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House of Embers Cinnamon Rolls
1/2 C. lukewarm water (105 to 115°F.)
2 envelopes (1/2 oz. each) dry yeast
1 t. plus 1 3/4 C. sugar (divided)
1 1/2 C. milk
6 T. butter
2 t. salt
6 C. flour (divided)
2 eggs, beaten
3/4 C. butter, melted
1 1/2 t. ground cinnamon
Butter muffin tins and set aside.
In small bowl, mix together water, yeast and 1 teaspoon sugar. Let proof until foamy, about 15 minutes.
Combine milk, the 6 tablespoons butter and the salt in small saucepan. Place over medium heat and bring to boil, stirring occasionally. Pour into large mixing bowl. Add 1/4 cup of remaining sugar and 4 cups of flour, 1 cup at a time, mixing well after each addition. Add eggs and mix with dough hook on low speed for 3 to 4 minutes. When dough has cooled to lukewarm, add reserved yeast mixture and remaining 2 cups flour. Mix on medium speed 4 to 5 minutes.
Divide dough in half and fold into rectangular sheets that are 1/4 inch thick. Brush surface with melted butter.
To make topping:
Combine remaining 1 1/2 cups sugar and the cinnamon and sprinkle evenly over dough. Roll up each side tightly. Slice into 1/2-inch rounds and place in muffin tins. Cover tightly and let rise in warm spot until doubled in bulk, about 1 hour.
Preheat oven to 400°F.
Bake rolls in preheated oven 10 to 12 minutes or until light golden brown.
Makes 48 rolls.
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