Tolly's Cinnamon Rolls
INGREDIENTS:
4 c All-purpose flour sifted 3 Pieces
-times with 2 Tbs 2 Eggs, room temperature,
Baking powder -beaten to blend
1/4 c Sugar 2/3 c Milk or buttermilk
1/4 ts Salt All-purpose flour (for
3 tb Grated lemon peel -rolling)
1/2 c (1 stick) unsalted butter, Whipping cream
-cut into 1/2-inch
4 c All-purpose flour sifted 3 Pieces
-times with 2 Tbs 2 Eggs, room temperature,
Baking powder -beaten to blend
1/4 c Sugar 2/3 c Milk or buttermilk
1/4 ts Salt All-purpose flour (for
3 tb Grated lemon peel -rolling)
1/2 c (1 stick) unsalted butter, Whipping cream
-cut into 1/2-inch
Makes 16 to 20
Preheat oven to 450 F. Grease and flour baking sheets. Sift flour, sugar and salt into deep bowl. Stir in peel. Cut in butter until mixture resembles coarse meal. Blend in eggs and just enough milk or buttermilk to form soft but not sticky dough.
Turn dough out onto lightly floured surface. Gently roll or pat dough to about 1/2-inch thickness, lightly flouring as necessary to prevent sticking. Cut out rounds using 2-inch flourd biscuit cutter. Set 1/2 inch apart on prepared baking sheets. Brush with cream. Bake until scones are golden brown, 12 to 15 minutes.
Preheat oven to 450 F. Grease and flour baking sheets. Sift flour, sugar and salt into deep bowl. Stir in peel. Cut in butter until mixture resembles coarse meal. Blend in eggs and just enough milk or buttermilk to form soft but not sticky dough.
Turn dough out onto lightly floured surface. Gently roll or pat dough to about 1/2-inch thickness, lightly flouring as necessary to prevent sticking. Cut out rounds using 2-inch flourd biscuit cutter. Set 1/2 inch apart on prepared baking sheets. Brush with cream. Bake until scones are golden brown, 12 to 15 minutes.