Sunday, I made some cinnamon rolls and thought that maybe you just might want the recipe too! This is the bread recipe that has become my "no-fail." I use it all the time and it always works. So get those pencils sharpened, find a recipe card and lets begin!
Andrew's Favorite Rolls:
6-7 cups flour
1/2 cup sugar
2 tsp salt
4 1/2 tsp yeast (quick active dry)
1/2 cup shortening (butter flavor Crisco)
1 cup milk (warmed in the microwave for 40 seconds)
1 cup warm water
2 eggs ( I like to put mine (whole, not cracked) in a warm cup of water for a few minutes so they are not so shocking to the yeast)
Put 4 cups of flour into a large mixing bowl, and add the sugar, salt, yeast and shortening. Mix until shortening is worked in. Add the milk, water and eggs. Mix until all are combined and dough is soft. Add remaining flour once cup at a time. Do not add too much flour. You want the dough to be soft (just barely past the sticky stage). Let dough rise in a greased bowl and cover with a towel or wrap for about 2 hours. Punch down and form into rolls, loaves or cinnamon rolls. Let the dough rise again for at least 30 minutes, near the warm oven. Bake rolls in a 400 degree oven for 9-11 minutes or until brown. Brush the tops with butter(real butter people!).
So for cinnimon rolls, I like to divide the dough in half before I roll it out. That way I get about 24 average sized rolls instead of 12 gigantic beasts.
Generously spread softened butter on the dough. Then liberally sprikle on a mixture of brown sugar and cinnamon.
Then roll up the dough and prepare to slice it. Apparently, you are supposed to do this part with string so you get a nice even cut. I don't do this. I just pull out my enormous and very sharp serrated knife and saw away. It works.
Now, let these babies rise for just a little bit. Place them on top of the stove or somewhere near your warm oven. Cover them.
Oh wow! I can almost smell these (again!).
Our favorite frosting for these rolls is:
1 brick cream cheese
1 cube butter
2 tsp vanilla
3 cups of powdered sugar
Soften the cream cheese and butter then whip with your hand beater until smooth. Add the vanilla. Slowly work in the powdered sugar. Now, lick your beaters (unplug the mixer first...ack!).