Woods In The Kitchen The Woods family cookbook

BreadsBreakfastSweets

Basic Sweet Roll Dough & Variations (Betty Crocker)

While Larry was in college, Kathy bakes sweet rolls which he took to the Dartmouth College Library staff lounge to sell. It meant rising at 4 AM; since she was also baby-sitting several children at the time, she didn't have the energy to do that very long!

Serves
24
Prep
20 min
Cook
2 hr 30 min
Total
2 hr 50 min
Difficulty
Medium
Basic Sweet Roll Dough & Variations (Betty Crocker)

Ingredients

Servings 24
  • 1/2 cup warm water
  • 4 1/2 tsp active dry yeast, or 2 packets
  • 1 1/2 cups lukewarm water
  • 1/2 cup shortening, or softened butter
  • 2 eggs
  • 1/2 cup sugar
  • 2 tsp salt
  • 7 1/2 cups flour, 7-7 1/2 cups

Cinnamon Rolls

  • 4 tbsp softened butter, split
  • 1 cup sugar, split
  • 4 tsp cinnamon, split
  • 1/2 cup pecan pieces, optional, split
  • 2 cups confectioner's sugar
  • 1 tbsp milk
  • 1 pinch salt

Butterscotch Rolls (make cinnamon rolls, then add this)

  • 2/3 cup butter, melted, split
  • 1 cup brown sugar, packed, split
  • 2 tbsp corn syrup or water, split
  • 1 cup pecan halves, split

Dinner Rolls (make from basic dough above)

Method

Basic Dough

  1. Dissolve yeast in 1/2 c warm water (let sit 5 minutes).

  2. Add shortening, eggs, sugar and salt to yeast mixture. Add remaining water.

  3. Add half the flour (3 1/2 c) and beat until smooth. Let mixture rise, covered, for 30 minutes, or until it has doubled in size.

  4. Add remaining flour (3 1/2 c) and knead until smooth. Use the additional 1/2 cup if dough still feels sticky. Form into a ball, place in a greased bowl and rotate dough, greased side up. Cover and let rise until double, about 1 1/2 hours. Punch down, let rise until double, about 30 minutes. Shape and let rise; bake as directed for specific recipe (following)

Cinnamon Rolls

  1. Cut ball of dough in half. Roll each half into 15"x9" rectangle with a rolling pin. Spread each with 2 Tbsp of softened butter and sprinkle with 1/2 c. sugar and 2 tsp. of cinnamon. Optional: sprinkle with 1/4 c pecan pieces (chopped small).

  2. Roll up each rectangle tightly, beginning at the wide side. Cut rolls into 1" slices; place fairly close together in greased pans.

  3. Preheat oven to 375°.

  4. Cover and let rise until double, 35-40 minutes.

  5. Bake at 375° for 25-30 minutes.

  6. Blend the confectioner's sugar with enough milk to make a thickish paste, not runny. You can add milk or sugar until you get the right consistency. Add a pinch of salt for dimension. You can also make a buttercream frosting with butter and confectioner's sugar, with a little vanilla and milk. Frost or glaze while still warm, but not hot.

Butterscotch Rolls

  1. Make Cinnamon Rolls as above. In each of the two baking pans, coat the bottomof the pan wiht a mixture of 1/3 c. melted butter, 1/2 c. brown sugar, 1 Tbsp of corn syrup or water, and 1/2 c. pecan halves.

  2. Preheat the oven to 375°.

  3. Place 12 of the 1" slices in each pan, and bake as above. 375° for 25-30 minutes.

  4. When baking is complete, immediately turn upside down on a tray so the butterscotch runs down over the rolls.

Dinner Rolls

  1. Using basic dough above, shape dough into balls about 1/3 the size you desire the final roll to be. Rolls may be shaped into crescents (butterhorns), cloverleaf, snails, knots, etc.

  2. Place close together in a greased pan, cookie sheet, or in muffin tins.

  3. Preheat oven to 400°.

  4. Let rise until light. Bake at 400° for 15-20 minutes.