Sweet Rolls
Sweet rolls for the Sweet New Year
Ingredients
| 3 3/4 cups | Flour |
| 2 Tsp. | Vanilla extract |
| 1 large | egg |
| 1 cup | Warm Milk |
| 1/3 cup | Sugar |
| 1/4 ounce | Active dry Yeast |
| 1 1/2 Tsp. | Salt |
| 4 Tblsp. | Butter |
| 1 cup | Warm Water (100-110 degrees F) |
| 3/4 cup | Light Brown Sugar |
| 3/4 cup | Chopped Pecans or Walnuts |
| 2 Tsp. | Cinnamon |
| 4 Tblsp. | Butter (softened) |
Instructions
- Preheat oven to 350 degrees.
- Dissolve 1 pk. Of active dry Yeast (1/4 ounce) in the warm water in a small bowl.
- In a large bowl, stir together the Warm Milk, sugar, the dissolved yeast, the vanilla extract, and the eggs.
- Stir in 2 cups of flour.
- Beat well, about 100 to 120 strokes.
- Cover with a clean towel and let stand at room temperature for 15 minutes.
- Mix the salt and butter into the dough.
- Add remaining flour slowly.
- Stir well until unable to stir any longer.
- Flour hands and kneed for 4 to 5 minutes.
- Turn onto a floured board and continue to knead until smooth and elastic (about 10 minutes).
- Put dough into an oiled bowl.
- Cover the bowl with a clean towel or plastic wrap.
- Set in a warm spot for dough to rise (about 1 hour).
- After dough has risen, punch it down until it is deflated.
- Knead the dough for a minute or so then cover it again for 15 minutes to let it rise.
- Stir together the brown sugar, nuts, and cinnamon, until mixed well.
- Using a floured rolling pin, roll out the dough on a floured board into a rectangle. Dough should NOT spring back, if does let sit for a few more minutes and try again.
- Spread the softened butter all over the dough, leaving a border along the edges.
- Spread the cinnamon mixture over the dough, pressing down gently.
- Moisten long edges with water.
- Slowly roll up the dough starting at the long side next to you. Make sure it is not loose and pinch the seams together.
- With a knife mark the dough in the center and again at the center of each half.
- And using the markings cut the rolled up dough into 12 equal pieces.
- Space the rolls evenly in the pan.
- To keep the rools from sticking, brush all edges with melted butter.
- Cover with clean towel or plastic wrap and let all rolls rise to about double the original size (about 45 to 50 minutes).
- Remove cover from rolls.
- Bake on center of rack until golden brown (about 30 minutes)
- Loosen the rolls by pulling gently and
turn out onto a large baking sheet.
- Separate the rolls gently.
- Let cool 10 minutes.
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