Thursday, November 5, 2009

Traditional Sweet Roll Dough

This recipe will make about 18-24 cinnamon buns but of course will depend on how thick you cut your slices. I halved the recipe and got 10 fairly large buns.
I love raisins in cinnamon buns and in case you haven't tried the Pavich ones pictured above rest assured they are plump, moist and ever so tasty! Worth seeking out to make your cinna-buns outstanding! I also used organic sugar, flour, margarine and flaxseed which are all items I always buy organic. The only thing that I can't find in organic that I like yet is a good brown sugar! I've tried but they are so hard and so far not so tasty! Let me know if you have found one that is worthwhile.

2 packages active dry yeast
1/2 cup warm water

1/2 cup lukewarm soy milk
1/2 cup sugar
1 teaspoon salt

2 tbsp. golden flaxseed
1/2 cup soy milk
(let flaxeed sit in soy milk for a few minutes, aerate with fork)
(This mixture replaces the 2 eggs originally called for in this recipe)

1/2 cup softened margarine
4-1/2 to 5 cups all-purpose flour

Dissolve yeast in warm water.Stir in milk, sugar, salt, flaxseed soymilk mixture, margarine and 2 1/2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. (At this point, dough can be refrigerated 3 to 4 days.) Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if impression remains when touched).

Punch down dough. Roll dough into rectangle, 15 x 9 inches; spread with margarine. Sprinkle liberally with brown sugar -- add your cinnamon and then evenly distribute as many raisins as you like. Roll up. Pinch edge of dough into roll to seal well. Stretch roll to make even.

Cut roll into equal slices. Place slightly apart in greased baking pans, 13 x 9 or in greased muffin cups. Let rise until double. Bake 25 to 30 minutes. While warm, frost rolls with icing.
Icing -- just mix 2 tbsp. soy milk with as much icing sugar required to make an easy to drizzle icing. Pour lots into the crevices and then drizzle over top!

p.s. If you love the flavor of caramel (and I do love, love it!) then the brown sugar rum glaze from my post entitled "rum raisin cake" dated 11/08/09 would probably be a nice icing to drizzle over these buns too.

1 comment:

  1. Nom, nom, nom. Your blog is going to turn me into a blob. Too many yummy things to sample. I think you better make steamed brussels sprouts next week. :p JK


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