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Of course, if you're just dying to have warm rolls for breakfast and don't want to wake up at 5 a.m. then you can do everything up until the baking the night before. After the rolls are shaped and cut, put the pan in the refrigerator. In the morning, the rolls will need to warm up and they may need a bit more time to rise. You can speed this up by doing it in a warm oven. Heat your oven to its “warm” setting, then turn it off and put the rolls in the oven. They should be warm and ready to bake in half and hour or so. With minimal waiting time and almost no work at all, you can have a fantastic treat for breakfast! I liked this recipe because it was pretty straightforward. Not to gooey or buttery, not slathered with a ton of frosting or icing. It was just a basic recipe, which is what I needed for my first try! Cinnamon Rolls Dough: ½ cup milk 7 tablespoons unsalted butter ½ cup warm water (about 110 degrees) 1 envelope (2¼ teaspoons yeast) ¼ cup sugar 1 large egg, plus 2 large egg yolks 1 ½ teaspoons salt 4-4 ½ cups unbleached all-purpose flour, plus more for dusting the work surface Filling: ¾ cup packed light brown sugar 2 tablespoons ground cinnamon 1/8 teaspoon salt 1 tablespoon melted butter Glaze: 1 cup confectioners sugar, sifted to remove lumps 1 ounce cream cheese, softened ½ teaspoon vanilla extract 1-2 tablespoons milk Heat the milk and butter in a small saucepan or in the microwave until the butter melts. Remove the pan from the heat and set aside until the mixture is lukewarm (about 100 degrees). In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to ¼ cup more flour, 1 tablespoon at a time, if necessary) until the dough is smooth and freely clears the sides of the bowl, about 10 minutes. Shape the dough into a round, place it in a very lightly oiled large bowl, and cover the bowl with plastic wrap. Leave in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours. Mix together the filling ingredients in a small bowl. Grease a 13 by 9-inch baking dish. After the dough has doubled in bulk, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12-inch rectangle, with a long side facing you. Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a ½-inch border at the far edges. Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll. Moisten the top border with water and seal the roll. Lightly dust the roll with flour and press on it ends if necessary to make a uniform 16-inch cylinder. Cut the roll in 12 equal pieces and place the rolls cut-side up in the prepared baking dish. Cover with plastic wrap and place in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours. When the rolls are almost fully risen, adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden brown and an instant-read thermometer inserted into the center of one reads 185 to 188 degrees, 25 to 30 minutes. Cool for 10 minutes. Meanwhile, stir the glaze ingredients together until smooth. Glaze the rolls and serve.
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Osnovna ideja igre je da svi sudionici igre pripremaju isto jelo. Sudionici zatim objavljuju rad na svom blogu, svi istog dana u mjesecu, prokomentiraju zapažanja i eventualne poteškoće u pripremi istog. U studenom smo svi radili Nana Anine kiflice sa sirom. Sada kada ih vidim odmah sam gladna. Kiflice su pre, pre, prefine i totalno zarazne. Kao ona reklama ; nemoj misliti na kiflicu, nemoj misliti na kiflicu. Tijesto je malo mekše nego što sam navikla i iz tog razloga je malo teže rukovati njime. Ali su zato kiflice mekane čak i drugi dan. Nisu onako suhonjave kao što znaju biti. To je naravno slučaj ako vam slučajno koja ostane za drugi dan. RECEPT: Za aktivaciju kvasca: 20 g kvasca 1 žličica šećera 50 ml toplog mlijeka Za tijesto: 500 g brašna, a potrošiti ćete otprilike 450 g 1 žličica soli 1 žličica šećera 200 ml toplog mlijeka 1 žumanjak 80 ml ulja 175 g margarina Za nadjev: 250 g svježeg sira 1 jaje malo soli Za premazivanje: 1 bjelanjak Za posip: krupna morska sol kim Kvasac pomiješati sa toplim mlijekom i šećerom. Ostaviti na toplom mjestu da se kvasac aktivira i na vrhu pojavi pjenica. Margarin izvaditi iz hladnjaka da omekša. Brašno prosijati pa u zdjelu staviti 400 g brašna. Žumanjak razmutiti sa uljem. U brašno dodati 200 ml toplog mlijeka, smjesu žumanjak i ulja, sol, šećer i aktivirani kvasac i sve izmiješati kuhačom. Dobiti ćete vrlo mekano tijesto , koje ne liči na tijesto sa kojim bi se mogle napraviti kiflice. Uzmite šaku brašna od 100 g brašna koje ste odvojili na početku i kuhačom ga umiješajte u tijesto. Pa opet uzmite šaku brašna pa polovicu stavite ispod a polovicu na tijesto pa sve umijesite rukama. Mijesite vrlo kratko jer će se tijesto ubrzo početi lijepiti za ruke. čim se tijesto počne lijepiti za ruke prestanite mijesiti. Treći put uzmite šaku brašna pa pobrašnite dno zdjele, na to stavite tijesto pa posipajte tijesto i po vrhu. Prekrite tijesto krpom i ostavite ga na toplom mjestu da se diže oko pola sata ili dok se smjesa ne udvostruči. Nakon što se tijesto diglo istresti ga na radnu površinu. Nije ga potrebno dodatno posipavati brašnom jer ima brašna na samom tijestu. Tijesto podijeliti na 8 jednakih dijelova koje je potrebno oblikovati u kuglice. Svaku pojedinu kuglicu razvaljati i disk veličine 10-ak centimetara. Četiri diska se premažu omekšalim margarinom pa se poklope za preostala 4 nenamazana diska. Znači margarinom su spojena po diska tijesta, tako da na kraju imamo 4 djela tijesta. Za nadjev izmiješati sir i jeje te sol u glatku smjesu. Svaki dio tijesta se razvalja u krug i podjeli na 8 trokuta. Trokutići se malo zarežu na sredini kako bi se kiflica lakše zamotala. Trokutiće naputi nadjevom od sira i smotati kiflice. Kiflice složiti na lim obložen papirom za pečenje. Bjelanjke istući u snijeg. Kistom kiflice obilno premazati snijegom. Premazane kiflice posipati solju i kimom. Kiflice peći u pećnici prethodno zagrijanoj na 200 C otprilike 20-ak minuta. Verzija za ispis