Ingredients: |
Ingredients: 1 cup warm water
3 pkgs dry yeast
1/2 cup sugar
1/3 cup soft butter
1 cup milk, scalded and cooled
3 lg eggs
1 1/4 tsp salt
7 cups all purpose flour
Filling: 2 cups melted butter
3 cups dark brown sugar
6 TBSPS cinnamon
1 cup chopped nuts (pecans, walnuts, whatever you like)
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Directions: |
Directions:Place yeast in warm water in lg mixing bowl, add sugar, let stand in warm place for 15 min. Add butter to the cooling milk, to melt. When butter is melted and milk has cooled to warm, add milk mixture to yeast and stir well with wire whisk, add eggs and salt and stir well. Begin adding flour 2 cups at a time till dough resembles thick cake batter, use a wooden spoon to mix. Then add 2 1/2 cups flour, mixing well until dough is quite sticky and begins to pull away from sides of the bowl. By now you should have used 6 1/2 cups of the flour. Place the remaining flour on the counter and dump the dough in the middle of it. Begin kneading for 10 minutes, dough should start to become smooth and satiny, add more flour if you need to. When finished the dough should be soft and resilient, almost sticky. Shape dough into a ball, place in a greased bowl, grease the top of dough by turning around and around in greased bowl, cover the dough with a damp cloth and allow to double in bulk in a warm dry place. Inside the oven with the oven light turned on is an ideal place.
Should take 45 mins to an hour. Meanwhile mix together the filling ingredients and set aside.
When dough has doubled, punch dough down and gather into a ball, roll out into a 20 x 24 rectangle on floured counter, make sure dough does not stick. Spread dough with the soft filling, and roll up the dough from the widest edge, roll tightly and cut into 16 equal portions. Place cut edge down into 2 13 x 9 well buttered pans, metal only. Cover with damp cloths and allow to rise till doubled again. Same place as before. After the rolls have risen remove the cloths and preheat the oven to 350º bake for 25 minutes or until filling is hot and bubbling, immediately flip over onto cookie sheets to allow the syrup to drip down over the rolls. |
This recipe for Cinnamon Rolls is from