Disney Cinnamon Rolls Main Street Bakery Food

DISNEY CINNAMON ROLLS (MAIN STREET BAKERY)

Steps:

• In small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
• In large bowl, mix pudding according to package instructions with milk. To this add ½ cup melted butter, egg and salt. Mix well, then add yeast mixture and blend well.
• Gradually add flour and knead until smooth. Place in a very large greased bowl. Cover and let rise in a warm place until double in size.
• Punch down and let rise again for second time.
• Roll dough on a very large floured surface. Dough should roll out to a long rectangle, about 34×21 inches in size.
• Take the 1 cup of melted butter and spread over entire dough surface, using a pastry brush.
• In small bowl, mix together the brown sugar and cinnamon. Sprinkle over top of buttered dough. Roll dough up like a jelly roll. Measure dough every 2 inches and cut with a knife.
• Take each roll into the palm of your hand and gently pack the roll (this keeps it from coming apart during baking).
• Place each roll in a buttered baking pan and allow to rise in a warm place for about 20 minutes.
• Bake in a preheated 350ª oven until golden brown in color, about 15-20 minutes. Frost rolls while still warm.
• Cream Cheese Frosting.
• In mixing bowl, combine all ingredients and mix until smooth. Spread on the very warm rolls. Enjoy!

NO-KNEAD BREAD

Steps:

• In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.