This yummy cinnamon roll inspired homemade dessert needs two 1 hour risings, so planning ahead helps a lot. It starts with a dinner roll recipe.
Dinner Roll recipe
1/2 cup milk
1/2 cup sugar
1/4 cup butter
1 tsp molasses
1 tsp salt
1/2 cup warm water
2 packages yeast
1 tsp sugar
2 beaten eggs (or 1/2 cup of egg whites)
4 1/2 cups flour (and some for the rolling surface)
Oil for pans
Melted butter for drizzling
Combine the 1/2 cup scalded milk, 1/2 cup sugar, 1/4 cup butter, 1 tsp molasses, and 1 tsp salt.
Add the yeast and a teaspoon of sugar to 1/2 cup warm water. Read the directions on the yeast and make sure the water is in the correct temperature range (usually 115 F -ish). Yeast is a fungus, (like mushrooms) and alive. The warm water rehydrates the yeast, and the sugar gives them a starting food source. The yeast eats the sugars, and excrete carbon dioxide, creating gas pockets and causing the bread to rise. Let it sit for five minutes or so to make sure it starts to bubble and react to show “proof” it is working.
Combine the scalded milk mixture, the yeast mixture, 2 beaten eggs, and 2 cups of flour in a large bowl (or mixer). Slowly add from 2 to 2 1/2 more cups of flour as needed. The dough should be firm, but not dry.
Oil or flour hands and knead until somewhat elastic (knead well, but keep in mind that kneading too much will make for tougher rolls).
Coat lightly with oil or butter, and set in a bowl to rise (I quickly rinse out the mixer bowl and use it again with a little oil since I have to wash it at that point anyway). Cover the bowl with a clean cloth, and let rise until doubled (an hour or so).
Brown Sugar Mixture
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
raisins and or nuts (optional)
Bake in preheated oven at 375 F 20-25 minutes or until golden. Large rolls can be made with a lighter dough and used for hamberger buns.
Let me know if you try it, or suggest an improvement.
Peace, love and puka shells,