Ingredients: |
Ingredients: 1 envelope Active Dry Yeast
1/2 C. warm Water, 105 to 115 F
1/2 C. lukewarm Milk
1/3 C. Sugar
1/3 C. Butter, softened
1 tsp. Salt
1 Egg
4 C. Flour, divided
For Cinnamon Rolls:
Sweet Roll Dough
4 Tbsp. Butter, softened
1/2 C. Sugar or 1 C. Brown Sugar
4 tsp. ground Cinnamon
For Glaze:
2 C. Powdered Sugar
2 Tbsp. Milk
1 tsp. Vanilla Extract
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Directions: |
Directions:Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1-1/2 hours. (Dough is ready if an indentation remains when touched.) Punch down dough. Shape, let rise and bake as directed.
For Cinnamon Rolls:
Roll dough into rectangle (15" x 9"), on lightly floured surface; spread with butter. Mix sugar and cinnamon; sprinkle over rectangle.
Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into 1-1/2 inch slices. Place slightly apart in greased baking pan. Let rise until double, about 40 minutes.
Preheat oven to 375.º Bake until golden brown, 25 to 30 minutes. Spread rolls with glaze while warm.
For Glaze:
Combine all ingredients together until smooth. |
This recipe for Sweet Roll Dough is from