baking, brown sugar, butter, buttery rolls, caramel rolls, cinnamon rolls, dinner rolls, honey, kneading bread dough, making bread, nuts, orange rolls, pie fillings, raisins, soft rolls, sweets, yeast
Working from Mom’s original Homemade Bread recipe, the adaptations I make to produce scrumptious dinner rolls, cinnamon rolls, and other sweet rolls are in red. Note: One full batch of dough will make two sheet pans of rolls. For the sake of demonstration, I made one batch into a pan of dinner rolls and one of cinnamon rolls.
- 5 cups hot water from the tap
- 2 Tbsp. salt
- 2 Tbsp. sugar (generous)
- 2 Tbsp. yeast (stir in some of the flour before you throw the yeast in, so you don’t kill it by too high a temperature.)
- 1/2 cup oil
- 1/2 cup honey
- *Flour to right consistency. Add it two cups at a time, stirring it in each time until it’s too stiff to stir with a spoon.
Continue to follow the method as described in my original breadmaking post (for a refresher, click Here.) *For rolls you want a very soft, smooth dough, so be particularly careful not to add too much flour.
After allowing the dough to double in the bowl, divide it in half, (then in half again for buttery dinner rolls). On a greased sheet pan, spread one quarter of the dough, allowing it to rest, if necessary, until it fills the space. Using a spatula and about half a stick of softened butter, cover it generously.
Flatten the second quarter and smooth it out on top of the first, lifting and turning it over to cover with butter and cover the first layer of dough. Ideally it should fill the corners better than in the picture, but you get the idea. Fold the double layer of dough over on itself several times. Stretching and thinning it each time.
Tuck it under itself, then stretch it out into a long tube.
Continue to stretch and thin the tube as you cut it into rolls about 1 1/2 inch wide and place them on the sheet pan. (I spread, cut, and bake them all on the same pan.) Allow them to rise (just until they’re touching) while the oven heats to 400 degrees F.
For Cinnamon Rolls:
Beginning after the step of allowing the dough to double, divide the dough in half and spread out on two greased sheet pans.
You may have to re-arrange them, as I did, to fill the space more evenly, as seen here.
Bake for 18 to 20 minutes at 400 degrees F. Allow to cool before frosting with Cream Cheese Butter Cream Frosting, if desired. If you like nuts, you can give yourself a real treat by sprinkling the tops with chopped walnuts before the frosting sets. YUM!
Other variations: When it comes to the sweet, you are not limited to cinnamon rolls. Try any fruit pie filling, omitting the butter spread (I’ve made raspberry, cherry, apple, and blueberry) spreading and rolling up as described above. Frost with butter cream frosting. Nuts and raisins may be added as desired, either inside or sprinkled on top of the frosting. (Apple is especially good with raisins.)
Orange Rolls: Reserve a tablespoon–or two–of frozen orange juice concentrate to add to your butter cream frosting, then spread the rest of the can on the flattened dough (omitting the butter layer) to make a delicious light orange roll.
Caramel Nut Rolls: Melt a whole stick of butter, mix with 2 to 3 cups of brown sugar, then spread on the flattened dough, sprinkle with walnuts or pecans, if desired; roll up, allow to raise, and bake as above. Watch carefully that these don’t burn, as the sugar will tend to bake them quicker. (Grandma’s cooked Caramel Icing Recipe to come in a later post.)