INGREDIENTS
* 3/4 teaspoon active dry yeast
* 1 tablespoon warm water (110 degrees F to 115 degrees F)
* 1 1/8 cups all-purpose flour
* 2 tablespoons sugar, divided
* 1/4 teaspoon salt
* 3 tablespoons cold butter or margarine, divided
* 1/4 cup warm milk (110 to 115 degrees F)
* 1 egg yolk
* 2 tablespoons brown sugar
* 1/4 teaspoon ground cinnamon
* 1/3 cup miniature semisweet chocolate chips
* GLAZE:
* 1/3 cup confectioners' sugar
* 1 1/2 teaspoons butter or margarine, softened
* 1/4 teaspoon vanilla extract
* 1 1/2 teaspoons hot water
METHOD
1.In a small bowl, dissolve yeast in warm water. In a bowl,
combine the flour, 1 tablespoon sugar and salt. Cut in 2 tablespoons of the
butter until crumbly. Add the milk, egg yolk and yeast mixture; stir well.
Cover with plastic wrap; refrigerate for at least 4 hours or overnight.
2.Turn dough onto a lightly floured surface. Roll out into a
10-in. x 6-in. rectangle. Melt remaining butter; brush butter to within 1/2
in. of edges. Combine the brown sugar, cinnamon and remaining sugar.
Sprinkle over dough, then sprinkle with chocolate chips. Roll up jelly-roll
style, starting with a short side; pinch seam to seal. Cut into 1-in.
slices; place cut side down in a greased 8-in. square baking dish. Cover and
let rise in a warm place until doubled, about 1-1/2 hours.
1.Bake at 375 degrees F for 15-18 minutes or until golden brown. In a bowl,
combine the confectioners' sugar, butter, vanilla and enough milk to achieve
drizzling consistency; drizzle over warm rolls. Serve warm.
INGREDIENTS
* 3/4 teaspoon active dry yeast
* 1 tablespoon warm water (110 degrees F to 115 degrees F)
* 1 1/8 cups all-purpose flour
* 2 tablespoons sugar, divided
* 1/4 teaspoon salt
* 3 tablespoons cold butter or margarine, divided
* 1/4 cup warm milk (110 to 115 degrees F)
* 1 egg yolk
* 2 tablespoons brown sugar
* 1/4 teaspoon ground cinnamon
* 1/3 cup miniature semisweet chocolate chips
* GLAZE:
* 1/3 cup confectioners' sugar
* 1 1/2 teaspoons butter or margarine, softened
* 1/4 teaspoon vanilla extract
* 1 1/2 teaspoons hot water
METHOD
1.In a small bowl, dissolve yeast in warm water. In a bowl,
combine the flour, 1 tablespoon sugar and salt. Cut in 2 tablespoons of the
butter until crumbly. Add the milk, egg yolk and yeast mixture; stir well.
Cover with plastic wrap; refrigerate for at least 4 hours or overnight.
2.Turn dough onto a lightly floured surface. Roll out into a
10-in. x 6-in. rectangle. Melt remaining butter; brush butter to within 1/2
in. of edges. Combine the brown sugar, cinnamon and remaining sugar.
Sprinkle over dough, then sprinkle with chocolate chips. Roll up jelly-roll
style, starting with a short side; pinch seam to seal. Cut into 1-in.
slices; place cut side down in a greased 8-in. square baking dish. Cover and
let rise in a warm place until doubled, about 1-1/2 hours.
1.Bake at 375 degrees F for 15-18 minutes or until golden brown. In a bowl,
combine the confectioners' sugar, butter, vanilla and enough milk to achieve
drizzling consistency; drizzle over warm rolls. Serve warm.
TIPS
·Proof the yeast.
. Don¹t add cold ingredients to the mix.
· Let your dough rise in a CLEAN, oiled bowl.
TIPS
·Proof the yeast.
. Don¹t add cold ingredients to the mix.
· Let your dough rise in a CLEAN, oiled bowl.
