In mixing bowl, combine 2 cups flour and the yeast. Heat milk, sugar, butter, and salt just till warm(115 to 120 degrees); stir constantly. Add to flour mixture; add eggs. Beat at low speed for 1/2 minute. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. On floured surface, knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball and put in greased bowl; turn once. Cover; let rise in warm place till double (about 1 hour). Punch down; divide in half. Cover; let rest 10 minutes. Shape and bake. (Can be used to make dinner rolls, hamburger buns and frankfurter buns)
Creamy Cinnamon Rolls- Divide dough in half. Roll one half into a 12 x 8-inch rectangle. Melt 3 tablespoons butter; brush half over dough. Combine 2/3 cup packed brown sugar, 1/2 cup chopped walnuts, and 2 teaspoons ground cinnamon; sprinkle half over dough. Roll up jelly-roll-style, beginning from longest side. Seal seams. Slice into 12 pieces. Place in greased 9 x 1/2-inch round baking pan. Repeat with remaining dough. Cover; let rise till nearly double (about 30 minutes).Pour a total of 3/4 cup whipping cream over two pans. Bake in 375 degree oven for 20 to 25 minutes. Cool slightly; invert onto serving plate.
Caramel-Pecan Rolls- Divide dough in half. Roll on half into a 12 x 8-inch rectangle. Melt 3 tablespoons butter or margarine; brush half of dough. Combine 1/2 cup granulated sugar and 1 teaspoon cinnamon; sprinkle half over dough. Roll up jelly-roll-style, beginning from longest side. Seal seams. Cut into 12 pieces. Repeat with remaining dough. In saucepan combine 2/3 cup packed brown sugar, 1/4 cup butter, and 2 tablespoons light corn syrup; cook and stir till blended. Divide between two 9 x 1-1/2 inch round baking pans. Sprinkle each pan with 1/4 cup chopped pecans. Place rolls in prepared pans. Cover; let rise till near double (30 minutes). Bake in 375 degree oven for 20 to 25 minutes. Invert onto serving plate.
Cinnamon Rolls- Divide dough in half. Roll one half of dough into a 12 x 8-inch rectangle. Melt 3 tablespoons butter or margarine; spread half over dough. Combine 1/2 cup granulated sugar and 2 teaspoons ground cinnamon; sprinkle half over dough. If desired, measure 3/4 cup raisins; sprinkle about half over dough. Roll up jelly-roll-style, beginning from longest side. Seal. Slice into 12 pieces. Place in greased 9 x 1-1/2 inch round baking pan. Repeat with remaining. Cover; let rise till nearly double (about 30 minutes). Bake in 375 degree oven for 20 to 25 minutes. Cool slightly; remove from pans. If desired, drizzle with Confectioners Icing.
Serving
Suggestions
Can be made into doughnuts and Coffee Cakes also.
Originally Submitted
7/12/2009
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