Amish Cinnamon Raisin Rolls Food

CLASSIC AMISH CINNAMON ROLLS

Steps:

• In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed.
• In a 1-quart saucepan, heat the milk over medium heat until very warm .
• Add the warm milk, 1/4 cup butter and egg to the flour mixture.
• Stir well with your wooden spoon.
• Then stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle.
• Sprinkle flour lightly on a countertop.
• Place dough on floured surface.
• Knead about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
• Spray a large bowl with the cooking spray.
• Place dough in bowl, turning dough to grease all sides.
• Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size.
• In a small bowl, mix 1/2 sugar and the cinnamon; for the filling & set aside.
• Spray the bottom and sides of a 13x9 inch pan with the cooking spray.
• Sprinkle flour lightly on a countertop .
• Place dough on the floured surface.
• Using your hands flatten dough into a 15x10-inch rectangle.
• Spread 1/4 cup butter over dough to within 1/2 inch of edges.
• Sprinkle with sugar-cinnamon mixture.
• Beginning at a 15-inch side, roll dough up tightly.
• Pinch edge of dough into the roll to seal edge.
• Stretch and shape roll until even and is 15 inches long.
• Using a sharp serrated knife cut roll into 15 (1-inch) slices.
• Place slices slightly apart in the pan.
• Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size.
• Remove plastic wrap.
• Move the oven rack to the middle position of the oven.
• Heat the oven to 350°F.
• Bake 30 to 35 minutes or until golden brown.
• Immediately remove rolls from pan; place right side up on a cooling rack.
• Cool 5 minutes.
• In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle.
• Over the warm rolls, drizzle glaze.
• Serve warm.

AMISH CINNAMON RAISIN ROLLS

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, dissolve yeast in warm water.
• Add next seven ingredients.
• Mix well and place in greased bowl.
• Cover and let rise until doubled.
• Punch down.
• Turn onto lightly floured board.
• Divide in half.
• Roll out and brush with butter, spread filling over dough.
• Roll up.
• Slice into one-inch-thick rounds, and place onto large cookie pans with sides.
• Let rise until double. Bake for 25 to"30 minutes.
• Remove from pans and cool.
• Drizzle glaze over rolls.

AMISH STICKY BUNS, SWEET ROLLS--WOW WOW WOW!

Steps:

• Dissolve yeast and 1 tbsp sugar in warm water.
• Scald milk, then add butter, sugar and salt.
• Cool to lukewarm.
• Add two cups flour.
• Add yeast and eggs.
• Stir in the remainder of the flour and knead lightly.
• Let rise until double.
• While dough is rising, boil all syrup ingredients for two minutes.
• Divide syrup into six 8-inch square pans (or I sometimes use 3- 9x13 pans).
• When dough is doubled, punch down and divide into two parts.
• Roll each part (one at a time) into a 12x18-inch rectangle on a well floured board or table.
• Sprinkle with brown sugar and cinnamon.
• Roll up tightly, beginning at the wide side.
• Cut into 1 inch slices, and lay slices on top of the syrup in the pans.
• Repeat with all dough.
• Bake at 375°F for 15 minutes.

AMISH CINNAMON ROLLS

Steps:

• Scald mild and pour it over the sugar, salt and shortening.
• Dissolve yeast in lukewarm water.
• When milk has cooled to lukewarm, add yeast and eggs, beating well.
• Add flour gradually, beating well.
• Place dough in a greased bowl, cover and let rise until doubled (2 hours).
• Divide dough into 2 portions.
• Roll out to 1/4" thick.
• Spread with melted butter, cinnamon and brown sugar.
• Roll like jelly roll and cut 1" slices.
• Place in a greased pan with cut side down.
• Flatten with palm of hand and let rise again.
• Bake at 350 for 15-20 minutes.
• Top with your favorite icing.

EASY CINNAMON RAISIN ROLLS

Steps:

• Roll dough out to an 18x8 inch rectangle on a floured surface.
• Brush dough with 2 Tbs. melted butter.
• Combine brown sugar, 2 tsp cinnamon and raisins. Sprinkle over dough leaving 1/2 inch border on sides.
• Roll up long side of dough jelly roll fashion. Pinch seam to seal.
• Cut dough into 12 1 1/2 inch slices.
• Brush a round baking pan with remaining butter. Place rolls cut side down in pan. Let rise in warm place till doubled, 45 minutes.
• Bake 22-25 minutes at 350 degrees. Immeadiately turn onto serving platter.
• Combine powdered sugar and cinnamon, add just enough milk to make a thick glaze. Drizzle over rolls.

AMISH CINNAMON BREAD (FRIENDSHIP BREAD)

Steps:

• Day One: For those making the starter from scratch: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large zip lock bag and mush to mix ingredients. For those receiving the fermented batter in a gallon zip lock bag: Do nothing. Leave it to sit on the counter.
• On days 2-4: Squeeze the bag several times during the day. (If air builds up in the bag, open the zip lock slightly and remove the air). I took mine to work, laid it on my desk, and to relieve stress squeezed the bag several times during the day. Ha ha ha!
• On day 5: add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour to the bag. Squeeze the bag several times during the day.
• On days 6-8: Squeeze the bag several times during the day.(remove air).
• On day 9: Add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour into the bag. Close zip lock. Squeeze the bag several times during the day.
• Day 10: Pour 1/2 cup "starter" in four (4) separate gallon zip lock bags. These starters replace the milk, flour, and sugar used to start the very first batch from scratch. Give the four bags to friends along with the steps on how to finish making their own starters and bread, or freeze the starters for future use if desired, just be sure that once you take a starter out of the freezer, you let it sit out one day before starting your steps.
• In a large glass bowl add 2 cups self-rising flour, 1 cup of sugar, 3 eggs, 1 cup oil, 2 tsp cinnamon, 1/2 cup milk, 1 tsp vanilla, 1 large box (or 2 small boxes) of instant vanilla pudding, 1/2 cup of either raisins, nuts, chocolate chips or fruit (optional) or 1/4 cup of any two of these ingredients; mix well.
• Spray well 2 large loaf pans with cooking spray.
• In a small bowl or cup, mix 1 tsp cinnamon and 2 tbsp sugar. Sprinkle about 1/2 to 2/3 in loaf pans, reserving about 1/3 to 1/2 of the mix.
• Pour batter into pans.
• Sprinkle remaining cinnamon and sugar mix across the tops of the batter.(You may choose to sprinkle the remaining mix after baking the bread).
• Bake at 325 degrees for 1 hour.
• IMPORTANT NOTES:.
• You may also make small loaves. If you do, bake at the same temperature, but for 25-30 minutes.
• Do not use metal spoon or metal bowl for mixing.
• Do not refrigerate at any time during the process. Keep on the counter.
• If air builds up in the zip lock. Open the zipper slightly and squeeze the air out, being careful not to let any of the batter out. Quickly reseal.
• It is normal for the batter to thicken and bubble during the time it sits on the counter. This is called the fermentation process.
• You may replace the nuts or the raisins with chocolate chips or dried fruit (or fresh, not canned or frozen). Or you can eliminate them and just leave it plain. It's great any way you slice it. ;0).
• Also, the bread will yield more than four serving. If you do the two large loafs, it will yield how ever large a slice you want it to be. So if sliced about the size of a normal slice of bread, one loaf could yield about 16-18 slices. The serving size listed came off the paper I got with the recipe. I'm not sure why they say four servings. Each of four servings would be 1/2 a loaf.

AMISH CINNAMON SWIRL RAISIN BREAD

Steps:

• Scald the milk in saucepan.
• Remove from flame and add sugar, salt, butter and mashed potatoes. Cool.
• Dissolve yeast in the warm water in a seperate bowl; then add this to milk mixture. Add raisins and flour.
• Let it rise in a nice warm place for approximately 1 1/2 hours.
• Divide dough into 2 loaves.
• Roll out on a lightly floured surface and spread half of the filling on each roll. Roll up as for jelly roll and pinch edges together .
• Place in 2 greased 9x5 loaf pan and set in a warm place to rise for about an hour.
• Bake in loaf pans at 350* for about 45-55 minutes sounds hollow when tapped.
• Remove from oven and brush top with small amount of melted butter or margarine.
• Let cool in pans 10-15 minutes and then invert onto cooling rack to cool completely.