Directions: |
Directions:I use the kneading part of the breadmaker but you could do this by hand if you like. Place the warm water, sugar, dry yeast in breadmaker for a few minutes until the yeast starts to activate and bubbles and then add egg, butter & flour, lastly salt. Knead bread until the kneading cycle is done (knead by hand at least 10 minutes on a floured board if not using the breadmaker). Remove dough and place in a large greased bowl. Let rise until doubled in bulk. Takes about an hour.
Punch down dough and cut dough in half. At this point you can decide whether you want to make crescent rolls* or cinnamon rolls*
Crescent rolls:
Roll 1/2 of the dough out in a circle to about 1/4 inch thick on a floured board. Cut in 12 equal wedges, starting with the wide edge and roll up. Place on a greased cookie sheet leaving enough room to rise again. Repeat with the other 1/2 of dough. Let rise until double in bulk. This should take about 1/2 hour. Bake in a 400 degree preheated oven
for about 10-12 minutes. Recipe makes 24 crescent rolls.
Cinnamon rolls:
Take 1/2 of the dough and roll in a rectangle shape to about 1/4 inch thick. Spread with softened butter, sprinkle with gran. sugar and cinnamon to taste, and add if desired, raisins & nuts. Roll up starting on the long end. Cut 12 equal portions. Place in a 9x9 inch oiled cake pan. Repeat with the other half of dough. Let rise until doubled in bulk (about 1/2 hour). Bake in a 400 degree preheated oven for about 10-12 minutes until golden brown. When cooled drizzle with powdered sugar icing. Recipe makes 24 cinnamon rolls.
NOTE: To hasten the rising of the dough, I place the bowl, or pans in a cold oven and place a hot pan of water in the same oven. It gives it a warm controlled place to rise. Then they rise in 1 hour and 1/2 hour the 2nd rising with no guesswork involved. I set the timer and they are doubled in bulk by then. |
This recipe for Grandma's Rolls (Crescent/Cinnamon) is from