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Smoothie |
prep: 25 minutes
rise: 1 1/2 hours bake: 20 minutes Makes
24 rolls
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4 to 4 1/2 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter or margarine
1/2 teaspoon salt
2 eggs
3 tablespoons butter or margarine, melted
1/2 cup sugar
2 teaspoons ground cinnamon
1 recipe Powdered Sugar Icing |
PHOTOS (not shown
here):
1. Brush each dough rectangle with butter and sprinkle with the sugar
cinnamon mixture. Starting from a long side, carefully roll up dough.
2. Seal the seam by pinching the dough with your fingers, beginning at
one end and working toward the other.
3. To easily cut rolled dough, place a piece of heavy-duty thread
under it. bring the thread around the sides and cross it at the top; pull
in opposite directions quickly.
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1. In a large mixing bowl combine 2 cups of the flour and yeast; set
aside. In a medium saucepan heat and stir milk, the 1/3 cup sugar, the
1/3 cup butter, and salt just till warm (120-130 degrees) and butter almost
melts. Add milk mixture to dry mixture along with eggs. Beat with an electric
mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed
3 minutes. Using a wooden spoon, stir in a s much of the remaining flour
as you can.
2. Turn dough onto a floured surface. Knead in enough remaining flour
to make a moderately soft dough that is smooth and elastic (3-5 minutes total).
Shape dough into a ball. Place dough in a lightly greased bowl; turn once
to grease dough. Cover and let rise in a warm place till double in size
(about 1 hour)
3. Punch dough down. Turn onto a lightly floured surface. Divide in half.
Cover and let rest 10 minutes Lightly grease two 9 x 1 1/2 inch round baking
pans.
4. Roll each portion of the dough into a 12 x 8 inch rectangle.
Brush the melted 3 tablespoons butter over dough. Combine the 1/2 cup sugar
and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting from
a long side. Seal seam. Slice each roll into 12 equal pieces. Place
in prepared pans. Cover and let rise in a warm place till nearly double
(about 30 minutes)
5. Bake in 375 oven for 20 to 25 minutes or till golden. Cool slightly;
remove from pans. Drizzle with powdered sugar icing. If desired, serve
warm.
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CINNAMON AND CHOCOLATE ROLLS:
Prepare as at left, except add 3/4 cup miniature semisweet chocolate pieces.
Sprinkle them over the dough on top of the sugar-cinnamon mixture.
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MAKING AHEAD DIRECTIONS:
Cover shaped rolls loosely with plastic wrap, leaving room for rolls to
rise. Refrigerate for 2 to 24 hours. Uncover and let stand at room temperature
for 30 minutes. Bake as directed above.
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CARAMEL-PECAN
ROLLS: Prepare dough through step 3 as above, except do not grease
pans. After dough has been punched down and while it is resting for 10 minutes,
in a small saucepan combine 2/3 cup pack brown sugar, 1/4 cup butter or
margarine, and 2 tablespoons light corn syrup. Heat and stir over medium
heat till combined. Divide between two 9 x 1 1/2 inch round baking pans.
Sprinkle 1/3 cup chopped pecans in each pan; set aside. Continue to shape
and bake rolls as directed, except reduce cinnamon to 1 teaspoon, immediately
invert baked rolls from pan, and do not drizzle with icing.
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Page from one of those Notebook cookbooks, given by LEAH
TANZY
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