wiljen
02-04-2012, 11:21 PM
Makes 15 large rolls
Dough:
1 cup milk
3 (0.6 ounce) cakes yeast
6 1/2 tablespoons butter, room temperature
2 eggs
1/2 teaspoon ground cardamom
2 tablespoons white sugar
1/4 teaspoon salt
4 cups all-purpose flour, or as needed
Filling:
2/3 cup butter, softened
1/2 cup white sugar
2 tablespoons ground cinnamon
Frosting:
1 stick butter
1 stick butter flavor Crisco
1 lbs confectionary sugar
2 tsp vanilla extract
1. In a mixing bowl, warm milk to roughly 110F. Add 3 packs yeast and 2 Tbsp Sugar and stir thoroughly. Mix in 6 1/2 tablespoons of soft butter, eggs, cardamom, and salt and mix thoroughly. Stir in 3 1/2 cups of the flour. Use a wooden spoon to mix the dough or a dough-hook mixer. If it's sticky, mix in the remaining 1/2 cup of flour. Cover the bowl and let the dough rise for 30 minutes.
While waiting on the dough to rise: Make the filling.
2. Cream together the 2/3 cup butter and 1/2 cup sugar. Stir in the cinnamon.
Once risen,
3. Transfer the dough to a floured surface and knead it until firm. Divide the dough in half; roll each half into a rectangle no more than 1/2 inch thick (thinner is better). Spread each rectangle with half the filling.
4. Roll the dough up, starting with the edge closest to you, to form a long log. Cut the log into 1 inch-thick slices.
5. Preheat an oven to 375F. Line a baking sheet with parchment paper, or grease a baking dish or cake pans.
6. Place the rolls on the prepared baking sheet, spacing them about 3 inches apart. If you like pull-apart rolls, arrange them in a greased baking dish or cake pans, spacing the rolls about 1 inch apart. Let the rolls rest 20 minutes before baking.
7. Bake the snails in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer to bake.
Blend all ingredients for frosting together until smooth (again - a mixer helps) and add up to 1/2 cup of warm water to get the consistency you want. For thick icing spread on with a knife (1/3 cup) for thin drizzled on (1/2 cup or a bit more).
Ice and enjoy.
Dough:
1 cup milk
3 (0.6 ounce) cakes yeast
6 1/2 tablespoons butter, room temperature
2 eggs
1/2 teaspoon ground cardamom
2 tablespoons white sugar
1/4 teaspoon salt
4 cups all-purpose flour, or as needed
Filling:
2/3 cup butter, softened
1/2 cup white sugar
2 tablespoons ground cinnamon
Frosting:
1 stick butter
1 stick butter flavor Crisco
1 lbs confectionary sugar
2 tsp vanilla extract
1. In a mixing bowl, warm milk to roughly 110F. Add 3 packs yeast and 2 Tbsp Sugar and stir thoroughly. Mix in 6 1/2 tablespoons of soft butter, eggs, cardamom, and salt and mix thoroughly. Stir in 3 1/2 cups of the flour. Use a wooden spoon to mix the dough or a dough-hook mixer. If it's sticky, mix in the remaining 1/2 cup of flour. Cover the bowl and let the dough rise for 30 minutes.
While waiting on the dough to rise: Make the filling.
2. Cream together the 2/3 cup butter and 1/2 cup sugar. Stir in the cinnamon.
Once risen,
3. Transfer the dough to a floured surface and knead it until firm. Divide the dough in half; roll each half into a rectangle no more than 1/2 inch thick (thinner is better). Spread each rectangle with half the filling.
4. Roll the dough up, starting with the edge closest to you, to form a long log. Cut the log into 1 inch-thick slices.
5. Preheat an oven to 375F. Line a baking sheet with parchment paper, or grease a baking dish or cake pans.
6. Place the rolls on the prepared baking sheet, spacing them about 3 inches apart. If you like pull-apart rolls, arrange them in a greased baking dish or cake pans, spacing the rolls about 1 inch apart. Let the rolls rest 20 minutes before baking.
7. Bake the snails in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer to bake.
Blend all ingredients for frosting together until smooth (again - a mixer helps) and add up to 1/2 cup of warm water to get the consistency you want. For thick icing spread on with a knife (1/3 cup) for thin drizzled on (1/2 cup or a bit more).
Ice and enjoy.