Friday, February 5, 2010

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Simply Sweet Mini Cinis


1 c. warm water
3 T quick rise yeast
1 T sugar
Set aside to activate yeast.

In a med. saucepan...
3 c milk
1/2 c oil
1/2 c sugar
1 T salt

Heat & stil over medium til warm and sugar is completely dissolved.
While that is heating, beat 4 eggs in mixer w/ dough hook attachment
(I use Bosch)

When yeast is bubbly, add to egg mixture and blend. Then add milk
mixture and blend. Add 9-10 c. flour and blend to a soft dough (a
little sticky is best). Machine knead for 3-5 mins. Cover with damp
cloth and let rise til double in bulk.

Divide dough into 4 equal parts. Divide each again (so you have 8
parts). Form into loaf shape (rectangle) then roll out long and thin.
(about 1 cm thick) Don't make top to bottom wider than about 4
inches or you won't have mini rolls.

Brush with melted butter and sprinkle generously with cinnamon sugar
(we use 2 parts granulated sugar to 1 part cinnamon) Roll up like
jelly roll and pinch to seal.

Gently cut with serrated knife or string into 1" thick pieces. Place
on greased cookie sheet or into greased mini muffin tins. Cover with
cloth again and let rise again.

Bake at 400 for 10 min or til golden.

Place rolls from mini muffin tin into mini muffin liners and pipe
icing around like a cupcake.

For rolls baked on cookie sheet, here are two variations:
1 - Glaze with white icing while slightly warm to create shiny look
for base coat. Once that's dry, pipe colored icing in a spiral
starting from middle and work out toward edge. Gently insert stick.

2-Once roll is cool, gently insert stick and dip in thin
frosting/thick glaze and lay on rack to set.

*wait til cool to insert stick or dough is too soft & won't hold on stick.


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