Rolls

配料

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 (169 g) unsalted butter, softened or melted

3 1/4 C hot tap water- approx. 130 degrees

4 eggs - wisked together, room temperature

1 1/2 TBS Instant yeast

Flour (approx 6.5 + cups)

步骤

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 or larger). 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. 30-60 minutes or until almost doubled, OR **roll dough into 2 rectangles of 10 wide x 30” long, (for a full batch) then cut down the center of each rectangle so each half is 5” wide 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” long x 20” wide (so the log ends up about 20” long after rolling but with 20” wide there are more spirals in each roll) 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.

备注

Empty Bosch bowl is 794 g Half of a full batch weighs approximately 1406 g so with the weight of the bowl added, the bowl with half the dough in it would weigh around 2200 g.

11/2025 I tried the cinnamon roll rectangles at 18”x15” but there are not many spirals so I changed the recipe to try 20” wide so there are more spirals. If this doesn’t work next time, return to the 18”x15”.

**Roll tightly without lifting and stretching the dough up and over. If the dough is stretched while rolling, the rolls may have a tendency to shrink while baking.

If the dough wants to shrink when trying to roll into the rectangle, let it sit 10-15 minutes for the gluten to relax more.

The water will cool down when added to the colder bowl & flour plus the butter so make sure it is hot. After mixing so it cools down some (if the butter is melted this won’t take much mixing but check the temperature and let it sit a few minutes if the dough is still too hot before adding the eggs. (You don’t want to cook the eggs), you can add the room temperature eggs as mixing. You want the dough to still be between 100-110 when adding the yeast.

This recipe is a mixture from Brook Hatch & Joan Ashby 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