1 cup boiling water
1 tsp salt
3/4 cup shortening
1/2 cup sugar
Mix and dissolve. Stir until lukewarm so as not to kill yeast.
Dissolve 2 packets dry yeast (2 Tbsp bulk) in half cup warm (140º) water with 1 tsp sugar.
Add yeast to cooled mixture, then add:
2 eggs
3 to 4 cups flour, one cup at a time then stir. Mixture should be sticky.
Beat thoroughly, cover then rise til double in size. (Takes about an hour if the room is reasonably warm).
Roll into oblong shape. Brush with melted butter, sprinkle with cinnamon, raisins, and brown sugar. Roll lengthwise.
In pan melt 1-1/2 cups brown sugar, 4 Tbsp butter, and 2 Tbsp corn syrup. (I double this recipe as I like them stickier.) Pour quickly into three small round cake pans.
Cut dough into 1" sections and line pans. Cover and rise until double.
Bake at 425º for 15 to 25 minutes (until very lightly browned on the top). The correct time is closer to 15 even though they might look like they aren't quite done. If you overbake them they will be dry.
Turn out immediately. For best results set a rack on top of the pan then flip the whole thing together. Be aware that hot sugar mixture will pour out and be careful.
Oh yeah. The rule on these is that you have to give one of them away. It hurts because they are so good, but that's the rule so what else can you do.
So... about how long does the rising take?
ReplyDeleteReally depends on temperature. I keep my house cold and it has taken an inordinately long amount of time. Now I put the oven on low and set the rolls near the back of the stovetop where the vent is (gas stove). It takes about an hour each time so I'd plan on that if your house is fairly warm or if you can provide an indirect heat source.
ReplyDelete