Recipe - Jamies Favorite Cinnamon Rolls

4 cup Bread flour; sift after
measuring
2 pack Dry yeast
2 cup Vit d milk
2/3 cup Sugar; + 1 tablespoon
2/3 cup Soft butter; unsalted
1 teaspoon Salt; (omit if using salted
butter)
2 Large eggs; room temp
3 cup Bread flour (may need more);
sift after measuring
One half pound Unsalted butter; soft
1 cup Sugar
One half cup Brown sugar
4 tablespoon Cinnamon

1. In a sauce pan, on very low heat, add the milk, 2/3 + 1 tablespoon
sugar, 2/3 cup butter, and salt. Just heat enough to warm & melt butter
(basically room temp) Do Not Overheat, when added to the flour it will kill
the yeast.

2. In a large bowl add 4 cups flour and the 2 packages yeast, mix to
distribute yeast in flour, then crack eggs in bowl but don't stir until
milk mixture is added.

3. Add the milk mixture to the flour and whisk with a heavy wire whisk
until it smoothes out, about 23 minutes.

4. Lightly sprinkle flour on counter & the dough in the bowl, turn out on
to counter, lightly flour the dough again.

5. Begin to knead the dough (folding in & turn keeping in a ball) every
time you feel the moisture begin adding the other bread flour lightly
dusting, knead & dust, knead & dust.. NEVER throw a lot of flour on the
dough! just gradually incorporate the flour during kneading until you have
a nice fairly stiff dough that is not wet to the touch. You will know when
you are done kneading when you gently push 2 fingers into the dough & it
quickly springs back. Place in a lightly greased bowl & cover with plastic
wrap.

6. To "proof" (this is what it is called when the dough rises) the dough
take a large soup pan & boil water in it, place it right on the bottom of a
cold oven & set the dough as high up on a rack that you can, this will give
proper humidity & temp for a nice quick rising dough! Do Not heat oven!!!

7. Once dough has doubled (approx45 minutes 1 hour) gently punch it down
to release the gas (air) and cut dough in half, let rest ten minutes on the
counter.

8. Now roll out dough in a rectangle (1 half at a time) make sure it has
even thickness, about 1/4" thick.

9. Smear the butter (do not melt) all over the dough in a nice thick layer,
sprinkle evenly the cinnamon (remember save One half for the other piece of
dough) Now sprinkle sugar evenly to make a nice coating..may need more or
less depending on how you rolled out your dough, Next sprinkle the brown
sugar in the same fashion. roll up in a tube, the short distance (makes a
larger roll) Use a string or thread to cut the rolls out of the tube of
dough easily. place under & cross thread on top to cut. about 1 One half 2"
thick.

10. Reboil your pan of water right now! Place your cut rolls on a cookie
sheet about 1 1 1/2" apart, gently press down to shape roll, after pan is
full (make sure pan of hot water is back in oven) Proof a second time until
double again , about 30 minutes.

Bake in a PREHEATED oven at 375*, remove as soon as they are golden brown
DO NOT OVERCOOK, a little underdone is best, brush with glaze lightly & let
cool before grabbing them up to eat!!

NOTES : GLAZE: Mix powdered suagr with a little water to make a loose
glaze, lightly brush on with a pastry brush or drizzle if you have no
brush.
Recipe by: Jamie, Az

Posted to recipeludigest Volume 01 Number 538 by CuisineArt
CuisineArt@aol.com on Jan 16, 1998