These dinner rolls are great, and the cinnamon rolls are the best in the entire world in my opinion. I got this recipe from the same neighbor who gave me my bread recipe. I usually make half of the dough into a side of rolls and the other half into a yummy dessert. Here's how it goes.
Beat the following together until well blended:
3 1/2 C warm (almost hot) water
1 C. potato flakes or pearls (do this while the water is really warm so they dissolve completely)
1 C. instant powdered milk (or 1/2 C of the food storage kind of powdered milk)
1 C. sugar
3 C flour
2 tsp. salt (be sure to fill the teaspoons full)
1/2 C butter, melted
2 slightly beaten eggs
Then add:
Then add:
5-7 C flour one cup at a time with 2 T. instant (SAF) yeast intermixed in flour (I explain about yeast here). Beat on speed 2 for 3 min. Cover with a cloth and let rise until double (30-45 minutes).
Rest for four minutes on oiled counter (this will make the dough easier to roll out). Divide in half. Set one half aside and divide the other half into three parts (a pizza cutter will do a wonderful job). Roll each of the three sections (one at a time) into an 8" or 9" circle and cut into 8 pie pieces and roll from the outside to the point. Place 24 on a large cookie sheet (3 X 8).
Rest for four minutes on oiled counter (this will make the dough easier to roll out). Divide in half. Set one half aside and divide the other half into three parts (a pizza cutter will do a wonderful job). Roll each of the three sections (one at a time) into an 8" or 9" circle and cut into 8 pie pieces and roll from the outside to the point. Place 24 on a large cookie sheet (3 X 8).
No need to rise again. Bake at 350 for 12-15 minutes or until until golden brown.
Now take the other half and roll it into a large rectangle, about 1/2 inch thick. Melt 2-3 TB butter and spread it on top.
In a small bowl, mix 3/4 C brown sugar with 1 tsp cinnamon and sprinkle on top of the melted butter. Be sure to go all the way to the edges. Roll the rectangle hotdog style and use floss to cut 1 inch rolls. (note the little helping fingers in the picture below :)
One rectangle should make cinnamon 12-15 rolls.
Cover with a cloth and let them rise until double. Bake at 350 for 12-15 minutes or until golden.
Frosting:
1 1/2 C powdered sugar
1-2 TB melted butter or cream cheese
1/2 tsp vanilla
2 TB milk (plus more if needed to make it a good spreading consistency)
And enjoy!
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