Time for Joy

I input this recipe several months ago thinking I would take pictures and insert them before I published it. Problem is, I’m always rushing to get it made so I haven’t taken time to actually snap the pictures. My bad. It’s good anyway though.

My basic recipe comes from The Better Homes and Gardens Cookbook under Basic Roll Dough. However, I have modified it over the years so I’ll try to describe how I do it exactly. I have modified it to use dry, powdered milk instead of regular milk. It makes around 32 rolls. By the way, these are as lo-cal as they come but still get rave reviews!

Cinnamon Rolls

7 cups all-purpose flour
2 tablespoons instant dry yeast
1 scant cup dry, powdered milk
2 1/2 cups hot water
1/2 cups sugar
1/2 cups butter
2 teaspoons salt
2 eggs

Combine 3 cups of the flour and the yeast. Allow it to sit for about a minute (according to the yeast directions). Mix in the dry, powdered milk. Add the sugar, butter, and salt to the hot water. (The water will cool to warm after adding the sugar, butter, and salt and the butter will begin to melt.) Add water mixture to the flour. Add eggs. Beat 5 minutes, stirring in necessary flour for soft dough. Shape into a ball.

Place in lightly greased bowl; turn once to cover surface. Cover; let rise in warm place ’til double, 1 1/2 to 2 hours. Punch down; turn out on floured surface. Shape into rolls as follows:

Divide the roll dough in half. Roll out one half into a circle, about 1/4″ thick. Spread butter all over the top and then sprinkle a mixture of cinnamon and sugar over it. With a pizza cutter, cut the dough into 16 equal pieces, like a pie or pizza. Roll each piece from the outside edge. Place on a greased cookie sheet with the outside tip placed underneath the roll (so it doesn’t unravel while rising.) Brush melted butter over the top.

Cover; let rise in warm place ’til double, 30-45 minutes. Bake on greased baking sheets at 400 degrees F for 10-12 minutes. Makes 2-3 dozen rolls.

For refrigerator rolls: After placing in bowl, cover and refrigerate at least 2 hours or ’til needed. About 1 1/2 – 2 hours before serving, shape into rolls and let rise ’til double. Bake as above. (I usually don’t take time to refrigerate them.)

For frozen rolls: After shaping the rolls on the cookie sheet, put them in the freezer ’til frozen. When frozen, take them off the cookie sheet and place in a bag so they don’t dry out. To use, place them on a greased cookie sheet and set them out to rise. It will take longer to rise if frozen so plan on double the rise time.

Note: I make my dough slightly sticky. I have found it is easy to add too much flour.

Note 2: I make larger rolls; you can cut them as small or large as you want to.

Note 3: To make regular rolls, just leave off the cinnamon sugar.

For more great recipes and tips, go to Tammy’s Recipes: Everyday Cooking Inspiration.