<<I was thrilled to see all of the wonderful recipes for cinnamon rolls. I
am wondering the best way to have fresh, hot cinnamon rolls for breakfast
without getting up at the crack of dawn. Do I bake them, freeze them,
reheat them? Do I freeze them before baking, defrost & bake? OR Do I put
them in 'fridge after forming them, let them warm up to room temperature
the next morning and finish their second rise, as was suggested by Erin
Nesmith?>>
Here is a recipe you might like to try. First is the recipe for sweet
dough, followed by the recipe for "Mexican Sweet Rolls" that uses the sweet
dough. There are other recipes that use this dough, and I have them in
MC5, if you are interested in them.
Keep baking!
Ruth
* Exported from MasterCook *
Coolrise Sweet Dough
Recipe By :Robin Hood Flour Kitchens
Serving Size : 30 Preparation Time :0:00
Categories : Breads rise in refrigerator
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 C All-purpose Flour -- to 6 cups
2 Pkgs Active Dry Yeast
1/2 C Sugar
1 1/2 Tsps Salt
1/2 C Butter -- or margarine, softened
1 1/2 C Water -- hot from the tap
2 Ea Eggs -- at room temperature
Salad Oil
Combine 2 C flour, undissolved Yeast, sugar and salt in large bowl Stir
well to blend. Add softened butter.
Add hot tap water to ingredients in bowl all at once.
Beat with electric mixer at medium speed 2 minutes. Scrape bowl
occasionally.
Add eggs and 1 C more flour. Beat with electric mixer at high speed 1
minute, or until thick and elastic. Scrape bowl occasionally.
Gradually stir in just enough of remaining flour with wooden spoon to
make a soft dough that leaves the sides of bowl. Turn onto floured
board. Round up into ball.
Knead 5 to 10 minutes, or until dough is smooth and elastic. Cover with
plastic wrap, then a towel.
Let rest 20 minutes on board. Punch down.
Divide and shape as desired into 2 coffee cakes or 2 1/2 dozen rolls
(see associated recipes).
Place in greased pans or on greased baking sheets. An 8" square pan is
ideal for 1 dozen pan rolls, and a 13 x 9 x 2" pan for 1 1/2 dozen pan
rolls.
Brush surface with oil. Cover pans loosely with plastic wrap.
Refrigerate 2 to 24 hours at moderately cold setting. When ready to
bake, remove from refrigerator. Uncover.
Let stand 10 minutes while preheating oven.
Puncture any surface bubbles with oiled toothpick just before baking.
Bake in 375° oven 20 to 25 minutes, or until done. Bake on lower oven
rack position for best results.
Remove from pans or baking sheet immediately. Cool on racks.
Brush with butter, or frost and decorate as desired. Makes 2 coffee
cakes or 2 1/2 to 3 dozen pan rolls.
Description:
"This is the start of many good things"
Source:
"Homemade Bread, by the Food Editors of FARM JOURNAL"
Copyright:
"1969 by Farm Journal, Inc."
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - -
-
Per serving: 122 Calories (kcal); 4g Total Fat; (26% calories from fat);
3g Protein; 19g Carbohydrate; 21mg Cholesterol; 143mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
NOTES : This is the basis of some more recipes.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Coolrise Mexican Sweet Rolls
Recipe By :Robin Hood Flour Kitchens
Serving Size : 36 Preparation Time :0:00
Categories : Breads rise in refrigerator
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Sugar
1 C Flour
1 Tsp Cinnamon
2/3 C Nuts -- finely chopped
1/2 C Butter -- melted
2 Ea Egg Whites -- beaten until frothy
Coolrise Sweet Dough
Combine sugar, flour, cinnamon, nuts, melted butter and egg whites.
Prepare Cool Rise Sweet Dough as recipe directs. When ready to shape,
pinch off pieces of dough of equal size and shape into balls 1 1/2" in
diameter. Place on greased baking sheet about 3" apart. Press each
ball down to flatten slightly.
With finger, make indentation in center of each ball. Top with spoonful
of sugar-cinnamon mixture.
Cover loosely with plastic wrap.
Refrigerate as CoolRise Sweet Dough recipe directs.
Bake at 375° for 15 to 20 minutes, or until done.
Remove from baking sheet immediately. Cool on racks. Makes 36 rolls.
Source:
"Homemade Bread, by the Food Editors of FARM JOURNAL"
Copyright:
"1969 by Farm Journal, Inc."
Yield:
"36 Rolls"
- - - - - - - - - - - - - - - - - -
-
Per serving: 125 Calories (kcal); 6g Total Fat; (39% calories from fat);
2g Protein; 17g Carbohydrate; 16mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat; 1/2 Other Carbohydrates
NOTES : Use 1/2 recipe for CoolRise Sweet Dough, and halve amounts of
the other ingreients to make 18 rolls.
Nutr. Assoc. : 0 0 0 0 0 0 0