• At least 1/4 pound butter (this not included used to spread on the rolled dough) missing
• 6 ounces unsalted butter at room temp.
• 1 teaspoon kosher salt
• Icing Ingredients Number 1 ( both missing)
• 3/4 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla
• Icing ingredients Number 2
• 3/4 powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon
Just hit 'enter' after every ingredient
How to make it
1. Fit the mixer with the paddle attachment and dump all of the above ingredients into the mixer bowl and work it on medium speed until it comes together and forms a nice ball of dough. Switch to the dough hook attachment. Mix for 10 minutes on medium. This will help smooth the dough out. While the dough is being worked you should hear it slapping against the sides of the bowl.
2. 6 ounces unsalted butter at room temperature
3. Take the butter and smash it about with a rubber spatula…the point of this is to work the butter into the same texture and smoothness as the dough. With the mixer on medium low add the butter to the dough in increments of tablespoons and allow the mixer to work in each increment until it is fully incorporated. The dough may fall apart as the butter is being added but don’t worry, it will come back together…just keep the mixer working the dough.
4. Once all the butter has been added turn the mixer speed up to medium high for a minute or two and then lower it again to medium low and let it work the dough for 5 – 7 minutes, again it should be slapping the sides of the bowl.
5. Remove the dough from the mixing bowl and place it in buttered bowl and cover it with plastic wrap and refrigerate it overnight.
6. When you wake up the next morning remove the dough from the refrigerator and turn it out onto a floured counter and let it warm up for a hour.
7. Cut the dough into two equal pieces and roll it out to about 1/3” thickness, brush each piece with softened butter and sprinkle it with cinnamon sugar (2 tablespoons cinnamon and 1 cup sugar).
8. Roll your rolling pin over the top to lightly compress the sugar/butter into the dough and then roll them up, reserving the neatest, straightest edge for the outside edge of the roll.
9. * OK I found just using my finger tips worked better. Using the rolling pin, the butter and sugar started lifting off the dough
10. Secure the roll by pinching the loose edge to the roll and then smooth the pinch out. Cut the rolls into 1” pieces and line them up on a silpat lined baking sheet.
11. Per the pics I didn’t have the silpat and used the jelly roll pans.
12. Place them in a warm spot and let them rise for an hour or until they are doubled in bulk.
13. Bake them at 350°F for about 10 – 12 minutes or until they are golden brown and register 210° on an instant read thermometer. Remove them from the oven and let them cool. I like to drizzle the top of these delicious babies with a simple powdered sugar, milk, vanilla glaze.
14. I baked for 10 minutes. I can’t imagine cooking until 210 they would be way over cooked.
15. The frosting recipe is mine as she didn’t indicate the amount and never answered a request for the amounts.
16. I added raisins and they added a great flavor. Forgot to add the walnuts.
17. I made the dough on a Monday and didn’t have a chance to make the rolls until the following Saturday. Wasn’t sure the dough would still be ok and wondered if it would rise after 6 days. Cut the dough, put the rolls in the pans, covered the pans with a towel and put them outside in the sun.
18. Temperature outside was about 90 and they sat for 2 hours. Took off the towel and bam, whole mackerel,l they had risen to the occasion. So much for wondering.
19. Lighter in texture than Trackwidows rolls I posted. Different, not quite the richeness but good.
We will number these for you! Just hit 'enter' after every step.