Ingredients
4 1/2 C. bread flour (you can add in as much wheat flour as you’d like)
2 eggs (2 T. dry egg powder + no water…it just works better that way in bread)
3 T. dry milk powder (if you add the milk powder in last then it won’t clump in your bread)
1/2 C. brown sugar (1/2 c. sugar + 1/2 T. molasses)
Directions
1Dissolve yeast and sugar in warm water. Add remaining ingredients and knead until smooth and elastic.
2After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3Roll dough into a 16×21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 375 degrees F
4Bake rolls in preheated oven until golden brown, about 15-20 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
5You can also freeze rolls (after they have been rolled and cut) flat on a cookie sheet. To bake, simply pull out the night before and place in your fridge to raise. Bake in the morning as usual.
0 Reviews
This site uses Akismet to reduce spam. Learn how your comment data is processed.