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Country Cinnamon Rolls




Source of Recipe


Williams-Sonoma Bread


List of Ingredients





4 1/2-5 cups unbleached all-purpose (plain) flour, plus extra for sprinkling
4 teaspoons. active dry yeast
1/3 cup granulated sugar
1 1/2 teaspoons. salt
1 cup hot milk (125(degrees)F)
6 tablespoons unsalted butter, cut into pieces and at room temperature, plus
extra for greasing and serving
3 large eggs, at room temperature
Canola oil for greasing
Streusel filling (directions and ingredients below)
1/2 cup raisins or dried currants, soaked in hot water for 10 minutes and
drained
1/2 cup chopped pecans
1 1/2 tablespoons milk or half-and-half (half cream)



Recipe



In a heavy-duty mixer fitted with the paddle attachment, combine 2 cups of the flour, the yeast, granulated sugar, and salt. Add the hot milk and beat on medium speed for 1 minute. Add the butter, eggs and 1/4 cup flour; beat
for 1 minute. Switch to the dough hook. Beat in the remaining flour, 1/2 cup at a time, until the dough pulls away from the bowl sides. Knead on low speed until soft, smooth, and springy, about 5 minutes. Transfer to an oiled
deep bowl and turn once to coat.

Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 1/2-2 hours.

Grease the bottom and sides of a 9-by-13-inch baking pan with butter. Turn the dough out onto a lightly floured board. Roll out into a 14-by-10-inch rectangle. Sprinkle evenly with the streusel filling, leaving a 1-inch
border along the long edges. Sprinkle with the raisins and nuts; press in lightly to adhere. Beginning with a long end, roll up jelly-roll fashion; it will be bulky. Pinch the long seam to seal, but leave both ends open. Using
a serrated knife, gently cut the roll crosswise into pieces 1 1/2 inches thick. Arrange, cut sides down and rolls just touching, in the prepared pan. Cover loosely with plastic and let rise at room temperature until puffy,
about 1 hour. Alternatively, cover with a double layer of plastic and refrigerate to rise for 2-24 hours. Remove from the refrigerator 30 minutes before baking.

Preheat the oven to 375 degrees. Brush the tops of the rolls with some of the milk. Bake until golden brown, 25-30 minutes. Remove from the oven and brush with the milk once more. Use a spatula to remove the rolls from the
pan and place them, bottom side up, on racks to cool. Let cool for 15 minutes, then invert onto a serving plate. Pull apart and serve with butter.
Makes 10 rolls For streusel filling: Combine 1 cup firmly packed light brown sugar, 1/3 cup unbleached all-purpose (plain) flour, 3 tablespoons granulated sugar, and 1 tablespoon ground cinnamon in a small bowl.

Using a pastry blender or 2 knives, cut in 1/2 cup cold unsalted butter until the mixture is the consistency of coarse crumbs. Cover and refrigerate until needed.