Sunday, January 24, 2010

Sweet Rolls for Your Sweetheart

Sweet Rolls

1 1/2 Cups Warm Water (105 F to 115 F)
1/2 Cup Sugar

2 Envelopes Dry Yeast

1 Tablespoon Vegetable Oil

1 Teaspoon Salt
3 1/2 Cups All Purpose Flour

Combine the warm water and sugar in a large bowl. Sprinkle the yeast over and let it stand until it becomes foamy (about 6 minutes). Mix in the vegetable oil and salt. Add enough flour, 1 cup at a time, to form a soft dough. Turn the dough out onto a floured work surface. Knead the dough until it's smooth and elastic, adding more flour if it's too sticky (about 10 minutes). Lightly oil another large bowl. Place the dough in the bowl; turn to coat with oil and cover the bowl with plastic wrap, then cover with a kitchen towel. Let the dough rise in a warm draft-free area until it has doubled in volume (about an hour).


3 Ounces of Cream Cheese, softened
1/4 Cup Butter, softened
1 1/2 Cups Confectioners Sugar
1/2 Teaspoon Vanilla Extract
1/8 Teaspoon Salt

Cream the Butter then add the remaining ingredients. This can be made while to the dough is rising and then placed in a container inside the refrigerator.

Cinnamon Roll Center:

1 Cup Brown Sugar
2 1/2 Tablespoons Cinnamon
1/3 Cup Butter, softened
1/2 - 1 Cup Pecans, chopped
(optional inside and topping)

In a small bowl cream the butter and add the remaining ingredients and set aside.

Assembling the rolls:

Roll the dough into a 16 x 21 inch rectangle. Spread the butter mixture evenly over the dough. Roll up the dough and cut into 12 rolls. Place the rolls in a lightly greased 9 x 13 inch backing pan. Cover the rolls and let them rise until they have doubled in size (10-30 minutes). Preheat the oven to 400 degrees and bake the rolls for about 15 minutes or until golden brown. Take the rolls out of the oven and let them cool slightly until frosting the rolls.

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