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Emmy's Big Cinnamon Buns
From Blue
Plate Specials & Blue Ribbon Chefs
The Heart and Soul of America's Great Roadside Restaurants
1
package yeast
2 tablespoons warm water (105-110°F)
4 tablespoons (1/2 stick), plus 2 tablespoons, margarine,
melted
1-1/2 cups warm (105-110°F) potato water (see text of
this article), or substitute 1/4 cup dry instant mashed
potatoes and 1 1/2 cups water
1/3 cup sugar
1 teaspoon salt
1/2 cup nonfat dry milk
2 eggs, lightly beaten
4 to 5 cups all-purpose flour
1 cup sugar
1/4 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons butter, softened
1 tablespoon water
1-1/2 cups confectioners' (powdered) sugar
Dissolve
yeast in 2 tablespoons of warm water. When yeast is foamy,
mix with 4 tablespoons margarine, potato water (or plain
water and dry instant potatoes), sugar, salt, nonfat dry
milk, eggs and 4 cups flour. |
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Mix until ragged dough begins
to form, adding flour as needed.
Turn
dough out on floured board and knead 5 minutes, adding flour
as needed, to make smooth, silky dough. Roll dough into
ball and place in greased bowl, cover and let rise in warm
place 1 to 2 hours, until doubled in bulk.
Grease
baking pan, about 10x10 inches, or ovenproof 12-inch skillet.
Turn dough out on floured board, knead for 1 minute and
roll into rectangle about 1/2-inch high. Brush with remaining
2 tablespoons melted margarine. Combine sugars and cinnamon
and sprinkle onto buttered dough.
Roll
up dough like jellyroll and cut into 6 slices. Place slices
in prepared baking pan, cut side up, cover loosely and let
rise until nearly doubled, about 45 minutes.
Preheat
oven to 375ºF. Bake risen rolls 35 to 40 minutes.
As
rolls bake, make glaze by beating butter and water into
confectioners' sugar (you may need up to 1 1/2 tablespoons
of water to make a thick, spoonable glaze). When rolls are
still warm from the oven, spoon on glaze.
Yields
6 big cinnamon buns.
(Updated: 10/22/08 SN)
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