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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 24 |
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I'm a busy wife, mother and nurse, but I love to cook and bake when I can, explains Deanitta Clemmons from Brownsville, Indiana. It's a thrill to serve these scrumptious rolls to my family and guests. For quicker preparation, substitute frozen bread dough. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1-1/2 cups warm milk (110° to 115°) |
1/2 cup butter, softened |
1/2 cup sugar |
1 teaspoon salt |
2 eggs |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1/4 cup butter, softened |
1/2 cup sugar |
4 teaspoons ground cinnamon |
1/2 cup raisins, optional |
1/2 cup chopped walnuts, optional |
icing: |
2 cups confectioners' sugar |
2 to 3 tablespoons milk |
1 teaspoon vanilla extract |
Directions:
1. In a bowl, dissolve yeast in water; let stand for 5 minutes. Add milk, butter, sugar, salt, eggs and 2 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. Turn onto a lightly floured surface; roll out each half into a 12-in. x 8-in. rectangle. Spread with butter. Combine remaining filling ingredients; sprinkle over butter. Roll up from a long side; pinch seam to seal. Cut into 12 slices; place with cut side down in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350° for 25-30 minutes or until golden brown. Cool in pan on a wire rack. Combine the icing ingredients and drizzle over warm rolls. Yield: 2 dozen.
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