Yeast rolls/cinnamon rolls


flickr photo shared by ted_major under a Creative Commons ( BY-SA ) license
Bad school cafeteria food is such a cliché that it hardly needs mentioning, but the elementary school cafeteria of my childhood had the exception that proves the rule: cinnamon rolls. I recently acquired a copy of the original yeast roll recipe* that was the basis for the rolls and adapted it for a more sane quantity. The recipe works nicely to make one pan of dinner rolls and one pan of cinnamon rolls for breakfast.

Dough recipe:

  • 1⅓ cups warm milk
  • 2 tsp yeast
  • ¼ cup sugar
  • 4 cups flour
  • 1 tsp salt
  • 5½ Tbs butter, softened
  • Cinnamon-sugar for cinnamon rolls

Mix milk, sugar, and yeast in the mixer bowl and let yeast rehydrate for a few minutes. Add half the flour, salt, and butter and mix into a batter. Add remaining flour until it forms a dough and switch to the dough hook. Knead with dough hook on medium speed for 10 mins. Butter a large mixing bowl, add the dough and turn to coat with butter. Cover and let rise for a couple of hours. Punch down and divide in half to make two pans of rolls, two of cinnamon rolls, or one of each.

Rolls:

Shape into 12 balls and put into a 9-inch cake pan. Let rise and then bake at 400F for 15 mins.

Cinnamon rolls:

Pat or roll dough into a rectangle about ½ inch thick, roughly twice as long as wide. Sprinkle with cinnamon-sugar and roll into a log. Cut into 12 slices and put in a 9-inch cake pan. Let rise at room temperature to bake immediately or cover and let rise overnight in the refrigerator to cook for tomorrow’s breakfast. Bake at 400F for 15 mins.

*Original version in case you need to produce institutional-size quantitites:

YeastRolls

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