1 cup milk 1 pkg active dry yeast
1/4 cup vegetable shortening 1 large egg
1/4 cup plus 1 tbsp sugar 1/2 tsp salt
3 1/2 to 3 3/4 cups flour 2 tsp cinnamon
1/2 stick butter, room temp
Warm the milk in a small saucepan until steaming, or use the microwave. Dissolve the yeast in 1/4 cup warm (100 degrees) in mixer bowl. Add the milk, shortening, egg, 1/4 cup sugar, salt and 3 1/2 cups flour (to start). Mix with the dough hook until well combined. Transfer dough to lightly floured surface and knead a few times until smooth, adding more four if dough is too sticky. Transfer dough to a large bowl sprayed with vegetable oil cooking spray and cover with plastic wrap. Let rise in a warm place until doubled in size...about 1 1/2 hours. Combine cinnamon and remaining sugar in a small bowl. Line a large cookie sheet with parchment paper. Roll out dough on a lightly floured surface into a 8"x16" rectangle, with the long side facing you. Spread the butter over the right half of the rectangle, then sprinkle with the cinnamon/sugar mixture. Fold the left half over the buttered, sugared half, like closing a book. Cut the folded dough vertically into 6 strips. Twist a strip several times, stretching dough a little, then put one end onto the baking sheet, and holding, wind the strip around and around to form a coil, tucking the end underneath so it doesn't come apart while baking. Repeat with the remaining strips. All 6 should fit on the large baking sheet. Lightly cover the baking sheet with plastic wrap sprayed with vegetable oil spray and let rolls rise until doubled in size...about 1 hour. Heat oven to 375. Uncover rolls and bake until lightly browned, about 20-30 minutes, depending on your oven. While they are baking, make the glaze below...
GLAZE
1 1/2 cups powdered sugar 1 tbsp butter, room temp
1/8 tsp salt 1/8 cup warm milk
Beat sugar, butter and salt in a bowl with a mixer (I use a hand mixer for this). Add the warm milk and after adding, mixture should be pourable, not spreadable. Add more milk if you need to. Spoon glaze over rolls a few minutes after they come out of the oven. You can top with sanding sugar, or sprinkles, or nothing...bon appetit!
the dough right out of the mixer...
after kneading a few times...
after the rise...
I doubled my batch...that's why it looks bigger...
but the concept is the same...
for the recipe above, cut into 6 strips...
twist strip of dough, lay on cookie sheet, and wind around in a coil, tucking the bottom underneath itself...
closeup...almost looks good enough to eat raw...
lovely...
beautiful...
No comments:
Post a Comment