Plain Cinnamon Rolls (Schnecken)

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      This recipe is from The Settlement Cook Book Victory (26th) edition, 1944.

      Plain Cinnamon Rolls (Schnecken)

      Make Kuchen Dough, pages 393-394 [recipes follow.] When light, roll 1/4-inch thick, into an oblong sheet about 9 inches wide. Brush well with melted butter. Sprinkle with sugar, cinnamon, half a cup of seedless raisins Roll up like jelly roll. Cut into inch pieces Brush sides with melted butter. Place close together flat side down in shallow, buttered pan. Brush tops with butter sprinkle with sugar and cinnamon, when light, bake about 25 minutes at 350F to 400F.

      The cookbook gives two recipes for Kuchen dough, and two additional alternatives. Here they are:

      Kuchen Dough No. 1
      1 pint scalded milk
      1/2 cup butter
      3/4 cup sugar
      1 tsp. salt
      6 cups flour
      1 egg or yolk of two
      1 oz. compressed yeast
      Grated rind of 1/2 lemon

      Warm bowl and flour. Crumble the yeast in a cup with a teaspoon of sugar, and 1/2 cup of scalded milk, cooled until lukewarm. Let stand in a warm place to rise. To the rest of the scalded milk, add the butter, sugar, salt, a little nutmeg, grated, and when lukewarm, the beaten yolks of the 2 eggs; stir in the yeast and some flour, and only enough more to knead, until smooth and elastic. Cover closely and let rise double its bulk. Cut dough, form into any desired shape, place in pans, let rise again until double its size, and bake, following recipes on pages 394 to 396. To hasten rising use more yeast.

      Kuchen Dough No. 2
      1 cup butter, softened
      1 cup sugar
      4 eggs
      1 tsp salt
      8 cups of flour
      1 oz. compressed yeast
      1 pint lukewarm milk
      Grated rind of one half lemon

      Crumble yeast in the bowl, add the lukewarm milk, and a cup of the flour and set aside to rise in a warm place. cream the butter, add the sugar and the eggs, one at a time, stirring well after each addition, then add the rest of the flour and the yeast mixture alternately. Mix well, add only enough flour to knead and knead until the dough is smooth and elastic. Set aside in a warm place to double its bulk and form into any desired shapes, let rise again and bake.

      No. 3 Butter Horns
      1 cup butter
      1/2 cup sugar
      3 eggs
      4 to 5 1/2 cups flour
      Grated rind of 1/2 lemon
      1 cake yeast dissolved in 1 1/4 cups lukewarm milk
      1 tsp. salt

      Cream butter and sugar, add eggs, 1 at a time, salt, lemon, the dissolved yeast and the flour, gradually, and knead until smooth and elastic Cover and let rise in a warm place, until double its bulk (over night). Toss on board, form into any desired shape, let rise again and bake.

      Refrigerator Kuchen Dough
      Kuchen Doughs, page 393, are more easily handled if chilled. When chilling dough, decrease the flour 1/4 to 1/2 cup. Let rise in warm room until double in bulk, then cut through with knife. Put dough in greased bowl large enough to allow for rising (about 1/2 its bulk) and cover tightly. Grease top, put in refrigerator 24 hours until it is thoroughly chilled. When ready to use, form into any desired shapes Let rise slowly util double its bulk and bake.

      Kuchen Dough with Dry Yeast
      2 cakes dry yeast in 1/4 cup lukewarm water
      2 cups scalded milk, cooled
      1/2 cup butter
      1 tsp. salt
      1/2 cup sugar
      2 eggs, slightly beaten
      Grated rind of 1/2 lemon
      8 cups flour, about

      Soak yeast in evening in lukewarm water 20 minutes or until softened. Cream butter, sugar and salt, stir in eggs, lemon rind, 2 or mor cups flour, milk and the soaked yeast. Work in enough more flour to make a dough somewhat softer than for bread. Knead until smooth and elastic. Cover closely, let rise over night or until fully doubled in size. Keep, if possible, at 70F. In warm weather use only 1/2 amount of yeast. Next morning, shape at once as desired, let rise and bake as usual or knead down and let rise again. Use larger amounts of sugar and butter for richer Kuchen Dough.

      And here is one more recipe for using the dough:

      Pecan Rolls, in Muffin Pans

      Kuchen Dough No 2 or 3
      1/2 cup seedless raisins
      1/4 lb. pecan nut meats
      Sugar and cinnamon
      1/2 cup melted butter
      3/4 cup brown sugar
      1/2 cup honey, warmed

      Roll dough, page 393 or 394, into an oblong sheet 1/4 inch thick. Spread well with melted butter, sprinkle with sugar and cinnamon and raisins (or blueberries in season, rolled in sugar cinnamon, and a little flour). Add chopped nuts if desired. Roll as for Jelly Roll, pinching outer edge. Cut into twelve 1-inch slices. Place 1 Tbs. melted butter and 1 tsp. warmed honey in bottom of each individual pan, cover with 1 Tbs. brown sugar. Press 5 pecan halves, rounded side down on sugar. Place cut rolls, flat side down, on this. Cover, let rise until more than doubled in size. Bake about 25 minutes in moderately hot oven at 400F the first 15 minutes, then reduce to 325F until well baked. Let cool 1 minute, then remove from pan, replace any pecans if necessary and let cool, bottom side up. Will make 3 dozen rolls.

      One More:

      Caramel Tea Rolls

      Follow recipe and method for Pecan Rolls above; but cut in 1/3-inch slices. Place on buttered cookie tin, flat side down, and cover each roll well with brown sugar and chopped nuts. Let rise until double in bulk, place in moderate oven (350F) 20 minutes or until brown.

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