Home Cooking Recipes
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Cinnamon Rolls
Chef:  Barbara Long - Montezuma, IA          Category:  Breads

Ingredients:
2 packages active dry yeast
1/2 cup granulated sugar
1/2 cup warm water
1 1/2 cups whole milk
1/2 cup canola oil
2 each eggs
1 1/2 teaspoons salt
6 to 7 cups flour












Directions: Mix sugar with yeast. Add to warm water (120°F). Stir to dissolve. Let sit 5 minutes for the yeast to begin to work. Warm milk to 120? in the microwave and add the milk, oil, salt, eggs, and three cups of the flour to the yeast mixture. Beat at medium speed using a dough hook for 2 to 3 minutes until thick and elastic. Beat in the remaining flour one cup at a time to make a soft dough which leaves the sides of the bowl. Turn out on a floured pastry cloth and knead. Add only enough flour to prevent it from sticking. If you have a heavy duty mixer and can mix the dough until all flour is mixed, you don't have to knead very long. Just until the dough springs back when pressed. Cover and let rest 20 to 30 minutes, when the dough keeps the indentation it has raised enough. Punch down and roll out into a rectangle. Spread with 1/2 cup butter and 1/2 cup white sugar with 2 tablespoons cinnamon. Roll as for a jelly roll. Cut 1 inch slices with a string or dental floss by wrapping the roll, crossing the string and pulling tight. Let raise at room temperature about 30 minutes and bake at 375°F for 20 minutes. Makes 12 LARGE cinnamon rolls. Drizzle a powdered sugar glaze over the hot rolls. 1 pound Powdered sugar, 1/2 cup butter, 1 tablespoon vanilla and enough hot water to give the desired consistency. Like a pudding. If you prefer to bake these rolls later, instead of letting them raise at room temperature put in the refrigerator covered with plastic wrap for up to 24 hours. Remove from refrigerator and let come to room temperature for at least 15 minutes and then bake as directed.

Notes: I also use the ends of the rolls to make miniature loaves of bread for the grandchildren. They love those small loves of bread.

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