Tuesday, April 23, 2013

Roll dough

Great for regular rolls and cinnamon rolls.

1 1/2 TBS yeast dissolved in 1/2 cup warm water
2 eggs
1/2 cup sugar
1/6 cup dry milk powder
1 TBS salt
1/4 cup butter
2 cups warm water
5-8 cups flour

In mixer with whisk attachment, cream together eggs, sugar, dry milk powder, salt and butter. Slowly add yeast, and rinse container with remaining 2 cups warm water. Change to bread hook attachment and add flour until dough no longer sticks to sides of bowl (only at the very bottom of bowl). Knead for 7 minutes in mixer. Place clean towel over bowl and allow to rise till doubled (about 1 hour). Make into rolls. (Grab small amount of dough, make into ball by pulling down sides into center of bottom, dip top into melted butter, flatten butter side down on tray, turn around and rise/cook butter side up.) Let rise till doubled. Bake 21 minutes at 375, or until golden brown. Baste tops with butter and serve hot.

For cinnamon rolls: Roll out into rectangle. Brush on butter, sprinkle on cinnamon, a little bit of nutmeg, equal parts white and brown sugar. Cook 375 for 20 minutes.
Frosting: cream cheese, powdered sugar and milk

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