| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Chicago |
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
All purpose flour |
| 1 |
pk |
Dry yeast |
| 1 1/4 |
c |
Milk |
| 1/4 |
c |
Each: sugar and unsalted butter |
| 1 |
ts |
Salt |
| 1 |
lg |
Egg |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Dark brown sugar |
| 1 |
tb |
Cinnamon |
| 5 |
tb |
Butter; melted |
| 1 |
c |
Confectioners sugar; sifted |
| 1/2 |
ts |
Vanilla |
|
|
Half n half or milk |
INSTRUCTIONS
DOUGH
CINNAMON FILLING
GLAZE
My children, Burt and Jamie, picked this recipe out this morning -- from
the Chicago Tribune Cookbook.
Dough:
Mix 1-1/2 cups of the flour and yeast in large mixing bowl. Heat milk, 1/4
cup sugar, 1/4 cup butter and salt in a small saucepan, stirring
constantly, (just until warm 115-120 degrees). Add to yeast mixture; add
egg. Beat at low speed for 30 seconds; scrape sides of bowl. Beat at high
speed 3 minutes. Using a wooden spoon, stir in in remaining flour to form a
soft dough.
Turn out onto lightly floured surface and knead until smooth - about 8
minutes. Shape into ball.
Put into lightly greased bowl; turn once to grease top. Let rise covered,
in warm place until double, 1-1/2 to 2 hours. Punch down, turn out onto
floured surface. Cover; let rest 10 minutes.
For cinnamon filling, mix sugars and cinnamon. Brush 9" round cake pan at
least 2" deep with 1 tbs of the melted butter.
Roll dough on lightly floured surface into thin rectangle measuring 20 by
12 inches. Brush dough generously with melted butter. Sprinkle with
cinnamon mixture. Roll up jelly roll fashion starting at one 12" end. You
should end up with a fat log that is 12 inches in length.
Cut rolls at 2" intervals. Place a piece of thread under rolled dough and
pull up and around sides. Crisscross thread at top, then pull quickly.
(using thread to cut dough eliminates applying pressure with a knife, which
would squash rolls.)
Put rolls cut sideup so the cinnamon spiral shows) into prepared pan.
Drizzle any remaining melted butter over all. Let rise, covered in warm
place 20 minutes.
Heat oven to 375 degrees. Bake until puffed and golden, 25 to 30 minutes.
Cool in pan 10 minutes.
Meanwhile for glaze, mix confectioners' sugar, vanilla extract and enough
half and half to make a medium thick glaze. Invert pan over perving
platter. Drizzle rolls with glaze. Serve warm.
The recipe says you should get 6 giant rolls. I made them smaller so I have
two 8" cake pans with 6 in each. They came out pretty good.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie
<Roserairie@aol.com> on Dec 28, 1997
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