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Submitted by administrator on Sat, 11/05/2011 - 14:09
Makes 12 rolls
- 3-1/4 to 3-3/4 cups all- purpose flour
- 1 package active dry yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup butter
- 1 egg
- 1/4 cup packed brown sugar
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- 2 tablespoons butter, softened
Step 1: Preheat oven to 375 degrees Fahrenheit
Step 2: In large mixer bowl, combine 1-1/2 cups flour, yeast, 1/4 cup sugar and salt; mix well.
Step 3: In saucepan, heat milk, water and 1/4 cup butter until warm (120-130 degrees; butter does not need to melt).
Step 4: Add liquid mixture to flour mixture, then add egg.
Step 5: Blend at low speed until moistened; beat three minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough.
Step 6: Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover and let rise until double, about one hour.
Step 7: To prepare filling: Combine brown sugar, 2 tablespoon white sugar and cinnamon; set aside.
Step 8: Punch down dough. On lightly floured surface, roll to a 15 X 12 inch rectangle. Spread with softened butter. Sprinkle filling over dough.
Step 9: Starting with shorter side, roll up tightly. Pinch edge to seal.
Step 10: Cut into 12 slices. Place in greased 13 X 9 inch cake pan (or a 9 inch round cake pan). Cover; let rise in warm place until almost doubled, about 30 minutes.
Step 11: Bake at 375 for 20 to 25 minutes until golden brown. Remove from pan; cool.