Page 50 - Flathead Beacon // 12.17.14

50 | DECEMBER 17, 2014
ARTS & ENTERTAINMENT FLATHEADBEACON.COM SIDE DISH FVCC Chef Tracy Darue
Home-Baked Cinnamon Rolls
HOME-BAKED CINNAMON rolls are a treat, especially on Christmas morning! This reci- pe can be mixed ahead of time and kept, unbaked, in the freezer or refrigerator. If they are in the freezer, pull them out the night before and leave them in a cool place (like a basement) overnight. If they are in the refrigerator, pull them out in the morning and let them warm to room temperature (or rise to about dou- ble) before baking. You may ice them to add sweetness.
INGREDIENTS
DOUGH:
1 cup milk
4 oz unsalted butter, (1 stick)
1/2 cup sugar
1 Tablespoon active dry yeast
1 whole egg
4 cups all-purpose flour
1 1/2 teaspoons salt
FILLING:
2 Tablespoons melted butter
1/3 cup sugar mixed with 2 Tablespoons cinnamon
Icing (optional):
Mix 1 cup powdered sugar with 2 Table- spoons milk until smooth. Spread on slightly cooled buns.
INSTRUCTIONS
1. In a saucepan, bring milk to a simmer. Turn off heat. Add butter and sugar. Let cool to lukewarm, about 100 de- grees. Add egg and whisk.
2. Place milk mixture in the bowl of a mixer, or in large mixing bowl if mix- ing by hand. Sprinkle yeast over top of milk mixture. Let sit one minute. Whisk mixture with a fork.
3. Put 1/2 the flour into liquid ingredi- ents. Blend on low speed with paddle attachment (or stir by hand). Turn off motor. Sprinkle salt into dough. Blend briefly.
4. Gradually add in remaining flour. Mix until dough looks smooth, approx. 5 minutes (dough will be sticky).
5. Place dough in lightly oiled bowl, rotating it to cover with oil. Cover tightly with plastic wrap. Let rise in a warm, draft-free place until almost doubled in size.
6. Generously flour work surface. Re- move dough from bowl and place on floured surface. Sprinkle top of dough with flour. Roll into 9” x 13” rectangle.
7. Place filling on dough by brushing dough with melted butter. Sprinkle cinnamon sugar over melted butter.
8. Starting from the 13” side, roll length- wise into a log, pressing the end seam to seal in the sugar.
9. With a very sharp knife, or a serrated knife, cut into 13 pieces, about 1 1/4” thick.
10. Butter a 9” x 13” baking dish, or two 9” cake or pie pans.
11. Place rolls with the cut side up in the baking dish, leaving room around each one to expand.
12. Cover with plastic wrap. From here, you may refrigerate or freeze.
13. When ready to bake, preheat oven to 350 degrees.
14. Remove plastic wrap. Bake approxi- mately 35 minutes or until golden brown.
15.Optional: Prepare frosting and spread on top of slightly cooled buns. Store covered in plastic wrap at room temperature. Re-heat if desired.
Chef Tracy Darue is the Instructional Coordinator of Baking and Pastry at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the Culinary Institute of Montana at FVCC, visit www.culinaryinstituteofmt.com.