Sweet Rolls

For a second "first day of school" treat I decided to make sweet rolls. We actually started school last week, but after the holiday weekend I figured a yummy breakfast would be good. The basics of this recipe are from the Pioneer Woman. When I make these rolls I use half her recipe (no need for 4 pans of them hanging around!). I tend to vary the fillings, using her chocolate chip cookie one (modified) or sometimes a cinnamon-sugar filling or a gooey pecan filling. Today we made two pans, one chocolate chip (which makes for a great snack or dessert) and one cinnamon-sugar/walnut. The cinnamon-sugar ones had frosting on them but the others didn't; both were really good. The frosting recipe comes from my Fannie Farmer breakfast cookbook.

Sweet Rolls
makes 24

Rolls:
2 c whole milk
1/2 c sugar
1/2 c oil
4 1/2 c flour
1 pkg yeast (or 2 1/4 tsp)
1/2 Tbsp salt
scant 1/2 tsp baking soda
heaping 1/2 tsp baking powder


Fillings (for 12 rolls, double for 24):
Chocolate chip cookie: heaping 1/4 c each chopped walnuts and mini chocolate chips, 1/2 c brown sugar, 1/2 tsp salt, 2 Tbsp melted butter with 1 tsp vanilla
Cinnamon-sugar/walnut:  1/8 c cinnamon sugar, 1/4 c chopped walnuts, 2 Tbsp melted butter

Frosting:
1 1/2 c powdered sugar
2 Tbsp softened butter
1 tsp vanilla
water (about 1 Tbsp)

For the rolls, mix milk, sugar, and oil in a pot. You need to use a large pot since the dough will be rising in it later. Heat until very warm but not boiling. Allow to cool until slightly warmer than lukewarm. Sprinkle yeast over the surface of the liquid, then add in 4 cups of flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place and allow to sit for 1 hour.

After 1 hour, add in the other 1/2 cup flour, salt, baking soda, and baking powder. Mix until combined. Refrigerate dough, covered until you need it (helps make it easier to handle).

Spread some melted butter in the bottom of 2 pie pans, cake pans, or a 9 x 13 pan. Divide the dough in half (cover the half you're not using). Turn the dough out onto a floured surface and roll out into a large rectangle, about 12 x 10. Drizzle the melted butter over the surface and brush to cover. For the chocolate chip cookie rolls, mix the brown sugar and salt together then sprinkle evenly over the butter. Follow with the chocolate chips and walnuts. For the cinnamon-sugar/walnut rolls: sprinkle the cinnamon sugar over the butter, then top with the walnuts.

 chocolate chip cookie rolls being rolled

Preheat the oven to 375*. Beginning at the far, longer side, roll the dough toward you until it's a log. Pinch the edges to seal. Slice a tiny bit off the ends (they don't have any of the yumminess in them), then slice into 12 rolls. Lay the rolls cut side down in the baking dish. Allow to rise for 20 minutes, then place in oven and bake for 15-20 minutes or until deep golden brown on top. Turn out onto a serving plate.

For the frosting, put the confectioners' sugar in a small bowl then beat in the butter, vanilla, and 2 tsp of water until smooth. You may need a bit more water depending on how thick or thin you like your frosting (more water will give you more of a glaze rather than a frosting). If you frost while the rolls are still warm, the frosting will melt a bit all over them.

what was left after breakfast