Directions: |
Directions:So the good ole fashioned way would be to dissolve the yeast in 1/3 cup very warm but not hot water. (In this case, I would reduce the milk by 1/3 cup and definitely use whole milk or half and half)
Put sugar, butter and milk in a large microwaveable bowl and microwave on high 1 1/2 minutes
Mix together flour and salt
Add the eggs and the yeast mixture to the milk/sugar/butter mixture
Then add the flour/salt to this starting with 2 cups and then adding a half cup at a time. Mix as long as possible with a sturdy wooden spoon. When it is too difficult to do, turn the dough onto a floured board and knead the dough about 10 minutes adding as much of the remaining flour as needed to get an elastic but not too sticky dough. If you don't think you need all the flour to get an elastic dough that is fine. You will use it when rolling it out. If you need more flour, use it but sparingly until you have an elastic dough.
Place dough in a large greased bowl, turn the dough over so that the top is greased. Cover with a tea towel and place in a warm, draft-free place until it has raised about double in size. (I often use my oven...turned off of course...for this place.) It usually takes an hour or better to double.
Take dough out and punch it down. Raise again covered until double again. (Usually it will take about half the time as before.)
After all of that, you now know why I use a bread machine!!!
When using a bread machine, it needs to be the large capacity type. Ignore the bread machine directions and put flour and salt directly in the bottom of the bread machine. Put milk, butter and sugar in the microwave as directed above. Add directly to the flour in the bread machine. Add the eggs and the yeast. Give it a stir with the handle of a wooden spoon or spatula to give it a head start. Then set your machine to dough setting.
For either method, once dough is ready it will be elastic in texture but not sticky. Place it on floured surface and roll out into a rectangle about 18x30 inches. Once rolled out evenly, spread it with 1/3 cup of softened butter, 1/3 to 1/2 cup sugar and sprinkled cinnamon until well coated. (I have never measured the cinnamon. It is probably a couple or few teaspoons)
Roll up lengthwise and cut into 24 evenly sized pieces of dough. Place slightly apart in a large glass casserole dish (11x15 size)
4 across and 6 down. (For this step, I eyeball the large rolled up log. I cut it in half. Then I cut each of those in half again. Then I cut each of those in half and finally I cut an even three out of each of those 8 small rolls.)
Place them in a warm draft-free place to raise until doubled again.
Bake in 350 degree oven about 12-15 min until lightly browned. Let them cool slightly and frost when warm but not straight out of the oven. |
This recipe for Roxy Forbes' Cinnamon Rolls is from