| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads – ye, Recipes fro |
12 |
Servings |
INGREDIENTS
|
|
Dough: |
| 1/4 |
c |
Unsalted butter; 1 1/2 sticks |
| 1 |
c |
Milk |
| 3/4 |
|
Cup + 1 tsp sugar |
| 1 1/4 |
ts |
Salt |
| 3 |
|
Envelopes active dry yeast; 7 1/2 tsps. |
| 1/2 |
c |
Warm water |
| 5 |
lg |
Eggs |
| 8 1/2 |
|
To 9 1/2 c flour |
|
|
Filling: |
| 5 |
c |
Firmly packed brown sugar |
| 1 1/4 |
c |
Unsalted butter; 2 1/2 sticks |
| 3 |
tb |
Ground cinnamon |
|
|
Frosting: |
| 1/2 |
lb |
Cream cheese; softened |
| 1/4 |
c |
Whipping cream; approx. |
| 1 |
ts |
Vanilla |
| 3 |
|
To 4 cups confectioner's sugar; sifted |
INSTRUCTIONS
Dough: Heat the butter with the milk, 1/4 cup of the sugar and the salt in
a small saucepan until the butter is melted. Set aside to cool. In a large
mixing bowl, sprinkle the yeast over the warm water, add the remaining
teaspoon sugar, stir and set aside for 10 minutes, until the mixture is
bubbly. Add the lukewarm milk mixture and the eggs and beat until well
combined. Add the flour a cup at a time, stirring and using enough flour to
form a stiff dough. Turn out on a floured boardl; knead until smooth and
satiny, approximately 10 minutes. (Or place in the bowl of an electric
mixer and knead with a dough hook until the dough cleans the sides of the
bowl, approximately 5 minutes.) Place the dough in a very large buttered
bowl, turn to butter the top, and allow to rise, covered loosely with a
kitchen towel, in a warm place until doubled in bulk, approximately 1 hour.
Punch the dough down and roll out to a large rectangle, 24x36". Butter two
9x13" glass baking dishes. Filling: Beat together the brown sugar, butter
and cinnamon until well combined. Spread evenly over the surface of the
dough. Roll up lengthwise and cut at 2" intervals to make 12 rolls. Place 6
rolls in each buttered dish. Cover loosely with a kitchen towel and allow
to rise until doubled in bulk, about 1 hour. Preheat the oven to 350°. Bake
the rolls for about 20-30 minutes or until puffed and browned. Cool to room
temperature on racks. Frosting: , beat the cream cheese, cream and vanilla
until well combined. Add the confectioner's sugar and beat until smooth and
soft, not stiff. Frost the rolls and serve immediately. This makes 12 Large
rolls.
Posted to MC-Recipe Digest V1 #164
Date: Mon, 22 Jul 1996 13:29:23 -0400
From: bobbi744@sojourn.com (Roberta Banghart)
NOTES : MCformatting by bobbi744@sojourn.com.
Sojourn Systems Ltd.
A Message from our Provider:
“Man is surrounded by the wonders of God.”