By Nicci Moore, Vashti
Basic sweet roll ingredients:
- 6-7 cups all-purpose flour
- ½ cup sugar
- 2 tsp. salt
- 2 packages active dry yeast
- 1 cup water
- 1 cup milk
- ½ cup margarine or butter
- 1 egg
In a large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In a small saucepan, heat water, milk and margarine until very warm (120-130 degrees). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in additional 3 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in 1-2 cups flour until dough is smooth and elastic, 8-10 minutes. Place dough in greased bowl, cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80-85 degrees) until light and double in size, 45-60 minutes. Punch dough several times to remove all air bubbles. Divide dough in half. Shape as directed in following recipe.
Cinnamon sweet roll ingredients:
- ½ recipe basic sweet roll dough
- ¼ cup margarine or butter, softened
- ½ cup sugar
- 2 tsp. cinnamon
- ¾ cup powdered sugar
- 1 tbs. margarine or butter, softened
- ¼ tsp. vanilla
- 1-2 tbs. milk
Generously grease 13×9 inch pan. On lightly floured surface, roll out 20×12 inch rectangle. Spread with ¼ cup margarine. In small bowl, combine sugar and cinnamon; mix well. Sprinkle over dough. Starting with 20-inch side, roll up jellyroll-fashion, pinch edges firmly to seal seams. Cut into 20 one-inch slices; place cut side down in greased pan. Cover; let rise in warm place (80-85 degrees) until light and doubled in size (35-45 minutes). Heat oven to 375 degrees. Uncover dough. Bake 25-35 minutes, or until golden brown. Immediately remove from pan and place on wire rack. In a small bowl, blend all icing ingredients, addint enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.
Serving size: 1 roll, makes 20 servings.
Substitutions: Add finely chopped nuts to filling or add dried or small bits of fresh fruit to filling.