This recipe is not a task for the faint of heart. The reward is beyond measure, and it is some considerable work. It will take you minimum three hours, and that is if all goes well.
7-8 C flour, I used bread flour but AP works fine
2 pkg dry yeast or 4 1/2 tsp dry yeast
2 C hot water or milk or mixture
3/4 C warm water
1/2 C oil or melted butter
2 eggs beaten
1 tsp salt
1 Tablespoon sugar
Phase I: Making the dough
To 3/4 warm water dissolve 1 Tablespoon sugar, and add yeast. Set aside.
Heat the 2 C water or milk and pour into mixing bowl. Add 2 C sugar, butter/oil beaten eggs and salt. Start your mixer on speed 2. I used a dough hook. You may also add 2 C of flour now.
When your yeast is pretty foamy, add it to batter.
Add remaining flour 1 C at at time until it forms a loose bowl; this should take 7 cups +-.
Pour dough out onto floured board or counter top.
Knead dough for 5 minutes by hand adding flour as necessary to keep it from sticking to counter.
I bring a flap of dough over the top and push it into the dough ball with the heel of my hand. Rotate 90 degrees, and repeat for 5 minutes.
Then form dough into ball so that no dry flour remains.
Place in greased bowl. Cover with plastic wrap sprayed on inside surface with non stick spray (just in case). Place in warm place for 1 hour or until doubled in size. (I use the oven. I turn it on for 2 minutes, then shut it off before the dough goes in…just to heat it a little.)
Phase II: making the rolls.
When your dough has doubled, it’s time now to form our rolls
Punch down your dough, and turn it out onto the greased counter.
I use Crisco and grease my counter top in the shape of a huge rectangle approximately 30″ x 24″. Pour out your dough and roll it to fit the rectangle with even thickness as much as possible.
Take your melted butter and spread over dough.
Sprinkle dough with cinnamon. Don’t get carried away. Cinnamon is strong stuff and it can cause indigestion.
Sprinkle dough with brown sugar. I use my fist and crumble the brown sugar out the bottom. It doesn’t have to be perfect.
Beginning at the side closest to you, begin rolling the dough towards the other side. Just move back and forth along the dough as you go. When you reach the other side, pinch the edge to the dough, sealing it.
You should have at least 2 greased cake pans ready.
Using waxed dental floss, slide the floss under the dough to the desired thickness of the roll; about 3/4″ is plenty.
Bring the floss ends across and pull them through the dough. Place your roll into the cake pans until you have cut them all.
Cover, place in warm place for an hour. (This batch took an hour plus twenty).
Phase III: baking
Removed your rolls from the oven (if you used it to let them rise) and preheat the oven to 350°. Keep rolls covered until oven is ready. Remove plastic wrap carefully because the rolls can collapse if handled roughly.
Bake 18-22 minutes.
Brush tops with softened butter.
I turn mine out onto cookie sheets upside down to cool.
I usually get around thirty rolls, depending how thick you cut them.
Ready to go in.
I didn’t get a pic of the finished rolls.