Cooking Instructions
- 1
In a large bowl, mix together flour, sugar,salt and yeast and set aside
- 2
Combine milk, butter and water and heat until warm to touch and butter is melted
- 3
Pour your wet ingredients to your dry and add your egg
- 4
Mix until forms a soft dough. Kneed your dough for 3-5 minutes and place your dough in a well greaced bowl and cover loosely and let it rest for 10 minutes in a warm place
- 5
As the dough is rising, prepare your filling. Mix together butter/margerine, sugar and cinnamon. You can add vanilla extract if you wish. Mix until fully combined
- 6
After 10 minutes take out yough dough and roll it on a flat surface to a rectangular shape. Spread out your filling until covers the whole dough. Roll up your dough tightly and cut into small-town medium pieces. I usually cut them 3 or 2 fingers apart.
- 7
Cover up your rolls and keep them in a warm place to rise for about 60-90 minutes.
- 8
Preheat oven for 180°. just before you take out your rolls
- 9
When rolls have doubled in size put them in the oven and bake for about 30 minutes. You can serve with a glaze made with milk and icing sugar with a little vanilla.
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