Already printed
you should share with everyong the link to the wonderful cinny bun recipe you shared with me and the kiddos! They were Wonderful!!
and very well worth the baking effort!!
Yes!
It works well using the overnight instructions too. You start the rolls the night before and then "wake" up the dough in the morning--you can have rolls ready to eat an hour after you take them out of the fridge.
Cinnamon Rolls
1 C milk
4 to 4½ cups flour
1 tsp salt
¼ C butter or margarine, melted
2 pck yeast
½ C sugar (for cinnamon sugar)
1/3 C butter or margarine
1 tsp. cinnamon
2 eggs
3 C chopped Pecans
¼ C Butter
½ C sugar
2 tbl Corn Syrup
2/3 C packed brown sugar
In a small pan, combine milk, ½ cup of sugar, salt, and the1/3 cup of butter. Heat, stirring, to about 110º butter need not melt completely).
Measure yeast into a large bowl, Add milk mixture. Gradually mix in 2½ cups of the flour, and then beat for 5 minutes. Beat in eggs, and then gradually beat in enough of the remaining flour (about 1½ cups) to make stiff dough.
Turn dough out onto a floured board; knead until smooth and satiny (10 to 20 minutes), adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled (about1 to 2 hours).
Punch dough down. Kneed briefly on a lightly floured board to release air; let rest for 10 minutes. Then roll and stretch dough into an 18 by 24-inch rectangle. Brush evenly with the ¼ cup melted butter.
Combine the remaining ½cup sugar with cinnamon; sprinkle evenly over butter. Starting with a narrow side, roll up jellyroll fashion. Moisten edge of dough with water and pinch it snugly against roll to seal. With a sharp knife, cut roll into 1 inch slices, Pour caramel mixture (see below) into pan, sprinkle pecans over caramel and arrange slices in pan. Cover; let rise in a warm place until almost doubled (about 1½ hours).
Bake, uncovered, in a preheated 350º oven (325º for a glass pan) for 30 to 35 minutes or until well browned. Immediately invert onto a serving tray. Rolls will be very hot; let cool slightly before serving. Makes 12 to 15 rolls.
Caramel Mixture:
After dough has been punched down and while it is resting for 10 minutes, in a small saucepan combine 2/3 cup packed brown sugar, ¼C butter or margarine, and 2 tbl corn syrup. Heat and stir over medium heat till combined
As Overnight Rolls:
Prepare as above. After rolls are In pan, cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
But, so love that you know when it's best..not..to hatch. Come spring..when your girls are laying, then you can do the Easter HAL...and, you can send me some pretty eggs.
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