This was not a success. But then again, I would not consider it a failure though. The taste was very nice. Sweet and light, and they tasted fabulous with some honey butter spread on them. My mom loved them; said they were the best thing I have made. But, when I went looking for this recipe, I wanted sweeter. Something different. I have a plan to make these again, but with a few changes. I want to see how it will taste with a thin apple slice inside, and a bit more sugar and cinnamon. I will post about that foray once I have new results.
I deviated from the original recipe a little bit, in that I added a brown sugar, cinnamon mixture on the inside. I also did not make these with a bread machine, as the original recipe states, as I do not have one. These can be made as crescents, like I made them, or they can be made as rolls. Either one works fine, and should cook for the same amount of time. Also, the original recipe says to only let your dough rise for about 2 hours. When I make any kind of bread, I like to let mine rise a lot. I love the high breads that come out of it, and the light textures. If you are short on time, you can have them only rise on hour for each rise, but in an ideal scenario, let them rise for about 6-12 hours each!
Original recipe here.
Printer friendly recipe here.
Sweet Rolls Recipe
Prep Time: 24 hours
Bake Time: 11 minutes
Total Time: 24 hours 11 minutes
1/2 cup warm water
1/2 cup warm milk
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cup all purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup white sugar
2 tablespoons brown sugar
1 tablespoon cinnamon
1/4 cup softened butter
1. Measure out the milk and water in the same measuring cup, and heat in microwave until 110° (about 45 seconds). Add the 1/3 cup white sugar to the water, milk mixture and stir until dissolved. Add the yeast, and stir until dissolved. Set aside for ten minutes to proof. (Do not skip this step! It’s worth it.)
2. While the yeast is proofing, sift the flour and salt together. Make a well in the middle of the flour, and add the egg and yeast mixture. Knead together for about 8 minutes. Set aside for 1-12 hours to rise. (If leaving more than 1 hour, wet a tea towel and place over the top)
3. After the first rise, tip out the dough onto a floured surface. Cut the dough in half and roll out flat. Cut each round into eight triangles. Mix together the white sugar, brown suagr, and cinnamon for the filling in a separate bowl.
4. Melt the remaining 1/4 cup butter. Using a pastry brush, spread the inside of each triangle generously with the melted butter. Sprinkle the sugar filling generously into each buttered triangle.
5. Starting with the wide end, roll each triangle into a crescent, and place on a parchment paper lined pan point side down. Let rise a second time for another 1-12 hours. (If more than 1 hour, put a dry tea towel on top)
6. After the second rise, brush each crescent with butter, and bake at 400° for 11 minutes, or until golden brown and beautiful.
Enjoy with honey butter!