rolls
1 c. milk
1/3 c. butter
1 (.25 oz.) package active dry yeast
1/2 c. sugar
4 1/2 c. flour
1 tsp. salt
3 eggs
filling
3/4 c. brown sugar
1 Tbl. cinnamon
1/2 c. raisins (optional, I didn't include them)
glaze
1 tsp. light corn syrup
1/2 tsp. vanilla
1 1/4 c. sifted powdered sugar
2 Tbl. half & half
1. Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and stir until melted; let cool until lukewarm.
2. In a large mixing bowl, dissolve yeast in the milk mixture. Add sugar, 3 c. of flour, salt and egg. Stir well to combine. Add the remaining flour, 1/2 c. at a time, stirring well after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and kneed until smooth and supple, about 8 mins.
4. Lightly oil a larger bowl and place dough in it; coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
5. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10"x14" rectangle. Lightly brush the far edge with water.
6. In a small bowl, combine cinnamon and brown sugar and sprinkle over the rectangle evenly. The sprinkle raisins, if using. Roll up the dough into a log and seal the seam.
7. Cut the dough into 12 equal pieces; place in a greased 9"x13" pan. Cover with plastic wrap and place in the fridge to rise overnight.
8. The next morning, preheat oven to 375 degrees. Let the rolls stand at room temperature for 30 mins. before baking.
9. Once at room temperature, bake for 25 - 30 mins., or until golden. Meanwhile, combine corn syrup with vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze. Drizzle glaze over the rolls and serve warm.
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| before going in the fridge at night |
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| big rolls the next morning |
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| out of the oven, yum! |
