Jamie's favorite cinnamon rolls

Yield: 1 Servings

Measure Ingredient
4 cups Bread flour; sift after measuring
2 packs Dry yeast
2 cups Vit d milk
⅔ cup Sugar; + 1 tablespoon
⅔ cup Soft butter; unsalted
1 teaspoon Salt; (omit if using salted butter)
2 \N Large eggs; room temp
3 cups Bread flour (may need more); sift after measuring
½ pounds Unsalted butter; soft
1 cup Sugar
½ cup Brown sugar
4 tablespoons Cinnamon

1. In a sauce pan, on very low heat, add the milk, ⅔ + 1 tablespoon sugar, ⅔ cup butter, and salt. Just heat enough to warm & melt butter (basically room temp) Do Not Overheat, when added to the flour it will kill the yeast.

2. In a large bowl add 4 cups flour and the 2 packages yeast, mix to distribute yeast in flour, then crack eggs in bowl but don't stir until milk mixture is added.

3. Add the milk mixture to the flour and whisk with a heavy wire whisk until it smoothes out, about 2-3 minutes.

4. Lightly sprinkle flour on counter & the dough in the bowl, turn out on to counter, lightly flour the dough again.

5. Begin to knead the dough (folding in & turn keeping in a ball) every time you feel the moisture begin adding the other bread flour lightly dusting, knead & dust, knead & dust.. NEVER throw a lot of flour on the dough! just gradually incorporate the flour during kneading until you have a nice fairly stiff dough that is not wet to the touch. You will know when you are done kneading when you gently push 2 fingers into the dough & it quickly springs back. Place in a lightly greased bowl & cover with plastic wrap.

6. To "proof" (this is what it is called when the dough rises) the dough take a large soup pan & boil water in it, place it right on the bottom of a cold oven & set the dough as high up on a rack that you can, this will give proper humidity & temp for a nice quick rising dough! Do Not heat oven!!! 7. Once dough has doubled (approx45 minutes - 1 hour) gently punch it down to release the gas (air) and cut dough in half, let rest ten minutes on the counter.

8. Now roll out dough in a rectangle (1 half at a time) make sure it has even thickness, about ¼" thick.

9. Smear the butter (do not melt) all over the dough in a nice thick layer, sprinkle evenly the cinnamon (remember save ½ for the other piece of dough) Now sprinkle sugar evenly to make a nice coating..may need more or less depending on how you rolled out your dough, Next sprinkle the brown sugar in the same fashion. roll up in a tube, the short distance (makes a larger roll) Use a string or thread to cut the rolls out of the tube of dough easily. place under & cross thread on top to cut. about 1½ - 2" thick.

10. Re-boil your pan of water right now! Place your cut rolls on a cookie sheet about 1 - 1 ½" apart, gently press down to shape roll, after pan is full (make sure pan of hot water is back in oven) Proof a second time until double again , about 30 minutes.

Bake in a PRE-HEATED oven at 375*, remove as soon as they are golden brown DO NOT OVERCOOK, a little underdone is best, brush with glaze lightly & let cool before grabbing them up to eat!! NOTES : GLAZE: Mix powdered suagr with a little water to make a loose glaze, lightly brush on with a pastry brush or drizzle if you have no brush.

Recipe by: Jamie, Az

Posted to recipelu-digest Volume 01 Number 538 by CuisineArt <CuisineArt@...> on Jan 16, 1998

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