... close to 30 minutes.
Remove from oven and rub tops with stick of butter.
Let cool.
8 comments:
If you make the recipe... you can use all purpose flour or bread flour. I like bread flour best.
;)
Oh yum, yum!! I haven't tried to make cinnamon rolls in decades, they never came out, but your recipe looks so easy and simple. Gonna surprise the family soon, thanks for sharing! Love the honey trick too! How are you feeling these days? Getting back to normal yet? Don't know why the code didn't work on my button but your way does! lol Hate to say it , but the apple peeler is a old one so it's just for decoration! lol
Gimme that plate and nobody gets hurt.
;)
I cannot boast of being a bread maker, but I could be tempted. Especially if I were going to have company to help eat the finished product. My speciality is cornbread and was once biscuits until Mrs B's came along
The music is precious. Have a great day.
MMM-MMM-MMMMM GIRL...you are makin me hungry! OHMY! Just added THESE to my Fall "to bake" list! The WFW tag is lovely too..is that one of the plates you found on your recent trip? So pretty! Never heard of the honey trick...am passing that on to my mom! She is such the baker!
Thanks for sharing with us...we might be mad at ya later on though...when we have ate our weight in these yummies & have the rooollllss to prove it! hehe ...nah...we wont be mad at ya...cause....
WE love ya Honey! ;)
Char
tempting, tempting......oh keep me out of the kitchen..........LOL
It is finally baking season...I swear your blog has a yummy smell to it. :)
Yummy, thanks for sharing sis.
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