Recipe of the Week: Cinnamon Rolls
Now this makes breakfast worth getting up in the morning!
4-1/2 to 5 cups flour
1 package active dry yeast
1 cup milk
1/3 cup butter or margarine
1/3 cup sugar
1/2 teaspoon salt
In a large mixing bowl combine 2-1/4 cups of flour and the yeast. Set aside.
In a small sauce pan heat the milk, butter, sugar and salt just till warm and the butter is almost melted, stirring constantly. Add to flour/yeast mixture and add eggs.
Beat with an electric mixer at low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic; 3 to 5 minutes.
Shape into a ball. Place in a greased bowl, turning once.
Cover, let rise in a warm place till double in size.
Punch dough down. Turn onto a lightly floured surface.
Roll the dough into a 12-inch square. Sprinkle filling over dough; top with raisins and walnuts.
Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1-1/2 inch pieces. Arrange each piece, cut side up, in a greased 13 x 9 x 2-inch baking pan.
Cover loosely; let dough rise in a warm place till nearly double, about 45 minutes.
Bake in a 375 degree over for 25 to 30 minutes, or until lightly brown. Remove rolls from oven. Brush with half-and-half. Cool slightly.
Drizzle with Powdered Sugar Glaze. Serve warm.
3/4 cup packed brown sugar
1/4 cup flour
1 Tablespoon ground cinnamon
1/2 cup butter or margarine
1/2 cup raisins
1/2 cup walnuts or pecans
Powdered Sugar Glaze
1 tablespoon half-and-half or light cream
1-1/4 cups powdered sugar
1 teaspoon corn syrup
1/2 teaspoon vanilla
Marty Williams, Thousand Oaks
Have a favorite recipe? Old family secret? Share it with us!
Please send to: firstname.lastname@example.org
We’ll be in the kitchen waiting.