Melba's Swap Shop: Rolls recipe rises again

Melba's Swap Shop: April 10, 2013
Modified: April 9, 2013 at 3:56 pm •  Published: April 10, 2013
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DEAR MELBA: I believe readers will like this soup. It's not only good made fresh, it freezes well, too.

TIN CAN SOUP


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SWAP SHOP

ROLLS RECIPE RISES AGAIN

DEAR MELBA: Years ago, you published a recipe for Cinnamon Rolls served in schools. They were the best I ever had. However, I lost the recipe. Please print it again.

GLENNA STARK, Oklahoma City

CINNAMON ROLLS

2 cups milk

2 packages active dry yeast

1/4 cup plus 1 tablespoon brown sugar

1 teaspoon salt

2 tablespoons butter, softened

5 cups all-purpose flour, approximately

(For a softer dough, add 1 egg and increase butter to 1/4-cup.)

In small saucepan, heat milk to 110-115 degrees. Pour into large mixing bowl and add yeast. Stir to dissolve. Add brown sugar, salt and butter; mix well. Add flour gradually, mixing well after each addition. Knead on floured board until smooth and elastic adding more flour as necessary. Place in a greased bowl and grease top of dough. Cover with a cloth and let rise in a fairly warm place until double in bulk, 1 to 1 1/2 hours. Mix filling while dough rises.

FILLING

3/4 pound butter

1 1/3 cups sugar

1 3/4 cups brown sugar

3 tablespoons ground cinnamon

Mix all ingredients together and set aside to fill cinnamon rolls.

When dough has doubled in bulk, lightly oil the dough board and roll dough in a 1/4-inch-thick rectangle. Spread 3 cups filling evenly over dough. Roll up tightly and seal edges by pinching. Cut into 24 (3/4-to-1-inch-wide) slices. Arrange in two buttered 9x13x 2-inch pans. Let rise again until double. Brush lightly with oil.

Preheat oven to 350 degrees. Bake rolls 25 minutes. Glaze as soon as they come out of the oven.

GLAZE

2 1/4 cups confectioners sugar

1/2 cup warm water

1 teaspoon vanilla

Combine confectioners sugar, water and vanilla. Beat until smooth, about 2 minutes. Use to glaze hot cinnamon rolls.

— MELBA

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