Cinnamon Rolls (Radis) Recipe
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Cinnamon Rolls (Radis) Recipe
Cinnamon Rolls (Radis) Ingredients:
-JOY QUIRK (HFTC65A)
1 tbsp Dry yeast
5 cup Bread mix
1 1/2 cup -lukewarm water
2 Eggs, beaten
1/2 cup Butter, melted
SWEET GLAZE
1 cup Powdered sugar, sifted
2 tbsp Milk, About
1/4 tsp Vanilla
CINNAMON SPRINKLE
2 tbsp Butter
1/2 cup Raisins
1/2 cup Brown sugar
1/4 cup Nuts: chopped
1 1/2 tsp Cinnamon
Cinnamon Rolls (Radis) Preparation:
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and
butter. Add 5 cups of bread mix. Stir well. Add additional bread mix
to make a soft, but not too sticky dough. Knead about 5 minutes until
dough is smooth. Lightly butter bowl. Put dough in bowl and turn to
butter top. Cover dough with a damp towel and let rise in a warm
place until doubled in bulk, about 1 hour. Generously grease 2
baking sheets.
Prepare Cinnamon sprinkle. Punch down dough. Let stand 10 minutes.
On a lightly floured surface, roll out dough to a 12 x 24 rectangle
about 1/4 inch thick. Spread generously with Cinnamon Sprinkle. Roll
dough like a jelly roll and cut with a sharp knife into 24 1 inch
slices. Place on prepared baking sheets. Cover with a damp towel and
let rise in a warm place until doubled in bulk, about 30 to 60
minutes. Preheat oven to 375. Bake 20 to 25 minutes, until golden
brown.
Prepare Sweet Glaze, and brush on while rolls are still warm. Makes
about 24 rolls.
CINNAMON SPRINKLE: Melt butter in a small saucepan. Stir in brown
sugar, cinnamon, raisins and nuts.
Sweet Glaze In a small bowl combine powdered sugar, vanilla and
enough milk to make a thin mixture.
Formatted by Elaine Radis BGMB90B; JUNE, 1993
| "Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." | | Ginette Olivesi-Lorenzias |
| “This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” | | Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
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