“ONE OF THE MOST
COMMON
QUESTIONS I’M
ASKED ABOUT THE
ROLLS IS RELATED
TO THE LOOSENESS
AND STICKINESS OF
THE DOUGH.”
2. Let dough rest, covered, until dou-
bled in size. Punch down and turn
out onto a lightly floured surface,
cover and let rest for 10 minutes. In
a small bowl, combine brown sugar
and cinnamon.
3. Punch the dough (see “Secrets”).
Roll dough into a 16”x21” rectangle.
Spread dough with 1/2 cup softened
butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough
and cut into 12 rolls. Place rolls in a
lightly greased 9”x13” baking pan.
Cover and let rise until nearly doubled, about 30 minutes. Meanwhile,
preheat oven to 375 F.
4. Bake rolls in preheated oven until
golden brown, about 15-20 minutes.
While rolls are baking, beat together
cream cheese, butter, confectioners sugar, vanilla extract and salt.
Spread frosting on warm rolls before
serving
Secrets of the Kitchen:
One of the most common questions I’m asked about the rolls is related to the looseness/stickiness of
the dough. In fact, if you make the
dough and go straight into making
the rolls, the dough will be very loose
and sticky, and the rolls will be less
“perfect” in their shape and how well
they hold together. (I make them like
this all the time, obviously, and the
shape of the rolls matters not when
it comes to eating them.) Sprinkling
on some flour both under and on top
of the dough will help mitigate the
extreme stickiness and make you a
more contented person. However,
if you prefer the dough to be more
firm, you need only chill it in the
fridge. It really does cooperate so
much better, and results in a neater,
more held-together roll.
Punching the dough: You punch
down the dough with your hand or
fist to help release the air produced
by the yeast. You’ll know when the
dough is ready because it will look
fuller and doubled in size. If it’s tight
and dense, let it proof longer; if it’s
airy and about to collapse, then it’s
gone too far.
CLARITY MAGAZINE march 2014
23