Cinnamon Rolls

Recipe Ingredients

1 tablespoon	15ml	Yeast
1 cup	237ml	Water
3 tablespoons	45ml	Molasses
1/3 cup	78ml	Instant nonfat dry milk
1		Egg
1 cup	62g / 2.2oz	Unbleached flour
3 tablespoons	45ml	Butter
1 teaspoon	5ml	Salt
1/2 cup	31g / 1.1oz	Whole wheat pastry flour
2 1/2 cups	156g / 5.5oz	Unbleached flour
3 tablespoons	45ml	Butter
1/3 cup	65g / 2.3oz	Sugar
1 tablespoon	15ml	Cinnamon
1/3 cup	53g / 1.9oz	Raisins
1		Egg
1 cup	237ml	Water

Recipe Instructions

Sprinkle yeast over warm water; stir to dissolve. Add molasses, then dry milk. Let rise 10 minutes. Fold in beaten egg yolk, followed by beaten egg white.

Allow to rise 30-40 minutes. Stir in first of the unbleached flour (A) until blended; beat 10 minutes. Cover bowl, set in warm place and let rise about 1 hour 20 minutes. Fold in melted butter and salt. Add pastry flour and additional unbleached flour (B), 1 cup at a time, folding in (do not stir). When dough holds together in one piece, turn out onto floured surface. With floured hands, knead dough, adding flour and flouring board as needed. Knead until smooth and somewhat shiny. Place dough in oiled bowl, roll dough to oil top, and cover with towel. Let rise until doubled in size. After dough has risen, roll out to 12" x 14" (if making 16 rolls; figure 3/4" x 14" for each roll when scaling). Spread with soft butter.

Sprinkle with sugar, cinnamon and raisins. Roll up (crimp edges to roll). Cut into 3/4" sections. Lay rolls flat on oiled cookie sheets and let rise 30 minutes. Mix egg with water and brush over rolls. Bake at 375F for 20 minutes.

Source:
Cooking Live Show #CL9045 Nick Malgieri

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