Ingredients
-
1 1/2
-
1
-
1
-
1/2
-
1/4
-
2
-
1/2
-
5 1/2
-
-
-
-
-
-
-
Directions
Gramma’s Old-Fashioned Cinnamon Sweet Rolls,Light, flakey dough surrounds the brown sugar-cinnamon-butter filling (with optional raisins or nuts); two perfect pans of exquisite breakfast fare. Serve with some pork links, glass of juice or milk, and you’ve got a down-home breakfast. My German gramma made these EVERY time our family visited…and she cooked ’em in her wood-burning cook-stove, too. Our 4-H club makes these for a concession stand fund-raiser and we sell-out EVERY year! Don’t be put-off by the LENGTHY set of directions—they’re written for the uninitiated (non-bread-makers) among us. I really WANT you to have fun making these, so I told you EVERYTHING you’ll EVER want to know in how-to-make sweet rolls.,do you use all purpose flour or self rising,Your recipe for sweet rolls is very similar to my grandmother’s recipe for rugelaich (pronounced rugalah), which I find encouraging since the recipe I just made seemed a little out there. Granma’s rugelaich was different than traditional Jewish rugelaich in that her’s was more of a sweet roll, while the traditional product is more of a cookie. Among the differences with your recipe and her’s is that you warm the dough and punch it down. Granma puts the dough in the fridge overnight and never punches! What do you think? Do I need to add a step?
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Liquid Measuring Cup, Heat Milk/Water to "wrist-Warm" (do not Boil; Just Warm). |
|
2
Done
|
Add Yeast and 2 Tablespoons of the Sugar (you'll Use the Rest in the Next Step). Stir the Yeast and Sugar; Let This "work" For About 5 or 10 Minutes. You Should Have Some Bubbly, Frothy Stuff in the Cup When You Return. (if not--Your Yeast Is No Good, Dump It Out and Get Better Yeast.). |
|
3
Done
|
Pour Yeast-Milk Into Mixing Bowl, and Add Remaining Sugar, Butter, Eggs, Salt and 1 Cup of the Flour. Using Beater, Mix This Mess For About a Minute. |
|
4
Done
|
Switch to the Paddle (flat Beater) or a Dough Hook, and Add Remaining Flour One Cup-at-a-Time. the Dough Will Form a Ball, and Feel Slightly Sticky. You May not Need the Entire 5 1/2 Cups (depends on Humidity, Too). |
|
5
Done
|
Fill Medium Glass Bowl With Hottest Tap Water. If Your Oven Can Be Adjusted to 100 Degrees, Set It to 100 Degrees. Also, If Your Oven Has a Light, Turn It On; Place the Hot Water on the Bottom of the Oven. Close the Door. |
|
6
Done
|
Grease a Large, Glass Bowl. Remove Dough from Mixing Bowl to a Floured Table/Counter-Top; Knead For 1 Minute; Form Into a Ball and Place in Greased Bowl, Turning to Get Grease on All Sides. Cover Bowl Loosely With a Sheet of Plastic Wrap. |
|
7
Done
|
Turn Off 100 Degree Oven, Place Bowl of Dough Into Oven; Close the Door. Set the Timer For 1 Hour. |
|
8
Done
|
Clean Up the Mess but Leave Floured Counter-Top as Is. |
|
9
Done
|
at the End of One Hour the Dough Should've Risen to About Double the Size. If not, Let It Go For Another 15 Minutes (set the Timer--It's Easy to Forget---Out of Sight, Out of Mind!). |
|
10
Done
|
Gather Filling Ingredients: 1/4 Cup of Melted Butter; Cinnamon; Brown Sugar; Raisins and/or Chopped Nuts (optional). |
|
11
Done
|
Punch Down the Down; Remove from Bowl; With a Large Butcher Knife, Cut Dough Into Two Equal Parts. Set One Aside (cover With Plastic Wrap). |
|
12
Done
|
Grease Two 13x9-Inch Pans With Butter (no Substitutes Are Allowed -- This Is Gramma's Recipe). :-) Humor Me, Okay?. |
|
13
Done
|
on Floured Counter-Top, Lay Dough and With a Rolling Pin, Shape & Roll Into Large Rectangle, Oh About 8 X 16 Inches or a Bit Larger, Keep Thickness Consistent Throughout. |
|
14
Done
|
Pour Half of the Melted Butter Over This, and Spread With a Pastry Brush, Right Out to the Edges. Sprinkle Generously With Cinnamon (like 1-2 Tablespoons), Then a Handful of Brown Sugar, Spreading It Evenly With Fingers; Right to the Edges! |
|
15
Done
|
Sprinkle Some Raisins and Chopped Nuts -- If Using. Keep These Closer to the Long Side Closest to You. |
