Rolls

Ingredients

Ingredients:

3 С Flour

3/4 C Powdered milk, dry

1 C potato flakes

3/4 C sugar

1 TBS Salt (use 2 tsp. if salted butter is used)

3/4 C Shortening or butter

3 1/4 C hot tap water

4 eggs - wisked together, room temperature

1 1/2 TBS Instant yeast

Flour (approx 6 cups)

Directions

Mix the first 5 ingredients. Add butter and water and mix. As mixing, add eggs and mix. Add yeast and mix. Add remaining flour one cup at a time until dough cleans sides or bowl or it can be left a bit sticky. Mix 5 minutes. *The less flour the softer the dough and therefore, the lighter the

Let the dough rise to double in the bowl, covered with tea towel (abt 45 min to 1 hour)

Punch down and roll into a large rectangle(36”x30” approximately). Spread 1/2 - 1 (approximately 1 cube for full batch) cube softened salted butter over entire rectangle. Fold dough into thirds and cut into strips using a pizza cutter. Stretch slightly and twist strip, then tie in a knot. Place on greased cookie sheet. Let rise approx. 30 minutes or until almost doubled, OR roll dough into 2 strips of 7” wide x 22” long (or one large 14”x22”) and cut in half to form 7” each) and then cut into 2” strips. Roll the strips up to form roll.

Bake at 375° for 15-20 minutes. (I use 365 F since my oven cooks hot)

**This recipe can also be used for cinnamon rolls or orange rolls.

For cinnamon rolls: (Full batch makes 24 cinnamon rolls-rolled into 2 rectangles 18”x15” each baked on 2 baking sheets) After spreading softened butter, Sprinkle with sugar or brown sugar and cinnamon. (For full batch use 318 g brown sugar and 2 TBS cinnamon) Roll like a log & cut with a thread. Place on greased cookie sheet, let proof approx 30 min covered, and bake as above. After cooled, frost with:

144 g cream cheese, softened; 90 g butter softened, 124 g powdered sugar; 2 tsp vanilla bean paste; 6 TBS cream (for full batch) Don’t over eat or it will curdle. If it does, slightly reheat and whip again gently.

For orange rolls (from Lion House Christmas): For 1/2 batch rolls, Combine 1/2 C butter melted and zest from two oranges in a small bowl; brush over dough and sprinkle with 1/4+1/8 C sugar. Roll into a log and cut or fold in thirds and tie in knots. Place on greased cookie sheet and allow to rise approx. 30-40 min., covered. Bake as above. Remove from oven and brush with melted butter. Allow to cool at least 15 minutes before drizzling with orange icing. (For full batch use 4-5 oranges for zest and 3/4 cup sugar)

Orange Icing: Place 1 1/2 C powdered sugar, 2 TBS orange juice, and 2 tsp orange zest in a bowl. Add 2 TBS cream and mix until smooth. If icing is too thick add more cream a little at a time.

Notes

Empty Bosch bowl is 794 g

This recipe is from Brook Hatch and takes about 3 hours from start to finish.

For 1/2 recipe:

1 1/2 C flour

1/4+1/8 C sugar

1/4+1/8 C powdered milk

1/2 C potato flakes

1 1/2 tsp salt if using unsalted butter or 1 tsp using salted butter

1/4+1/8 C butter or 84 g

1 1/2+1/8 C hot tap water

2 eggs whisked

1 1/2+3/4 tsp instant yeast

Flour approx 3 cups

Roll into rectangle 18”x15”

Yields 12 cinnamon rolls on one sheet pan