I am not really sure how to review this recipe since I did not follow it exactly. I have some experience with sweet breads and I was puzzled by a couple of things with this recipe. First of all, there is no step for yeast proofing, it does not instruct you to add the eggs called for in the ingrediants list nor does it call for a first rising of the dough before forming the rolls. So, here is what I did. I used the one cup of water called for (110-115 degrees) with 2 T. of sugar out of the 1 cup called for as the proofing. When the yeast was foamy after 10 minutes I added the milk, butter, sugar, salt, eggs (which should be at room temp). I also added about a teaspoon of vanilla and then I added first 2 cups of flour. After all the flour was added I used the dough hook on my stand mixer to beat the dough for about 5 minutes. The dough was sticky and shiny, not soft and smooth but sticky and shiny is what you should have with a sweet bread. Anyway, I scraped it into a buttered bowl and let it raise about 1 1/2 hours. Poured it out on a floured board and divided it in two pieces. Rolled into rectangle and added filling along with some extra cinnamon. Placed rolls in buttered dish and let them raise again for about 1 1/2 hours. Baked for 25 minutes. I used the frosting recipe but added a little more butter and powdered sugar so that I had enough to really slather the rolls. These were so good my husband almost swooned. I am giving the recipe as it is 3 stars but with
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