Ingredients: |
Ingredients: Makes 4# of Dough (4 - 9" round pans)
Dough--
1 3/4 cups lukewarm water
1 1/2 TBS granulated yeast (2 packets)
1 1/2 TBS Kosher salt
4 large eggs, lightly beaten
1/2 cup honey
1/2 cup unsalted butter, melted (or neutral-tasting vegetable oil such as canola),
7 cups unbleached all purpose flour
For all four Pounds (rolls)
Sugar Filling--
2 c brown sugar
6 T cinnamon
Cream Cheese Frosting (For all four Pounds)--
8 oz softened cream cheese
1/2 c softened butter
3 c. powdered sugar
1 T milk
1 t vanilla
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Directions: |
Directions:Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (not airtight) food container.
Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier t handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time.
To create cinnamon rolls, separate into 1 # dough balls and shape. Let it rest for 10 minutes. Roll into a 12 x 15 rectangle. Spread with 2 1/2 TBS melted and cooled butter. Sprinkle with brown sugar mix (approx 1/2 cup) and roll. Cut into rolls (approx 9) and placed in a greased 8-9" round tin and let rise until doubled about 40 to 60 minutes. 2# will fill a 9 x 13.
Bake at 350 for 20 minutes. Internal Temp should be no less than 190º and tops should be golden.
Ice rolls after they've cooled for a few minutes. |
This recipe for Cinnamon Rolls -- make ahead dough is from