Cinnamon rolls / butterscotchies
Знадоби
1/2 C milk, lukewarm1/3 C honey or sugar
1-1 / 2 tsp. salt
1/4 C butter
1 egg, beaten slightly
1/2 tsp. grated lemon rind
1 (1/4 oz. Size) package active dry yeast
1/4 C warm water
1/4 C wheat germ
2-1 / 2 C (+ or -) unbleached white flour
Як готувати
Combine first four ingredients in a bowl. Mix well. Stir in egg and lemon rind. Dissolve yeast in warm water and stir into milk mixture. Add wheat germ. Stir flour into other ingredients, a little at a time, until you have a stiff dough. Turn out on a lightly floured board and knead until dough is smooth and elastic. Return to greased bowl, flipping to grease top- cover loosely with a damp towel and let rise in a warm place until doubled in bulk. Punch down and let rest on floured surface covered by inverted bowl for 10 minutes.For cinnamon rolls, roll into an 8"x10" rectangle. Brush with 2 tbsp. melted butter. Toss together 1/2 C sugar and 2 tsp. cinnamon. Spread evenly over dough. Roll up as for a jelly roll, starting with the long side. Cut roll crosswise into 1" slices with a knife or a thread drawn tightly. Place on a lightly greased baking tin and let rise until doubled in size. Bake in moderate oven (350 ° F) until about doubled in size again. Dust with sifted confectioners 'sugar or frost with a confectioners ' sugar and milk frosting. Makes 18 rolls.
For pecan butterscotchies, melt 3 tbps. butter in a saucepan and add 1/3 C packed brown sugar and 1/4 C corn syrup or honey. Place over low heat and stir constantly until sugar melts and mixture is smooth. Pour into a buttered 13"x9"x2" pan. Spread in an even layer across bottom of pan. Sprinkle with 1/3 C chopped pecans. Proceed as for the cinnamon rolls above, except substitute 1/2 C brown sugar for the white sugar, reduce cinnamon to 1/8 tsp. and add 1/8 tsp. nutmeg. Sprinkle 1/3 C chopped pecans over dough before rolling. Immediately upon removal from oven, invert onto a rack over aluminum foil or onto a buttered baking pan. Let hot topping drip onto hot rolls and serve.
