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~A few days ago I was flipping through an old issue of Taste Of Home magazine (April/May 2009 P. 46) and saw 2 recipes that looked so good, and I knew that I had to try them. Here's one that I made and it was yummy!~
Instead of using their roll recipe I used my roll recipe and then added their toppings.
Here's my roll recipe (with some changes made for the cinn. rolls.)
In a small bowl, place 1/4 c. WARM (not too Hot, not to cold. It should not burn your finger, but should be pretty WARM) water and one small package of yeast, or if you buy it in the 1 lb. bag at Sam's or Costco, use 1 HEAPING Tablespoon! Set aside to for 10 mins or so.
In a large bowl microwave for 2 mins or so:
1/2 c. sugar
1 stick margerine or butter
1/2 cup water and 1/2 cup milk
1 t. salt
Bring out of microwave and use mixer or by hand stir in 1 cup of flour and MAKE SURE THAT YOUR WATER MIXTURE IS NOT TOO HOT, BEFORE YOU ADD YOUR YEAST MIXTURE! IF IT'S STILL VERY HOT, YOU COULD ADD A 2nd cup of flour,THEN, add the yeast mixture. And then add:
(for the Cinnamon rolls add: 3/4 cup buttermilk (I just add 1 T. vinegar to 3/4 reg. cup milk)
2 eggs, beaten
4 1/2 -6 TOTAL cups of flour for rolls!
(with the extra buttermilk FOR THE CINNAMON ROLLS you'll probably need more flour)
(Add flour 1 cup at a time, for it's always easier to ADD more flour than to TAKE OUT flour.=)
The last cup or so of flour you should try to knead it in. (When dough doesn't stick very much to your finger when you touch it, your dough doesn't need any more flour.)
FOR ROLLS: Cover in that bowl and refrigerate overnight. (You can let it raise on the counter for 2-3 hours, if you want to make them the same day.)
FOR CINNAMON ROLLS: I let my dough raise for about an hour, then I made it into cinnamon rolls, covered them well, and put them in the refrigerator to raise all night.
Cinnamon roll Filling:1/4 cup butter, melted (1/2 a stick)
1 cup brown sugar
4 teas. instant coffee (We thought it was a tad strong, so I'll probably use 3 t. next time.)
2 t. ground cinnamon
2 Tablespoons of butter, melted
1 to 2 Tab. milk
2 teas. cappuccino mix (I used 1 teas. instant coffee)
1 1/2 cups powdered sugar
1/2 teas. vanilla
CINNAMON ROLLS: Roll out dough and then brush the dough with the melted butter, then sprinkle with the last 3 ingredients from the filling, roll up jelly roll style, then cut into as many cinn. rolls as you want. (I got about 25 or so.)
Place in 1 or 2 greased 13x9 baking pans. (I covered the cinn. rolls and let them raise in the 'fridge overnight. I let them raise for an hour or so outside the 'fridge in the morning before I baked them.) Bake them for 22-28 mins. at 350. In a small bowl mix the icing and pour over warm rolls. Serve warm.
And as always...ENJOY!!!
ROLLS: Then take the dough and you may need to add a tad more flour so it's not sticky. (I knead it a little until it's sort of a smooth ball, then divide it into 4 even sections.) Take each section and roll it out on a floured surface into a nice circle (About the size of a pie). Butter with soft marg. and then take your pizza cutter and cut into 8 pie shaped pieces. Roll each piece of dough LARGE END TO SMALL END and place POINT DOWN on a greased cookie sheet, and cover. Do the same with the other 3 sections of dough. If the dough is COLD, let rise about 4 hours or so (while gone to church on Sunday morning, and bake when you get home!) If the dough is NOT cold, let rise just an hour or so, and then bake at 350 for about 8-10 minutes or so. I like my rolls barely brown, like to where you have to glance TWICE to make sure they are not raw! =) Butter the tops of them when they come out...and THERE YOU GO! You have just made some very light, delicious rolls!