YUMMY Cinnamon Rolls

I actually remembered this time to take pictures and not only the final product of these wonderful cinnamon rolls but a step by step process of how to make these cinnamon rolls. I honestly have to say I have been on top of it lately and I am quite proud of myself! :) Not only on this blog but on my own blog!

Melt in your mouth Cinnamon Rolls

Ingredients: (3 different bowls, 4 if you count your mixer bowl, such as the kitchen aid)

First bowl: medium

3 cups of milk

2 cubes of butter

Microwave for 4 minutes or until butter is melted - let it cool down for a little bit before mixing the yeast and flour mixture to it.

Second bowl: small

3 Tbls of yeast

1 tsp of sugar

1/4 cup luke warm water (make sure it's not too thick, add a tiny bit more water if it's clumpy)

Let it rise until it literally doubles in size (it will foam up)

Third bowl: large

1 cup sugar

2 tsp salt

6 cups flour (my mom and I both use all-purpose- the blue bag?)

Mix together thoroughly

plus 5-6 cups of more flour later - you will add this after mixing all the bowls together*- I am just making you aware that there is 12 cups of flour total not just 6 cups like I initially thought

If you are mixing it using a wooden spoon use the third bowl as your main mixing bowl.

If you are using a mixing machine (kitchen aid) use that bowl and start my pouring in the Milk/butter bowl (first bowl) then the flour mixture (third bowl) then the yeast.

* My kitchen aid is small so if you have a larger kitchen aid you should be fine, but in my experience I started in the kitchen aid and I eventually had to dump the dough back into the third bowl and finish mixing it by hand.

Having mixing all of the bowls together the dough will be very sticky. But you are not done yet.

Add 6 eggs to the mixture- mix well.......*then slowly add one cup at a time of flour (5-6 cups)- I usually put five cups of flour into the kitchen aid then put the dough back into the large bowl then add the last cup. If you haven't already, place the dough back into the third bowl to let it rise. Once you add the 6th cup try not to handle the dough to much.

Before:

So try and mix the dough as gently as you can. The dough should be really soft. Not firm like homemade pizza dough. Soak a kitchen towel with very hot wa

ter (as hot as you can stand) and place on top of bowl, over the dough. Let it rise for at least 2 hours. It will double in size

After:

This is my third bowl or large bowl - Can you see the difference? - it doubled in size

Pull a third of the dough out of the bowl and place on a generously floured counter or table top. Gently roll out the dough using your hands not a rolling pin. You don't want to flatten the raised dough too much. Like I said earlier, try not to handle to much. It will look like a long oval.

Pour melted/soft butter on top, I like to use my hands, it's faster. Sprinkle Brown sugar (with my hands) and cinnamon on top of oval dough. You can also add nuts or raisins at this time if you like.

Roll up dough into a circle. Cut dough with dentalfloss. Just place under rolled dough, cross and slice. Do not cut with a knife, all that you will manage to do is flatten the dough. You want the dough to be soft and fluffy. I would make the slices smaller then I did. You will see how big I made them.

Before:

Place sliced cinnamon rolls on a greased cookie sheet. Let it rise another hour. I just let it rise over night. I did everything up to the point of letting it rise some more. That way you can wake up and all you have to do its put them in the oven.

After:

There's not a huge difference here but you can see that they grew a little bit. I made the cinnamon rolls to the right a little too big. Unless you like them big. I was able to make 2 dozen rolls but if you were to make them smaller I am sure you could make 3 dozen.

Bake in pre-heated oven at 350 degrees for 10-12 minutes or until the rolls look slightly brown.

Take out of the oven and brush melted butter on top. Drizzle glaze on top

Glaze:

2 Tbl butter

1 Tbl milk

A little bit of vanilla extract

Powder sugar (just keep adding powder sugar until you get a thick consistency. You don't want it too runny, but you want it runny enough to allow it to drizzle.

The FINAL Product! YUMMY!

Easy Dinner Rolls

So, Saturday night I made the dough for Melt-In-Your-Mouth Dinner Rolls and was way excited to have rolls the next night with the yummy soup I was making. In the morning I checked the dough and it seemed really dense so I assumed I put too much flour. I really wanted rolls that night so I looked online to see if I could find a recipe that would be done by that night. I came across this recipe and it had good reviews, so we gave it a shot. They turned out great! I will definitely have to make these again. Once again, my picture isn't very good, but there are lots of pictures with the recipe online.

Ingredients

• 1 cup water (110 degrees F)
• 2 packages yeast (Do not use the quick rising in this recipe)
• 1/2 cup butter, melted
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon salt
• 4 1/4 cups flour

Directions:
Combine water and yeast in large bowl; let stand for 5 minutes. With wooden spoon, stir in butter, sugar, eggs and salt. Add flour, 1 cup at a time and beat in as much as you can (you will probably be able to use all the flour). Cover and refrigerate for at least 2 hours, or up to 3 days. Grease a 9x13 baking pan. Turn dough onto floured surface. Divide into 24 equal pieces. Roll each piece into a smooth ball and place in rows in prepared pan. Cover and let rise for 1 hour or until doubled. Bake at 375 degrees for 17 minutes or until golden brown.

* Brian also spread melted butter over the top before and after these were baked.
* We used all the flour it called for
* We put foil on top for the last few minutes so the tops wouldn't get too brown before the insides were done.

Oh, and the other rolls turned out after all, so we had A LOT of rolls :). Here's the original link again.

http://www.recipezaar.com/Easy-Dinner-Rolls-40633

Melt-In-Your-Mouth Dinner Rolls

This is the recipe that my parents have always used because it's really easy and makes delicious rolls. The nice thing about this recipe is that it doesn't require kneading. Also, you make the dough the night before and just keep it in the fridge until you're ready to make the rolls. I forgot to take a picture until the next day so it's not the best. These are also a little darker than I usually cook them.

Directions/Ingredients:

Dissolve 1 pkg. yeast in 1/2 cup warm water.
Add:
1 T. sugar
1 tsp. baking powder
Let stand for 20 minutes.

Scald 1 cup milk.
Add:
1/3 cup margarine
1/3 cup sugar
1 tsp. salt
Cool then add 2 beaten eggs.

Combine all with 4 and 1/2 cups flour. Cover and refrigerate overnight. Roll out 2 hours before serving (so that they can rise). Bake at 425 degrees for 10 minutes (mine didn't take quite so long because they were small).

*Brian brushed on a little melted butter right before they went in and then right after they came out. It makes them more fattening, but definitely adds to the flavor.