Tuesday, July 5, 2011

Cinnamon Rolls...or white bread

I use it to make cinnamon rolls, bread and cinnamon swirl bread.  It does make a lot (hard to halve with just one egg) but we just freeze the loaves or invite people over. 

1 1/2 c powdered milk
4 cups boiling water
1/2 c sugar
2 T salt
1/2 c oil
2 packets yeast
12 cups flour
1 egg, beaten

1. Scald dry milk with boiling water, add sugar, salt, oil and let cool.
2. While cooling, dissolve yeast in 1/2 cup warm water and add 1tsp sugar.
3. Put cooled milk mixture in mixing bowl, add 4 cups flour gradually and mix to develop gluten.
4. Add beaten egg and yeast mixture and blend throughly
5. Add flour 1 cup at a time, beating after each cup.  Knead when dough is too stiff to beat.  (Add flour until dough is the right consistency, not sticky but not too dry. Should be near 12cups flour total in recipe)  Knead 8-10 minutes.
6. Spread dough with light coat of oil and let rise twice. First time: 2 hours.  Second time: 40 minutes
7. For bread, divide into loaf size portions, back about 12 minutes at 400F (204c) degrees until brown and then turn down heat to 350F (176c) and back 25 minutes.

*For cinnamon rolls, after the dough has risen a second time, roll the dough into a rectangle.  Spread entire surface with a generous amount of butter (just softened, not completely melted butter or you'll get soggy rolls).  Sprinkle with brown sugar and cinnamon sugar (1/2c sugar to 1T cinnamon).  Roll up, pinch the edge and cut about 1 in slices with string, dental floss or softly with a knife.
Put in pans and let rise again, about 1 hour. I like to put them in the fridge overnight.  When they rise overnight they can be placed in the oven first thin in the morning. Bake at 325F (160c) until lightly golden (about 20 minutes). Frost when warm if desired.

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