Cinnamon Rolls

Cinnamon Rolls

2 cubes of butter (1 cup)

2 c. milk

1/2 c. tap-hot water

2 heaping tbs. yeast

3/4 c. sugar

1 tsp. salt

7 c. flour

1 egg, beaten

brown sugar (for sprinkling on the dough before rolling...I use between 1/4 and a 1/2 cup)

cinnamon (about 2 tsp.)

Dissolve yeast and the warm water, set aside. Melt butter in microwave. Warm milk in microwave. Combine butter and milk. Add the yeast to the milk mixture until well mixed. Add the beaten egg.

Slowly add the remaining ingredients and mix until dough separates from the bowl. Knead the dough for two minutes on low speed.

Let the dough rise (45 min-1 hour).

Roll out into two rectangles. Butter dough and sprinkle with brown sugar, cinnamon and raisins (optional...I don't do raisins).

Roll up and slice through with dental floss (works so great, just put it around the outside of the roll, cross it over on top and pull it tight).

Place on cookie sheet with a little room for growth in the oven.

Bake at 350 for 15 minutes (nope, you don't even have to have them rise again).

Frost with butter-cream frosting:

1/2 c. butter

1 1/2 tsp. vanilla

4 c. powdered sugar

3-4 tbs. half and half (I just use milk)

Cream butter, sugar and vanilla. Slowly add half and half (or milk), while beating until you get a smooth, spreadable consistency.

~Easy Big Fat Yeast Rolls

Easy Big Fat Yeast Rolls

 

1 cup warm water (105-115 degrees)

1 package active dry yeast (2 1/4 t)

1/4 c. sugar

1 t.  salt

3 T. softened butter

1 egg, beaten

3 1/2-4 c. flour

Add all the dry ingredients, start with only 3 1/2 cups flour, mix together, add the beaten egg.  Heat the water and butter to the suggested temperature and add to the dry ingredients. Mix with the dough hook until well blended.  If sticky add more flour, until a soft dough forms. ( should not be sticky). *Continue on with the rest of the the instructions.  

 Put water and yeast in large mixing bowl and add next 4 ingredients.  Beat with dough hook until well blended.  Add 3 1/2 cups to 4 cups of flour and mix until soft dough forms {should not be sticky}.  *Put out onto floured board and knead a few times until smooth.  Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes.  Punch down and turn onto floured board.  Shape into 12 rolls and place in greased 13 x 9 baking pan.  Let rise again about 30 minutes.  Bake for 20 minutes.  Brush tops of rolls with butter.  Recipe is easily doubled.