(Great story at the site, too long to add to the recipe.)
Author: A Coalcracker in the Kitchen
Recipe Type: Breads, Quickbreads; Muffins, Pa Dutch/Amish, Recipes, Sweet Things
| 2 cups scalded milk |
| 1 packet active dry yeast (2 1/4 teaspoons) |
| 1/2 cup granulated sugar |
| 1 teaspoon salt |
| 1/2 cup butter or margarine, cut into pieces |
| 6 cups all-purpose flour |
| 3 tablespoons unsulphured molasses |
| 3 tablespoons water |
| 2 1/4 cups dark or light brown sugar |
| 6 tablespoons salted butter or margarine |
| 1 cup sugar |
| 2 teaspoons ground cinnamon |
| / Raisins andor chopped or halved walnuts or pecans to taste |
Dough
In a 1 cup measuring cup, allow 1/2 cup of the scalded milk to come to lukewarm (105 to 110F degrees) then add 1 teaspoon of the sugar and the yeast. Stir and let stand until the mixture froths to the top of the cup
Place butter, sugar, and salt into a large bowl and add the remainder of the warm milk letting it stand until the butter melts. Add the yeast mixture and the flour.
Mix well, then cover and let set in a warm place for 1 hour. Meanwhile, prepare the syrup.
Preparing the syrup
Grease 3 - 9 inch cake pans. Set aside.
In saucepan, mix then heat the syrup ingredients until it boils,
Pour the syrup, divided evenly, into the prepared pans.
Sprinkle with raisins or chopped nuts, if using, as desired.Set aside.
Cinnamon sugar
In a small bowl, stir together the 1 cup sugar and 2 teaspoons ground cinnamon until well blended. Set aside.
Assembly
Divide the dough into three portions. Roll each into a rectangle between 1/4 to 1/2 inch thick.
Sprinkle with an even layer of cinnamon sugar to within 1 inch of the edge of one long side. You may not use all the cinnamon sugar, it depends on the thickness of the layer you sprinkle on.
Roll up the dough like a jellyroll, starting with one long edge. Place the roll seam-side down. With a sharp serrated knife, slice the roll into 9 even slices, place the slices in one of the prepared pans. Repeat the process with the other two pieces of dough.
Let rise in the pans until double, approximately 45 minutes to 1 hour.
Near the end of the rise time, preheat the oven to 375F degrees.
Bake the rolls for about 20 to 22 minutes. Remove and allow to set 2 or 3 minutes, then invert the pans onto platters. "You may need to scoop some of the topping out onto the buns that remained in the pans.
Source: acoalcrackerinthekitchen.com
