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 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 bowl, flour, sugar and salt.

Mix 2 cups dry ingredients and beaten eggs into milk, 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 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 ideas for shaping dinner rolls listed under breads)
For dinner rolls- Brush with melted butter after baking 

 
Variations 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. 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.

 

 *See each cutting option in photo below:

 

Bake ahead options.  Bake cinnamon rolls until done but just barely browning.  Cover with plastic wrap and tin foil. Sealing rolls well before freezing.  Before serving- remove from freezer and preheat oven to 400 then bake approx. 5 minutes then spread with icing.

 

*Baking 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

CREAM CHEESE FROSTING 

 

8 oz softened cream cheese

1/2 cup butter softened

4 cups powdered suger

2 tsp. vanilla 

 

1 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

Butter Cream Frosting

 

1 cube butter      1 tsp. Vanilla

4 cups powdered sugar

2-4 Tbs. cold 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