Directions: |
Directions:In large mixer bowl, combine yeast and warm water; let stand 5 minutes to soften. Stir in Sugar, salt and oil. Mix in 3 cups of the flour, then beat at medium speed until mixture is elastic, about 5 minutes. Stir in wheat germ and 1 cup more flour to make a soft dough. Turn out dough onto floured board and knead 15-20 minutes until dough is smooth and satiny & small bubbles form beneath the surface, kneading in additional flour as needed if dough seems sticky. If you have a mixer with a dough attachment, knead until described above. Dough should be pulling away from the bowl. Place dough in greased bowl, turning to coat all sides. Cover and let rise in warm place until doubled in bulk, about 1 hour.
Punch dough down. Roll out onto floured surface to a 20 x 10 inch rectangle. Cover evenly with butter, then sprinkle with cinnamon-sugar mixture. Starting from a long end, roll dough loosely, making about 3 1/2 turns. Pinch edge to seal. Cut into 9-12 equal size slices. Place slices, cut sides up, in a well-greased 9 x 13 inch baking pan. Cover loosely with plastic wrap and let rise until rolls are puffy and touch each other - about 25-30 minutes or overnight refrigerated.
Bake rolls in center of 400º oven until golden brown (approximately 20 -25 minutes). Let cool for 15 minutes. Meanwhile, mix powdered sugar, milk and vanilla extract together. Add as much milk as needed to make a thin frosting. Drizzle over rolls and serve. |
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