July 11, 2008

Cinnamon Rolls...yum!

1/3 cup hot water

2 1/4 tsp. active baker's yeast

1 egg

1 1/4 cup warm water (yes...this is in addition to the first 1/3 cup)

1/2 cup sugar

1 tsp. salt

1/2 cup oil

5 cups bread flour

1/3 cup sugar

2 tsp. cinnamon

Mix yeast with 1/2 cup hot water. Add egg, 1 1/4 cup water, sugar, salt, oil, and flour to the yeast mix. Knead by hand or with dough hook until dough is smooth and elastic.

Place in greased bowl, turning dough to grease top. Let rise in warm place (oven with light on but no heat) until doubled in size. NOTE: If, like mine, your oven doesn't have a light (I know...what oven doesn't have a light!), you can place a pan of steaming hot water on the rack below the dough!

Once dough has doubled in size (about an hour) punch it down and divide into two. Roll each half into a rectangle. Sprinkle half of the cinnamon sugar mixture over each rectangle of dough. Roll, starting with the short (width) side--sorry if this is confusing...not sure how to better explain...except that your finished "roll" or "tube" should be the length of the original width of the rectangle! Then cut into 12 equal parts (I find fishing line works best...or a VERY sharp knife).

Place in two greased 9x13 casserole pans. Cover lightly and leave on counter overnight to rise.

Bake at 350 for 15-20 minutes. Makes 24 rolls.

Frosting for Cinnamon Rolls

1 3/4 cups powdered sugar

1/4 cup melted butter

1/8 tsp. salt

1 tsp. vanilla

1 egg white

Mix all together. If this is too runny you can add a bit more powdered sugar to thicken.


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