Post by chief_cook2 on Nov 2, 2003 16:13:05 GMT -6
Ingredients:
30 g yeast or 2 tbsp instant (1 oz)
1 tbsp sugar
1 tbsp flour
1 1/2 c luke warm water
4 c flour
1 tsp salt
2/3 c sugar
1 tsp cinnamon
60 g butter (2 oz, 1/4c)
1 egg
butter
3 tbsp brown sugar
1 tbsp cinnamon
-- FROSTING --
1 c icing sugar
1/8 c butter, softened
1/2 tsp vanilla extract
1 tbsp hot wayer
-- CARAMEL --
1/4 c honey
1/4 c brown sugar, firmly packed
butter
Instructions:
1. 1 oz yeast ( 2 tabsp instant) +1 tabsp sugar + 1 tabsp flour mixed with
1.1/2 C luke warm milk
2. Mix together 4C Flour, 1 tsp salt, 2/3 C sugar and 1 tsp cinnamon
3. Cut 60 gm (1/4 C) butter into the Flour mixture or no 2 above.
Mix no. 1 and no. 3 and add one egg. do not knead
Set the paste in warm place for about 40 min and cover
Knead for 10 minutes (add Flour or oil if necessary. I personally use oil)
Roll dough out into an oblong a thinly as possible.
Spread some softened butter thinly on the dough and sprinkle generously a
mixture of 3 tabsp brown sugar and 1 tabsp cinnamon
Roll out dough tightly width wise.
If you are making cinnamon rolls you can grease your pan and cut the dough
about 1-2 in widths, place the rolls about 3 in apart on a 9X13 in pan. Wait
till rise till double and bake at preheated 400F/200C for 15 -20 min.
Then frost the rolls while warm with a blended frosting of:
1c icing sugar, 1/8 c softened butter, 1/2 tsp vanilla and 1 tabsp hot
water. You may add water if necessary.
If you are making caramel rolls, you need to prepare the pan. The pan needs
to be at least 2-3 in high. for a 9X13 in pan you need to drizzle 1/4 c
honey, 1/4 c brown sugar and dot butter (a little about 1 in apart) all
over. Then put the cut rolls (about 2 in width) over the mixture and do the
same as above. When the rolls are done, take out from oven and turn it over
onto a plate and you have the sticky side up and you don't have to have any
frosting.
Tip: I use a thread to cut the rolls into widths as I find they are cut
better this way.