Wednesday, January 21, 2009

Sweet Rolls Round 2

Last week, my mom tried her old sweet rolls again after talking to me about all the recommendations we got from the last try. In the interest of only changing one thing to see the impact, we decided to fix the worst of our mistakes - trying to get GF dough to rise multiple times. The result was borderline perfect!
  • Sweet Dough
  • Glaze
    • 1 cup light brown sugar
    • 1/2 cup butter
    • 5 tbsp white karo corn syrup

So, this time the recipe stayed the same, but the rising steps were taken out.  

To make the dough, start by mixing the yeast with half a cup of warm water. While that sits, mix together the warm milk, sugar, and salt. When the yeast has bubbled, add it to the warm milk mixture and stir. To that, add 2 lightly beaten eggs and half a cup of shortening. Mix about half the flour. Once that is mixed in, add the rest of the flour - you can use a little more or less, just add it until the dough feels like dough.

For the glaze, just mix together the brown sugar, butter, and karo syrup. Grease 3 or 4 8" baking pans and line the bottom of the pans with the glaze mix. If you want, you can add chopped up walnuts or pecans on the glaze (we used pecans).

Mix together the cinnamon and sugar (the ratio listed is an estimate, just use as much cinnamon as you like) and melt some butter. Then, separate out a baseball-softball sized chunk of dough and roll it out into a rectangle about 3-4 inches wide. Drizzle on some butter to lightly coat the dough, then sprinkle on a thin layer of the cinnamon and sugar mix. Roll up the dough and cut it into pieces about an inch and a half long. Place the pieces cut side up/down in the prepared pan (see below), with room between the rolls for them to rise.  Place the populated pans in a warm oven for about 45 minutes to rise.  Remove the rolls, get the oven up to temperature for baking.

Bake the rolls at 370 for 25-30 minutes. After baking, set a plate on top of the pan of rolls, then flip it over. Let it sit for a minute to let the glaze drizzle down, the remove the pan. There you are - a beautiful pan of glazed sweet rolls! They get stale quickly, so make sure to cover them soon after they cool.

Resulting Deliciousness:
This time, the rolls were almost perfect. They were still a tad on the heavy side, but barely. The taste was pretty much right on, just a little less 'doughy', or maybe yeast-y?, than I remember them being when I was a kid.  Maybe next time we will try some of the other suggestions to see if we can get just a little more rise.

Thanks again to everyone for all the comments! 
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