Mom and I's favorite
- Carbohydrate 2009.46016926154 g
- Cholesterol 883.389090949668 mg
- Fat 176.183694558795 g
- Fiber 10.3397998809814 g
- Protein 78.036147285793 g
- Saturated Fat 38.8823754621436 g
- Serving Size 1 1 Serving (4042g)
- Sodium 140347.344764833 mg
- Sugar 1999.12036938056 g
- Trans Fat 13.5585216378944 g
- Calories 9645 calories
Step-by-step
- Heat milk, sugar and salt; let cool.
- Mix yeast and sugar with warm (110 degree) water. Stir. Let stand 10 minutes.
- Best eggs into yeast mixture.
- Stir in cooled milk mixture.
- Beat in 5-6 cups flour until dough becomes elastic.
- Beat in melted oleo.
- Put in big bowl. Work in flour until dough isn't sticky.
- Turn on floured surface. Knead 5 minutes.
- Place dough in buttered bowl. Cover with towel and let rise 1 hour.
- Punch down, knead and roll out. Use knife to spread on butter from tub and then sprinkle with cinnamon/sugar mix.. Shape into rolls (cut about 1 1/2 inches wide).
- Placed in two greased 9 x 13 pans. Cover and let rise 45 min.
- Bake at 400 degrees for 30 minutes. (or 375 for 25 minutes - maybe a little better).
- Put on cookie sheets and spread glaze on warm rolls.
The ingredient list hides the massive volume of this dough. Twelve cups of flour requires serious equipment. If a standard stand mixer cannot handle the load, switch immediately to hand kneading rather than burning out a residential motor. Yeast activation sets the foundation. Water temperature must register 110 degrees Fahrenheit precisely. Too hot kills the culture. Too cold delays the rise.
Equipment and Dough Management
Standard domestic bowls fail for quantities this large. Utilize a clean food-grade plastic bucket or a large stockpot for the initial one-hour fermentation. When rolling out the mass, divide the dough in half. This prevents uneven thickness across the rectangle. Two 9x13-inch pans accommodate the cut rolls properly during the forty-five-minute second rise. Bake at 375 degrees Fahrenheit for twenty-five minutes to prevent the exterior from burning before the center cooks.Flavor Chemistry
Hot coffee and maple flavoring combine inside the glaze to balance the heavy powdered sugar content. Caffeine cuts through pure sweetness without introducing competing flavors. Spread this glaze over the rolls while warm. The residual heat melts the icing slightly so it penetrates the spiral layers.
