Okay, I admit it: this one is going take to a bit of work. But you'll really love the results!
Rolls
1/2 cup lukewarm water
2 packages active dry yeast
3/4 cup milk
1/3 cup butter or margarine
1/4 cup sugar
1 teaspoon salt
2 eggs, beaten
1 cup wheat germ
4 cups sifted flour
1/3 cup soft butter or margarine
1 cup brown sugar
2 teaspoons cinnamon
3/4 cup seedless raisins
Brown Butter Frosting
1 tablespoon butter
1 cup sifted confectioners' sugar
1 tablespoon milk, or more
1/2 teaspoon vanilla
Oven: 375 degrees
Measure the lukewarm water into a large bowl. Sprinkle on the active dry yeast and let stand until the yeast is softened and dissolved. In a saucepan, heat the milk to scald, then remove it from the heat and add the one-third cup of butter, the quarter-cup of sugar, and the salt.
Stir until the butter is melted and sugar and salt dissolved. Add the beaten eggs to the dissolved yeast and slowly blend in the slightly-cooled milk mixture. Stir in the wheat germ and two cups of sifted flour. Beat until smooth.
Add enough additional flour to make a stiff dough. Turn dough out on a floured board and knead until smooth and elastic. Cover the dough on the board with a piece of plastic wrap and a towel. Let rest for twenty minutes.
Punch dough down and divide into two parts. Roll each out into a 12-inch square. Spread each square of dough with half the softened butter and sprinkle with half the combined brown sugar, cinnamon, and raisins. Roll up tightly and cut into one-inch slices.
Place the slices in greased muffin cups, cover with a towel, and let rise in a warm place until almost doubled in bulk, about forty minutes. Bake for fifteen or twenty minutes, or until nicely browned. Turn out of pans onto racks and drizzle with frosting. Makes two dozen rolls.
Frosting
In a small saucepan, heat the butter until it is lightly browned. Remove from the heat and stir in the confectioners' sugar, milk, and vanilla to make a thin icing. Add a little more milk if frosting is too thick.
No comments:
Post a Comment