Ethnicity:American Food Type:Bread Preparation Time:60 Servings:12 Author: John EmailIngredients:
I wrote down this recipe from the Alton Brown Food Channel Show. It sounds complicated and is time consuming but its good!
(Dough 1st mix)
-6 TBLS room temperature butter (unsalted)
-4 Eggs Yolks (no whites now)
-1 Egg (Yolk and white)
-1/4 CUP Sugar
-6 OZ Butter Milk (3/4 Cup)
(Dough 2nd mix)
-20 OZ Sifted Flour (approx 4 Cups)
-1 package Instant Yeast try to find
Instant and NOT RAPID yeast. Or 3/4 TBLS bulk yeast
-1-1/4 Teaspoons Kosher Salt
-9 x 13 Inch baking dish buttered or sprayed with butter spray to avoid sticking (vegatable oil also works)
-1 TBLS Cinnamon
-8 OZ Brown Sugar (1 CUP)(packed)
-Pinch of Kosher Salt
-1 1/2 TBLS unsalted butter (melted)
-2-1/2 Oz (1/4 CUP) Cream Cheese Softened.
-3 TBLS Milk
-1-1/2 CUPS Powdered Sugar
-With mixer Mix Dough for 1st mix together(can use the "whisk" blade on the fancy mixers or a hand mixer)
-Add in (Dough 1st mix) and start mixer.
-Now add about 2 CUPs Flour from Dough 2nd mix and toss in the Yeast and Kosher Salt Whisk.
-Now you need a Dough Hook or you can use the dough cycle on your Bread maker.
-While Dough is kneading add all but 3/4 CUPs of the remaining flour. The trick here is to add just enough flour to get the dough to "PULL" away from the pan and bunch up. Do not add more Flour then you need. Go slowly the dough will eventually "PULL" away from the side and form a nice ball or if using a dough hook it will "climb" up the hook away from the bottom and sides.
Need for 5 minutes
-When Dough is mixed well put on bread board with a little flour and hand knead till ball is nice and even.
-Make a nice round Dough Ball out of it and put it a bowl sprayed with butter spray, cover with wrap and let sit 2 1/2 hours to rise
-Combine the Filling together.
-After Dough Rises remove and push down with finger tips all over to get as much air out as you can. As you do this the Dough will stretch.
-When you get as much air out as you can roll the dough with a rolling pin to a size of 18 inches by 12 inches.
-Brush Dough with enough melted butter to cover the dough BUT DO NOT COVER ONE 18 Inch Edge all the way. Leave 1 inch on one 18 inch side with NO BUTTER. This side will be used to "seal" the long edge.
-Now spread filling over the dough except for the 1 inch area, you can pat it down with your fingers.
-Now starting from the side that is buttered (not the side that has the 1 inch of no butter on it) start rolling the dough like a Jelly Roll. You have to roll a little at a time. When you get to the end pinch the 1 inch area onto the roll to seal. Do not seal the
two ends! Just the Long end.
-Now you have a Roll. Now this is important to get even rolls.
-Take a knife and cut the roll in half.
-Now take one half and put it next to the other so there are two rolls next to each other. Now Cut these two rolls into Thirds (use a measure tape if your need it).
-Now you have 6 pieces.
-Cut each piece in half! Now your have a uniform 12 pieces of dough.
-Turn one piece at at time so the cut edges are on the top and the bottom and put into the buttered baking dish. You can move them around to get 12 rolls in the dish. Try to space them evenly.
-Cover the dish with wrap tightly and put in Fridge OVER NIGHT. Yes, Over Night don't cheat.
-The Next day you need to "PROOF" the yeast.
-Boil about 2-3 quarts of Water and pour into a large baking dish. A long one. Put this dish(with water) on the bottom rack of your oven. Do not turn the Oven on.
-Remove the plastic wrap from the rolls and put them on the Rack Above the Boiling water dish.
-Close the oven door and let sit for 1/2 hour.
-Remove the water dish and the rolls from the oven and PREHEAT the oven to 350 degrees. Place Rolls back in oven and Bake 30 minutes
-While rolls are baking make the topping.
-With Mixer mix the Cream Cheese
-Add in the Milk and slowly add in the Powdered Sugar and mix.
-When Rolls are done and cooled a little you can spread the Topping over the top of the rolls. Serve right away.
-Lots of work but worth it.
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