0 Picture
Ingredients
- 5-6 cups flour
- 5 tsp. active yeast, dry
- 1/2 cup sugar
- 1.5 tsp salt
- 1/2 cup oil
- 1.5 cups hot milk
- 2 eggs
Details
Preparation
Step 1
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl (Kitchen-aid bowl). Add oil and hot milk to ingredients in bowl all at once. Beat at medium speed two minutes. Scrape bowl occasionally. Add eggs and 1 cup more flour. Beat at high speed one minute or until thick and elastic. Scrape bowl occasionally. Gradually stir in just enough of remaining flour, beating at a low speed until a soft dough that leaves the sides is formed. Turn out onto a floured board or pastry canvas. (I do not do this step - this is what I do - Leave in bowl, replace mixing beater with the dough hook and knead 4-5 minutes on med. or med. low speed). At this point, you can leave dough in the mixing bowl or place in a large bowl. Cover with plastic wrap and then a towel and let rest for 20 minutes. Punch down and shape into desired rolls.
*For cinnamon rolls: roll out in rectangular shape, about 1/4-1/2 inch thick. Brush with melted butter - sprinkle with sugar, then cinnamon. Roll, beginning with the long edge. Using dental floss or thread, cut in 1.5" rolls - place on oiled baking sheet. Can brush with melted butter, if desired.
If you plan to make immediately, let rise until double. Bake at 375 degrees for 15-20 minutes. Frost while still warm.
Or you could try this: Cover rolls loosely with plastic wrap - Refrigerate 2-24 hours at a moderately cold setting or freeze until solid and then remove frozen rolls from freezer, re-wrap loosely with plastic wrap and let rise in refrigerator overnight or on the counter about 2 hours (PROBABLY LONGER). Refrigerated rolls will need some time to raise on the counter- I'm just not sure how long ... depends on the rising action of the yeast.
*Orange Filling: Combine 2 Tablespoons grated orange rind and 1/2 cup sugar. This filling can be used between layers of butter-flake type rolls or rolled up in cinnamon roll fashion. (or like we do it - after rolling out in rectangle or circle, cookie-cut a circle, place a small amount of the sugar mixture in the ctr and pinch the edges together - 1/2 circle look). Bake 12-15 minutes. Glaze rolls with 1 cup powdered sugar mixed with 2 Tab. fresh squeezed OJ.
Review this recipe