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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 36 |
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My sister-in-law and I enjoy these flavorful yeast rolls for breakfast, brunch or dessert, served with cups of steaming coffee and a hearty helping of love. -Marlene Fetter, Alpena, Michigan Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1/2 cup warm 2% milk (110° to 115°) |
1/2 cup butter, softened |
1/2 cup sugar |
2 eggs, lightly beaten |
1 teaspoon salt |
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
topping: |
2 cups sugar |
2 tablespoons ground cinnamon |
3/4 cup butter, melted |
Directions:
1. In a large bowl, dissolve yeast in water. Let stand for 5 minutes. Add the milk, butter, sugar, eggs and salt. Beat until smooth. Stir in enough flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8-in. rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.
4. Bake at 375° for 12-14 minutes or until golden brown. Yield: 3 dozen.
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