SWEET ROLLS

 oKAY - this is NOT a crock pot recipe .... but I don't want to loose it for Christmas/Yuletide ... so I'm uploading it here ....

First - I use my mixer with the dough hook - I have no idea how long it will take to knead this by hand ... I might try it later, but right now, these instructions are for me and my KitchenAid ...

ingredient
2 cup warm water (do not exceed 110*F or you'll kill the yeast)
1/2 cup Sugar, granulated/table
1 Tablespoon yeast
2 eggs, beaten

Let this "bloom", then add in:
1/2 stick butter, melted but not hot
5-6 cups flour .... I will have to double check this amount though, I just used the scoop my son had in the flour container ...

Let knead in mixer for 5 minutes, adding more flour if needed to pull away from side of the mixing bowl .... dough should be sticky to the touch.

Place in oiled bowl, twist, flip in bowl .... this will keep the dough from sticking .... cover with towel, place in oven with light on (no heat yet, light is enough heat) and let rise for 90 minutes (1 1/2 hours) ....

Push down dough once it has doubled in size, and squish out any air pockets ....
grease a pan (I used 13x9) ....
break off bits of dough about the size of a golf ball, swirl into a ball, place goofy side down ... continue until all dough is used (about 24 rolls, I used 2 pans) 

Place back in oven with light on, cover pans, let rise a second time for 60 minutes ....

When done rising, remove covers - spray tops of buns with cooking spray.

Bake 350*F for 20-25 minutes - although I cooked mine from a cold oven, and it took about 1/2 hour (30 minutes)

Let rest 10 minutes, then brush the tops with butter ... I wish I could figure out how to get photos from this computer into this post -- they turned out looking pretty nice.

NOTE:
I made one batch without the egg - it turned out fine, except it didn't get quite as colerful on top ... but hen I had also had that pan in the bottom of the oven beneath the other 2 pans.

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