Thursday, November 13, 2014

Overnight Cinnamon Rolls - (using poolish)

2 tablespoons dry yeast
1 cup warm water
1 cup scalded milk
1/2 cup sugar
1/2 cup soft butter
1 teaspoon salt 
1 egg
7 cups all-purpose flour
1 cup fresh ground  whole wheat flour

1 cup melted butter
1 cup sugar
4 tablespoons ground cinnamon 
1 cup raisins, walnuts, or pecans, optional

4 tablespoons butter2 cups powdered sugar
1 teaspoon vanilla extract

1/4 teaspoon Almond extract
4 tablespoons half & half


Heat oven to 350 degrees F.

For Poolish ~ In a small bowl, dissolve 1 tablespoon yeast, sugar and salt in warm water and add 2 cups all-purpose flour, mix well and set aside for a least 4 hours (overnight is best). 
Next morning, in a large bowl mix milk, the other tablespoon of yeast, melted butter, and egg. Mix until will combined, add poolish and stir. Now add 2 cups of flour and mix until smooth. Mix in remaining all purpose flour until dough is easy to handle. Knead dough on lightly whole wheat floured surface for 5 to 10 minutes. You may need to keep dusting your dough until it is know longer sticky. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch dough down and divide in half. Roll half out on a floured surface into a 15 by 9-inch rectangle. Spread 1/2 cup melted butter all over dough. Mix sugar and cinnamon and sprinkle half the mix over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices. Repeat with the other half of the dough.
 Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake on 350* for about 30 -40 minutes or until nicely browned.
While the Cinnamon rolls are cooling, mix butter, powdered sugar, and vanilla. Add half & half 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

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