Title: Cinnamon Rolls - Chef's
Categories: Bread
Yield: 8 Servings
| 1 | tb | Yeast |
| 1 | c | Warm water (100 deg) |
| 3 | tb | Molasses |
| 1/3 | c | Dry nonfat milk |
| 1 | | Egg, separated |
| 1 | c | Unbleached flour (A) |
| 3 | tb | Butter, melted |
| 1 | ts | Salt |
| 1/2 | c | Whole wheat pastry flour |
| 2 1/2 | c | (approx) unblched flour (B) |
| 3 | tb | Butter, softened |
| 1/3 | c | Sugar |
| 1 | tb | Cinnamon |
| 1/3 | c | Raisins |
| 1 | | Egg |
| 1 | c | Cool water |
Sprinkle yeast over warm water; stir to dissolve. Add molasses, then dry
milk. Let rise 10 minutes. Fold in beaten egg yolk, followed by beaten
egg white. Allow to rise 30-40 minutes. Stir in first of the unbleached
flour (A) until blended; beat 10 minutes. Cover bowl, set in warm place and
let rise about 1 hour 20 minutes. Fold in melted butter and salt. Add
pastry flour and additional unbleached flour (B), 1 cup at a time, folding
in (do not stir). When dough holds together in one piece, turn out onto
floured surface. With floured hands, knead dough, adding flour and
reflouring board as needed. Knead until smooth and somewhat shiny. Place
dough in oiled bowl, roll dough to oil top, and cover with towel. Let rise
until doubled in size. After dough has risen, roll out to 12" x 14" (if
making 16 rolls; figure 3/4" x 14" for each roll when scaling). Spread with
soft butter. Sprinkle with sugar, cinnamon and raisins. Roll up (crimp
edges to roll). Cut into 3/4" sections. Lay rolls flat on oiled cookie
sheets and let rise 30 minutes. Mix egg with water and brush over rolls.
Bake at 375 degrees for 20 minutes. Makes 16 rolls