Ingredients:
2.25 cups of full-fat milk
0.5 cup of vegetable oil
the amount of sugar need 1/2 cup
dry yeast, one package
4.5 cups of flour
baking powder, half a teaspoon
1 1/8 teaspoons of baking soda
1/4 cup of salt
I fill.
1 tablespoon of melted butter, or more to taste
1/4 cup of cinnamon, ground, for topping
1/2 cup of sugar, plus more to taste.
Ice cream:
Sugar, powdered, 1 pound
1 teaspoon of maple flavor
an equal quarter cup of milk
quarter of a cup of melted butter
1 and a half cups of coffee that has been brewed
salt shaker
Instructions:
1 CRUST:
Whisk together 1/2 cup sugar, 1/2 cup vegetable oil, and milk in a saucepan. Heat the ingredients until they are almost boiling, then “scald” them. After 45 minutes to an hour, take it off the fire and let it to cool.
The liquid should be lukewarm to warm, not hot, before adding the Active Dry Yeast from the packet. After one minute, stir in four cups of flour. Get the ingredients mixed up. Allow to rise for a minimum of one hour after covering.
After that, combine the salt, baking soda, 1/2 cup of flour, and baking powder. Get the ingredients mixed up. Next, cover the dough and refrigerate it until needed, which may be overnight or even a couple of days from now. Watch it closely, and if it begins to pull away from the pan, just give it a little punch. Another option is to just create the rolls.
I fill.
Roll out the dough into a thin rectangle after dusting the surface well with flour. Before topping with a liberal amount of sugar and cinnamon, brush 1/2 cup of melted butter over the surface.
(Roughly measuring 12×15 inches, I rolled out my dough.)
3. FILLING: After rolling out the dough into a thin rectangle, liberally sprinkle it with flour. Before topping with a liberal amount of sugar and cinnamon, brush 1/2 cup of melted butter over the surface. (Roughly measuring 12×15 inches, I rolled out my dough.)
4. With the broad end facing you, carefully roll the dough in a tidy line towards yourself. To finish sealing the seam, squeeze it to the roll. Put a tablespoon of melted butter into each dish or pan. In order to prepare the dough for the pans, start by slicing it into 1-inch pieces using a sharp knife. Give it 20 to 30 minutes to relax. For 13–17 minutes, or until golden, bake at 375 degrees. (I used an aluminum 13×9 pan.)
5. If you’re making these ahead of time for Christmas morning, skip the oven and simply place them in the fridge to rise again. They’ll rise very slowly in the fridge. After 30 minutes of resting at room temperature, bake in the oven according to package instructions in the morning.
Step 6: Frosting: Incorporate all ingredients and whisk vigorously until combined. It need to be thick without being runny. Refine according to your preference. Pour a generous amount of glaze over the hot rolls. Sprinkle the icing on top and go wild! Fifteen points for every roll made