Monday, April 18, 2011

Cinnamon Rolls

Ok, Here is the deal. I have never been that huge a fan of caramel rolls, cinnamon rolls, sticky buns, whatever you call those yeasty, bready nasty things that fat Americans stuff in their maws. But these rolls my friends are different. This recipe comes from my wife (Kate)'s family. No-nonsense German farm stock, who wouldn't dick around with pastry for novelty.
That being is the recipe.

1/4 oz active dry yeast
1/4 cup warm H2O
1 c. scaled milk (important)
2 T. Shortening (use lard, or for vegan,-Spectrum shortening)
2 T. organic sugar
1 t. Kosher salt
1 Egg (blended)
3.5 cups organic unbleached A/P flour

technique: Soak yeast in warm water (105 F) for 10 minutes. In a stand mixer, combine flour, salt, sugar, and fat. Blend until smooth. Slowly add flour and milk until blended, Add egg, and work for 60 seconds. Put dough in a steel or glass bowl and cover with film. Allow to rise until twice the size of original. Roll out into a 24" X 16" flat. Crumble filling evenly and roll tightly. let rise again until double in size. Bake at 350 degrees for 20-25 minutes. Turn pan once during baking.


1/4 pound butter
1 cup light brown sugar
1 tsp vanilla extract (real stuff please)

Technique: Cut butter in 1/4 inch cubes. Combine with other ingredients.

As far as icing, or toppings. Not needed!

1 comment:

  1. YUM--and I have always loved rolls. Brought up on good yeasty stuff.