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Sombreros




Source of Recipe


News 10


List of Ingredients




Dough
2 packages active dry yeast
1 cup warm water
1 teaspoon granulated sugar
2/3 cup granulated sugar
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
7-8 cups all-purpose flour (more if needed)

Filling
1 cup melted butter, divided (two sticks)
1 1/2 cups granulated sugar
3 tablespoons ground cinnamon



Recipe



To prepare the dough, mix together warm water, yeast and one teaspoon of sugar in a small bowl, then set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt, and eggs. Stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).

Turn out onto a well-floured board and knead for 5-10 minutes. Place in well-buttered glass or plastic bowl, cover and let rest in a warm place (free from drafts) until doubled in bulk (about 60-90 minutes). When doubled, punch down dough and let rest for five minutes. Roll out on floured surface into a 15"x20" rectangle.

To prepare filling, spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and the cinnamon, and sprinkle over buttered dough. Roll dough up (jellyroll fashion) and pinch edge together to seal. Cut into 12 slices. Spray a cupcake pan with baking spray to keep rolls from sticking to pan. Gently squeeze each slice into a slot on the pan. Let rise in a warm place until dough has doubled in bulk (about 45 minutes).

Preheat over to 350 degrees F. Bake 25 to 30 minutes or until rolls are nicely browned. Cool slightly. In a plastic container with a lid, mix one cup of sugar with two tablespoons cinnamon. Brush each roll lightly with melted butter. Place buns - one at a time - into container with sugar and cinnamon mixture. Cover and shake gently. Remove bun and place on a plate. Repeat until all buns are coated with cinnamon/sugar mixture.