Frosted Cinnamon Icebox Rolls
Source of Recipe
Internet
List of Ingredients
2 packages dry yeast
1 egg
1/2 cup warm water (105 to 115)
3 cups Gold Medal whole wheat flour
2 cups lukewarm milk (scalded then cooled)
3 cups Gold Medal all-purpose flour
1/3 cup sugar
4 tablespoons butter or margarine, softened
1/3 cup of vegetable oil or shortening
1/2 cup sugar
3 teaspoons baking powder
1 T. plus 1 t. cinnamon
2 teaspoons salt
Browned butter frosting (below)
Recipe
Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, the
oil, baking powder, salt, egg, and 1 1/2 cups of each flour.
Beat until smooth. Mix in enough of the remaining flours to
make dough easy to handle.
Turn dough onto well-floured board; knead until smooth and
elastic, 8 to 10 minutes. Place in greased bowl; turn greased
side up. Cover; let rise in warm place until double, about 1
1/2 hours. (Dough is ready if an indentation remains when
touched.)
Grease 2 oblong pans, 13x9x2 inches. Punch down dough; divide
into halves. Roll 1 half into rectangle, 12x10 inches. Spread
with half of the butter. Mix 1/2 cup sugar and the cinnamon;
sprinkle half the sugar-cinnamon mixture over rectangle. Roll
up, beginning at wide side. Pinch edge of dough into roll to
seal. Stretch roll to make even.
Cut roll into 12 slices. Place slightly apart in 1 pan. Wrap
pan tightly with heavy duty aluminum foil. Repeat with
remaining dough. Refrigerate at least 12 hours but no longer
than 48 hours. (To bake immediately, do not wrap. Let rise in
warm place until double, about 30 minutes. Bake as directed
below.)
Heat oven to 350. Remove foil from pans. Bake until golden, 30
to 35 minutes. Frost with Browned Butter Frosting while warm.
24 rolls.
Browned Butter Frosting: Heat 3 tablespoons butter or margarine
over medium heat until delicate brown. Stir in 1 1/2 cups
powdered sugar, 1 tablespoon milk and 3/4 teaspoon vanilla.
Beat until smooth and of spreading consistency. Frosts 1 pan of
rolls.
Note: If larger rolls are desired, roll dough into rectangles,
10x9 inches. Cut each roll into 9 slices. Place in greased
baking pans, 9x9x2 inches. 18 rolls.
Carmel Pecan Icebox Rolls: Omit Browned Butter Frosting.
Before rolling dough into rectangles, heat 1 cup brown sugar
(packed) and 1/2 cup butter or margarine until melted; remove
from heat. Stir in 2 tablespoons light corn syrup. Divide
carmel mixture between pans. Sprinkle each with 1/2 cup pecan
halves. Roll dough, slice, refrigerate and bake as directed.
Immediately invert pan on large tray. Let pan remain over rolls
1 minute so caramel drizzles over rolls.
Orange Marmalade Icebox Rolls: Omit butter, sugar-cinnamon
mixture and Browned Butter Frosting. Before rolling dough into
rectangles, beat 2 cups powdered sugar, 1/2 cup orange
marmalade, and 1/4 cup butter or margarine, softened, until
smooth and creamy. Spread each rectangle with 1/3 cup of the
marmalade mixture. Roll dough, slice, refrigerate and bake as
directed. Frost with remaining marmalade mixture while warm.
High Altitude (over 3500 feet): Reduce milk to 1 1/2 cups
(dough will be soft and slightly sticky). Reduce rising time to
about 1 hour. Heat oven to 375 and bake about 25 minutes. Do
not use 9-inch pan variation.
|
|
member logon
