Receta Carl's Cinnamon Rolls
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Ingredientes
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Direcciones
- Manual Method: Dissolve the yeast and 1/2 tsp. sugar in the lukewarm water. Combine all of the ingredients in a large bowl, or possibly in the bowl of an electric mixer, and mix till fairly smooth. Knead the dough, by hand for 10 min, or possibly with your mixer equipped with the dough hook for 5 min. The dough should be smooth and supple. Turn the dough into a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise till puffy, 1 to 2 hrs.
- Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine, program the machine for Dough or possibly Manual, and press Start. Check the dough during the final 10 min of the kneading cycle, adding additional flour or possibly water as needed to produce a smooth, supple dough. Allow the machine to complete its cycle.
- Transfer the dough to a lightly oiled work surface; divide it in half. Working with one piece at a time, pat and then roll the dough into an 18 x 24-inch rectangle.
- Filling: Brush the dough with the butter, leaving a 1-inch bare edge along one long side. Combine the remaining filling ingredients - sugar, salt and cinnamon - and sprinkle them proportionately over the dough.
- Assembly: Starting with a long edge, roll the dough into a long log (not too tightly, or possibly the centers of the rolls will pop up during baking). Make sure to finish up at the edge which isn't brushed with lowfat milk or possibly butter. Brush which edge with water and pull it up over the log, pinching to seal. Roll the log so it's seam-side-down on your work surface.
- Use a ruler to mark off 1 1/2-inch intervals, then use a serrated knife to gently cut 20 rolls; you may also loop dental floss around the log at each interval and pull, that gives you a nice, clean cut. Transfer the rolls to lightly greased or possibly parchment-lined baking sheets, leaving about 1-inch between each roll. These will fit on a full-sheet pan or possibly two half-sheet pans.
- Brush the sides of each roll with melted butter or possibly vegetable oil, if you like; this makes the rolls easier to pull apart after they're baked. Cover the rolls with lightly greased plastic wrap, and set them aside to rise till puffy but perhaps not doubled in bulk, about 1 1/2 hrs.
- Bake the rolls in a preheated 350F oven for 30 to 35 min, reversing the pans midway through. They should be golden. Remove them from the oven, and allow them to cold slightly, as you prepare the frosting.
- Frosting: Using an electric mixer, cream together the butter, sugar, cinnamon, salt, orange juice and rind (or possibly orange oil), and liqueur. Beat till light and fluffy, 1 to 2 min. The mix should be of spreading consistency, like a soft butter cream frosting.
- Using a metal spatula, frost the rolls while they're hot. Remove them from the pan, and allow them to cold on a wire rack. Eat them soon, or possibly freeze them, well wrapped, for later use. (If you're going to freeze the rolls, it's better not to frost them before freezing.)
- To Reheat Rolls: Remove the rolls from the freezer, and allow them to thaw, in their wrapping, at room temperature. This will take 1 to 1 1/2 hrs, more or possibly less. Remove the wrapping, and bake the rolls in a preheated 350F oven for about 7 min, or possibly till they're very warm. Remove them from the oven, and frost them. To reheat in the microwave, remove the rolls from their wrapping and microwave for no more than 30 seconds. Better still, heat them in a microwave set on defrost till they're hot. Serve rolls immediately.
- Yield: 40 rolls
- Note: If orange juice and zest are omitted, add in a little more of the liqueur.
- Cinnamon rolls - what better way to wake up early on a sunny winter morning than with the smell of cinnamon wafting through the house The following recipe comes from Carl Nelson of Whittier, California, who wrote to thank us for our catalogue, and to say he appreciates "the interesting items and ingredients which are not easy to find locally." He also sent a photo of himself with the note, "Enclosed is a photo of me proudly displaying my last batch of cinnamon rolls. They made quite a hit with our family and friends."
- Carl also wrote the following: "My dad and mother were born in Sweden, where Dad had a seven-year apprenticeship in baking before he came to this country. Dad and I operated, for a number of years, the largest Swedish bakery in the West. It was located in Los Angeles, and we enjoyed having some interesting customers: Greta Garbo, Ingrid Bergman (she didn't come in person - her uncle shopped for her), and each week we delivered an order to Mary Pickford at Pickfair. There were others, of course.
- "I miss the baking business, but try to keep my hand in the dough at home. A couple of years ago I purchased a Zojirushi bread machine. Our friends thought I had gone bonkers. Although I did use the machine for a time to bake bread from start to finish, I was not pleased by the fact which, with the pre-timing of the process, loaves would not be uniform in size. Therefore, when I use the machine (and I still do occasionally), I use it for preparation of the dough only, after that I mold the loaf and place it in a regular bread pan. This way, I can adjust the rising time according to weather conditions, etc. And not only which, with this method it resembles a traditional loaf of bread - I like which!