BUTTER ROLLS FROM SCRATCH RECIPES

FROM SCRATCH CINNAMON YEAST ROLLS | JUST A PINCH RECIPES

From Scratch Cinnamon Yeast Rolls | Just A Pinch Recipes image

These rolls are from a Fleischmann's Yeast brochure printed in the 1960's. I used this recipe when I was a kid in 4-H and, after trying dozens of other recipes over the years, these have remained my all time favorite cinnamon rolls. Recipe is from scratch and takes a long time to make, but I think they are worth the effort.

Provided by Kathie Carr @kathiecc

Categories Sweet Breads

Prep Time 2 hours 30 minutes

Cook Time 25 minutes

Yield 24

Number Of Ingredients 13

Ingredients

YEAST DOUGH:
1 - recipe, the best sweet yeast roll dough i have ever found
- see link below in comments
CINNAMON FILLING:
1/2 cup(s) butter, softened
1 cup(s) sugar
1 1/2 tablespoon(s) cinnamon
1/2 cup(s) chopped walnuts, optional
ICING:
3 cup(s) powdered sugar
6 tablespoon(s) butter, softened
1 teaspoon(s) vanilla extract
5-6 tablespoon(s) milk

Steps:

Make yeast dough as directed in recipe, "The Best Sweet Yeast Roll Dough I Have Ever Found". Link given below in comments. Prep time given includes time for dough to rise. Follow directions down to Step 3 where it says, At this point you can shape and fill as desired.
Punch dough down. Divide in half. Roll one half of dough on a lightly floured surface to a 12 by 18 inch rectangle. Spread with half the butter. Combine sugar and cinnamon. Sprinkle half of the mixture over surface. Sprinkle nuts over sugar mixture if you are using nuts. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 by 9 inch pan. Repeat with remaining dough. Cover. Let rise 30 to 45 minutes until nearly doubled again.
Bake in preheated 350 degrees oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

PARKER HOUSE ROLLS RECIPE | BOBBY FLAY | FOOD NETWORK

Parker House Rolls Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories dessert

Total Time 2 hours 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield about 24 rolls

Number Of Ingredients 8

Ingredients

1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour

Steps:

Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
Preheat the oven 350 degrees F.
Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

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