Here you can follow the process from mixer to the dessert plate. I am not a professional baker; I'm a mom with a mill and a mixer and a desire to provide yummy, wholesome foods for her babies. :) Hopefully, seeing some of the process "in action" will be helpful as you make sweet rolls from my bread recipe.
There are 18 photos on this page - we've re-sized them in an attempt to make them load faster, but it may still take a few minutes to load.
Sweet Rolls
1. The last few minutes of kneading in the DLX.
2. Turn dough out onto oiled counter (lecithin/oil mixture). Notice the softness of the dough.
3. Turn the dough once or twice on oiled counter, then let rise till doubled. Notice the smoothness.
4. Roll dough into large rectangle - long enough to divide into 12-15 rolls.
5. Drizzle honey onto rolled-out dough.
6. Using fingers (or spoon), pat the drizzled honey all over the dough in a thin layer, enough to make the whole surface sticky.
7.Sprinkle soaked raisins over the surface. (Soak them so they will stay moist and will not leach moisture from the dough.)
8. Sprinkle finely chopped walnuts all over the dough.
9. Sprinkle liberally with cinnamon.
10. Beginning at a long side, roll the dough snugly, using dough scraper or spatula to help lift.
11. Keep rolling. . . .
12. Bring a length of dental floss up under the dough, then criss-cross it and pull to cut cleanly.
13. Continue to cut rolls about 2" thick.
14. Separate rolls to put into greased (lecithin/oil) baking pan, about an inch apart.
15. The prepared rolls, in the pan, beginning to rise.
16. One dozen rolls in a 15x17" jelly roll pan.
17. Getting ready for the oven. . . .
18. Ready to enjoy! Frosted with cream cheese frosting a few minutes after coming out of the oven.
