Tuesday, November 23, 2010

Sweet Rolls

Due to a last minute change of plans, a lunch that was supposed to be at a friend's house was switched to mine, so i spent yesterday morning frantically cleaning and baking bread and caramel apple sweet rolls. I had it all done by 11 am! Need less to say, the baking isn't as time-consuming or complicated as you think it might be. These are super easy and sooooo yummy! I use Pampered Chef sweet sprinkles. They are a MUST for amazing sweet rolls.I use my regular bread recipe (below), but for the sweet rolls do this:
After it rises in the bowl you divide it in half and roll each half out to about 1/4 inch thin, spread thinly with butter, and sprinkle with the Pampered Chef sprinkles liberally (I love mixing the Sweet Caramel and Sweet Apple for Caramel Apple Rolls, but we also love the lemon sprinkles and, of course, good old Sweet Cinnamon, too). Roll the long side up and slice into 16 rolls. Place in a greased 9x13 inch pan and let rise 20-30 minutes. Bake at 350* for about 30 minutes or until a light golden brown. I don't usually frost them, but sometimes I'll make a thin glaze with powdered sugar and milk (add the milk slowly- you don't need much) and drizzle it over the top.

2 loaves
6-7 cups all-purpose flour
4 T. sugar (or ½ cup honey)
3 ½ t salt
3 pkgs. (2 T.) active dry yeast
¼ cup butter or margarine, softened
2 cups very warm water (120* to 130*)

Place 5 ½ cups flour, sugar or honey, salt, yeast, and butter in mixer bowl. Attach bowl and PowerKnead Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 20 seconds. Gradually add warm water and mix about 1 ½ minutes longer.

Continuing on Speed 2, add remaining flour, ½ cup at a time, and mix about 2 minutes, or until dough starts to clean sides of bowl. Kneed on Speed 2 about 2 minutes longer.

Cover dough with plastic wrap and a towel. Let rest about 20 minutes.

Divide dough in half. Shape each half into a load. Place in greased baking pas. Brush each loaf with vegetable oil and cover loosely with plastic wrap. (You can refrigerate dough up to 12 hours.)

When dough has risen to the top of the pan, uncover dough carefully. Bake at 350* (if made with sugar) until done. Remove from pans immediately and cool on wire racks.

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