 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
I always marveled at the sweet rolls served in coffee shops. When I came across this recipe, I couldn't wait to try it. They'll be a hit with anyone who has a weakness for sweet rolls! Marla Fogderud, Fargo, North Dakota Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
1/2 cup shortening |
1 cup sugar |
1 egg |
2 teaspoons salt |
6-1/2 to 6-3/4 cups king arthur unbleached all-purpose flour |
filling: |
1/2 cup packed brown sugar |
1 to 2 tablespoons ground cinnamon |
topping: |
1-1/2 cups packed brown sugar |
3/4 cup heavy whipping cream |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, egg, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down; turn onto a lightly floured surface. Roll into an 18-in. x 12-in. rectangle. Combine filling ingredients; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side. Cut into 12 slices. Combine the topping ingredients; pour into two greased 8-in. square baking dishes. Place rolls over topping. Cover and let rise for 45 minutes or until nearly doubled.
3. Bake at 350° for 35-40 minutes or until golden brown. Cool for 5 minutes before inverting onto serving platters. Yield: 1 dozen.
|
|