My Nanny shared this recipe with me. She makes the best cinnamon rolls. I think they turned out fabulous for our ward's Easter party this morning. It makes a ton. I took 2 dozen to the party, and I have another 1/2 dozen in the refrigerator. We'll bake those in the morning for breakfast. I haven't tried it, but I bet you could make these and freeze them. Just take them out, let them rise and bake.
We start with a basic yeast roll recipe. The recipe assumes you're making it by hand, but I used my kitchenaid, but it was a little to small for this recipe. Did I mention it makes a ton?
1 1/2 cups butter or shortening (or a combination), melted
9 cups flour
3/4 cup sugar
3 1/2 teaspoons salt
3 eggs, slightly beaten
2 1/2 cups water
4 tablespoons yeast
1 cup warm water
Mix flour, sugar and salt in a large bowl. Combine eggs and 2 1/2 cups water in a separate bowl. Mix yeast with warm water in another bowl.
Make a hole in the flour and add the egg and war mixture. Add shortening and work it in with a big spoon to form a soft dough. Add yeast and work it in. (The dough remains very soft.)
Set aside and let rise until doubled, about 1 1/2 to 2 hours.
Turn out on a floured board (from this point you could just make regular dinner rolls if you want to -- just roll out and cut with a biscuit cutter). Divide dough in half. Sprinkle one half with a little more flour and roll out the dough into a rectangle about 8x12. Smear 4 or 5 tablespoons of butter on top. Sprinkle with sugar and cinnamon and roll up.
To cut the rolls, use a piece of sturdy thread. Place it under the rolls and then just pull it across the top to cut the roll. I cut mine about 1 to 1 1/2 inches wide. Place immediately into a greased cake pan. You should be able to fit 12 in a 13x9 cake pan. Repeat with the other half of the dough.
Let rise for about 45 minutes OR place in the refrigerator overnight. To bake, preheat the oven to 375 and bake for 15-20 minutes.
While warm, top with a glaze made from 2 cups powdered sugar and milk. Just whisk it together. Add milk a little at a time to get the right consistency.
We start with a basic yeast roll recipe. The recipe assumes you're making it by hand, but I used my kitchenaid, but it was a little to small for this recipe. Did I mention it makes a ton?
1 1/2 cups butter or shortening (or a combination), melted
9 cups flour
3/4 cup sugar
3 1/2 teaspoons salt
3 eggs, slightly beaten
2 1/2 cups water
4 tablespoons yeast
1 cup warm water
Mix flour, sugar and salt in a large bowl. Combine eggs and 2 1/2 cups water in a separate bowl. Mix yeast with warm water in another bowl.
Make a hole in the flour and add the egg and war mixture. Add shortening and work it in with a big spoon to form a soft dough. Add yeast and work it in. (The dough remains very soft.)
Set aside and let rise until doubled, about 1 1/2 to 2 hours.
Turn out on a floured board (from this point you could just make regular dinner rolls if you want to -- just roll out and cut with a biscuit cutter). Divide dough in half. Sprinkle one half with a little more flour and roll out the dough into a rectangle about 8x12. Smear 4 or 5 tablespoons of butter on top. Sprinkle with sugar and cinnamon and roll up.
To cut the rolls, use a piece of sturdy thread. Place it under the rolls and then just pull it across the top to cut the roll. I cut mine about 1 to 1 1/2 inches wide. Place immediately into a greased cake pan. You should be able to fit 12 in a 13x9 cake pan. Repeat with the other half of the dough.
Let rise for about 45 minutes OR place in the refrigerator overnight. To bake, preheat the oven to 375 and bake for 15-20 minutes.
While warm, top with a glaze made from 2 cups powdered sugar and milk. Just whisk it together. Add milk a little at a time to get the right consistency.
thanks!! they were delish!!
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