foote@denelcor.UUCP (06/16/83)
I've taken enough recipes off the this group in the past month that
I felt it was time to contribute. This Cinnamon Butterfly Rolls
recipe comes from the December 1982 Good Housekeeping, and I betcha can't
eat just one!
Cinnamon Butterfly Rolls
1/2 cup sugar 2 teaspoons vanilla extract
1 teaspoon salt 2 eggs
1 package active dry yeast 1/2 cup packed brown sugar
4 1/3 cups all-purpose flour 1/2 cup pecans(or walnuts,etc.) chopped
1 cup milk 1/2 cup raisins
butter or margerine 1 teaspoon ground cinnamon
ABOUT 4 1/2 HOURS BEFORE SERVING: in bowl, mix sugar, salt, yeast, 1 cup
flour. Heat milk and 1/2 cup butter until very warm (125 degrees F). With
mixer at low, beat liquid into dry ingredients. At medium, beat 2 minutes.
Beat in vanilla, 1 egg, 1 cup flour; beat 2 minutes. Stir in 2 cups flour.
Knead dough 10 minutes, working in about 1/3 cup flour; place in greased
bowl, turning to grease top. Cover; let rise in warm place until
doubled, ~1 1/2+ hours.
Punch down dough; turn onto floured surface; cover for 15 minutes. Grease
2 cookie sheets. Mix brown sugar, pecans, raisins, cinnamon. Melt
4 tablespoons butter.
Cut dough in half. Roll half into 17 1/2" by 12" rectangle. Brush with
half of melted butter; top with half of sugar mixture. From 17 1/2" edge,
roll dough, jelly-roll fashion; pinch to seal. Cut into 9 wedges, 2 1/2"
on wide side, 1" at short side. Turn wedges short-side up; press handle
of wooden spoon across each (parallel to the cut ends). Repeat. Place on
cookie sheets; let rise until doubled.
Preheat oven to 350 degrees F. Beat remaining egg; use to brush rolls.
Bake 20 minutes until golden. Makes 18 rolls, 200 calories per roll.
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That was the "pure" recipe. Now let me give you a few variations that I
use to make them more tempting. I nearly double the ingredients of the sugar
mixture, it makes the rolls more than just a lot of dough. As well, I use
somewhere between 1/3 to 1/2 wheat flour for the flour mixture. This
I usually add in the mixing phase as wheat flour doesn't knead in very well.
Since the process takes so long, I heartily suggest breaking it in half.
The way my wife and I have done this is to invite friends for breakfast,
do the recipe up through cutting out the rolls and placing them on the cookie
sheets, then putting the rolls in the refrigarator overnight, covered with
a towel or plastic wrap to keep from drying out. Take out in the morning,
let rise (best in a slightly warmed area, we use the oven by just taking the
chill off, ~90F), then cooking and having them hot for breakfast. This breaks
the process fairly nicely, ~3+ hours in the evening and 1 1/2 hours the next
morning, with the only "major work" periods being at the start and end of the
3 hour period.
Happy Calories!!
Dave Foote
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