Cream Dream Rolls Recipe

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Cream Dream Rolls Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Cream Dream Rolls

Ingredients

1/4 cup warm water
7 tbsp sugar
1 package active dry yeast
1 cup whipping cream
3 egg yolks, beaten
3 1/2 cup all-purpose flour
1/2 cup cold butter or margarine, cut into, 8 pieces
1 tsp salt
1 almond icing
1 tsp cinnamon
1/4 cup chopped walnuts or pecans
1 all-purpose flour

Preparation

Makes 2 1/2 dozen rolls

Combine water, 1 tablespoon of the sugar and yeast. Stir to dissolve
yeast and let stand until bubbly, about 5 minutes. Blend in cream and
egg yolks.

Fit processor with steel blade. Measure 2 cups of the flour, butter,
4 tablespoons of the sugar and salt into work bowl. Process on/off 5
or 6 times until butter is size of kidney beans.

Transfer flour-butter mixture to a large mixing bowl. Stir in
remaining 1 1/2 cups flour.

Add cream mixture to flour mixture. Stir just enough to moisten
flour. (Dough should be crumbly like a biscuit dough, not smooth and
satiny like most yeast doughs.) Cover with plastic wrap and
refrigerate 12 to 24 hours.

Turn dough onto well floured surface. Cut dough into 4 equal parts.
Roll each part into a rectangle 6x12 inches. Cut each rectangle into
12 strips 1 inch wide and 6 inches long. Shape into knots, circles,
figure 8's, spirals, braids or ovals as desired. Place on greased
cookie sheets. Let rise in warm place until doubled, about 45 minutes.

Heat oven to 350 F. Prepare Almond Icing. Mix remaining 2
tablespoons sugar with cinnamon. Bake rolls until evenly brown,
about 15 minutes. Remove from cookie sheet, dip in Almond Icing, then
in cinnamon mixture or nuts. Cool on wire rack.

ALMOND ICING: 1 1/3 cups sifted powdered sugar 2 Tbsp milk 1 Tbsp hot
water 1/2 tsp almond extract

Blend ingredients until smooth.

Food Processor Bread Book From the collection of Jim Vorheis

Servings: 2