Makes 48 rolls (1/2 recipe in parentheses)
3 cups warm water (1.5 cups water)
2 TBL + 1½ tsp yeast (1 TBL + ¾ tsp. yeast)
1 TBL sugar (1/2 TBL sugar)
¼ cup butter, melted (2 TBL melted butter)
¼ cup milk (2 TBL milk)
2 eggs, slightly beaten (1 egg)
1 TBL + ¼ tsp salt (½ TBL + 1/8 tsp salt)
10 cups all-purpose flour (5 cups AP flour)
⅔ cup sugar (1/3 cup sugar)
¼ cup shortening (2 TBL shortening)
6 TBL melted butter mixed with 2 TBL honey (3 TBL butter + 1 TBL honey)
1. Add yeast and sugar to warm water and let sit for 5 minutes until nice and bubbly.
2. Mix the melted (cooled) butter, milk, eggs and salt. Add to yeast mixture.
3. In a large bowl combine flour and sugar. Stir until combined
4. Using your hand to crumble shortening into flour/sugar until it is barely noticeable
5. Pour liquid yeast mixture into flour mixture
6. Using a large wooden spoon, stir until well combined.
7. When dough starts to come together, ditch the spoon and use your hand to knead the dough for approx. 2 minutes until it comes together in a nice ball. (this will be a little sticky so you may want to have a little flour ready to dip your fingers in)
8. Place dough in a warm area, covered, until it doubles in size. (about 2 hours) or quick rise in your oven (While mixing the dough heat the oven to 170 degrees, then turn off and put covered dough in. Dough will be doubled in 15-30 minutes.)
9. After dough has doubled in size, punch it down and knead with your hands one more time for 2 minutes. If dough is a bit sticky sprinkle it with flour as needed.
10. Grease two (15x10x1) jelly roll and form dough into 2 inch balls*** and place 24 onto each pan. (or you can fit 12 rolls in a 9x13 pan)
11. Cover and allow to rise until almost doubled again (about 1 hour). or quick rise (pans top of the oven while it is preheating and this step usually only takes 15-20 minutes).
12. Bake at 400 degrees for 12-14 minutes until 185-190 degrees. (12 minutes was perfect)
13. Brush with butter/honey mix or plain butter!
***you can roll like Lion House rolls by rolling out to 1/2'' thick on a lightly floured surface. Spread with softened/melted butter. Cut into strips, using your finger and thumb as "L" shape to measure then roll up. Lay seam side down on greased baking sheet. Cover and let rise until doubled. Bake at 350 degrees for 15-20 minutes.
CINNAMON ROLLS
1/4 batch of Lunch Lady Cafeteria Roll Dough for 12 rolls in 9x13 pan
1/2 batch for 24 small rolls or 12 large rolls in jelly roll pan
3 TBL butter, softened
1.5 TBL Cinnamon
3/4 cup Brown Sugar
For Frosting: (for 12 rolls)
1/2 cup butter, softened
3 cups powdered sugar
1 tsp vanilla
2-4 tablespoons cream, milk or evaporated milk
For Cream Cheese Frosting: (this is for 12 rolls)
4 TBL butter
4oz cream cheese
1/2 tsp vanilla
1.5 cups powdered sugar
2 TBL milk (I like a thicker frosting so I usually skip this)
1/8 tsp salt
Roll dough out into a large rectangular shape about 20" long and 12-15 inches wide. You want it to be about 1/4 inch thick with your hands spread butter evenly over rolled out dough.
Sprinkle generously with cinnamon. Don’t measure this, just try to get the entire surfaced lightly covered. Probably is no more then 1 1/2-2 TBL cinnamon.
Sprinkle with white sugar, (If you do this after the cinnamon instead of before you can see how much you are sprinkling against the cinnamon) It is approx. ¼ cup sugar.
Roll dough gently, yet as tightly as you.
Slice into 12 large cinnamon rolls. Place on a lightly greased 9x13 pan. If you are planning to bake in the morning, cover and place them in the fridge (do not use stone or glass pans as they could break when placed in the oven in the morning if still cold) If you want to bake them now, just cover and let them set in a warm place while you preheat the oven to 400 degrees. They need to rise for 20-30 minutes.
Bake for 13-15 minutes at 400 degrees or until golden brown on tops and edges.
Let cool completely before frosting.
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