Grandma’S Cinnamon Rolls

  1. Pour milk in a small pan and heat it until it beginns to bubble. Let cool for a while, skimming the top if necessary.
  2. Dissolve yeast and 1/2 teaspoon sugar in lukewarm water and let stand for a few minutes. It should become bubbly.
  3. To correctly measure half an egg, weigh and whisk the egg in a small cup, then pour half of it (weigh it) to the cooled milk. Add remaining 1/3 cup plus 1 tablespoon sugar, salt, milk and oil and mix well with a beater. Add about half of the flour and yeast mixture, mix well. Add the rest of the flour, incorporate and start kneading. Knead the dough until soft and smooth, adding a little bit more flour if necessary to keep the dough from sticking to your hands. Place the dough in a bowl, cover with a kitchen towel and let rise in a warm spot of the kitchen for about 15 minutes.
  4. Punch the dough down, cover again ad let rise until double in size. That should take about 1 hour, depending on how warm the kitchen is. (Mine was not so warm, so it took a bit longer; be sure it is double in size.)
  5. Roll dough on a floured surface. Melt butter and brush dough with it. Mix sugar and cinnamon together for the cinnamon sugar and sprinkle the dough evenly with about 3/4 of this mixture. Roll the dough and cut into slices; I had 13 slices.
  6. Butter a 9 x 13 inch (22 x 33 cm) pan. Place rolls in the pan, cover with a kitchen towel and let rise until double in size again. When risen, sprinkle with the rest of the sugar-cinnamon mixture.
  7. Preheat oven to 180u0b0C (350u0b0F) and bake the rolls for about 12-15 minutes until golden brown. Enjoy warm.

milk, sugar, water, egg, sugar, salt, oil, allpurpose, ubc, cinnamon sugar, sugar, cinnamon

Taken from tastykitchen.com/recipes/breads/grandmae28099s-cinnamon-rolls/ (may not work)

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