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Molasses and brown sugar are the secret ingredients for the cinnamon rolls baked fresh every morning in the Potluck Paradise Cafe. |
Betty's Hometown Bakery Cinnamon Rolls
3/4 cup skim milk
3 tablespoons butter
1/4 cup warm water
1 tablespoon sugar
I envelope instant dry yeast
1 lightly beaten egg
1 teaspoon vanilla
1/4 cup brown sugar
3 to 4 cups all-purpose flour
For the cinnamon spiral
1/3 cup mild molasses, heated until just warm
1/2 cup brown sugar
1 tablespoon cinnamon
Make the bread dough:
Heat the milk enough to melt the butter and set aside.
In a large mixing bowl combine the water, sugar, and yeast.
Set aside until the mixture begins to bubble.
Stir in the milk and butter mixture. egg, and vanilla.
Stir in the brown sugar and one cup of the flour.
Add two more cups flour and then enough of the remaining flour to form a stiff and non-sticky dough. Knead until smooth on a lightly floured surface.
Put into a clean lightly buttered bowl and lightly butter the top.
Cover with a damp towel and set aside as it rises until double in bulk.
Punch the dough down and divide in half.
Make the cinnamon spiral:
Combine the brown sugar and cinnamon and set aside.
Form the Rolls
Roll half dough out into a rectangle about 8 by 12 inches.
Brush with warmed molasses and sprinkle with half the brown sugar and cinnamon mixture.
Roll into a log from the long side enclosing the molasses and spice into a spiral. Cut across to make 12 rolls. Place in a lightly greased 12- x 15-inch baking pan or two smaller pans. Space about ¾ of an inch apart on all sides to allow room for the dough to rise. Repeat with second half of the dough.
Bake:
Put in a warm place and let rise until doubled, about half an hour. Bake in 350 oven (325 for glass dish) Until lightly browned on top and rolls sound hollow when tapped.
Recipe from She Knew What She Wanted Book One in the Potluck Paradise Cafe series of Lake Livonia books on Kindle Vella
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