Directions: |
Directions:Mix milk, vegetable oil, and sugar in a pan. Scald the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to an hour.
When the mixture is lukewarm to warm, but NOT hot, sprinkle in yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 4 cups of flour. Sitr mixture together. Cover and let sit for at least an hour.
Now add 1/2 cup of flour, baking powder, baking soda, and salt. Stir mixture together. At this point, you could cover the dough and put it in the fridge until you need it- overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls. (I ususally let the dough rise again after stiring in the flour mixture)
Sprinkle surface generously with flour. Put the dough onto the floured surface and shape into a rough rectangle. Using a rolling pin, roll out into a large thin rectangle (about 3/8 inch thick). melt butter and smooth over the dough (about 1/4 cup). sprinkle on brown sugar ( a nice layer) and cinnamon to taste.
Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Grease pans (pie pan, cake pan or any sizes). Using a piece of thread or dental floss cut into 1 inch rolls. Lay them in the greased pan. Let the rolls sit 20 to 30 minutes to rise, then bake at 375 degress until light golden brown, about 20 minutes. Top with icing of choice (I use powdered sugar, dash of salt, vanilla, butter and milk.) |
This recipe for Pioneer Woman Cinnamon Rolls is from