Christmas cinnamon rolls! . . .
Our family tradition is to have warm cinnamon rolls out of the oven while we open our presents together. This year, everyone is safely at home in Minneapolis, Gloucester, Arlington and Worcester. In spite of that, these will visually start our Christmas morning together, nevertheless! Merry Christmas everyone!
Here’s a half-batch recipe: Start dough the day before:
7/8 cup warm water1 package yeast1/4 c. granulated sugar1/2 Tb. salt1/2 egg unbeaten (I just use a bantam egg)2 T. soft butter3 cups flour
Mix the water, yeast, sugar, salt and egg, with the butter. Stir it well.
Add flour and mix well. If too wet, add a handful of flour. Knead lightly and smooth into a ball.Let it rise, covered with a cloth. Knead it down lightly and form into a ball. Cover with plastic wrap andstick it in the fridge on Christmas Eve.
In the morning, knead the dough down – add a little flour if needed.Shape into a rectangle and brush with melted butter.
Sprinkle with granulated sugar (I use raw sugar) and cinnamonRoll up the wide end and seal the edge.
Cut into roll size and lay them out in a buttered pan. Set them a little apart so they have room to rise.Before baking, brush the tops with more butter and sprinkle with more cinnamon sugar.Heat the oven to 375 degrees and bake 20 min. or until they’re golden brown and cooked through.