1.
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for the dough, heat the milk, oil and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. set aside and cool to lukewarm
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2.
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sprinkle the yeast on top and let it sit on the milk for 2 minutes
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3.
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add 8 cups of the flour. stir until just combined, covered with a clean kitchen towel, and set aside in a relatively warm place for 1 hour
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4.
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remove the towel and add teh baking powder baking soda, salt and the reaminning 1 cup flour. stir thoroughly to combine.
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5.
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to assemble the rolls, remove half the dough from the pan. on a floured baking surface, roll the dough into a large rectangle, about 30" x 10"
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6.
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pour 1 cup of the melted butter over the surface of the dough. use your fingers to spread the butter evenly
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7.
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generously sprinkle half of the round cinnamon and 1 cup of the sugar over the butter. (i put on the cinnamon and then the sugar. i did not mix the two first
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8.
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roll the rectangle tightly toward you. be sure to keep the roll tight. don't worry if the filing oozes as you work; that just means the rolls are going to be wonderful
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9.
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when you reach the end, pinch the seam together.
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10.
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transfer to a cutting board and with a sharp knife, make 1-1/2" slices. One log will produce 20-25 rolls
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11.
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pour a couple of tablespoons of melted butter into the desired pie pans or baking dishes swirl to coat
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12.
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place the sliced rolls in the pans, being careful not to overcrowd
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13.
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repeat the process with the other half of the dough
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14.
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preheat the oven to 375°. cover the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes
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15.
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remove the towels and bake approx 17 minutes until golden brown. don't allow the rolls to become overly brown.
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16.
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while the rolls bake, mix the icing and when the rolls cool slightly, ice them
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