5 1/2 to 6 cups all-purpose flour
1 1/2 tsp. salt
3/4 cup sugar
2 pkgs. active dry yeast
1 cup milk
2/3 cup water
3/4 cup butter or margarine
2 large eggs, lightly beaten
3/4 cup firmly packed brown sugar
2 TBS. cinnamon
In a large bowl, stir together 5 cups of flour, 1/2 cup sugar, salt and yeast. In a 2 quart pan, combine milk, water and 1/4 cup butter, cut up. Place over low heat and cook until warm; butter does not have to melt completely. Gradually add liquid mixture and eggs to dry ingredients, mixing to blend.
To mix with dough hook, add 1/2 cup flour and beat at high speed until dough pulls cleanly away from the sides of bowl and feels only slightly sticky, about 4 minutes. Add additional flour if necessary.
To mix with as spoon, beat in 1/2 cup flour until dough is stretchy. Add another 1/4 cup flour if dough is sticky. Turn dough out onto a floured board and knead until smooth and elastic, 8 to 12 minutes. Add more flour if required to prevent sticking.
Place dough in a greased bowl, turning over to grease the top. Cover with plastic wrap and let rise in a warm place until double, about 45 minutes. Punch dough down and divide in half.
On a floured board, roll each half out into a 9 by 18 inch rectangle. Melt remaining 1/2 cup butter. Brush 2 TBS. butter over each piece of dough. Set inside remaining butter.
Mix together 1/4 cup of sugar, cinnamon and 1/4 cup brown sugar. Sprinkle sugar mixture evenly over dough. From a long side, roll each piece of dough into a log. Pinch edges to seal. Cut each portion crosswise into 12 equal pieces. Use 4, 8 inch round cake pans or 3, 9 inch round pans. Brush each pan with about a tablespoon of melted butter, then sprinkle each with about 2 TBS brown sugar. Set rolls, cut side up, in pan, placing 6 in each 8 inch pan or 8 in each 9 inch pan. Cover lightly with plastic wrap and chill for at least 2 hours, or as much as 24.
Before baking, let rolls stand at room temperature for 20 minutes.
Uncover and bake at 350° until golden brown, 25 to 30 minutes. Immediately invert onto serving tray.
Makes 24 rolls.
Keywords: bread, breakfast, sweets Category: Breakfast   Cookbooks:
Recipe by Anonymous Added: April 22, 2006 by deebeeeff Last Updated: October 24, 2014