Post by braided-rug on Mar 3, 2007 16:44:22 GMT 10
Cinnamon rolls
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
INGREDIENTS
3½ cups plain flour
1 teaspoon salt
2 tablespoons raw sugar
1 tablespoon brown sugar
½ teaspoon cinnamon
7g sachet dry yeast
1 teaspoon bread improver (optional)
1 teaspoon olive oil
½ cup low-fat milk, at room temperature
¾ cup warm water
Cinnamon filling:
½ cup brown sugar, extra
2 teaspoons cinnamon, extra
1½ cups mixed dry fruit
4 tablespoons margarine
METHOD
Combine flour, salt, sugars, cinnamon, yeast and bread improver in a large bowl. Make a well in the centre.
Add oil, milk and water to the dry mixture. Mix with a wooden spoon, then gather dough into a ball and turn out on a lightly floured surface.
Knead for 10 minutes, or until dough is smooth, re-flouring the surface, if required.
Lightly spray a large bowl with oil and place dough in bowl. Cover with a clean tea towel and leave in a warm place for 1 hour, until much increased in size.
Preheat oven to 180°C (350°F). Lightly grease 2 large baking trays.
Knead dough again on a floured surface for 1 minute. Roll out into a rectangle (36 x 26 cm) about 1cm thick.
Combine filling ingredients and spread over dough, leaving a 2cm border along one long side.
Roll up dough, starting from the opposite side to bare edge.
Cut into 2cm slices with a sharp knife. Arrange slices on trays, close together with ‘ends’ on the inside so they don’t unroll.
Bake for 20-25 minutes until browned. Cool on trays.
HINT: If using a breadmaker, follow manufacturer’s instructions for making the dough. Then follow the recipe to make the cinnamon rolls.
From: recipefinder.ninemsn.com.au/article.aspx?id=50273
They have a pic on the link.
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
INGREDIENTS
3½ cups plain flour
1 teaspoon salt
2 tablespoons raw sugar
1 tablespoon brown sugar
½ teaspoon cinnamon
7g sachet dry yeast
1 teaspoon bread improver (optional)
1 teaspoon olive oil
½ cup low-fat milk, at room temperature
¾ cup warm water
Cinnamon filling:
½ cup brown sugar, extra
2 teaspoons cinnamon, extra
1½ cups mixed dry fruit
4 tablespoons margarine
METHOD
Combine flour, salt, sugars, cinnamon, yeast and bread improver in a large bowl. Make a well in the centre.
Add oil, milk and water to the dry mixture. Mix with a wooden spoon, then gather dough into a ball and turn out on a lightly floured surface.
Knead for 10 minutes, or until dough is smooth, re-flouring the surface, if required.
Lightly spray a large bowl with oil and place dough in bowl. Cover with a clean tea towel and leave in a warm place for 1 hour, until much increased in size.
Preheat oven to 180°C (350°F). Lightly grease 2 large baking trays.
Knead dough again on a floured surface for 1 minute. Roll out into a rectangle (36 x 26 cm) about 1cm thick.
Combine filling ingredients and spread over dough, leaving a 2cm border along one long side.
Roll up dough, starting from the opposite side to bare edge.
Cut into 2cm slices with a sharp knife. Arrange slices on trays, close together with ‘ends’ on the inside so they don’t unroll.
Bake for 20-25 minutes until browned. Cool on trays.
HINT: If using a breadmaker, follow manufacturer’s instructions for making the dough. Then follow the recipe to make the cinnamon rolls.
From: recipefinder.ninemsn.com.au/article.aspx?id=50273
They have a pic on the link.
