Cinnamon rolls - chef's
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Cinnamon rolls - chef's
  Cinnamon    Rolls  
Last updated 6/12/2012 12:44:09 AM. Recipe ID 3473. Report a problem with this recipe.
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      Title: Cinnamon rolls - chef's
 Categories: Breads
      Yield: 8 Servings
      1 tb Yeast
      1 c  Warm water (100 deg)
      3 tb Molasses
    1/3 c  Dry nonfat milk
      1 ea Egg, separated
      1 c  Unbleached flour (A)
      3 tb Butter, melted
      1 ts Salt
    1/2 c  Whole wheat pastry flour
  2 1/2 c  (approx) unblched flour (B)
      3 tb Butter, softened
    1/3 c  Sugar
      1 tb Cinnamon
    1/3 c  Raisins
      1 ea Egg
      1 c  Cool water
  Sprinkle yeast over warm water; stir to dissolve.  Add molasses, then
  dry milk.  Let rise 10 minutes.  Fold in beaten egg yolk, followed by
  beaten egg white.  Allow to rise 30-40 minutes. Stir in first of the
  unbleached flour (A) until blended; beat 10 minutes. Cover bowl, set
  in warm place and let rise about 1 hour 20 minutes. Fold in melted
  butter and salt. Add pastry flour and additional unbleached flour
  (B), 1 cup at a time, folding in (do not stir).  When dough holds
  together in one piece, turn out onto floured surface. With floured
  hands, knead dough, adding flour and reflouring board as needed.
  Knead until smooth and somewhat shiny. Place dough in oiled bowl,
  roll dough to oil top, and cover with towel. Let rise until doubled
  in size. After dough has risen, roll out to 12" x 14" (if making 16
  rolls; figure 3/4" x 14" for each roll when scaling). Spread with
  soft butter. Sprinkle with sugar, cinnamon and raisins. Roll up
  (crimp edges to roll).  Cut into 3/4" sections.  Lay rolls flat on
  oiled cookie sheets and let rise 30 minutes. Mix egg with water and
  brush over rolls. Bake at 375 degrees for 20 minutes. Makes 16 rolls

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Recipe ID 3473 (Apr 03, 2005)

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