Freezer Sweet Rolls
Source of Recipe
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List of Ingredients
SWEET DOUGH:
3/8 cup milk (heated approximately 1 minute in microwave)
3/8 cup warm water (110 degrees F.)
4 tablespoons butter, room temperature
1 egg, room temperature
1 teaspoon salt
1/3 cup sugar
3 cups bread flour or unbleached all-purpose flour
3 tablespoons dough relaxer (optional)*
3 teaspoons instant active dry yeast
FILLING:
1 tablespoon butter, melted
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 tablespoon cinnamon
1/2 cup raisins, optional
FROSTING:
2 cups powdered sugar
2 teaspoons vanilla extract
4 tablespoons hot waterRecipe
* The Vital Wheat Gluten helps the sweet bread dough rise better, be
more elastic, and easier to roll out
Add all the ingredients in the bread pan of bread machine. Process
according to manufacturer's instructions for a dough setting.
When the bread machine has completed the dough cycle, remove the dough
from the pan to a lightly oiled surface. Knead the dough several times
and form the dough into an oval; cover with a towel and let rest for
10 minutes.
Roll and stretch the dough into approximately an 9x18-inch rectangle.
Grease a 9x13x2-inch baking pan. Brush the melted butter on the dough.
In a small bowl, combine the granulated sugar, brown sugar, cinnamon,
and raisins; sprinkle over prepared dough.
Starting with long edge, roll up dough; pinch seams to seal. With a
knife, lightly mark roll into 1 1/2-inch section. Slide a 12-inch
piece of dental floss or heavy thread underneath. By bringing the ends
of the floss up and criss-crossing them at the top of each mark, you
can cut through the roll by pulling the strings in opposite
directions. Place cut side up in prepared pan, flattening them
slightly.
NOTE: At this point, the cinnamon rolls can be covered with plastic
wrap and refrigerated overnight or frozen for 1 month. Before baking,
allow rolls to thaw completely and rise in a warm place for 30 minutes
if frozen. If refrigerated, they can be baked upon removing from the
refrigerator. They do a slow rise overnight and it is not necessary to
let them come to room temperature before baking.
Preheat oven to 350 degrees F. Cover and let rise in a warm place for
30 to 45 minutes or until doubled in size. Bake 25 to 30 minutes or
until golden brown. Remove from oven and cool on a wire rack for 10
minutes. Spread frosting over the cinnamon rolls while still warm.
Serve warm.
In a medium bowl, combine powdered sugar and vanilla extract. Add hot
water gradually, stirring just enough to give it a thick spreading
consistency.
Yields 12 cinnamon rolls.
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