by jphilo | Oct 26, 2011 | Recipes
If you read last week’s recipe column, the picture above is familiar to you. Please forgive me for breaking a cardinal rule of blogging – repeating a picture. But until my new camera arrives, repeats are all that’s available.
But, enough with the apologies. It’s time for this week’s recipe column. As promised, it gives two more variations for last week’s basic sweet roll recipe. That post included the variation for orange rolls. Today, you get the variations for cinnamon rolls and caramel rolls. The cinnamon roll recipe starts with a disclaimer: Mom made up the frosting recipe, so it’s of the “about this much” and “a little bit of” variety. But it is scrumptous and so easy I’m surprised more cooks don’t use it.
Cinnamon Rolls
Roll the Basic Sweet Roll Dough into a 12 x 16 rectangle. Butter with 1/4 – 1/2 cup soft butter. Sprinkle with about a teaspoon of cinnamon and a couple tablespoons of brown sugar. Starting from one long side, roll rectangle into a snake. Seal the edge and ends, then slice into 24 rolls. Place in a 9 x 13 pan or two 9 inch square or round pans. Let rise until double, about 35 minutes. Bake for 18 – 20 minutes in a 375 degree oven. Remove from oven and cool.
To make frosting, melt 2 tablespoons butter in a sauce pan. Add a teaspoon of cinnamon and milk. Add powdered sugar and beat until frosting is thin and spreadable. Pour over rolls and spread with a spatula or knife.
Caramel Rolls
In a saucepan, melt 1/4 cup butter. Add 2 tablespoons light corn syrup and 2/3 cup brown sugar. Cook, stirring constantly until mixture is blended. Pour into bottom of a 9 x 13 pan or two 9 inch round or square pans. Sprinkle 1/2 cup chopped pecans evenly on the caramel mixture, if desired.
Prepare Basic Sweet Roll Dough for slicing as instructed for the cinnamon rolls above. After buttering the rectangle and sprinkling it with brown sugar and cinnamon, sprinkle rectangle with 1/4 cup chopped pecans, if desired. Place rolls in pans coated with caramel mixture. Let rise 35 minutes or until double. Bake at 375 degrees for 18 – 20 minutes.
Immediately after removing rolls from oven, run a knife around the outside edges of pan. Using hot pads, flip the pan over onto a cookie sheet. Use a rubber scraper to quickly scrape out any caramel mixture remaining in the pan onto the rolls.
by jphilo | Oct 19, 2011 | Recipes
When my kids were still home, they kind of looked forward to this time of year. Along with the shorter days and colder weather came more time in the kitchen cooking and baking together. Our favorite days were when school was cancelled (hopefully, those are a long ways off yet) because we spent the day in the kitchen making sweet rolls together.
With the kids gone and Hiram and me watching our diets, I kind of miss making sweet rolls. So when the opportunity arose to bake breakfast goodies for our church women’s conference I volunteered for the job. Pictured above are four varieties of rolls (orange, cinnamon, caramel with nuts, caramel without nuts) made from the same dough recipe.
This sweet roll recipe is slightly different from the Family Camp recipe & varieties featured a couple months ago, though I used the same recipe for the orange roll filling. Below is my basic sweet roll recipe, adapted from the Better Homes and Gardens All-Time Favorite Recipes cookbook my mother-in-law gave me in 1979. This week, the orange rolls are featured. Next week, I’ll share the recipes for the caramel and cinnamon frosting variations.
Basic Sweet Roll Dough
2 cups whole wheat flour
2 – 2 1/2 cups white flour
1 package active dry yeast
1 cup milk
1/4 cup sugar
1/4 cup butter
1/2 teaspoon salt
2 eggs
In large mixer bowl, combine 1 cup of each kind of flour and the yeast. In a saucepan, melt the butter, then add the milk, sugar, and salt. Heat until warm (110 – 120 degrees), stirring constantly. Add to the flour mixture and stir well. Add eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl. Beat 3 minutes on high. Stir in as much of the remaining flour as possible using the dough hook attachment if you have one. Turn dough onto a lightly floured surface. Knead and work in enough extra flour to make the a moderately stiff dough. Knead until dough is smooth and elastic, about 8 – 10 minutes. Shape into a ball.
Place ball into a lightly greased bowl, turning once to grease surface. Cover. Let rise in a warm place until double (45 – 60 minutes). Punch down and turn onto lightly covered surface.
Roll dough into 12 x 16 rectangle. Spread surface with half the orange filling. Starting on one long side, roll dough into a snake. Slice snake into 24 pieces. Place in two – 9 inch square or round pans, or into one 9 x 13 pan. Cover and let rise in a warm place until about double (35 minutes or more). Bake at 375 degrees for 18-20 minutes. Frost with remaining orange frosting.
by jphilo | May 18, 2011 | Recipes
Today’s posts is the final in the occasional series of recipes featuring variations of sweet rolls from the Shadow Valley Family Camp Cookbook. The first variation was cinnamon rolls, and the second was orange rolls. Today’s variation is caramel rolls, my personal favorite. In fact, my mouth waters every time I look at the picture. Actually, my mouth waters when I look at the posts for any of the pictures. But it waters the most at this one, which makes it my favorite.
If your mouth is watering, too, we’d best get on to the recipe so you don’t start drooling on your computer keyboard and short it out.
Caramel Rolls
Make dough following the basic recipe for cinnamon rolls. Instead of using a greased 9 x 13 pan, melt a stick of butter and 1/2 cup brown sugar in the pan. Slice rolls as directed in the basic cinnamon roll recipe and place on top of the caramel mixture in the pan.
Let rise 45 minutes. Bake 25-30 minutes at 350 degrees. Remove from oven. Cool slightly. Run a knife around the edge of the pan. Place a cookie sheet over the cake pan and flip the two pans over so rolls fall out onto the cookie sheet. Scrape any remaining caramel topping from the cake pan and spread on the rolls.
Use the remaining dough to make more caramel rolls or for whichever variation is your favorite!
by jphilo | Apr 20, 2011 | Recipes
A couple weeks ago, I started an occasional series about the Family Camp sweet roll recipe. The first post showcased basic cinnamon rolls, with the promise of more variations to come. With Easter around the corner, it’s time to keep the promise by unveiling the recipe for orange rolls.
Don’t think more highly of me than is warranted. I’m not feeling festive or magnanimous. I’m craving orange rolls. And with the daughter and new son coming to celebrate with us, the craving may get satisfied on Easter morning. Who needs an Easter egg hunt with warm rolls fresh from the oven?
Orange Rolls
Prepare dough according to the recipe for cinnamon rolls. While the dough is rising, make orange filling:
3 tablespoons butter, softened
1 tablespoon grated orange peel
2 tablespoons orange juice
1 1/2 cups powdered sugar
Beat butter, orange peel, juice, and powdered sugar until creamy and smooth.
When dough is done rising, punch down and divide dough in half. Roll one half into a rectangle and spread with 1/2 the orange filling. Roll up from the long side. Pinch ends of dough into a roll to seal well.
Cut the roll into 12 slices. Place slightly apart in a greased pan. Let rise 45 minutes. Bake 25-30 minutes at 350 degrees. Remove from oven. Cool slightly and frost with remaining filling.
Double the filling recipe if you want to make orange rolls with all the dough. (Or use half as much filling if you don’t like too much sweet.) Or make cinnamon rolls from the remaining dough using the original recipe.
by jphilo | Apr 6, 2011 | Recipes
Today begins the first in an occasional series about the delicious and eagerly anticipated sweet rolls served during our annual Family Camp Sunday brunch. They all come from the same basic recipe, but each post will highlight a different variation.
I’ll try to link the entries as they are posted, but if I forget please send a kindly reminder comment. Since turning fifty, I rely on kindly reminders to get anything done!
Cinnamon Rolls
In a small bowl, mix and set aside:
1/2 cup lukewarm water
2 packages dry yeast
2 teaspoons sugar
In large mixer bowl, combine:
2 cups warm water
1/2 cup salad oil
1/2 cup white sugar
2 1/2 teaspoon salt
1 egg
Add yeast mixture to large bowl. Slowly add 7 cups flour. Mix with dough hook or turn onto board where last cup of flour is sprinkled. Kneed well. If dough is sticky, you can add up to one more cup of flour. Shape dough into a ball and place in a well-oiled bowl. Cover with clean dish towel or waxed paper and let rise for at least one hour.
Punch down dough and divide into manageable pieces. Roll each piece into a rectangle on an oiled board. Cover the rectangle of dough with butter. Sprinkle with white sugar, brown sugar, and cinnamon. Starting on one long edge, roll dough into a log. Slice into 1/2 to 3/4 inch rolls and place in a greased 9 x 13 pan.
Cover rolls with waxed paper or a clean dish towel and let rise at least 45 more minutes. Bake in a 350 degree oven for 25 minutes.
