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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Multiple tries to bake cinn rolls: from scratch and with frozen bread dough. Finally I almost understand yeast bread . am posting this for self so I don't lose it. btw 25 mins is the initial baking time, not the time of rising. Ingredients:
rhodes dinner rolls--about 16 rolls defrosted 2 days in refrigerator |
3 tablespoons cinnamon |
1/3 cup brown sugar |
2 tablespoons cocoa |
big hand of currants |
4 tablespoons butter, melted |
Directions:
1. Rolled out on lightly floured counter. Cut into about 20 equal sections (used edge of plastic spatula to cut). Rolled each section into 12 inch ropes= snakes.
2. Pour the melted butter into a 9 X 13 inch pan. Combine the sugar/cinnamon/cocoa/currants in a wide shallow bowl.
3. Taking one snake at a time, let it 'swim ' in the butterlake , flip over, and dip into the shallow bowl contents. I later put many snakes into the lake, and as each one was buttery, into the dry combo, and next I coiled the dough up iwith my fingers and placed in the same pan. Continue until all snakes are dressed and coiled. Cover with saran, and set in a place to double in size. ( I use a cold oven, and add a boiling pot of water -Alton Brown method) After 1 hr, I checked for doubling, and reheated the water . Continued rising another 30 mins.
4. Now preheat the oven to 350 or 325 for glass pans. Bake 25 mins and knock on each roll to check the 'hollow sound'. EACH bun needs to be HOLLOW , not most of them.
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