Aunt Betty's Rolls from Episode 3 (2 recipes in one!)
We make this every Thanksgiving and frankly, it’s not Thanksgiving without it. Equally important is to make the cinnamon rolls for Christmas morning.
This recipe will make 2 dozen rolls or 1 dozen rolls and 9 cinnamon buns or 18 cinnamon buns.
Ingredients:
1 package yeast
1 t. sugar
½ cup lukewarm water (105-115 degrees Fahrenheit)
1/3 cup melted unsalted butter
1 cup milk
1/2 cup sugar
2 t. salt
1 beaten egg
5-6 cups all purpose flour (I used 5 and ¼)
Proof the yeast by adding 1 t. sugar to ½ cup lukewarm water, then adding the yeast packet. Mixture should bubble; if it doesn’t your yeast is no good and the dough won’t rise. While yeast is proofing, melt butter in small saucepan with milk and 2 t. salt (or you can use your microwave to melt butter and then stir in the milk and salt so it's room temperature). When milk mixture has cooled down to lukewarm, add it along with the beaten egg to the yeast mixture. Give it a stir, then add 5-6 cups of flour (I used 5 and ¼) and mix. This is easiest with a stand mixer but can be done by hand with a wooden spoon. If you have a stand mixture, use the dough hook attachment and knead until smooth and elastic. If you don’t have a stand mixer, put it on your wishlist and knead the dough by hand. Some people find this relaxing and fun but I have knitting projects that aren’t going to knit themselves! Once your dough is smooth and elastic, put it in a large greased bowl, cover it and let it rise to double. Form rolls, about the size of an egg if eggs were round and let them rise for two hours. Bake for 15-20 minutes at 400 degrees.
Proofing the yeast. It should bubble up and smell yeasty
Dough after kneading and ready to rise in an oiled or buttered bowl.
Add enough flour so that the dough cleans the bowl
Dough has doubled in size after roughly two hours.
Rolls have been formed and have risen, after roughly two hours. Bossy put way more rolls in her pan. They are ready for the oven, egg wash if you wish!
Rolls are done! Look for a good brown color and if you tap them, they will sound hollow.
Cinnamon rolls:
Same dough--you can split and use half for the rolls and half for the cinnamon rolls. The full recipe makes 18 cinnamon rolls.
3 T Cinnamon sugar (Bossy adds more)
1 T Butter (Bossy adds more)
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Frosting:
1 cup confectioner’s sugar
¼ cup cream
1 t vanilla
Roll out dough to a rectangular shape. The wider you roll it out, the more swirls. Aim for at least a 9 x 12 inch rectangle. Sprinkle cinnamon sugar on dough and dot with 1 T butter. Roll up dough and slice. Place cinnamon rolls in greased square pan or pie pan.
Bake 25-30 minutes at 375
Frost while hot. Bossy likes to makes her cinnamon rolls the night before serving but not frost them until reheating them in the oven the next morning.
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