Comfort Baking

Time for some winter favorites

Cinnamon Rolls are something we all smell and think…hmmm that’s going to be wonderful.

But I have found some that are not so great, they just have no substance and they are either doughey or dry. Not sure which one is worse. But we still love the smell of them !!

My Recipe is a bit intricate and has some ingredients that will be items you have to go out and get, but its worth it. The goal is a dough that holds up to the filling, holds on to the filling and yet, you taste both as separate entities.

That is the goal. A full Monty of Sinful Buns !!

2 teaspoons yeast

1/4 Cup Sugar

1/2 Cup Warm water, Mix and set aside.

***

1 1/4 Cups of Milk, warm/Room Temp

2 1/2 t. Salt

1/3 Cup Powered Milk, I used High Heat

2 Eggs

1 Egg Yolk

1/3 Cup Shortening

3 Cups High Gluten

5  Cups AP Flour    8 Cups Total   sifted

• Hold, 2 sticks unsalted butter

***

Blend as you would bread, saving 1 cup flour out to kneed in at the last, it might not take it all.

Once this has risen, for one hour, kneed in ( brioche) 2 sticks of unsalted butter.

If you have never one this before, take your time, it will all come together. It just needs to be kneaded slow and sure.

Once your all cohesive. Let rest for 3o more min, to relax, then roll.

You can split it, now, for space saving, and roll each ball separately.

Once you have a rectangle about the size of 15 x 10 then you add the margarine and butter mix.

Then cover with Brown Sugar Cinnamon Mix and press or roll, then Roll up the log. and Cut.

Place on Parchment in a 9×13 cake pan, or if you prefer use 5x 7 pans.

Bake till golden about 20 to 25 min at 350