Notes: Method: Straight dough
Fermentation: 1 to 2 hours. Proofing about 1 hour
Dough:
1 quart Water, warm
5 pounds All-purpose flour
12 ounces Granulated sugar
1 ounce Active dry yeast
1 1/4 ounces Dry milk powder
1/4 ounce Salt
10 ounces Whole butter, softened
Filling:
6 ounces Whole butter, softened
1/4 ounce Cinnamon, ground
6 ounces Brown sugar
4 ounces Raisins
To finish:
11 fluid ounces Powdered Sugar Glaze
Yield: 24 Large
1. Combine all the dough ingredients in a large mixer bowl fitted with a dough hook. Knead the dough until it is smooth, approximately 6 to 8 minutes.
2. Place the dough in a lightly oiled bowl, cover and ferment until doubled.
3. Punch down the dough and roll it out on a lightly floured surface. Shape into a rectangle, approximately 18 inches × 30 inches (45 centimeters × 75 centimeters).
4. To make the filling, spread the softened butter over the surface of the dough. Combine the cinnamon, brown sugar and raisins and sprinkle this mixture over the butter, covering the dough evenly.
5. Starting with the longer side, roll the dough into a spiral. Cut into 24-pieces, each approximately 1-1/2 inches (3.7 centimeters) thick. Place the rolls close together, cut side up, on a paper-lined sheet pan and allow them to rise until doubled.
6. Bake at 300°F (150°C) oven until golden brown and done, approximately 30 minutes.
7. Cool slightly, then top with Powdered Sugar Glaze.
8. Yield: 24 Large Rolls
Yield: 24 Large
Fermentation: 1 to 2 hours. Proofing about 1 hour
Dough:
1 quart Water, warm
5 pounds All-purpose flour
12 ounces Granulated sugar
1 ounce Active dry yeast
1 1/4 ounces Dry milk powder
1/4 ounce Salt
10 ounces Whole butter, softened
Filling:
6 ounces Whole butter, softened
1/4 ounce Cinnamon, ground
6 ounces Brown sugar
4 ounces Raisins
To finish:
11 fluid ounces Powdered Sugar Glaze
Yield: 24 Large
1. Combine all the dough ingredients in a large mixer bowl fitted with a dough hook. Knead the dough until it is smooth, approximately 6 to 8 minutes.
2. Place the dough in a lightly oiled bowl, cover and ferment until doubled.
3. Punch down the dough and roll it out on a lightly floured surface. Shape into a rectangle, approximately 18 inches × 30 inches (45 centimeters × 75 centimeters).
4. To make the filling, spread the softened butter over the surface of the dough. Combine the cinnamon, brown sugar and raisins and sprinkle this mixture over the butter, covering the dough evenly.
5. Starting with the longer side, roll the dough into a spiral. Cut into 24-pieces, each approximately 1-1/2 inches (3.7 centimeters) thick. Place the rolls close together, cut side up, on a paper-lined sheet pan and allow them to rise until doubled.
6. Bake at 300°F (150°C) oven until golden brown and done, approximately 30 minutes.
7. Cool slightly, then top with Powdered Sugar Glaze.
8. Yield: 24 Large Rolls
Yield: 24 Large
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