34.
Cinnamon Roll Dough
Yield 16 rolls
egg, room temp. + enough 1
water 80°F/27°C to = 1 cup
oil 3 TBL
sugar 3 cup
salt 1 tsp
bread flour 32 cups
active dry yeast 12 tsp
Program
Filling
butter, softened 3 cup
sugar 4 cup
cinnamon 2 TBL
walnuts, finely chopped 4 cup
raisins 4 cup
Glaze
powdered sugar 2 cup
milk, liquid 3 TBL
vanilla extract 2 tsp
Method
1. On a lightly floured surface, roll dough into a 12-inch x 6-inch rec-
tangle and spread with butter. Combine remaining filling ingredi-
ents and sprinkle over butter. Roll up tightly, jelly-roll style,
starting with the longest side, and cutting into 1-inch slices.
2. Place in greased baking pan about 2-inch apart and let stand in a
warm place for 1 hour or until double in size.
3. Bake at 350°F/177°C for 25-30 minutes or until done.
4. Mix glaze ingredients until smooth and drizzle over top.
Whole Wheat Pizza Crust Dough
Yield 2 thin crusts
water 80°F/27°C 1 cup
oil 2 TBL
sugar 1 TBL
salt 1 tsp
whole wheat flour 1 cup
bread flour 12 cups
active dry yeast 24 tsp
Program
Method
1. (Sprinkle each pan with 1 tablespoon of cornmeal if desired.)
Place dough on a lightly floured surface. Divide in half and press
onto a 12-inch pizza pan, raising edges. Generously prick dough
with a fork. For one 12-inch thick crust, do not divide.
2. Bake 400°F/205°C for 10-12 minutes or until edges of crust begin
to turn a light golden brown. Remove, add toppings and return to
oven to bake an additional 15-20 minutes.
To Next Page
Loading...
