Combine in your mixer bowl and let rest 15 minutes:
3 1/2 cups warm water (because the bowl is usually pretty cold, I use hotter water)
3/4 cup sugar
1 cup oil
3 Tbsp yeast (I'm going to use less next time)
THEN, add:
10 1/2 cups flour (hold back the last 1/2 cup...to make sure you really need it)
1 Tbsp salt
3 eggs (room temperature)
Mix into the yeast mixture 5 cups of flour, eggs, and salt with an electric mixer. Add the remaining flour…(add a little more flour if needed till the dough pulls away from the sides of the mixer). Let the mixer kneed the dough for 5 minutes. Pour out onto floured board. Let rest about 15 minutes.
For Cinnamon Rolls:
Divide dough in half and roll each half out to approximately 12x30 inches. Melt 1/2 cup butter and spread evenly over each rolled dough (1/4 cup on each). Sprinkle each with about 1/3 to 1/2 cup sugar (add a little brown sugar) and a generous amount of cinnamon. Roll up each half and slice (with thread) into 20 rolls (40 rolls total).
For Orange Rolls:
instead of cinnamon (as written above), zest one whole orange over the butter, sugar and brown sugar. Be careful not to zest the white part...just the outer orange layer. ;)
Place rolls in baking dishes and cover with a tea towel near the preheating oven or warm place. Let rise about 20 minutes. Bake for about 15-18 minutes at 400 degrees (depending on how hot your oven is). Frost while still warm.
Butter cream frosting:
3-4 cups powdered sugar
1/2 cup butter, softened
1 tsp vanilla
3 - ? Tablespoons milk (enough to make it spreading consistency)
Cream Cheese Frosting
1/2 cup butter, softened
6 ounces of room temperature cream cheese
3-4 cups powdered sugar
1 tsp vanilla
3-? Tablespoons milk (just till you get the right consistency)
Orange Frosting
1/2 cup butter
4 cups powdered sugar
3-? Tablespoons fresh squeezed, strained orange juice
3 1/2 cups warm water (because the bowl is usually pretty cold, I use hotter water)
3/4 cup sugar
1 cup oil
3 Tbsp yeast (I'm going to use less next time)
THEN, add:
10 1/2 cups flour (hold back the last 1/2 cup...to make sure you really need it)
1 Tbsp salt
3 eggs (room temperature)
Mix into the yeast mixture 5 cups of flour, eggs, and salt with an electric mixer. Add the remaining flour…(add a little more flour if needed till the dough pulls away from the sides of the mixer). Let the mixer kneed the dough for 5 minutes. Pour out onto floured board. Let rest about 15 minutes.
For Cinnamon Rolls:
Divide dough in half and roll each half out to approximately 12x30 inches. Melt 1/2 cup butter and spread evenly over each rolled dough (1/4 cup on each). Sprinkle each with about 1/3 to 1/2 cup sugar (add a little brown sugar) and a generous amount of cinnamon. Roll up each half and slice (with thread) into 20 rolls (40 rolls total).
For Orange Rolls:
instead of cinnamon (as written above), zest one whole orange over the butter, sugar and brown sugar. Be careful not to zest the white part...just the outer orange layer. ;)
Place rolls in baking dishes and cover with a tea towel near the preheating oven or warm place. Let rise about 20 minutes. Bake for about 15-18 minutes at 400 degrees (depending on how hot your oven is). Frost while still warm.
Butter cream frosting:
3-4 cups powdered sugar
1/2 cup butter, softened
1 tsp vanilla
3 - ? Tablespoons milk (enough to make it spreading consistency)
Cream Cheese Frosting
1/2 cup butter, softened
6 ounces of room temperature cream cheese
3-4 cups powdered sugar
1 tsp vanilla
3-? Tablespoons milk (just till you get the right consistency)
Orange Frosting
1/2 cup butter
4 cups powdered sugar
3-? Tablespoons fresh squeezed, strained orange juice
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