So, in honor of my friend making it to the "big time", I thought I'd revisit a treat I made from her book. Thanks to Ree (see, I can call her by her first name because we're such good friends...I wish) I faced my fear of....
Yes, Yeast !Now, you must understand... I have a fear of yeast! LOL Early in my marriage (about 30 years ago to be semi-exact!) I tried to make yeast rolls. These were little more than miniature flying saucers! I have backed away from anything containing yeast since then! So this was quite an undertaking for me. Facing my fear of yeast. Repeating the mantra "Don't fear the yeast"... "Don't fear the yeast" ...
Bakerella inspired me. She even shared her poor spirals on her first try. So game was on!
Here's the recipe...
Pioneer Woman's (famous) Cinnamon Rolls
1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 packages (4 1/2 tsp) active dry yeast
9 cups all-purpose flour
1 heaping tsp baking powder
1 sant teaspoon baking soda
1 TBSP salt
2 cups melted butter, plus more as needed
1/4 cup ground cinnamon for sprinkling
2 cups sugar, plus more as needed
2 pounds powdered sugar
1/2 cup whole milk
6 TBSP butter, melted
1/4 cup strong brewed coffee
Dash of salt
1 TBSP maple flavoring or maple extract
For the dough, heat the milk, vegetable oil, and sugar in a medium sauce pan over medium heat; do not allow the mixture to boil. Set aside and cool to lukewarm.
Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel (I wonder why she felt the need to specify a "clean" kitchen towel??? LOL) and set aside in a relatively warm place for 1 hour.
(looks like gooey oatmeal to me)
Remove the towel (ahem...the "clean" towel) and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine.
Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
(ok, here's where I stopped taking pictures because my hands were "doughy")
Generously sprinkle 1/2 the cinnamon and 1 cup sugar on top of the buttered dough.
Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight.
When you reach the end, pinch the seam together.
Transfer to cutting board and with a sharp knife, make 1 1/2 inch slices. One log with produce 20-25 rolls.
Pour a couple tablespoons of melted butter into the desired pie pans or baking dishes and swirl to coat.
Place the sliced rolls in the pans, being careful not to overcrowd.
Repeat the rolling/sugar/butter process with the other half of the dough and more pans.
While the rolls are baking, make the maple icing...
In a large bowl, whisk together the powdered sugar, milk, butter, coffee and salt.
Splash in the maple flavoring.
Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be thick, but still pourable.
I didn't think about taking a pic until I had already iced THREE pans!! LOL
Ree is right, when those rolls come out of the oven, my kitchen is the best smelling place on earth!
Ok, I missed the part about a pouring consistency, my icing was thicker...more like a "spreading" consistency.
She said it would make between 40-50, Mine came out to 45. Quite a batch I'd say.
Every good southern girl knows you don't send out anything without first trying it to see if it's worth sharing! ROFL!!!