CINNAMON BUTTERFLY ROLLS
| Amount | Measure | Ingredient -- Preparation Method |
| 1/2 | cup | Sugar |
| 1 | teaspoon | Salt |
| 1 | pack | Active dry yeast |
| 4 1/3 | cup | Flour, all purpose |
| 1 | cup | Milk |
| 1 | stick | Butter or margarine |
| 2 | Eggs | |
| 1/2 | cup | Brown sugar, packed |
| 1/2 | cup | Pecans, chopped |
| 1/2 | cup | Raisins, dark seedless |
| 1 | teaspoon | Cinnamon, ground |
Serving Size : 18
Categories : Breads
In large bowl, combine sugar, salt, yeast and 1 cup flour. In 1
quart saucepan over low heat, heat milk and 1/2 cup butter or margarine
(1 stick) until very warm (120-130'F). Butter or margarine does not need to
melt. With mixer at low speed, gradually beat liquid into dry ingredients
just until blended. Increase speed to medium; beat 2 minutes. Beat in
vanilla extract, 1 egg, and 1 cup flour to make a thick batter; continue
beating 2 minutes scraping bowl often. With wooden spoon, stir in 2 cups
flour to make a soft dough.
Turn dough onto floured surface and knead until smooth and elastic,
about 10 minutes, working in more flour (about 1/3 cup). Shape into ball;
place in greased large bowl, turning to grease top. Cover; let rise in
warm place (80-85'F) until doubled, about 1 1/2 hours.
Punch down dough. Turn dough onto lightly floured surface; cut
dough in half; cover and let rest 15 minutes. Grease 2 large cookie sheets.
In small bowl, mix brown sugar, pecans, raisins, and cinnamon. In small
saucepan over low heat, melt 4 T butter or margarine (1/2 stick).
With floured rolling pin, roll half of dough into 17 1/2x12"
rectangle. Brush with half of melted butter; sprinkle with half of brown-sugar mixture. From 17 1/2" edge, roll dough jelly-roll fashion; pinch
seam to seal. Cut roll into 9 wedges, 2 1/2 inches at wide side, 1 inch at
short side.
Turn wedges short side up. Press handle of wooden spoon across
each. Repeat with other half of dough. Place rolls 2 inches apart on cookie sheets. Cover; let rise in
warm place until doubled, about 1 hour.
Preheat oven to 350'F. In cup, beat remaining egg; with pastry
brush, brush rolls. Bake rolls 20 minutes or until golden. Remove rolls from
cookie sheets; cool on wire racks.
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This site was last updated 05/25/04