Sunday, December 14, 2008

Rolls or Cinnamon Rolls

1/2 cup Warm Water
1 1/2 Tbs Dry Yeast
1/2 Tbs Sugar

1 Cup Warm Water
1 tsp Salt
1/2 cup Sugar
1/2 cup Butter (softened)
3 Eggs, Slightly Beaten
5-6 cups All Purpose Flour

Mix 1/2 cup warm water with yeast and 1/2 Tbs sugar in a large bowl (I use my stand mixer with the dough hook). Let stand for 10 minutes. Add salt, sugar, butter, eggs, 1 cup warm water and slowly add flour while mixing. Dough should be sticky. Cover with a damp cloth and let rise 1 hour. Punch down and cover and let rise one more hour.

For Cinnamon Rolls-Push dough out with hands into a rectangle to 1/2 inch thick, Spread 1/2 cup soft butter over dough. Sprinkle with 1/2 cup brown sugar. Sprinkle with cinnamon.

Roll dough into a long log. Cut into 1" slices using a piece of string under the log. Place rolls on a greased baking sheet (jelly roll pan is best) barely touching each other. Let rise 20-30 minutes. Bake at 325 degrees for 30-35 minutes. Yeild 20 big rolls.

1/4 cup Softened Butter
1/2 tsp Vanilla
2 TBS Milk
1 1/2 cups powdered sugar.

Mix all ingredients together in a small bowl using a wisk or hand mixer. Frost Cinnamon Rolls right after they com out of the oven.

For rolls- After letting the dough rise twice, break off dough into a little larger than golf ball size pieces and roll into balls and place on greased baking sheet or jelly roll pan barely touching, let rise 40 minutes and bake at 350 degrees for 20-25 minutes

I got this from a friend in Brentwood named Diane Low and we make the rolls a lot!

1 comment:

Pam said...

I want to try these over the holidays. How many weight watcher points? Just teasing.