Old Man Winter is in full bloom currently. We had a day of rain and 50 degrees between cold snaps.
Today I have put up some sweet refrigerated dough, I've got it in the fridge currently slowing it's roll.
This is a recipe I cut out of a magazine in 1997, and have always made my cinnamon rolls using this method.
Soon the old homestead will be smelling AMAZING!
I'd like to share the recipe with you. It mixes up quickly and the dough is amazing, soft yet non sticky, it is a pleasure to roll it out.
Let's Get Started....shall we?
Here is what you will need:
a small bowl for proofing your yeast.
Mixing bowl or stand mixer
1 envelope active dry yeast, or 3/4 tsp if you buy it in bulk.
1/3 cup warm waterxed
1/4 cup white sugar
1/4 cup ( 1/2 stick) unsalted butter (melted)
1/2 cup sour cream, ( today I used buttermilk )
1 egg
1 tsp vanilla
3 cups APF
The first thing is to proof your yeast, and 1 tbs sugar in the 1/3 cup warm water about 10 min, it should be a bit frothy.
You will now combine melted butter, sour cram, egg, vanilla, salt, and remaining sugar in a large bowl, mix until well blended . Add 1 cup of flour and beat on low speed until well mixed. Add the yeast mixture and another cup of flour, beat 2 minutes, scraping down bowl. Gradually stir in the last of the flour, the dough will be medium soft, and should not be sticky at all, very easy to handle.
Turn the dough out onto a floured (lightly) surface, knead about 5 min, shape into a ball and placed in a well greased bowl until you are ready to roll it out. I let it sit while I get the filling ready.
Filling:
Cinnamon-Nut Filling
1/2 sup brown sugar ( lite) packed
2 3/4 cup chopped nuts ( optional)
2tbs butter melted
1 tsp ground cinnamon
Let's Roll"
The dough can now be rolled out, lightly floured surface into a rectangle approximately 12x8 inches. The filling can then be sprinkled evenly across the dough ( NOT TO THE EDGE), stay away from the edge about 1", it wouldn't hurt to press the mixture gently into the dough.
You will begin to roll the dough from the 12" side, roll it tightly. You can then use a string to cut the rolls into about 1/2-1" rolls. The string works better than a knife. It makes a nice sharp cut.
You can refrigerate these rolls up to 4 hours before baking. Let them rise a bit before you bake them.
You will bake them at 350 degrees for about25 min.
I do place a bit of butter, brown sugar, and maple syrup in the bottom to make them a bit gooey, my family likes them this way too.
Powder sugar glaze
2 cups powder sugar
4 tbs melted butter
3 tbs water
1/2 tsp vanilla
2 tsp lemon juice
This seems to work better as the rolls are cooled rather than when they are piping hot..but still warm.
I get about 1 dozen of these out of the recipe.
Enjoy!
Soon the old homestead will be smelling AMAZING!
I'd like to share the recipe with you. It mixes up quickly and the dough is amazing, soft yet non sticky, it is a pleasure to roll it out.
Let's Get Started....shall we?
Here is what you will need:
a small bowl for proofing your yeast.
Mixing bowl or stand mixer
1 envelope active dry yeast, or 3/4 tsp if you buy it in bulk.
1/3 cup warm waterxed
1/4 cup white sugar
1/4 cup ( 1/2 stick) unsalted butter (melted)
1/2 cup sour cream, ( today I used buttermilk )
1 egg
1 tsp vanilla
3 cups APF
The first thing is to proof your yeast, and 1 tbs sugar in the 1/3 cup warm water about 10 min, it should be a bit frothy.
You will now combine melted butter, sour cram, egg, vanilla, salt, and remaining sugar in a large bowl, mix until well blended . Add 1 cup of flour and beat on low speed until well mixed. Add the yeast mixture and another cup of flour, beat 2 minutes, scraping down bowl. Gradually stir in the last of the flour, the dough will be medium soft, and should not be sticky at all, very easy to handle.
Turn the dough out onto a floured (lightly) surface, knead about 5 min, shape into a ball and placed in a well greased bowl until you are ready to roll it out. I let it sit while I get the filling ready.
Filling:
Cinnamon-Nut Filling
1/2 sup brown sugar ( lite) packed
2 3/4 cup chopped nuts ( optional)
2tbs butter melted
1 tsp ground cinnamon
Let's Roll"
The dough can now be rolled out, lightly floured surface into a rectangle approximately 12x8 inches. The filling can then be sprinkled evenly across the dough ( NOT TO THE EDGE), stay away from the edge about 1", it wouldn't hurt to press the mixture gently into the dough.
You will begin to roll the dough from the 12" side, roll it tightly. You can then use a string to cut the rolls into about 1/2-1" rolls. The string works better than a knife. It makes a nice sharp cut.
You can refrigerate these rolls up to 4 hours before baking. Let them rise a bit before you bake them.
You will bake them at 350 degrees for about25 min.
I do place a bit of butter, brown sugar, and maple syrup in the bottom to make them a bit gooey, my family likes them this way too.
Powder sugar glaze
2 cups powder sugar
4 tbs melted butter
3 tbs water
1/2 tsp vanilla
2 tsp lemon juice
This seems to work better as the rolls are cooled rather than when they are piping hot..but still warm.
I get about 1 dozen of these out of the recipe.
Enjoy!
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