Breakfast: Grandma's Cinnamon Rolls
Source of Recipe
unknown
List of Ingredients
1 package yeast
3 cups bread flour
1/4 cup sugar
3/4 teaspoon salt
1/2 cup milk (flavored hazelnut creamer)
1/2 cup water
2 tablespoons shortening
1 whole egg -- room temperature
**filling**
1/2 cup butter
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup nuts
**for bottom of pan**
1/2 cup butter -- melted
1/2 cup brown sugar
1/2 cup nuts
Recipe
Heat water, milk, and shortening to 125º to 130º. Place in large mixer
bowl. Add sugar, salt, yeast, and egg. Add 2 cups of flour. Mix
thoroughly for 2 minutes on medium speed. Add remaining flour until a soft
dough forms. Allow to rise in a warm place in a covered and greased bowl
for 60 minutes or until doubled in volume. Punch down and allow to rest
for 15 minutes. Meanwhile, melt 1 stick butter. Set aside. Mix 1/4 cup
sugar and 1 teaspoon cinnamon, and 1/2 cup chopped nuts if desired. Roll
out dough to 12" x 9" rectangle. Brush with melted butter. Sprinkle
generously with sugar and nut mixture. Roll tightly beginning with long
end. Pinch ends and seam together tightly.
Melt 1/2 stick butter and mix with 1/2 cup brown sugar. Pour into a 9" x
13" pan. Sprinkle generously with nuts if desired. Slice roll into 12
slices and place in pan. Allow to rise for 30 to 45 minutes, covered, in a
warm place. Bake at 400º for 30 to 35 minutes, or until golden brown.
Allow to sit 2 to 3 minutes after removing from oven, then invert on
another cookie sheet. Glaze, if desired, after cooled.
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