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Herren's Cinnamon Rolls
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Herren's, a landmark downtown Atlanta restaurant which opened in 1934 and closed in 1987, was beloved for many of its recipes, including these cinnamon rolls. The recipe has run in the AJC several times over the years --- once incorrectly. Many years ago, the newspaper specified 1 1/4 cups of warm water, not 1/4 cup, and readers called complaining that their dough was running off the counter. Consider this a much-belated correction, from Ed Negri's 2005 memoir, "Herren's: An Atlanta Landmark."
Hands on time: 40 minutes Total time: 1 hour Serves: Makes 60-80 rolls
Ingredients:
1 cup milk
1/4 cup butter (cut into slices)
1/4 cup sugar
1 1/4 teaspoons salt
2 packages yeast
1/4 cup warm water
4 cups flour, sifted
2 cups sugar
4 tablespoons cinnamon
1/4 cup (1/2 stick) butter, melted
Instructions:
Boil milk in a heavy saucepan. Add sliced butter, sugar and salt and set aside to cool. Transfer to electric mixer fit with dough hook. Add yeast to water and stir into milk mixture. Add flour, about half at a time, and beat well (dough can also be mixed by hand). Let rest for 15 minutes. Knead until smooth. Place dough in a buttered bowl, cover with cloth and let rise until double in size, about an hour.
In a bowl, combine the 2 cups sugar and cinnamon. Lightly butter two 13-by-9-inch baking pans and sprinkle with some of the sugar mixture.
Divide dough into 4 equal pieces. Working with one piece at a time, roll out dough on a lightly floured board to about 1/4 inch thick and about 8 inches square. Lightly brush surface with melted butter. Sprinkle sugar mixture generously over entire surface. Starting at one side of the square, roll up dough into tube. Continue rolling back and forth until it's about 12 inches long. Cut into wheels about 1/2 inch wide and place flat in the pans, so that there's just a little space between them. Do not overcrowd pan. Brush the tops with butter and sprinkle with sugar mixture. Let stand at room temperature for 1 hour to rise.
Preheat oven to 350 degrees. Bake for 18 to 20 minutes. Let cool 1 minute, then promptly remove rolls to prevent sticking.
In a bowl, combine the 2 cups sugar and cinnamon. Lightly butter two 13-by-9-inch baking pans and sprinkle with some of the sugar mixture.
Divide dough into 4 equal pieces. Working with one piece at a time, roll out dough on a lightly floured board to about 1/4 inch thick and about 8 inches square. Lightly brush surface with melted butter. Sprinkle sugar mixture generously over entire surface. Starting at one side of the square, roll up dough into tube. Continue rolling back and forth until it's about 12 inches long. Cut into wheels about 1/2 inch wide and place flat in the pans, so that there's just a little space between them. Do not overcrowd pan. Brush the tops with butter and sprinkle with sugar mixture. Let stand at room temperature for 1 hour to rise.
Preheat oven to 350 degrees. Bake for 18 to 20 minutes. Let cool 1 minute, then promptly remove rolls to prevent sticking.
Notes:
This recipe calls for two resting times of 1 hour each for the dough.
Nutrition:
Per roll, based on 60-roll yield: 78 calories (percent of calories from fat, 20), 1 gram protein, 14 grams carbohydrates, 1 gram fiber, 2 grams fat (1 gram saturated), 4 milligrams cholesterol, 63 milligrams sodium.
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