Friday, June 24, 2016

Gagon's Rolls

Gagon's Rolls

2 1/2 C warm water
2 1/2 C lukewarm milk (best if use whole)
1 C sugar
1 T salt
1/2 C melted butter (divided)
approximately 12 C flour (start with 8 cups and keep adding until dough is right)

3 T instant yeast

Mix in a stand mixer, the water, milk, sugar, salt and 1/4 C butter.  Add 6 C of flour and mix well, add the 3 T of yeast directly to mixer and keep mixing.  Add enough flour until dough is well formed and starts to become a little elastic (I'm not quite sure what this means, but I know the wetter the dough, the softer the roll, but the harder it is to work with, so you make the call).  Scrape down the sides of the bowl and cover with plastic wrap or a dish towel.  I leave mine right in the mixer.  Let raise until dough is at least double (approx. 45 mins.).

Beat down the dough in the mixer again for 3 or 4 minutes. and put on a floured surface to roll out.  Roll the dough out into a rectangle until about 1/2 of an inch thick.  Pour the rest of the butter (1/4 C) evenly over the dough.  Using a pizza cutter, cut into 4 strips (about 5 inches by 24 inches).  Roll each strip like a small cinnamon roll so you'll have 4 long snakes of dough. Cut them into 2.5 inch with a sharp knife or dental floss. and put on a greased cookie sheet.  Let raise for another 30 minutes and bake at 350 for 17-18 minutes or until golden.  Makes 2 cookie sheets full of 20 rolls each.

**These are sooooo yummy! This is my dear friend's recipe.  He's a guy and shoots from the hip, but he makes them every Sunday and they are perfection!  So as I figure this recipe out a bit more, I'll try to get more details on the flour amounts.
**I'll also get a better pic when mine start looking better, if I remember ;)

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