Directions: |
Directions:1.Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Add milk and sugar, stir.
2.In a large bowl, combine yeast mixture, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3.When dough has doubled in size, punch down, cover and put in refrigerators overnight.
4. Remove dough from refrigerators one hour prior to baking. Let dough return to room temperature. Turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon, brown sugar, pecans or walnuts. Starting with the long side, roll up the rectangle into a log, and slice into 2 inch wide rolls. Place the rolls slightly apart in pans. Let rise 30 minutes.
5. Meanwhile, preheat oven to 350 degrees
6. Bake uncovered in preheated oven until golden brown 30 to 35 minutes. Immediately remove from pan on heatproof serving plate. Wait 2 minutes, add icing. Serve warm. |
This recipe for Overnight Cinnamon Rolls is from