One bread dough done 5 different ways
Today I am teaching a class at the Pinners Conference! When I was asked to teach a cooking class for the conference the first thing that came to my mind is a bread class. I am not at all a bread expert but I have made rolls many times in my life. One recipe in particular I have made more times then others. So I knew that I needed to share my overnight cinnamon roll recipe done in 5 different ways!
So here it is!
Overnight Roll Dough
1 Tablespoon yeast
3 cups warm water
1 c. sugar
1 Tablespoon salt
2 beaten eggs
1/2 cup oil
5 cups flour + 5 cups flour
1/2 cup butter, softened almost melted
8 ounces cream cheese, softened (optional)
Filling:
Bacon crumbled up (cooked) or Ham (not cooked)
Shredded Cheese
Topping:
Garlic Butter
Fill with meat and cheese and after you are done baking brush tops with garlic butter
Knotted Rolls
Spread melted butter over dough after rolling it out to a rectangle. Fold over into thirds and cut into 1 inch strips. Knot rolls and put onto cookie sheet. Then let rise.
Brush with melted butter after knotted rolls are very lightly browned.
Knotted Orange Rolls
Filling:
1/2 cup butter, softened almost melted
1 1/2 cups sugar
orange peel from 2 oranges
Roll out dough into a rectangle. Spread and sprinkle ingredients over dough. Then fold into thirds and cut into 1 inch strips and knot. Place on cookie sheet.
Glaze:
4 to 5 cups powdered sugar
1 teaspoon vanilla
orange juice (until glaze is a thin consistency)
1 orange zest
Combined all ingredients and spread generously over entire orange knotted rolls.
In your cookbook you have the 24 hour cinnamon roll frosting, the one with the cream cheese in it, as 4 ounces. But on your website you have it as 8 ounces. Which do you prefer?