So it took six decades, but I finally figured out the cinnamon roll thing. Nice, light but meaty, thick and yummy cinnamon rolls. The kind that press against each other when they rise.
This recipe will make 4 dozen, because when we go, we go big! It's in keeping with my Rule of Fourths: Keep one pan and give 3 away. When you have three sisters living up the street, and kids and grandkids a short drive away, there's hardly ever any left to give the neighbors. If you want two dozen rolls, cut the recipe in half.
Here's how I do it:
Clean off your counter and gather your stuff. That's half the work at my house.
First, you need mashed potatoes for these. It might turn you off until you try it, then you decide its ok cuz they're so yummy. Keep a box of instant mashed potato flakes in your cupboard. They whip up easy peasy. Or do what I do... find some leftover spuds in the fridge from that dinner you made the other day... consider making hashed browns for lunch, but decide instead to use them in cinnamon rolls.
3 T dry yeast (4 packets)
1 c warm water
4 c milk (scald)
1 c shortening
2 c sugar
2 c mashed potatoes (reconstituted is fine)
4 slightly beaten eggs
4 t salt
13 c flour (I use non-GMO flour from Montana. My sister with gluten issues is able to have this in moderation. Hooray!)
Optional raisins and walnuts (add to one c of the flour before you mix them into the dough. I don't make mine with these, so this is an educated guess)
2 c sugar
3 T cinnamon (this is a guess)
Dash of salt
Here are the step by steps:
1. Put dry yeast in small bowl and mix in warm water. Set aside 10 minutes
2. Pour 4 c milk in pan and scald. Heat until bubbles simmer on the edges.
3. Put 1 c shortening in a large bowl, Pour hot milk over it. Stir in sugar, salt, potatoes, eggs, yeast, then 12-13 c flour. Stir till flour absorbs liquids.
4. Cover and let rise till double. Time will depend on the heat and humidity where you set it. Maybe a couple hours.
5. Punch down dough and divide into 4 portions.
6. Sprinkle flour on countertop (I use a pastry mat on my counter). Press dough into a rectangle, using your fingers. I don’t even use a rolling pin. Just work it into something like 11 x 17”, ¼ inch thick.
7. Warm butter to room temp, or melt till almost liquid in microwave. It’s easier to spread if it’s not hot. Cover rectangle with butter, enough to facilitate holding the cinnamon mixture
8. Sprinkle cinnamon sugar over all, so that it looks pale brown all over.
9. Gently roll so that you have a long log, not a short fat one.
10. Cut into 12 rolls. Sometimes I use a serrated knife dipped in flour between each cut. Sometimes I use a piece of thread or string to make the cuts. Both work.
11. Place rolls in a greased cake pan, 12 per pan. Cover and let rise till double, maybe an hour?
12. Meanwhile, preheat ovens to 350.
13. Bake at 350 degrees for 20 minutes
14. Cool and frost. Or Glaze while warm. Pick one - don't glaze AND frost :-)
GLAZE (you might need to double this):
2 c powdered sugar
2 T melted butter
2 t vanilla
4 T milk or cream
Drizzle on warm rolls
FROSTING:
1 ½ c soft butter (3 cubes)
4 c powdered sugar
A few dashes of salt
1 T vanilla
Milk or cream to get to a spreading consistency.
Frost cooled rolls.
Beat all frosting ingredients a long time… like 6-7 minutes till its light and fluffy. Spread on cinnamon rolls
Yummerooski!!! Gotta try them
ReplyDelete