Looking for a tasty sweet bread to serve at picnics or large family gatherings? Cinnamon butter semmels are folded rolls that are great for serving a large group of people. These Pennsylvania Dutch rolls are very buttery with a surprising cinnamon flavor.
Yield: 3 dozen rolls, about
Prep Time: 2 hours, 15 minutes
Cook Time: 15 minutes
Total Time: 2 hours, 30 minutes
- 1 cup milk, scalded
- 1 cup butter, room temperature
- 1/2 cup sugar
- 1 tsp salt
- 1/4 tsp cinnamon
- 1/4 cup lukewarm water
- 2-1/4 tsp or 1 pkg. active dry yeast
- 1 medium egg, lightly beaten
- 6 cups bread flour, about
- 1/4 cup butter, chilled
- 1/2 cup cinnamon sugar
- In large bowl, add scalded milk, butter, sugar, salt, and cinnamon. Stir until butter is melted. Stir in lukewarm water and set bowl aside until mixture is lukewarm. If the mixture is still hot when the yeast is added, the heat will kill off the yeast and the dough will not rise.
- Mix in yeast and egg. Mix in enough bread flour to make a thick dough that can be kneaded by hand. Turn dough out onto board and knead for 8 minutes. Put dough in greased bowl and turn dough over in the bowl so that the top is also lightly greased. Cover with clean kitchen towel and let rise for 1 hour in a warm, draft-free place.
- Punch down. Turn dough out onto lightly floured board and knead out bubbles for 5 minutes. Let dough sit on board for another 10 minutes to relax the dough. Roll dough out to a 1/4-inch thickness. Cut dough into 2 to 3-inch squares using a pizza cutter or square cookie cutter. Place a sliver of butter and a 1/4 tsp of cinnamon sugar in the center of each square. Fold each square in half, forming a triangle. Place triangles 1-inch apart on greased baking sheets. Cover rolls with kitchen towel and let rise in a warm, draft-free place for 30 minutes or until doubled in bulk.
- Bake at 375 degrees F for 15 minutes, or until golden. Serve rolls in baskets, warm or cold.