The first batch took a little bit of a doing, time wise. Between school, work and Chef Warner's class scheduled I didn't know if I could pull it off. Chef Warner said the best way to do something like that was to do in batches, time batches! We made the dough on Thursday and let it do a slow rise in a refrigerator over night.
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| Chef Warner |
The dough is an family recipe that Chef Warner is more that glad to share, the recipe yields about 72 rolls but can be easily converted to a smaller amount.
10 whole eggs
10 egg yolks
1/2 # cubed butter for boiling water, 2# grated butter for rolled dough
1/2 c. any kind of sweetener you like, I used honey
1 pint butter milk or milk
1 pint boiling water
1 oz. yeast, if the weather is cold use 2 oz.
5 1/2# flour
1 oz. salt
Thursday; Around 2:00 p.m.
After gathering all ingredients. Mix whole eggs with the egg yolks in a medium bowl. In a large mixing bowl put boiling water and chopped butter in the bowl.
When the butter is almost completely melted add yeast, your choice of sweetener and butter milk. when the the yeast starts to bubble a little add the eggs and mix.
Add all the flour and salt at once and mix.
Kneed in bowl or on flat surface.
Put in warm area to let it rise to twice its size. Punch down and cover with cellophane.
Refrigerate over night if it is not going to be made right away.
Friday; Around 2:00 P.M.
Roll out your dough to a rectangle about one yard by 12 inches.
Cover dough with butter.
Add a generous amount of cinnamon.
Start from the top corner and roll
towards you until you have a complete tube roll.
Using a bakers knife cut a half inch strips. Pull and twist until as you make the roll. Tuck in and under the roll. Place on parchment paper on the cookie sheet.
Let rise to double their size about one hour, bake at 350 for 12-15 minutes or until golden brown.
The icing I used is a simple powder sugar, salt, vanilla and warm water. heating it on a low heat made it easier to use.
Eat, Enjoy and make more!
These were delicious! My family loved them and has been asking for more! You had a great idea of freezing them before baking so that you can cook them in batches as needed. Then, you can always have a sweet treat ready to cook in a pinch! Thanks for sharing!
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