Source: Susan Herner & Bob's Red Mill Flour.
Makes 18 servings.
Preparation time: 2 hours
Tips: Dough rises fast. Pay attention to rising times.
Cinnamon Rolls Susan’s
Using Country Crust Bread
Ingredients
Preparation
COUNTRY CRUST BREAD: see notes 1 & 2
2 tablespoons active dry yeast
2 cups warm water
1/2 cup sugar
1 tablespoon salt
2 whole eggs
1/4 cup oil
6 to 6 1/2 cups unbleached flour
1. Dissolve yeast in the warm water. Stir into yeast, sugar, salt, eggs, oil and 3 cups of the flour. Beat until smooth.
2. Mix in the rest of the flour and knead for 10 minutes.
3. Place dough in a lightly greased bowl, lightly grease top of the dough and cover. (The dough can be refrigerated for 3-4 days at this point). Let dough rise about 1 hour. Dough is ready if a fingertip impression remains.
4. Punch down and divide the dough in half. One half at a time, pat and roll out stretching with hands or with the help of rolling pin to about a 18"x24".
5. Brush dough with melted butter and sprinkle sugar and cinnamon.
6. Roll dough to form a 18" long log. Cut each log into 9-2 inch rolls.
7. Fit 9 rolls into a 9"x13"x2" greased platter to rise and later bake in. Cover with greased plastic wrap and let rise until double in size, about 1 hour. Rolls will fill the entire platter once risen.
Preheat oven to 375F degrees about 30 minutes prior to baking time.
8. Bake in preheated oven for approx. 25 minutes or until they show golden tops.
9. To prepare icing mix softened butter and powder sugar to incorporate well adding just enough milk to make a smooth paste. Spread on top of cooled rolls. If rolls are to be eaten later, place a scoop of icing at center top of each roll when rolls are completely cool. Icing will melt over roll if placed to warm up slightly in microwave oven.
FILLING:
8 tablespoons melted butter
1 cup sugar
4 teaspoons cinnamon powder
raisins (optional)
ICING:
8 tablespoons butter
1 cup powder sugar, approximately
1 tablespoon milk, enough to soften mixture
NOTES : 1) This dough recipe may also be use to bake White loaf bread. Follow instructions. Roll each 1/2 dough to fit a 5"x9" loaf pan. Makes 2 loaves.
2) Makes 18 large rolls in 2 - 9"x13" plates, recipe may be cut in half.
