Moms Cinnamon Rolls Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12 cup: Flour, all purpose
3/4 cup: Margarine,
3 cup: Water,
1 cup: Sugar,
3 package: Yeast,
1 1/2 tbsp: Salt,
3: Eggs,
Brown Sugar,
2 Sticks: of Butter,
Directions:
These rolls have alot of layers due to how thin the dough is rolled
out. Mrs. Schmidt says that beating the ingredients a real lot is
what makes this come out well. There is also a trick to getting the
sprinkled water just right, just a few drops, here and there.
Sprinkle yeast in 3 cups of warm water with 1 tbsp. sugar, mix and
let sit 10 min. Add 3 cups of flour and beat well with beater. Let
rise until spongy (30 min.)
Beat 3 eggs really well, 5 minutes (Frothy & Fluffy). Soften
margarine and add 1 cup sugar and beat really, really well till very
creamy. Add to eggs and beat till very well blended and add salt.
Add egg mixture to sponge mixture. Add approximately four to 5 cups
flour and beat with a beater really well till smooth. Continue adding
flour until smooth to stir put the rest of the flour on a board and
put the dough in the middle and knead. (You dont have to knead in
all the flour-only until not sticky and easy to handle.
Put the dough in a warm oven and cover with a damp cloth. Let rise
until doubled (about 1 hour.)
Fix pans for Rolls. Grease 2 large rectangular baking pans with
margarine. Sprinkle liberally (not packed) (1/4" deep) with brown
sugar and dot liberally with butter (1 stick per pan) Sprinkle very
lightly with water to keep the sugar from burning and sticking.
Punch down dough and let rise 1/2 hour more. Turn out and take 1/2
of the dough and roll out to 1/2" thick rectangle.
Spread with soft butter (over all of rectangle) and sprinkle with
sugar and cinnamon. Roll up jelly roll style, pulling to stretch
dough while rolling. Cut roll into 1" thick slices. Place in
pan-just touching (dont crowd) let rise (covered with a damp cloth)
until above the pans. Bake at 325-350 for 20-25 min.
Source from luhu.jp
out. Mrs. Schmidt says that beating the ingredients a real lot is
what makes this come out well. There is also a trick to getting the
sprinkled water just right, just a few drops, here and there.
Sprinkle yeast in 3 cups of warm water with 1 tbsp. sugar, mix and
let sit 10 min. Add 3 cups of flour and beat well with beater. Let
rise until spongy (30 min.)
Beat 3 eggs really well, 5 minutes (Frothy & Fluffy). Soften
margarine and add 1 cup sugar and beat really, really well till very
creamy. Add to eggs and beat till very well blended and add salt.
Add egg mixture to sponge mixture. Add approximately four to 5 cups
flour and beat with a beater really well till smooth. Continue adding
flour until smooth to stir put the rest of the flour on a board and
put the dough in the middle and knead. (You dont have to knead in
all the flour-only until not sticky and easy to handle.
Put the dough in a warm oven and cover with a damp cloth. Let rise
until doubled (about 1 hour.)
Fix pans for Rolls. Grease 2 large rectangular baking pans with
margarine. Sprinkle liberally (not packed) (1/4" deep) with brown
sugar and dot liberally with butter (1 stick per pan) Sprinkle very
lightly with water to keep the sugar from burning and sticking.
Punch down dough and let rise 1/2 hour more. Turn out and take 1/2
of the dough and roll out to 1/2" thick rectangle.
Spread with soft butter (over all of rectangle) and sprinkle with
sugar and cinnamon. Roll up jelly roll style, pulling to stretch
dough while rolling. Cut roll into 1" thick slices. Place in
pan-just touching (dont crowd) let rise (covered with a damp cloth)
until above the pans. Bake at 325-350 for 20-25 min.
Source from luhu.jp
Tags
: breads