Modern Art or
just another day in the kitchen?
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Prepare at room temperature:
3/4 cup butter (microwave defrost until soft and runny)
2 tablespoons butter
2 eggs
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or cold if in a hurry
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In a small glass bowl:
1 teaspoon sugar
1/4 cup lukewarm water
1 package active dry yeast
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dissolve sugar in lukewarm water
Sprinkle in yeast and let stand 10 minutes until frothy
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In a really big bowl:
2 eggs
1/2 cup yogourt
3/4 cup butter (soft and runny)
1/4 cup sugar or a little less
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beat together, then
ADD yeast mixture to it.
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Mix together in a separate bowl:
3 1/2 cups flour
All purpose or a combo of WW & W
(440 grams)
1 teaspoon salt
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Using a wooden spoon, stir in the flour and salt,
(the dough will be smoother and moister than bread dough).
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Dump dough onto a lightly floured countertop and knead. (about 2 minutes).
Place in a lightly greased bowl, turning to coat with grease all over.
Cover with a damp napkin and let rise for 1 1/2 hours in a warm spot.
A warm spot can be created by turning on the oven for 1 minute, then turning it off, then turning
on the oven light. -- It should feel like a really really warm summer day.
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After the time is up, (it won't have risen as high as bread dough).
Punch down and turn out onto a floured countertop and start to shape into a rectangle.
Cover and let rest for 10 minutes.
use a rolling pin to finish the shaping.
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In a small bowl:
1/3 cup brown sugar
2 teaspoons cinnamon
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Spread 2 Tablespoons soft butter onto the rectangle.
Sprinkle on the brown sugar & cinnimon.
Roll up lengthwise or widthwise depending if you want high or broad rolls.
Cut roll with bread knife.
Line an appropriate pan, (square or oblong), with parchment paper.
drizzle bottom with caramel/maple syrup/corn syrup/nuts.
Place rolls in pan, cover with a cloth and let rise in a warm spot for at least an hour.
Take rolls out while you Preheat oven to 400 degrees F.
Bake for 13 minutes.
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