Egg bread, also known as challah, is a traditional Jewish bread that is often braided and baked with a glaze. This recipe for egg bread cinnamon rolls adds a twist to the traditional bread by adding cinnamon to the dough and topping the rolls with a sweet glaze.
MIX 3c FLOUR AND YEAST IN LARGE BOWL - HEAT MILK, SUGAR, BUTTER AND SALTIN SAUCE PAN UNTIL WARM (115 DEG) - ADD WARM LIQUID TO DRY MIX AND BEATAT HIGH SPEEDFOR 3 MIN.
- ADD REMAINING FLOUR 1c AT A TIME AND THENKNEAD DOUGH TILL SMOOTH - LET RISE TILL DOUBLED IN SIZE THEN PUNCH DOWNROLL OUT - SPREAD WITH CINNIMON-SUGAR MIX (PAINT DOUGH WITH MELTED BUTTERIF DESIRED BEFORE PUTTING ON CINNIMON) THEN ROLL DOUGH IN LOG AND CUT INHALF - PLACE IN 2 BREAD PANS AND LET RISE TILL DOUBLED IN SIZE - BAKE AT350 DEG.
FOR 30 MIN.
- REMOVE FROM PANS AND PAINT TOPS WITH BUTTER FOR SOFTCRUST OR WITH MILK FOR HARD CRUST.
MAKES 2 LOAVES, (18 SERVINGS PER LOAF).
NOTE: PER SERVING, CAL.
109; FAT 2.
0g; SODIUM 150mg .
Ingredients
Directions
MIX 3c FLOUR AND YEAST IN LARGE BOWL - HEAT MILK, SUGAR, BUTTER AND SALTIN SAUCE PAN UNTIL WARM (115 DEG) - ADD WARM LIQUID TO DRY MIX AND BEATAT HIGH SPEEDFOR 3 MIN.
- ADD REMAINING FLOUR 1c AT A TIME AND THENKNEAD DOUGH TILL SMOOTH - LET RISE TILL DOUBLED IN SIZE THEN PUNCH DOWNROLL OUT - SPREAD WITH CINNIMON-SUGAR MIX (PAINT DOUGH WITH MELTED BUTTERIF DESIRED BEFORE PUTTING ON CINNIMON) THEN ROLL DOUGH IN LOG AND CUT INHALF - PLACE IN 2 BREAD PANS AND LET RISE TILL DOUBLED IN SIZE - BAKE AT350 DEG.
FOR 30 MIN.
- REMOVE FROM PANS AND PAINT TOPS WITH BUTTER FOR SOFTCRUST OR WITH MILK FOR HARD CRUST.
MAKES 2 LOAVES, (18 SERVINGS PER LOAF).
NOTE: PER SERVING, CAL.
109; FAT 2.
0g; SODIUM 150mg .
