Coffee Time Rolls
I received this recipe from my mother and use it whenever I want to make rolls in a hurry. They're similar to the big rolls you get in restaurants. —Karen Gapp, Walhalla, North Dakota
Total TimePrep: 25 min. + rising Bake: 20 min.
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 2 cups warm whole milk (110° to 115°)
- 1/2 cup sugar
- 1/2 cup butter, softened, divided
- 1 teaspoon salt
- 5-3/4 to 6-1/4 cups all-purpose flour
- 2/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 cups packed brown sugar
- 1/4 cup cornstarch
- 1 cup sour cream
- 3 teaspoons vanilla extract
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 1/4 cup butter, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; spread with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
- Cut each roll into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
- In a small bowl, combine brown sugar and cornstarch; stir in sour cream and vanilla. Spoon over rolls.
- Bake at 400° for 20-25 minutes or until golden brown. Immediately invert onto serving platters. Serve warm.
Nutrition Facts1 each: 292 calories, 6g fat (4g saturated fat), 19mg cholesterol, 147mg sodium, 54g carbohydrate (30g sugars, 1g fiber), 4g protein.
Originally published as Mom's Quick Coffee Time Rolls in Country Extra March 2008
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