Cinnamon rolls - chef's

Yield: 8 servings

Measure Ingredient
1 tablespoon yeast
1 cup warm water (100 deg)
3 tablespoons molasses
⅓ cup dry nonfat milk
1 each egg, separated
1 cup unbleached flour (A)
3 tablespoons butter, melted
1 teaspoon salt
½ cup whole wheat pastry flour
2½ cup (approx) unblched flour (B)
3 tablespoons butter, softened
⅓ cup sugar
1 tablespoon cinnamon
⅓ cup raisins
1 each egg
1 cup 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 ¾" 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 ¾" 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

Similar recipes