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.
