Sunday, September 14, 2008

Super Soft Hot Rolls (& Cinnamon Rolls)

This is my favorite dough recipe that can be used for cinnamon rolls and hot rolls, courtesy of my friend Jen Y. AND of course... I have adapted it but I must give credit where credit is due. For those of you that have my "Farkle Recipe Book" this recipe was titled "Super Soft Hot Rolls". Since it has been one of the more popular and successful recipes I am sticking with that title, even though the recipe is interchangeable. I have simplified the directions as follows.


Super Soft Hot Rolls


1/2 Cup Warm Water
1 Tbl Yeast
3/4 Cup Sugar
8 Tbl Butter - melted
2 Cup Milk
tsp Salt
6-6 1/2 Cup Flour

• To "proof" your yeast -stir together the warm water, yeast and 1 tsp of sugar until yeast mixture is bubbly.
• In a saucepan melt together – milk, butter, salt, and remaining sugar. Heat just enough to melt ingredients together, should be very warm, not hot. Do not over heat or it will kill your yeast. You can also do this in the microwave with just your liquids, it works fine if you add your sugar directly to the mixer.
• In your Bosch pour in your liquids, stir together and then add 3-4 cups of flour. Knead for 3 minutes and let sit for 2 then add remaining flour and knead for 5-10 minutes until desired consistency. Not too dry, not too sticky, dough should pull away from sides of Bosch.
• Place in a greased bowl and cover with damp cloth, let rise until double, punch down and if time permitting let it rise a 2nd time otherwise dough is ready to roll our for either hot rolls or cinnamon rolls.
• Roll out dough and form rolls as desired. Once on jelly roll pan brush with melted butter and let rise before baking.
• Bake 350* 20-25 minutes or until lightly golden brown, be careful not to over bake.

I will often double this recipe and make 1/2 rolls and 1/2 cinnamon rolls.

Variation - Cinnamon Rolls

Roll out dough on clean, damp and floured counter top. Dough should roll out in a rectangular shape and approx 1/2 an inch think. Melt 1 stick of butter and pour over dough evenly. Sprinkle brown sugar, white sugar and cinnamon until dough is covered. Roll tightly from length side until you have a rolled rope. Use transparent thread like fishing line or floss to cut from underneath to make rolls. Place on a greased cookie sheet or Pyrex dish and bake 350 20-25 minutes until lightly golden.

1 comment:

Brittney said...

I found your blog through a friend's blog. What is your secret to getting your cinnamon rolls to rise? I have bad luck when making rolls, bread, etc. Any advice you have would be greatly appreciated. I live in Utah. Does the dryness impact it at all? THANKS!