Dinner Rolls From Cindy

VERY GOOD

1 Cup warm water

1/3 Cup sugar

2 Tbl. yeast (I use fleishmanns instant yeast I get at sams club)

Combine these 3 in large bowl (I use my kitchenaide), stir well to help yeast activate.

While yeast is activating:

1 Cup milk--warmed in microwave on high for 2 minutes

1/3 Cup shortening--butter flavored is what I use

2 ½ tsp. salt

2 eggs

Melt shortening in the hot milk and add salt and eggs. Stir well so eggs are mixed.

Add to the yeast mixture:

6 Cups bread flour (I also get this in a 25 pound bag at sams club)

Add the milk mixture to yeast and flour. Knead for 10 minutes. (I use my kitchenaide on number 2 setting which is a slow knead.)

Oil the inside of a large bowl, and put the dough in here to rise covered with a cloth. I let it rise until at least double in size. Punch down and shape into whatever--rolls, crescent rolls, cinnamon rolls. I use this dough for everything. Let rise and then bake at 400 degrees for 12 minutes.

**This is a very soft and workable dough, that is why I love it for everything. If you are going to roll the dough out, sprinkle the counter top liberally with flour and roll the dough through it to coat the surface of the dough. You don't want to knead it into the dough--just have the outside of it coated with flour. It rolls out easily with little pressure so the flour stays on the outside surface and doesn't get mixed into the dough.

Resurrection Rolls

We had these this morning and they were really good. It gave us a great opportunity to focus on the meaning of Easter.

I don't know where the recipe originated from. I have seen it around. But here is where I found it. I scoured this blog several times this week and came up with some great ideas!

Picture courtesy of We Talk of Christ, We Rejoice in Christ.

RESURRECTION ROLLS

(Each ingredient represents something used to prepare Christ's body for burial.)

-Large marshmallows

-Melted butter (less than 1/2 stick)

-A mixture of cinnamon/sugar (yum!)

-A can of refrigerated crescent rolls (makes 8)

First open the can of crescent rolls and separate into triangles. (represents linen)

Dip and roll one marshmallow (representing Christ's body) into melted butter. (oil represents oil used to anoint Christ's body)

Then roll the marshmallow in the cinnamon/sugar mixture (represents spices used to anoint Christ's body).

Place the marshmallow in the center of one crescent triangle.

Fold the crescent around the marshmallow and pinch the edges tightly together, leaving no openings.

Place the crescent-wrapped marshmallows on a slightly-greased cookie sheet.

Place the tray in the oven (which represents the tomb) and bake according to the package directions.

Close the oven door tightly and wait. As the rolls cook, the marshmallow disappears.

Take the rolls out as directed.

Go to this link to read how every step applies to Christ.

Parcell's Quick Rolls- very light

PARCELL’S QUICK ROLLS

Put ¾ cup hot water in a large bowl. Add 3 Tablespoons yeast.

Sprinkle 2 to 3 tablespoons sugar over this. Let this stand while you: (Don’t disturb)

Heat 2 cups milk and melt 1 Cup (one stick-Crisco) of shortening in hot milk.. Once shortening starts breaking up, turn off stovetop burner.

Blend 4 eggs and add 1 cup sugar and blend very good, add milk mixture when luke warm.

Add 5 cups flour and 1 tablespoon of salt to yeast mixture, and then add milk and egg mixture to yeast and flour. Mix well and let rise. I will let it Rise twice before I add enough flour to form dough to roll out. Let raise after rolls are in pans until light and bake at 350 degrees F for 20 minutes.

(If I use my bosch mixer, I mix two extra cups of flour in and mix for about 10-15 min. Then I don’t add anymore flour)

Orange rolls, or cinnamon rolls: add 1 ½ cups sugar to egg mixture: This will give you a sweet dough.

Polly B.

Cinnabon Cinnamon Rolls (Breadmachine Option)

These are our favorite cinnamon rolls. We also make orange rolls with this base recipe. See the directions for the orange roll alternative at the end of this post.


Cinnabon Cinnamon Rolls
Recipe #76864 | 1¼ hours | 1 hour prep |

By: Lightly Toasted
Nov 18, 2003

These are THE BEST cinnamon rolls! The recipe is from Todd Wilbur's MORE TOP SECRET RECIPES. Ooooey, goooey and rich! The dough can easily be prepared in your bread machine, just follow your manufacturer's order of ingredients. I put the ingredients in the night before, and then roll out and bake in the morning.

SERVES 12 (change servings and units)
Change to: Servings US Metric Close


Ingredients

* 1 (1/4 ounce) package dry yeast
* 1 cup warm milk
* 1/2 cup granulated sugar
* 1/3 cup margarine
* 1 teaspoon salt
* 2 eggs
* 4 cups flour

FILLING

* 1 cup packed brown sugar
* 2 1/2 tablespoons cinnamon
* 1/3 cup margarine, softened

ICING

* 8 tablespoons margarine
* 1 1/2 cups powdered sugar
* 1/4 cup cream cheese
* 1/2 teaspoon vanilla
* 1/8 teaspoon salt

Directions

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine salt, eggs, and flour, mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
4. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
6. It should be approx 1/4 thick.
7. Preheat oven to 400 degrees.
8. To make filling, combine the brown sugar and cinnamon in a bowl.
9. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
10. Working carefully, from the long edge, roll the dough down to the bottom edge.
11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
12. Bake for 10 minutes or until light golden brown.
13. While the rolls are baking combine the icing ingredients.
14. Beat well with an electric mixer until fluffy.
15. When the rolls are done, spread generously with icing.


Orange Rolls

Make the dough as shown in recipe above. Replace filling and frosting as shown below.

FOR THE FILLING:

* 3 Tablespoons softened Butter (not melted)
* ½ cups Sugar
* 2 Tablespoons Grated Orange Rind

Roll dough into a large rectangle. Brush with softened butter and sprinkle with mixture of sugar and orange rind (or sugar and cinnamon). Roll up from the long side.


FOR THE FROSTING:

* 4 Tablespoons Melted Butter
* 1 pound Powdered Sugar, Or As Needed
* 1 teaspoon Vanilla
* 2 Tablespoons Orange Juice, Or More, To Desired Consistency

For the frosting, combine frosting ingredients and mix well. Vary the amount of powdered sugar and orange juice as needed to achieve a spreadable frosting. Spread over rolls while still hot.

Added 10/2/11 -- Here is another orange glaze and cinnamon roll glaze I tried this weekend that we really liked. The cinnamon roll glaze was a little lighter which I really preferred.

Orange Glaze:
1 c. confectioner’s sugar
2 TBL orange juice
1/4 tsp. orange extract or grated orange peel

Cinnamon Roll Icing:

• 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
• 3 tablespoons milk
• 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Charlynn's Cinnamon Rolls, Glaze & Cream Cheese Frosting

My friend owned a cinnamon roll cafe for several years. These are her recipes.

Charlynn's Cinnamon Rolls & Glaze

3 cups very warm water
1 cup vegetable oil
1 cup milk
1 TBS salt
1 cup sugar
9-10 cups flour
2 TBS SAF instant yeast.

Place all ingredients in order given in bowl of mixer. Mix with dough hook for 5 minutes or until dough is gathered around hook. Dough should not be sticky but should be soft and squishy – almost like a marshmallow.

Remove from bowl and place in large container sprayed with cooking spray. Cover and let rise about an hour or until double.

Roll out on floured surface in rectangle shape. Should be about ¼ inch thick.

Spread inside generously with margarine. You can use butter, but it doesn’t make much difference in taste – only cost.
Sprinkle heavily with cinnamon all over margarine - be sure to cover the edges.
Spread about 1 to 1-1/2 cups granulated sugar over cinnamon
Spread 1 cup brown sugar over white sugar.

Roll tightly and cut into cinnamon rolls approximately 2” thick. Place on greased baking sheet with sides. Let rise 30-45 minutes. Bake at 350 for 20-25 minutes or until bubbling and light brown. When cinnamon rolls come out of oven, immediately glaze them as follows:

In saucepan bring to a boil and boil for one minute:

1 cup white sugar
1 cup brown sugar
1 TBS cinnamon
1/3 cup water.

Once glaze has boiled for one minute, turn off heat.

Let me know how they turn out. This will make 2 dozen very large cinnamon rolls. If you want to cut the recipe down, do it by thirds.


Here is the cream cheese frosting recipe. You may want to cut it down - depending on how much you want. However, it will keep in the refrigerator for several weeks.

4 oz softened cream cheese
1/4 stick margarine
1 lb powdered sugar
water


Combine cream cheese and margarine in bowl - place in microwave for 20-30 seconds - enough to soften, but not completely melt it. With electric hand mixer, whip together until smooth. Add powdered sugar and continue beating. Add water - a little at a time, until frosting reaches the right consistency.

Susan's Breadmaker Rolls

These are really good and healthy. They have a sweet taste (note the brown sugar) and are a little heavier than your normal fluffy, dinner rolls.

Breadmaker Rolls

1 ½ cups warm water
1/3 cup oil (I use olive oil)
½ cup brown sugar
1 ½ tsp salt
4 ½ cups flour (I use 2 cups wheat, 2 cups white, ¼ cup ground flaxseed and ¼ cup wheat bran)
1 T active dry yeast

Place all ingredients in breadmaker in the order listed. Set to dough setting. When done, either put in greased bread pan or shape into rolls (18-24). Cover and allow to rise for 1 hour. Bake at 350 for 15-20 minutes.

I often put it into a bread pan and make a large loaf and small loaf and have great results! My kids love it!

Parmesan/Ranch Rolls

Butter
1 pkg ranch dressing mix
Parmesan
Rhodes frozen rolls

Melt butter in a bowl. Mix ranch dressing mix and Parmesan (about 1 part ranch to about 3 parts Parmesan cheese). Put rolls in butter and then in mixture.
let rise for 3-4 hours
Cook 350 for 30 minutes