Saturday, March 14, 2009

Good Morning Cinnamon Rolls...

Ahhh...comfort food! These cinnamon rolls were so wonderful - best I've ever made! I really like making these because the recipe is so easy and you can prepare it the night before and let them rise in the fridge and then bake in the morning...mmmmm what a wonderful way to wake up the family!
2 cups warm water
2 tbsp. yeast
1/2 cup dry milk powder
1/2 cup oil
1/3 cup honey
2 large eggs
1 tbsp salt
6-8 cups whole wheat flour
1/4 cup vital gluten
1. Combine yeast, dry milk, vital gluten, and 2 cups flour in mixer.
2. Add water, oil, and honey - mix well for 2 minutes.
3. Cover bowl and let dough sponge for 10-15 minutes.
4. Add eggs and salt
5. Add additional flour till dough clings sides of bowl
6. Turn onto floured surface knead for only 5-7 minutes - this short kneading time keeps the dough very soft and manageable. A stiff dough will produce heavy, dry rolls
7. Divide dough into two equal portions. Roll out into rectangles, spread 2 tbls softened butter on each, sprinkle with cinnamon and brown sugar, nuts and raisins can be added here also.
8. Roll up, seal the seam, cut into 1 inch thick pieces. (NOTE: I have found that using dark colored sewing thread works really well - just slip the thread under the dough and criss-cross it at the top and gives you a nice cut) put rolls into buttered pan.
9. Repeat with remaining dough
10. You have two choices can simply put tight plastic wrap on the pans and put into the fridge to rise overnight and then bake them in the morning or you can raise them in a warm place until doubled.
11. Bake at 325 for 10 minutes turn heat up to 350 and cook for another 5 - 10 minutes. They should be slightly brown.
12. Frosting:
In mixer 1/2 cup softened butter, 2 tblsp flour, 1 cup powdered sugar, 1 tsp vanilla and a dash of salt - mix till fluffy and put on top of hot rolls.
Enjoy with a glass of milk - untreated milk is best!

Pslams 144:12 -

That our sons may be as plants
and our daughters may be pillars sculptured in palace style.

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