You may have already seen the upside down version of these-- But sometimes-- The classics are where it's at ;)
Ingredients:
Dough:
2c warm water
1 1/2c sugar
1tbs yeast (or one package)
1tbs salt
1 egg
1/2c vegetable oil
7c flour
Filling:
3/4c butter, melted
1c sugar (brown is best, used white with a tea spoon molasses)
2tbsp cinnamon
1⁄2c raisins
Whipped Frosting (optional):
1 large egg whites only
1/4 cup sugar
1tbs water
dash pure vanilla extract
Serves: 15 people
Time: 2 hr
Directions:
1) Dissolve yeast and warm water in a very large mixing bowl for about 5 minutes. Add about two pinches of sugar to help the yeast out.
2) Add the rest of the sugar and water stir. This is a good step to move to a mixer with a dough hook if you have one. Or you can stirr with a wooden spoon.3) Beat the egg in a separate bowl, then add it to the yeast and sugar. It won't mix properly with just the dough hook which is why it needs to be beaten first.
4) Add the oil to the sugar mixture.
5) Gradually mix in flour and salt to the liquid mixture. You might not need the entire amount of flour. Add flour until dough begins to move away from sides of bowl and is soft but manageable. Take it slow! The dough should look soft but not soupy. It won't look like bread dough it will be far softer.
6) Cover dough and let rise until doubled. This will take some time, and is temperature dependent so it's difficult to estimate.7) Punch dough down and divide in half. The dough wants more flower. So be generous! It will take quite a bit more flower to mange touching the dough, as much as a cup maybe needed for handling.
8) Roll out one half into a rectangle, be generous with the flower, execs will just fall off so don't be stingy. Flower your hands supper generously.
9) Combine filling ingredients except raisins. Spread evenly over rectangle with rubber spatula. Sprinkle evenly with raisins if desired.10) Roll up dough, beginning at long end. Pinch ends to seal. Using thread or dental floss, slice into rolls, about 14. Place cut side down in a greased pan. Cutting with a spatula works well too. The rolls will be very soft. They may look like just lumps when they are in the pan. Try and have the sliced edge down. It may not look like it makes a difference with this dough, but it will once it bakes. The rolls will tolerate a fair bit of abuse, try to be fast so they don't spread out.
11) Repeat with remaining half of dough and filling.
12) Cover and let rise until doubled.
13) In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.
14) Bake at 350 for 20-30 minutes. Time varies from oven to oven. Check at earliest time to prevent over browning.
15) Generously frost warm rolls, about 5 minutes after removing from oven.
Cost:
yeast 1.20
salt 0.10
vegetable oil 1.35
flour 1.50
cinnamon 0.10
raisins 0.35
eggs 0.34
dash pure vanilla extract 0.10
crushed pecans 0.76
honey 0.15
butter 1.00
sugar 1.50
Total $8.30
Per Roll $0.55
15) Generously frost warm rolls, about 5 minutes after removing from oven.
Cost:
yeast 1.20
salt 0.10
vegetable oil 1.35
flour 1.50
cinnamon 0.10
raisins 0.35
eggs 0.34
dash pure vanilla extract 0.10
crushed pecans 0.76
honey 0.15
butter 1.00
sugar 1.50
Total $8.30
Per Roll $0.55
