BASIC ROLL DOUGH

This is my NUMBER ONE Favorite recipe for all types of rolls *Dough is very soft

                (Delma Paxman's  recipe  - a professional baker from Washington City)

2 Tbs. yeast dissolved in 1/2 c warm water + 1 1/2 Tb. Sugar 

2 cups warm milk
1 cube butter  (melted in milk)  
1/2 cup sugar

1 1/2 tsp. salt  
2 or more beaten eggs  (I use 3 large eggs)

5-6 cups flour

Dissolve yeast in warm water and let sit while warming milk & butter. 
Beat eggs separately.

Add milk/butter to Bosch mixer or bowl. (making sure milk is not hot enough to kill yeast.

Mix together in separate bowl, flour, sugar and salt.

Add 2 cups dry ingredients and beaten eggs into milk and mix, then add yeast when bubbly.
Continue mixing slowly adding flour- (usually 4 + cups)
Dough will still be very soft and sticky. Continue mixing for 10 minutes. 

Cover with saran and towel to rise double(Approximately 1 hour) depending on room temperature (If batch is doubled, remove dough from mixer and put in a large mixing bowl sprayed with non stick spray.)
*Using floured board or counter- knead dough lightly using just enough flour so it doesn't stick to board but remains soft .  Divide dough and shape in desired type rolls then let rise on greased cookie sheet until doubled in size. (about 30 minutes)

Bake dinner rolls- twists or buns 10 min. at 375

Bake Cinnamon rolls 10-12 min. at 375.   *Depending on size and the pan used.

When I have several pans I put one pan on lower rack in oven for 5 minutes then move to middle rack then add 2nd pan.      Watch closely.

 

* This recipe takes about 2 hrs. start to finish

* cold days - put in microwave on defrost for 1 minute- leave in for 10-15 minutes - 
this acts as a proofer or place in a warm oven to rise but watch carefully.

(see other ideas for shaping dinner rolls listed under breads)
For dinner rolls- Brush with melted butter after baking 

 
ROLL VARIATIONS, BAKING OPTIONS AND FROSTINGS:

 

Crescent  rolls:  Divide dough into thirds.  Roll each into a circle the size of a dinner plate and brush with melted butter then cut with a pizza cutter into 8 wedges.  Starting at large end roll each piece up

 

*Cinnamon rolls- Divide dough in 1/2 then roll out evenly into rectangle. For topping mix: 1 cup brown sugar, 1/2 cup softened butter, 4 tsp. cinnamon

 (for extra large rolls - roll dough into  12x24 rectangle and cut each 2” wide) 

Spread filling on dough

 Option1: after spreading topping, roll rectangle up lengthwise then cut evenly with thread or floss. 

Option 2. While in rectangle, cut each roll with a pizza cutter and roll individually and place on greased pan to rise again before baking. This works best when adding extra juicy fillings

 

 *See two cutting option in photo below-

FREEZE AHEAD OPTION

     Cinnamon Rolls

Make and Bake cinnamon rolls early- baking until done and just lightly brown.  Cover with plastic wrap and tin foil, sealing well before freezing.  Before serving- remove from freezer and preheat oven to 400 then bake approx. 5-7 minutes then spread with icing.

     Dinner Rolls- mix and shape rolls placing on greased pan as usual- cover and freeze 12-24 hours then put in freezer bag until you are serving.  Place covered at room temperature- allowing 3 hours or more to thaw and rise before baking 

 

    BAKING CINNAMON ROLLS THE DAY BEFORE: bake as usual. When cool store them tightly sealed and un-iced at room temperature overnight,  the next morning lightly cover the rolls with foil and warm them in a 300-350 degree oven for 5 to 10 minutes.  Spread with icing and enjoy.

For onion buns- mix 1 envelope Lipton onion soup mix in milk before mixing dough

 

 

OPTIONAL CINNAMON ROLL FILLINGS: 

 

  

*Before adding Cranberry or other fillings: spread rolled out dough with 1/4 c. softened butter then a layer of brown sugar/cinnamon (about 1/3 cup sugar to 1 Tbs. cinnamon)

 

ORANGE FILLING  for sweet rolls   *1/2 orange fill recipe is plenty for this roll recipe

skins of 4 oranges- skin with knife

2 cups melted butter

 Blend in blender until very fine

Add : 2 cups sugar

Chill 1/2 hr. to 45 minutes until very soft

spread over sweet roll recipe   *One half this recipe is plenty for this amount of dough

ORANGE CRANBERRY (from Brandee Gorby FB) *this recipe makes a Lot of filling*  

I cut this recipe in thirds

3 bags of whole cranberries, 2 sticks of butter, 1/2 c white sugar, 1/2 c brown sugar, 2 oranges zested and squeezed. Cook in pan until cranberries are cooked down. 

Orange option for my dough recipe: just add one orange zested and juice into the dough. * Spread dough with softened butter & brown sugar/cinnamon before adding Cranberry filling.  Use a powdered sugar and orange juice glaze or other.

 

*APPLE PECAN Filling (delicious):  Sprinkle minced apples and chopped nuts on rolled out dough after spreading with butter, sugar/cinnamon. Roll, Cut and Bake as usual 

 

CREAM CHEESE FROSTING  

8 oz (room temp softened( cream cheese

1/2 cup butter softened

4 cups powdered sugar

2 tsp. vanilla 

Whip cream cheese and butter together well until creamy- add powdered sugar 1 cup at a time- beating as adding. Add vanilla and a small amount of milk or cream to achieve desired consistency.  If frosting while rolls are still warm, frosting will melt some so you may want to keep frosting thicker.

 

 

Butter Cream Frosting

 

1 cube butter      1 tsp. Vanilla

4 cups powdered sugar

2-4 Tbs. milk to desired thickness

      Resist the urge to add much milk until the icing is fully mixed. If it’s too thick for your liking, add more milk a teaspoon at a time to get it to the consistency you prefer.

Beat on high speed until fluffy