top of page

Cinnamon Rolls

(by Lucy Iscaro)

(adapted from Red Star Yeast)

For the dough:

1 c. lukewarm milk

2 large eggs, at room temperature

1/3 c. unsalted butter, softened

4 1/2 c. King Arthur unbleached all-purpose flour

1 3/4 t. salt

1/2 c. granulated sugar

1 package (1/4 oz.) Red Star platinum yeast

For the filling:

1/3 c. unsalted butter, softened

1 c. brown sugar, packed

3 T. ground cinnamon

Mix together and knead all of the dough ingredients—by hand, mixer, or bread machine—to make a smooth, soft dough.

Place dough in a lightly oiled bowl, turning to grease all sides.

Cover bowl, and let dough rise until nearly doubled, 1 - 2 hours, depending on the warmth of your kitchen.

Gently deflate dough, and transfer to a lightly greased work surface.

Roll dough into a 16 x 21-inch rectangle.

Spread dough with 1/3 c. softened butter.

Mix brown sugar and cinnamon, and sprinkle evenly over dough.

Starting with a short end, roll dough into a log, and cut into 12 slices.

Place buns in a lightly greased 9 x 13 pan.

Cover the pan, and let the buns rise until nearly doubled, about 30 minutes.

Preheat oven to 400 F.

Uncover and bake until golden brown, about 15 minutes.

(We omitted the icing.)


(Read A Need To Knead, the story the accompanies this recipe.)

Recent Posts

See All

Chicken Paprikash

(by Stephanie Chambers) (adapted from The Daring Gourmet) 2 T. pork lard or butter 3 lb. chicken pieces, bone-in and skin-on 2 medium yellow onions, very finely chopped 2 cloves garlic, finely minced

Crabmeat Dip

(by Elizabeth Anderson) 2 packages (8 oz. each) cream cheese, at room temperature 2 c. grated cheddar cheese, plus additional for topping 2 cans (6 oz. each) crabmeat 2 T. Worcestershire sauce 1 t. on

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Comentarios


bottom of page