Pat's Cinnamon Maple Rolls
Why I Love This Recipe
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Ingredients You'll Need
1 quart of whole milk
1 cup of vegetable oil (or ½ oil ½ butter)
1 cup of sugar
2-3 egg yolks (preferably large eggs) ( frothy)
yeast (2 pk dry or 1 cake)
1 tsp of heaping baking powder
1 tsp of salt
1 tsp of baking soda
1 bag of #1 powdered sugar
2 tsp of maple flouring
1/3 cup of maple syrup
½ cup of milk
¼ cup of melted butter
1/8 tsp of salt
Directions
Bread: 1 quart of whole milk
1 cup of vegetable oil (or ½ oil ½ butter)
1 cup of sugar
Scald – turn off heat and cool for 45 minutes
Add 2-3 egg yolks (preferably large eggs) ( frothy)
Add yeast (2 pk dry or 1 cake)
Blend until foamy
Add 8 cups of flour (sift preferably 3x) fold, cover, and let sit
for 1 hour. It will begin to turn sticky.
Add another cup of flour
1 tsp of heaping baking powder
1 tsp of salt
1 tsp of baking soda
Cover for about 2 hours until it doubles in size.
Punch down and brush the top with butter, cover in plastic
and place in fridge overnight or make on a floured board and roll dough into
rectangles. Pour melted butter generously over rectangles and sprinkle
with one cup of sugar over butter followed by the amount of cinnamon you
prefer. Roll into cylinder shape and cut into ¾ inches or 1” slices and place
in buttered pan.
Bake on 400 for 12-18 minutes depending on your oven.
Glaze: 1 bag of #1 powdered sugar
2 tsp of maple flouring
1/3 cup of maple syrup
½ cup of milk
¼ cup of melted butter
1/8 tsp of salt
Blend until thick but make sure it is pourable and drizzle over rolls while warm.
