You need a nice fluffy yeast roll dough recipe. Any recipe for roll dough can be used if it is light and fluffy, prepare dough according to your usual process and after 1st rise do the following:
You roll out a rectangle to a thickness of about 1/2 inch. Rub melted butter across the surface, leaving about 1/2 inch of space around the edges. Sprinkle brown sugar, cinnamon, and raisins onto the melted butter. Roll the dough across the shorter width, sealing the overlapping edge (no butter on it) to the outside of the roll. Now you have a long roll, layered dough with brown sugar and raisins in it. Use a piece of floss or thread, wrap it around the first 1.5 inch of the log, cross it, and pull firmly. This will cut your rolls perfectly without crushing them.
Now, you have some butter left in the bottom of the pan. It is very important to add some more brown sugar to the melted butterand you can add chopped nuts if you wish. Next, put the roll ends with the cut side up. Then put the rest of the cut rolls into the pan, leaving a scant amount of room between. They will rise more and fill pan and cook against each other.
Bake in oven according to directions for regular rolls, adding some time for the filling. (Sorry, it depends on dough and filling and oven as to how much extra time you will need). Once they are beginning to brown nicely, they SHOULD be done. You MUST let them cool on a rack for a while before taking them out so that the caramelized sugar in the bottom has time to set up and cool a bit. Turn the whole pan over onto parchment or waxed paper. YUM! They will pull apart nicely and you do NOT need a glaze or anything because the butter and brown sugar in the bottom glazes them beautifully.
My grandmother has been making these for 60 years and they are family favorites. Enjoy!
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