Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.
Roll dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
Preheat oven to 375°.
Bake dough at 375° for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.
I love these rolls for family dinners. So easy and quick and flaky. When I want them I can make them a day or 2 ahead. I have even baked just four ( dinner for 2) and froze the rest of the roll. Slice them off as needed. Love these.
I love these rolls and so does everyone elst. Always make for Thanksgiving. Make them ahead and freeze. Easy, just a little time consuming. I don't use a baking sheet to roll on - use a glass cutting board or as one reviewer suggested a Silpat mat.
I gave this recipe 4 stars, only because of the difficulty of rolling the dough out when there is butter between the layers. It takes a lot of elbow grease! That being said, my husband and children LOVE these rolls the most out of all the homemade rolls and breads I make. It has been a favorite since it came out in the 2005 issue!
After reading all the other reviews, I decided to give this recipe a try. I make bread often. This is like a quickie croissant. I can see why people had trouble with the dough. I rolled it out on a Silpat mat rather than on a baking sheet, and would recommend that. The rolls tasted good. Next time I would use the same recipe but maybe refrigerate the dough overnight and then shape it like croissants instead of like cinnamon rolls.
These rolls are OUTSTANDING!!! I just spent all day making some rolls from Cooks Illustrated. I love them, but I didn't really love the recipe. I made two batches, one that was not too good and one that was ok, but not Thanksgiving worthy, and it took me about 5 hours each time (total of 10). I was pretty frustrated by the 10th hour. So, I looked on the Cooking LIght site to see if I could find a less complicated recipe that looked more Thanksgiving worthy and I saw these. Despite my fatigue, I wanted to make them right away, and I just finished them at 1:30 a.m. as I write this. My house is full of an amazing yeasty aroma and the one roll I allowed myself was so good I couldn't believe I made it. I don't think my guests are going to be able to believe it either. Definitely recommend.
These were great and the family gave them rave reviews. I used more butter than called for - more like 6 - 8 TB. I just kept rolling, buttering, folding, and freezing. I also made these up in the morning and refrigerated them once they were in the muffin tin. Pulled them out about an hour or so before dinnertime to rise, and baked them off. Try using 1-1/2 TB white sugar and 1-1/2 TB brown sugar for added flavor. It's really yummy.
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