Text 30030, 108 rader
Skriven 2015-08-16 18:32:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1889
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Our Favorite Cinnamon Rolls
 Categories: Breads, Desserts, Dairy, Nuts
      Yield: 16 servings
 
MMMMM---------------------------DOUGH--------------------------------
  3 1/2 c  All-purpose flour; + more
           - for rolling
  2 1/4 ts Bread-machine or rapid-rise
           - yeast
    1/3 c  Sugar
      2 lg Eggs; room temp, beaten
      1 c  Whole milk
      4 tb Unsalted butter; + more for
           - greasing pan
      2 ts Ground cinnamon
      1 ts Kosher salt
           Cooking spray

MMMMM--------------------------FILLING-------------------------------
  1 1/4 c  Packed dark-brown sugar
      2 tb Ground cinnamon
    1/2 ts Ground nutmeg
    1/8 ts Kosher salt
      6 tb Unsalted butter; room temp
      2 c  Chopped, lightly toasted
           - pecans

MMMMM---------------------------GLAZE--------------------------------
      1 c  Powdered sugar
      1 tb + 2 ts whole milk
    1/4 ts Vanilla extract
        pn Kosher salt
 
  SPECIAL EQUIPMENT: 2 (9") round cake pans
  
  MAKE THE DOUGH: In the bowl of a stand mixer fitted with a
  paddle attachment, add flour, yeast, and sugar. Mix on low
  speed until well combined. Add eggs and mix on low to
  combine. In a small pot, heat milk, butter, and cinnamon
  over medium-low heat until butter is melted and mixture is
  between 120øF/49øC and 130øF/55øC (use a thermometer).
  
  Add warm milk mixture and salt to stand mixer. Beat on low
  speed 2 to 3 minutes, occasionally scraping down sides of
  bowl with a spatula. Beat on medium speed until smooth and
  elastic, 2 to 3 minutes. Dough will be very sticky.
  
  Lightly oil a large bowl with cooking spray. Form dough
  into ball and transfer to bowl, turning to coat. Cover
  bowl with plastic wrap then kitchen towel. Let dough rise
  in warm draft-free area until doubled in volume, about 2
  hours.
  
  While dough rises, cut 2 pieces of parchment to fit 2
  9" round cake pans. Butter pans, line with parchment,
  and butter parchment.
  
  MAKE THE FILLING: Mix brown sugar, cinnamon, nutmeg, and
  salt in medium bowl.
  
  MAKE THE GLAZE: In a medium bowl, whisk together the
  powdered sugar, milk, vanilla, and salt.
  
  ASSEMBLE AND BAKE: Preheat to 365øF/185øC and position
  rack in center of oven.
  
  Punch down dough and transfer to floured work surface.
  Roll out to 16" by-12" rectangle. Spread butter over
  dough, leaving 1/2" border on the long sides. Sprinkle
  filling mixture evenly over butter, then add pecans.
  Starting at a long edge, roll dough toward you into a log,
  pinching gently to keep it rolled tightly. With seam side
  down, cut dough crosswise with a thin sharp knife into 16
  equal slices.
  
  Divide rolls between baking dishes, arranging cut side up;
  rolls will be touching. Cover baking dishes with plastic
  wrap then kitchen towel. Let dough rise in warm draft-free
  area until almost doubled in volume, 40 to 45 minutes.
  
  Bake rolls until tops are golden, 18 to 20 minutes. Remove
  from oven and invert immediately onto rack. Cool 10
  minutes. Turn rolls right side up. Drizzle glaze over
  rolls and serve immediately.
  
  COOKS' NOTE: Rolls can be assembled, arranged in pans,
  covered with plastic wrap, and refrigerated for several
  hours or overnight. If refrigerated, allow to come to room
  temperature for about 2 hours, watch for second rise
  (rolls should almost double in volume), and then bake.
  
  by Rhoda Boone
  
  Epicurious | September 2014
  
  Yield: Makes 16 rolls
  
  MM Format by Dave Drum - 22 October 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... How can you eat one of God's own creatures? With mustard and onions!
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