I was asked to share the roll recipe I used for the dinner rolls at the staff party we catered last week. I just used the same recipe I use for pecan-caramel rolls, sans sweets and spices. Here are three incarnations of the same basic recipe.
2 pkg active dry yeast
1/2 cup warm water (105-115 degrees)
2 cups lukewarm milk (scalded then cooled*)
1/3 cup sugar
2 tsp salt
1/3 cup vegetable oil
1 Tbsp baking powder
5-6 cups AP flour
4 Tbsp butter
For Frosted Cinnamon Rolls or Pecan-Caramel Rolls, include
1/2 cup sugar
4 tsp cinnamon
For the frosting for Frosted Cinnamon Rolls, include
2 cup powdered sugar
2 Tbsp milk
1 tsp vanilla
For the glaze for Pecan-Caramel Rolls, include
1 cup brown sugar (packed)
1/2 cup butter
2 tbsp corn syrup
1 cup pecan halves
To get started
Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg, and 2-3 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto well-floured board. Knead until smooth and elastic (8-10 minutes). Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours.
Grease 2 oblong pans, 13x9x2 inches. Punch down dough. Divide into halves. Roll first half into rectangle. Spread with half the butter. Roll up beginning with wide side. Pinch edge of dough into roll to seal. Stretch to make even.
If you are making Frosted Cinnamon Rolls or Pecan-Caramel Rolls, mix the remaining sugar and cinnamon and sprinkle half of it over the buttered surface before rolling up. Make roll.
Cut roll into 12 slices. Place slightly apart in pan. Wrap pan tightly with heavy duty aluminum foil. repeat with remaining dough. Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double -- about 30 minutes. If your fridge is too cold, the rolls may not rise as much as you want overnight. Just leave them out for half an hour or so to warm and rise before baking.)
If you are making Pecan-Caramel Rolls, prepare pans thusly. Heat brown sugar and butter until melted; remove from heat. Stir in light corn syrup. Divide caramel mixture between pans. Sprinkle each with 1/2 cup pecan halves. THEN place your pinwheel slices on top of pecan-caramel glaze and put in fridge overnight.
Heat oven to 350 degrees. Remove foil from pans. Bake until golden, 30-35 minutes.
If you are making Frosted Cinnamon Rolls, mix powdered sugar, milk, and vanilla until smooth. Frost rolls while still warm.
If you are making Pecan-Caramel Rolls, turn warm pans over onto aluminum foil and let stand for a while so that the gooey caramel drizzles down over the rolls. Then remove pans.
If you are just making Pinwheel Dinner Rolls, they are ready as soon as they come out. You can brush butter on them or serve them as is.
*Scalded milk is heated to the point of just a few bubbles around the edge of the pan. Sort of like preparing baby formula. Then the milk is cooled. The point is to break down the peptides so that the yeast can work on it. But you don't want the milk so hot that it kills the yeast.