- 8
- 25 mins
- 25 mins
Ingredients
- 1 whole chicken, cut into quarters
- 10 cups water
- salt and pepper
- 1 bay leaf
- 1 cup onion, chopped
- 3 ribs celery, cut into 1/4" slices
- 2 large carrots, cut into 1/4" slices
- 2 tsp fresh parsley
- 1 tsp fresh oregano
- 8 oz wide noodles
- Order Ingredients Powered by Chicory
Preparation
Step 1
1Turn oven on for 3 minutes and then turn off. Dissolve yeast in water in a small bowl. Beat eggs, sugar and salt in a mixing bowl. (I used my Kitchenaid with the paddle attachment). Add 1 cup of flour and beat on high for about a minute or until smooth. Add 1 stick of melted butter, mix well. Then add 3 1/2 cups of flour (I switch to my dough hook at this point, or you can mix in flour and knead by hand). Knead the dough 5 minutes with a mixer or 8-10 minutes by hand.
2Place the dough in a greased bowl and cover. Place a towel on oven rack and put covered bowl on top of towel. Let dough rise until doubled, about 45 minutes to an hour.
3Remove from oven and punch down dough. On a lightly floured surface, roll dough into a rectangle, about 3/4-in thick.
4Mix cinnamon and brown sugar together. Spread remaining 1/2 stick of melted butter over the dough and sprinkle the sugar mixture over the butter. (At this point you could add raisins, or chopped pecans if you wish). Roll dough into a log shape and cut into pinwheels according to how thick you want them.
5Put close together in a greased 9x13 pan and brush lightly with butter. Cover and let sit for 30 minutes. Bake at 375 degrees for about 20 - 25 minutes or until they start to brown. Start checking them at 20 minutes. They won't rise much while sitting in the pan, but they bake up beautifully.
6Mix glaze ingredients together and drizzle over hot rolls. You may want to double the glaze if you like a little more.