Katiecooks
New member
Ingredients:
4 pkg. (1/4 oz. each) active dry yeast
3 C warm 2% milk
2 C canola oil
8 eggs
4 eggs, separated
1 1/3 C sugar
4 tsp. ground cinnamon
3 tsp. salt
2 tsp. ground cardamom
13 to 15 C all-purpose flour
2 2/3 C raisins
2 tsp. water
Icing:
3 C confectioners' sugar
2 tbls. butter, melted
4 to 5 tbls. 2% milk
Directions:
In a very large bowl, dissolve yeast in warm milk. Add the oil, eggs, egg yolks, sugar, cinnamon, salt, cardamom and 10 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.
Turn dough onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a large greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.
Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Divide into 72 pieces; shape each piece into a ball. Place 2 inches apart in four greased 15-in X 10-in X 1-in baking pans. Cover and let rise in a warm place until doubled, about 40 minutes. Combine egg whites and water; brush over rolls.
Bake at 375 degrees for 12 to 15 minutes or until golden brown. Remove from pans to cool on wire racks. For icing, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe in criss-cross design across top of each roll. These buns are a lot of work but well worth the effort! Really good! Enjoy!
4 pkg. (1/4 oz. each) active dry yeast
3 C warm 2% milk
2 C canola oil
8 eggs
4 eggs, separated
1 1/3 C sugar
4 tsp. ground cinnamon
3 tsp. salt
2 tsp. ground cardamom
13 to 15 C all-purpose flour
2 2/3 C raisins
2 tsp. water
Icing:
3 C confectioners' sugar
2 tbls. butter, melted
4 to 5 tbls. 2% milk
Directions:
In a very large bowl, dissolve yeast in warm milk. Add the oil, eggs, egg yolks, sugar, cinnamon, salt, cardamom and 10 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.
Turn dough onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a large greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.
Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Divide into 72 pieces; shape each piece into a ball. Place 2 inches apart in four greased 15-in X 10-in X 1-in baking pans. Cover and let rise in a warm place until doubled, about 40 minutes. Combine egg whites and water; brush over rolls.
Bake at 375 degrees for 12 to 15 minutes or until golden brown. Remove from pans to cool on wire racks. For icing, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe in criss-cross design across top of each roll. These buns are a lot of work but well worth the effort! Really good! Enjoy!