Dutch Sweet Rolls
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3 1/2 cupsall-purpose flour
2 Tbsppowdered milk
1 Tbspwhite granulated sugar
1 1/4 cupwarm milk (about 110 to 115°f)
1 Tbspactive dry yeast
6 Tbspunsalted butter, melted and cooled
2 cupsdark brown sugar (if you only have light brown sugar, just stir in a tbsp or two of molasses)
1 heaping tspground cinnamon
How to Make Dutch Sweet Rolls
- Line a large baking sheet with parchment paper or a silicon baking sheet; set aside.
- Mix flour, salt, powdered milk and white sugar together in a bowl.
- Dissolve yeast in the warm milk, and add to the flour mixture. Mix until well blended. Knead the dough on a floured surface for a few minutes. Drizzle in the melted (but cooled butter), and continue to knead the dough for about 10 minutes. Place dough in greased bowl, cover, and set aside for 15 minutes.
- Punch the dough down. Pinch off pieces of dough and roll into golf-ball size balls (you should get about 15 equal size dough balls). Roll each ball into a rope about 7 to 8 inches in length. Roll each rope in the sugar/cinnamon topping until completely covered. Pinch one end of the rope between your thumb and index finger. With the other hand, roll the rope around your index finger ina circular fashion (so you roll the dough into a spiral). Tuck the end of the rope underneath it’s hidden, and pinch it in place (so it won’t unravel during baking).
- Place coiled rolls on the lined baking sheet, about 1 1/2 to 2 inches apart. Sprinkle remaining sugar on top of the rolls. Cover, set aside for about an hour or until doubled in size.
- Preheat oven to 400°F.
- Bake the rolls for 8 to 10 minutes or until puffy and lightly golden. Watch carefully as they burn easily. Be careful when removing them from the baking sheet as the sugar topping might drip and will be piping hot.