Do you have any bread/cinnamon roll recipes to share? Ones not using a bread machine, but a stand mixer?

Similar questions: bread cinnamon roll recipes share machine stand mixer.

Homemade Cinnamon Rolls. No Mixer Needed. If I’ve heard it once, I’ve heard it a dozen times: "Make homemade cinnamon rolls?

From scratch? Are you crazy? That takes all day!"

Actually, it depends upon the recipe. I have several recipes for homemade cinnamon rolls that do, indeed, take at least all afternoon, if not all day -- scald the milk and let it cool to room temperature (30 minutes); mix the dough and let it raise for an hour (1.5 hours); punch down the dough and let it raise for another hour (1 hour); shape into cinnamon rolls and let raise for another hour (1.5 hours); and then, finally, bake the cinnamon rolls (30 minutes) -- for a grand total of 5 hours from start to finish. But it doesn’t have to be that way.

You really can make homemade cinnamon rolls from scratch in two hours or less. Here’s my recipe: 2 cups of warm water 1/2 cup sugar 4 teaspoons dry yeast (or two packages of dry yeast) 2 eggs 1 teaspoon salt 1/3 cup Canola oil (I use Canola, but you can use any kind of cooking oil) (you can also use shortening, if you prefer) 6 to 7 cups of flour 1 stick softened butter cinnamon and granulated sugar (how much depends on your taste) Dissolve the yeast in the warm water. Let sit for a minute or two.

Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth.

Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time.

Let the dough "rest" for 15 to 20 minutes. (I leave it sitting on the counter and use the time to wash up the bowl and other utensils and to clean off the counter top. ) Roll the dough into a rectangle that’s 24 to 30 inches long by about 16 inches wide.

Spread with soften butter and sprinkle with cinnamon and sugar. Starting at the wide end, roll into a log. Cut the cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place into two greased 9x13 pans.

Put in a warm place to rise for 45 minutes. Bake at 350 degrees for 25 minutes (or the cinnamon rolls are golden brown). Allow to cool for 5 minutes and then turn out of the pans.

This recipes makes two dozen cinnamon rolls. If you want REALLY BIG cinnamon rolls, cut into 12 equal pieces 2 inches wide. You can also mix some confectioners sugar with a little milk and some vanilla extract for a nice galze to top your rolls with.

Sources: My personal recipe file *Carla*'s Recommendations Made from Scratch (Gooseberry Patch) Amazon List Price: $16.95 Used from: $5.00 Average Customer Rating: 5.0 out of 5 (based on 1 reviews) The Clueless Baker: Baking from Scratch (The Clueless series) Amazon List Price: $12.95 Used from: $5.27 Average Customer Rating: 5.0 out of 5 (based on 4 reviews) .

The Best Cinnamon Roll Recipe Ingredients for Rolls: 1 cup firmly packed brown sugar 1 cup sugar 1/2 cup butter or margarine, softened 1/4 cup all-purpose flour 1 1/2 tablespoons cinnamon 1/2 cup chopped walnuts or pecans 1 recipe Basic Sweet Dough (recipe follows) Ingredients for Caramel Glaze: 1/3 cup evaporated milk 2 tablespoons brown sugar 1 1/2 cups powdered sugar 1 teaspoon vanilla Ingredients for Basic Sweet Dough: 3/4 cup low fat milk 1/2 cup sugar 1 1/4 teaspoons salt 1/2 cup butter or margarine 2 packages active dry yeast 1/3 cup warm water 3 eggs, room temperature 5 1/2-6 1/2 cups all-purpose flour DIRECTIONS: First prepare the sweet dough. Place milk, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves.

Cool to lukewarm. Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, eggs, and 5 cups flour.

Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 2 minutes. Continuing on Speed 2, add remaining flour, 1/2 cup at a time and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl.

Knead on Speed 2 about 2 minutes longer. Place dough in greased bowl, turning to grease top. Cover.

Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down, then continue with recipe. Place brown sugar, sugar, butter, flour, cinnamon and nuts in mixer bowl.

Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Turn dough onto lightly floured surface.

Roll dough to 10x24 inch rectangle. Spread sugar-cinnamon mixture evenly on dough. Roll dough tightly from long side to form 24-inch roll, pinching seam together.

Cut into 24 slices, 1-inch each. Place 12 rolls each in two greased 13x9x2 inch baking pans. Cover.

Let rise in warm place, free from draft, 45-60 minutes, or until doubled in bulk. Bake at 350 degrees for 20-25 minutes. Remove from pans immediately.

Spoon Caramel Glaze over warm rolls. Place evaporated milk and brown sugar in small saucepan. Cook over medium heat until mixture begins to boil, stirring constantly.

Place milk mixture, powdered sugar and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 2 minutes, or until creamy.

These are the best cinnamon rolls. I used to make another recipe which was easier, it was made with a cake mix. But I haven't made that one since I found this recipe!

Sources: Experience .

I know what you mean here is one I always use! I think Paula Dean is great! You can find alot more on foodtv.com I am always on that site.

ENJOY! Cinnamon Rolls Recipe courtesy Paula Deen Dough: 1/4-ounce package yeast 1/2 cup warm water 1/2 cup scalded milk 1/4 cup sugar 1/3 cup butter or shortening 1 teaspoon salt 1 egg 3 1/2 to 4 cups all-purpose flour Filling: 1/2 cup melted butter, plus more for pan 3/4 cup sugar, plus more for pan 2 tablespoons ground cinnamon 3/4 cup raisins, walnuts, or pecans, optional Glaze: 4 tablespoons butter 2 cups powdered sugar 1 teaspoon vanilla extract 3 to 6 tablespoons hot water Heat oven to 350 degrees F. In a small bowl, dissolve yeast in warm water and set aside.In a large bowl mix milk, sugar, melted butter, salt and egg.

Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.

Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. When doubled in size, punch down dough.

Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough.

Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Recipe Summary Difficulty: Intermediate Prep Time: 20 minutes Inactive Prep Time: 1 hour Cook Time: 30 minutes Yield: 12 to 15 servings User Rating: Episode#: PA0711 Copyright © 2006 Television Food Network, G.P. , All Rights Reserved Sources: foodtv.com .

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I have a bread machine and need 2 use all purpose flour instead of bread flour. Any good white bread recipes?

I'm looking for tried-and-true bagel recipes for the bread machine.

Please share your best outdoor campfire cooking recipes.

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