Saturday, January 10, 2015

Cinnamon Rolls

Hello Friend, I know how to cook but sometimes it has been such a long time since I've used so many of the ingredients, I'm not sure. I use to work as a pastry chef on Merchant Street. I loved making the breads. Once at Christmas time I felt compelled to make a braided bread. I wasn't sure why but I had always wanted to and this job gave me the opportunity. I was surprised when the Owner actually used it as a centerpiece. The restaurant would get orders daily for the bread.
It was hard to get the other pastries worked but I did.

The Cinnamon rolls I worked are from a recipe I found on the "net", homemade-cinnamon-rolls
I like how the yeast is combined with the flour instead of setting it with warm water. Used more flour than it calls for. I used my kitchen-aid and added flour as I needed until I got a soft ball that pulled away from the sides of the bowl.

I worked the dough so late in the day I wasn't able to get them finished in a timely manner for Hubby to share them at work. So next time, I'll work them and let the second rise work in the refrigerator and warm them before popping in the oven.

So go ahead and do something you haven't in awhile.

Here's a picture of my finished rolls.
Not sure why the centers sank, think I'll cover them with parchment paper next time so they won't brown so quickly.

til next time

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HOMEMADE CINNAMON ROLLS

4 1/4 to 4 3/4 c. all-purpose flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. granulated sugar
1/4 c. butter
1 tsp. salt
2 eggs
6 tbsp. butter, softened
1/2 c. packed brown sugar
2 tsp. ground cinnamon
1 recipe Maple Nut Glaze or Powdered Sugar Glaze

Step 1: In a large mixer bowl combine 1 1/2 cups of the all-purpose flour and yeast. Heat the milk, granulated sugar, the 1/4 cup butter and salt just until mixture is warm (120 to 130 degrees) and the butter is almost melted, stirring constantly.

Step 2: Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scrape sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. (Dough will be soft.) Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.

Step 3: Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 to 1 1/2 hours). (The dough is ready for shaping when you can lightly and quickly press two fingers 1/2 inch into dough and indentation remains.)

Step 4: Punch dough down. On a lightly floured surface, divide dough in half; shape each half into a smooth ball. Cover; let rest for 10 minutes.

Step 5: On lightly floured surface roll half the dough to 12x8 inches. Spread with 3 tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from a short side. Seal edges. Make a second roll with remaining dough, butter and sugar mixture.

Step 6: Slice each dough roll into 8 pieces. Arrange slices, cut side down, in a greased 13x9x2 inch baking pan. Cover; let rise until nearly double (about 30 minutes).

Step 7: Bake rolls in a 350 degree oven for 25 to 30 minutes or until light brown. Invert at once onto a wire rack. Cool slightly. Drizzle rolls with Maple Nut Glaze or Powdered Sugar Glaze. Serve warm.Makes 16 rolls.

MAPLE NUT GLAZE:
In small bowl combine 1 cup sifted powdered sugar, 2 tablespoons maple syrup or 1/2 teaspoon maple extract and enough water or milk (2 to 3 teaspoons) for drizzling consistency. Stir in 1/4 cup coarsely chopped pecans.

POWDERED SUGAR GLAZE:
Combine 1 cup sifted powdered sugar, 1 teaspoon vanilla, and enough milk (about 3 to 4 teaspoons) for drizzling consistency.

FREEZING AND REHEATING:
Bake and cool rolls as directed, do not glaze. Wrap in moisture and vapor proof wrap. Seal, label, and freeze for up to 3 months.To reheat in a conventional oven, wrap frozen rolls in foil. Place in a 350 degree oven for 20 to 25 minutes or until warm. Drizzle with your choice of glaze.To reheat in a microwave oven, wrap 2 of the frozen rolls in microwave-safe paper towels. Micro-cook on 100% power (high) for 1 to 1 1/2 minutes or until warm. Drizzle with glaze.


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