Thursday, December 24, 2009

Cinnamon Rolls or Bread

Difficulty ***

Ingredients:
6-7 cups all-purpose or self-rising flour
2 packages active dry yeast (2 Tablespoons)
2 cups of milk
1/4 cup of sugar
1/4 cup of butter
2 teaspoons of salt
3 eggs

In a larger mixer bowl, combine 3 cups of the flour and the yeast. In a saucepan, heat milk, sugar, butter, and salt until just warm (115 to 120 degrees). The butter does not have to melt. Add to flour mixture and add eggs. Beat at low speed of electric mixer for 1/2 minute scraping bowl often. Beat 3 minutes at high speed. Add in another 3-4 cups of flour until dough doesn't stick to the side of the bowl. Continue to beat or remove beaters and stir with spoon. Turn out onto a lightly floured board. Knead dough gently until it is smooth and elastic. Grease a large bowl with butter and place dough in bowl to rise. Cover and let rise in a warm place until double 1 1/2 to 3 hours.

Punch dough down; divide in half. Cover and let rest for 10 minutes.

Roll each half into a 15 x 7 rectangle. Brush entire surface with melted butter. Combine 1/2 cup sugar and 2 teaspoons ground cinnamon. Sprinkle half the mixture over each rectangle.

If you wish to make bread, start on the smaller side and roll. Tuck each end underneath and place in a lightly sprayed loaf pan.

If you wish to make cinnamon rolls, start on the longer side and roll. Cut into one inch portions and lay flat in a 13 x 9 sprayed pan.

Let rise until double 30-60 minutes.

Bake at 375 degrees for 30 minutes. Check. Cinnamon Rolls should be firm and golden brown and ready to take out. If not, bake another 5 minutes and keep checking until they are.

Bread should be covered with foil at the 30 minute mark if the top is getting too brown. Bake for another 10-15 minutes.

Tips: Never leave the salt out of bread recipes. Salt helps the yeast activate.
Be care of the temperature of your hot liquids. They should be lukewarm. Warmer liquids can sometimes interfere with the raising action of your dough.
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