Ingredients
Equipment
Method
Yeast Dough
- Combine 2 cups of warm water (no more than 110°) and 1 pkg. of rapid rise yeast. Let the yeast dissolve for about a minute and then gently stir around until fully dissolved.
- Sprinkle in 1 tsp. salt and swirl around.
- Add ½ cup granulated sugar and ⅓ cup oil. Gently mix in by swirling the spoon around in the mixture.
- Stir in 4½ cup bread flour. Do not over mix. Dough will be stringy.
- Cover the bowl with wax paper and then let it rise for 2-3 hours.
- After the dough has risen to the top of the bowl or doubled, gently take the wax paper off of the top.
- Sprinkle plenty of flour on the surface you are going to knead the dough on and gently pour the dough out of the bowl and onto the counter.
- Sprinkle more flour on top of the dough and begin the kneading process.
Kneading the Dough
- Knead dough for around 10 minutes. The dough will let you know when it is done. Turn, fold, and press. Repeat process.
- Sprinkle on additional flour when the dough starts to tear or when you feel sticky dough.
- Flip dough over and let it rest for 10-20 minutes.
- Roll dough out into a large rectangular shape using a rolling pin.
Cinnamon Sugar Mixture
- Mix together softened butter, brown sugar, and cinnamon.
- Spread mixture over rolled out dough.
- Roll up dough into a long tube.
- Use dental floss or a large sharp knife to cut individual rolls.
- Put rolls in a 9 x 13 pan. You should be able to do three rows of three. You may have enough rolls to fill an 8 x 8 pan as well.
- Cover them with wax paper and let them rise for another one to two hours.
- **If you are baking them in the morning, cover the pan with foil, and put it in the fridge as soon as you add them to the pan. They do not need to rise on the counter as they will rise in the fridge overnight.**
- Remove the wax paper and bake in a preheated 350° oven for 25 minutes.
