Mountain Standard Time
Mountain Standard Time
I make the dough before the first session and let it rise during. In between sessions I make the filling and roll them up and let them rise again so they are big and fluffy. And bake and let cool during the second session. It does not have to take that long, it's just part of the fun for conference.
And we eat them after. Ready, here we go.
*1 quart Milk or quart of water an 1/4 cup powdered milk
*1 cup Vegetable Oil
*1 cup Sugar
*2 tablespoons yeast
*8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
*1 Tablespoon (heaping) Salt
*Plenty Of Melted Butter
*1/2 cups sugar (used in the dough and 3 tablespoons inside the rolls
Generous Sprinkling Of Cinnamon
How to make the dough and rolls:
Warm the milk on medium in the microwave. Mix the milk, vegetable oil and sugar in a pan. When the mixture is lukewarm to warm, but NOT hot, sprinkle in the Active Dry Yeast. Let this sit for a minute. Then add 6 cups of all-purpose flour. 1-2 cups at a time. (can be done in a bread machine or mixer) Stir mixture together. Cover and let rise for at least an hour. Or during the first session of conference.
After rising for at least an hour, add 1 more cup of flour, and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it - overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface (I use my kitchen table) generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter, sprinkle with cinnamon and sugar, in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the prepared pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
If you want icing now is the time to put it on. Mix a gernerous amount of powdered sugar with a little milk butter and vanilla if you like, Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting.
Note:If you live at a high altitude, 400 degrees does not work for me anymore. I now bake them at 375 degrees.