Aunt Junes Bread And Cinnamon Rolls 1998 Recipes

Steps:

• Combine water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer fitted with the paddle attachment. Let sit until foamy, about 5 minutes.
• Add remaining sugar, 1/4 cup oil, egg, and salt; mix until combined. Scrape paddle attachment and switch to the dough hook. Mix in flour, 1 cup at a time, until dough comes away from the sides of the bowl. Continue kneading for about 3 more minutes.
• Add a bit of oil on the dough and roll the dough in the bowl until all sides are coated. Cover with a towel and let rise until at least doubled in size, about 45 minutes.
• Punch down the dough and transfer to a floured surface. Roll out into a rectangle. Pour melted butter onto the dough and sprinkle with sugar and cinnamon to taste. Add pecans. Roll up lengthwise and cut into 12 rolls. Transfer to a greased 9x13-inch baking dish and let rise for 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until golden brown in color, about 15 minutes.
• While the rolls are baking, combine powdered sugar, melted butter, and vanilla for topping. Add 1 tablespoon milk and mix to a pourable consistency, adding more if necessary.
• Remove rolls from the oven. Immediately pour topping over top and sprinkle with pecans.

Steps:

• Dough: Mix first ingredients (Yeast through Egg) with a spoon. Add in Flour gradually and then mix with your hands until you can knead the dough.
• Warm a bowl with hot water, dry and grease the bowl. Let the dough rise in the warmed, greased and covered bowl at room temperature until doubled.
• Make Topping: Cook sugar and butter until it is combined (in a pan on the stove). Take off the heat, add Caro Syrup and stir. Pour 1/2 syrup mixture into each greased 9X13 Pan. NOTE: don't cook this too long or too hard - you'll get a hard candy topping -- Joan cooked it for just a few minutes -- You can optionally add nuts to the topping. You can make the topping ahead of time and pour into the prepared pans while the dough is rising.
• Divide dough in half once doubled. Perform the following on each dough: Roll dough out oblong to about 12 X 18 inches. Spread milk over the dough with your fingers (1/8 C or so?) (note - some recipes call for using butter instead of milk - the milk does work fine though -- ) Sprinkle sugar and cinnamon over the dough. Can optionally add raisins. Roll up dough lengthwise. NOTE: First time I made these I used an unmeasured amount of cinnamon and sugar - sprinkled it on what I thought was liberally and it wasn't nearly enough. Researched cinnamon rolls on the internet and found 1C Sugar + 1 TBL cinnamon was a pretty common ingredient set in cinnamon rolls. I tried these amounts and the sugar melted out of the rolls when they cooked and left gaps in the rolls that I wasn't happy with. Next time will use between 1/2 - 3/4 C sugar and a slightly reduced amount of Cinnamon.
• Cut rolls about every 1 1/2 inches and place on top of syrup in pan. When you place the rolls, there will be big gaps between them - rolls will be 3 X 4 in the 9 X 12 pan. As they rolls rise the second time, these gaps will be filled in nicely. Let rise until "ready" (Second raise - maybe another 1/2 - 1 hour to hour depending on humidity levels?).
• Bake at 350 degrees for 30 minutes. Important - Check the rolls about 20 minutes inches If the rolls on the edges start to brown and the middle looks not done - put tin foil over the rolls and cook a bit longer. Once all are done, run a spatula along the edge of the pan and then immediately turn out (with topping on top) onto a bread board, cookie sheet, foil or wax paper to cool completely (But not a cooling rack - you want to capture all of the topping!).
• Aunt Joan lets them cool completely and then wraps tightly in wrap (freezer paper / plastic combo) and puts most into the freezer now days as her kids are long ago grown and moved away. Believe me - even frozen and thawed these things ROCK. (of course, you could eat them right away ;).

Steps:

• Flatten bread with a rolling pin. In a large bowl, beat the cream cheese, 1/2 cup sugar and yolks. Spread on bread; roll up, jelly-roll style. , Combine cinnamon and remaining sugar. Lightly dip rolls in butter, then in cinnamon-sugar. Place on ungreased baking sheets. Bake at 350° for 20 minutes.

Steps:

• Preheat oven to 400 degrees F.
• Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour.
• Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top. While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm.

Steps:

• 1. Aunt June did not use regular tablespoon, measuring spoons, she used the serving spoons that came with her silverware set. (The spoons that are larger than the soup spoons). And they need to be heaping.
• 2. In a bowl (3 cup) mix yeast in 1 cup warm water, sprinkle the 1/2 teaspoon sugar in the mixture, this makes the yeast and water blend easier. Set aside.
• 3. In a large "Fix n Mix" bowl (Tupperware) or one the same size with a lid, mix water, salt, oil, eggs and milk together until well mixed.
• 4. Stir in 2 cups of flour, mix well, now stir in yeast mixture and blend together.
• 5. Gradually mix in flour a cup or so at a time, until dough holds together, but NOT stiff and hard. You will use 18 to 20 cups of flour.
• 6. Cover and set aside away from any drafts until dough rises above bowl and pops the lid.
• 7. Knead down and divide dough as needed. In 4ths for bread or small round balls for dinner rolls.
• 8. Place in well greased bread pans (I prefer my cast iron pans) or 9X13 pans for rolls. 2 or 3 depending on how large you make your rolls. Cover and let double in size.
• 9. Bake at 400 degrees for 20 minutes for rolls or 30 minutes for bread or until the top is golden brown. Take out of oven and rub butter over the tops. Wait about 5 to 10 minutes then take out of pans. Cover with towel.
• 10. FOR CINNAMON ROLLS:
• 11. Add the 3 tablespoons of sugar when first mixing the water, salt, oil, milk and eggs. Then follow the rest of the directions let rise in bowl until lid pops.
• 12. I usually divide my dough into 4ths to do my cinnamon rolls. So I use 1/4 of each of the ingredients listed to spread on the dough.
• 13. Roll out dough 1/2 inch thick, rub with butter, sprinkle with brown sugar, sugar, cinnamon, nuts, raisins and roll.
• 14. Slice in 1 1/2 inch slices, place in buttered pan. I like to sprinkle with additional brown sugar, cinnamon, nuts mixed together sprinkle on the bottom of the pan before placing the rolls. Cover and let rise until double in size. Bake in 400 degree oven until golden brown about 30 minutes.
• 15. Let set 5 minutes then turn out onto plate. Don't let them get cold in pan if you place the brown sugar mixture on the bottom or they will be really hard to get out.