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  Golden Rolls

DOUGH
  • ½ cup warm water, 110°
  • 1 (¼-ounce) package active dry yeast
  • 1 teaspoon cane sugar
  • ½ cup melted butter
  • ½ cup milk
  • ¼ cup cane sugar
  • 2 + 2 oz Golden Age simple syrup
  • 2¾ cups all-purpose flour, plus more for kneading
  • ½ cup brown sugar
  • 1½ tablespoons cinnamon

GLAZE
  • 2 oz Golden Age simple syrup
  • 1 cup confectioners sugar
  • 2 tbsp melted butter
  • cinnamon sugar dusting optional

DIRECTIONS
  • Grease a large cast iron skillet or ceramic baking dish
  • In a small bowl, stir together the water, yeast, and tsp of cane sugar. Set aside for 5 minutes, or until the yeast is foamy.
  • Make the dough: In a medium bowl, combine half your butter, milk, cane sugar, and 2 oz Golden Age simple syrup. Stir in the yeast mixture. Place the flour in a large bowl, then add the wet ingredients and stir until combined. The mixture will be sticky. Use your hands to roughly knead the mixture, then turn it out onto a floured surface. Knead 3 to 4 minutes until smooth, sprinkle with more flour if needed, and form into a ball.
  • Place the dough in bowl and cover with plastic wrap and set aside in a warm place to rise until doubled in size, about 1 hour.
  • In a small bowl, mix the brown sugar and cinnamon.
  • Punch down dough and roll out on a floured surface into a 20x14-inch rectangle. Brush with remaining melted butter and sprinkle with the cinnamon sugar to within ½ inch of the edges. Pour 2 oz Golden Age syrup over the sugar mixture.
  • Starting at one of the short 14-inch ends, roll tightly into a log, then slice into 12 rolls. Place the rolls into the baking dish cut-side up, cover, and let rise for 1 hour.
  • Preheat the oven to 350°F.
  • Make the glaze: In a medium bowl, whisk together the powdered sugar, melted butter, and Golden Age syrup.
  • Bake the rolls 25 to 30 minutes or until lightly golden on top. Remove and allow to cool for 10 minutes, then drizzle the glaze on top and serve.
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