Lorraine's Dinner or Cinnamon Rolls
Submitted by lupe
Versatile yeast dough that makes both buttery crescent dinner rolls and glazed cinnamon raisin rolls. One big-batch recipe, two classic results, 48 rolls total.
YIELD
48 rollsPREP
90 minCOOK
20 minREADY
110 minOne dough, two outcomes. This big-batch yeast recipe divides into four pieces, and you decide what each one becomes: buttery crescent dinner rolls or glazed cinnamon rolls loaded with raisins. Make all of one kind, or split the batch for the best of both worlds.
The dough starts rich. Boiling water melts the shortening with sugar and salt, then lukewarm water brings the temperature down before the yeast goes in. Three beaten eggs add tenderness and a golden color. Eight cups of flour build the structure, but the dough stays intentionally sticky. Don’t add more flour than needed. That stickiness is what keeps the finished rolls soft and pillowy instead of dense and bread-like.
For crescents, roll each quarter into a 10-inch circle, cut into 12 wedges, brush with melted butter, and roll from the wide end. For cinnamon rolls, brush with butter, sprinkle with cinnamon sugar and raisins, roll jellyroll-style, and slice into 12 pieces.
The powdered sugar glaze goes on while the cinnamon rolls are still hot. It melts into the surface, then sets into a thin, sweet shell as it cools.
Kitchen Tips
- Make sure the boiling water mixture cools to lukewarm before adding the yeast. Hot liquid kills yeast instantly
- Knead lightly. This is an enriched dough that doesn’t need aggressive kneading to develop gluten
- The dough doubles quickly in a warm spot. Check it after 45 minutes
- Crescents bake at 400°F (200°C), cinnamon rolls at 375°F (190°C). Different temperatures for different results
Variations
- Pecan sticky buns: Pour a brown sugar-pecan mixture into the pan before adding sliced cinnamon roll dough
- Orange glaze: Replace milk in the glaze with fresh orange juice for a citrus-scented finish
- Garlic butter crescents: Brush finished dinner rolls with garlic-herb butter instead of plain melted butter
Ingredients
Directions
Beat eggs until frothy; set aside.
In large bowl, add boiling water to shortening, sugar and salt.
Add 1 cup lukewarm water.
In separate bowl, dissolve yeast in ½ cup lukewarm water.
When first mixture is lukewarm, add yeast mixture.
Add flour until batter is beatable, then keep adding until you can barely handle sticky dough.
Knead lightly to mix. Dough should be slightly sticky.
Put in well-greased bowl and cover loosely.
Place in warm area to rise. When dough has doubled in size and is very light, punch down and divide into 4 equal pieces.
I usually make a half-batch of each kind.
To make crescent rolls, roll each piece to 10 inches in diameter.
Cut into 12 pie-shaped pieces.
Brush pieces with melted butter and roll up tightly, beginning at wide end.
Seal points firmly.
Place on greased baking sheets, about 1 inch apart with points tucked under.
Let rise until doubled in bulk.
Bake at 400℉ (200℃) for 15 minutes.
While still warm, brush with melted butter.
To make cinnamon rolls, brush 4 pieces of dough with melted butter, then sprinkle with cinnamon-sugar mixture and raisins.
Roll up jellyroll-style and cut each into 12 pieces.
Bake at 375 for 20 minutes. Glaze rolls while still hot.
Makes 48 rolls.
GLAZE: Combine ingredients and beat until smooth and pretty thin.
Spread over hot rolls.
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