This recipe is from "Baking With the St. Paul Bread Club," by Kim Ode.
Makes 12 large rolls
2 eggs, beaten
1 1/2 cup warm water
2 1/4 teaspoons (1 envelope) active dry yeast
- Seattle man charged with vehicular homicide in cyclist’s death
- Paying the bill for U.S. Open at Chambers Bay
- ‘Historic’ tuition cut sets state apart from rest of U.S.
- Polygamous Montana trio applies for marriage license
- Undetected measles led to Clallam County woman’s death
Most Read Stories
1/2 cup nonfat dry milk powder
1/4 cup granulated sugar
1/4 cup canola oil
4 1/2 cups all-purpose flour, plus extra for dusting, divided
1 1/2 teaspoon salt
4 tablespoons unsalted butter, very soft, but not melted
1/2 cup light brown sugar, packed
2 teaspoons cinnamon
1 cup powdered sugar
1 teaspoon vanilla
Milk to make a spreadable consistency
1. In a large mixing bowl, whisk together eggs, 1 ½ cups warm water, yeast, dry milk, sugar and oil. Using a stand mixer with a paddle attachment or, if mixing by hand, a wooden spoon, add 3 cups of flour and mix well. Add salt.
2. Add 1 more cup of flour, then begin kneading with a dough attachment. If by hand, scrape the dough onto a lightly floured counter and, using a bench scraper, reach under the dough, lift it and fold it over itself.
3. For either method, repeat this motion while gradually adding the remaining 1/2 cup of flour until it’s fully incorporated. Resist adding more flour. The dough will be very soft but easier to handle once it’s risen.
4. Place the dough into a clean bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm, draft-free place until doubled, about 1 to 2 hours.
5. Turn dough out onto a surface dusted generously with flour. Roll into a rectangle 12 inches wide and 18 inches long. Spread the softened butter evenly over the dough, leaving a 1/2-inch border at the top edge. Sprinkle brown sugar and cinnamon evenly over butter. Working from the widest side, gently roll up the dough into a jellyroll shape as snugly as possible, pinching the border to seal the roll.
6. Spray a 9-by-13-inch pan, preferably nonstick, with cooking spray. Mark the dough into 12 even pieces, each 1 ½ inches wide. Using a 12-inch length of dental floss, work the floss under the dough, then crisscross the ends and pull, making a clean cut through the dough. Place each roll on its side in the pan. Cover with a cloth and let rise until doubled, about 1 hour.
7. To have warm rolls first thing in the morning, tightly cover the pan with plastic wrap and place in the refrigerator overnight to rise slowly, although no longer than 12 hours. The next morning, take the rolls out of the fridge an hour before you plan to serve them. Replace the plastic wrap with a clean towel and let them sit for a half-hour in a warm spot to take off the chill while the oven preheats, then remove the towel and bake in a preheated oven.
9. Preheat the oven to 350 degrees. Bake for 30 to 35 minutes, or until golden and center rolls are cooked through. Drizzle with glaze and serve warm.
10. For glaze, stir together powdered sugar and vanilla, and add milk 1 teaspoon at a time, until the glaze spreads easily.
Adapted from “Baking With the
St. Paul Bread Club,” by Kim Ode