Cool Rise Dough & Sticky Cinnamon Rolls

Recipe For Cool Rise Bread Dough and Sticky Cinnamon Rolls
This recipe was give to me by a dear friend, who lived in Darrouzett, Texas. She gave me this recipe to use in making Bierox.
Cool Rise Dough:

2 Pkg Dry Yeast
2 1/2 C Warm Water
3/4 C Sugar
3/4 C Oil
2 Eggs
2 t Salt
7-10 C. Flour

Mix yeast and warm water until yeast is dissolved.  Add sugar and stir until dissolved.  Add oil, eggs, salt, and enough flour to make the dough workable and dough cleans away from the sides of bowl (Not sticky).  Knead the dough until well mixed.  Cover bowl with a tea towel and place in refrigerator if not immediately making something with it.  Punch down when needed.  Keeps 1 - 2 weeks in refrigerator.  Before use the dough will be sticky.  Let rise 2 hours or until doubled before using. Work dough on flour covered surface.  This Recipe works well for bread, rolls, bierox, or cinnamon rolls.

Sticky Cinnamon Rolls:

1 Recipe of Cool Rise Dough Above
1 3/4 Sticks Butter
1 C Brown Sugar
1/2 C Sugar

Roll cool rise dough out into rectangle 1/8 to 1/4 inch thick.  Melt 3/4 stick butter and spread enough on the dough to coat top of the dough with butter. Mix Sugar and enough cinnamon together to sprinkle over the top of the butter on the dough.  Roll the dough (like paper towel roll).  Slice the dough with the round into 1 to 1 1/2 inch slices.  Heat 1 stick butter and 1 C Brown Sugar until dissolved.  Pour into bottom of 13 x 9 inch pan.  Place Rolls on top and let rise until doubled in size.  Bake at 350° for 25 or 30 minutes until tops are golden brown and rolls not doughy.  Turn rolls into prepared foil while still hot.

Stay tuned for tomorrow when I share my recipe for Bierox!  You can use the Cool Rise Dough Recipe for those too!
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