 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
|
This roll recipe, from my husband's family, is one I always prepare for our church conferences. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the cinnamon filling with a mixture of raisins and pecans.Shenai Fisher, Topeka, Kansas Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm milk (110° to 115°) |
1/2 cup sugar |
1/3 cup butter, melted |
2 eggs |
1 teaspoon salt |
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1/4 cup butter, melted |
3/4 cup packed brown sugar |
2 tablespoons ground cinnamon |
cream cheese frosting: |
1/2 cup butter, softened |
1-1/2 cups confectioners' sugar |
1/4 cup cream cheese, softened |
1/2 teaspoon vanilla extract |
1/8 teaspoon salt |
Directions:
1. In a large bowl, dissolve yeast in warm milk. Add the sugar, butter, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
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 hour.
3. Punch the dough down. Turn onto a floured surface; divide in half. Roll each portion into an 11-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting from a long side; pinch seam to seal.
4. Cut each into eight slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until nearly doubled, about 1 hour.
5. Bake at 350° for 20-25 minutes or until golden brown. Cool in pans on wire racks. In a small bowl, combine frosting ingredients until smooth. Frost rolls. Store in the refrigerator. Yield: 16 rolls.
|
|