SKILLET ROLLS PIONEER WOMAN RECIPES

Steps:

• Makes 24 rolls.For the dough: Mix milk, 1 cup sugar, and canola oil in a large pot or Dutch oven. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot. Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)Preheat oven to 375 F. Butter a large baking dish (or a couple of smaller dishes) generously. you could use a 9x13 or two 9-inch pie pans which is what I did.Melt 1 stick of butter in a small saucepan over medium heat. Once melted remove from heat. Divide dough in half. Store one half in the fridge for another use (another batch of these, a batch of cinnamon rolls, a batch of dinner rolls). Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter over the dough, using your fingers to spread evenly. Using your fingers, mix sugar and lemon zest so that it's a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface.Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 thick hick rolls and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.To make the glaze: Add lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl. Add melted butter and whisk together until smooth. Taste it and add more of whatever it needs. Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist! Serve warm or at room temperature.(Adapted from my mom's cinnamon rolls recipe. Lemon sugar filling adapted from Flo Baker's pull-apart bread recipe.)

Steps:

• For the dough, stir flour, sugar, yeast, and salt together in the bowl of an electric mixer. Add eggs, yolk, milk, and vanilla using the dough hook. Mix on low speed until mixture comes together, scraping down the bowl and hook as needed. On low speed, add butter, 1 tablespoon at a time, until incorporated. Increase speed to medium and knead with the dough hook for about 10 minutes. The dough should have pulled away from the sides of the bowl. Place the dough in an oiled bowl, turning the dough, so it is evenly coated. Cover with plastic wrap and refrigerate overnight. The next day, remove dough from refrigerator while preparing for the filling and baking. Butter two 8 1/2 to 9-inch loaf pans. Line pans with parchment paper, cutting to fit with some overhang on both the long and short sides. Butter the bottom piece of parchment so that the top piece sticks. Line a cookie sheet with waxed paper. Place butter, sugar, cocoa, and cinnamon in a mixing bowl and beat until combined. Divide dough in half. On a floured surface, roll one dough half into a rectangle about 10 x 12-14 inches. The 10-inch side should be the closest to you. Spread half of the filling over the rolled dough. Sprinkle with half of the chopped chocolate. Starting with the end closest to you, roll the dough fairly tightly. Place seam side down on the cookie sheet. Repeat with reaming dough and filling. Place the cookie sheet with the two rolls in the freezer for 15 minutes. Remove the rolled dough from the freezer; trim the ends if they are uneven. Working one roll at a time, use kitchen shears to cut lengthwise down the center. Twist each roll, then braid the two pieces together, pinching the ends and place in one of the prepared pans. Repeat with the second roll. Don’t worry if the dough looks uneven in the pan. Cover the pans with buttered plastic wrap and let rise at room temperature for 1 1/2 hours. During the last 20 minutes of rising, preheat the oven to 350ºF. Make the sugar syrup by combining the sugar and water in a pan. Bring to a boil over medium heat, stirring frequently. Let the mixture boil for a minute or two, then remove from heat to cool. Once the rising time is finished, bake the breads in the oven for 40–50 minutes, or until 190ºF. Place on a wire rack and poke the breads several times with a long skewer. (Use the thermometer in a pinch.) Pour the cooled syrup over the babkas 1/4 cup at a time, dividing the syrup evenly. Let the babkas cool in the pans for about 40 minutes, then using the parchment to lift out of the pans. Let cool completely on a wire rack. Wrap cooled loaves in foil and store on the counter. Babkas may be wrapped well and frozen.