I know, I know, its not Christmas yet but Alexander has been asking for gingerbread cookies for the past 2 weeks. Every time we are going shopping he's looking for the gingerbread house kit, I tried to explain to him that we still have same other holidays to celebrate until Christmas..... All I got were puppy eyes.
So finally we came to an understanding I offered to make the gingerbread rolls. He wasn't impressed at first, that until he smelled the ginger, after that he pulled his stool next to the oven so he can see the rolls bake.
- 1/2 cup warm water
- 1 tsp granulated sugar
- 2 1/4 tsp active dry yeast
- 1/4 cup brown sugar packed
- 2 tbsp fancy molasses
- 2 tbsp milk
- 1 1/2 tbsp butter
- 3/4 tsp salt
- 1 1/2 cup all-purpose flour
- 3 tbsp fresh grated ginger or 1 1/2 ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp all spice
- 1 large egg fork beaten
- 1 1/4 cups all-purpose flour
- 1/4 cup all purpose flour ( approximately)
- 2 tbsp butter melted for brushing the rolls.
Combine warm water and granulated sugar in small bowl, sprinkle yeast over top and let stand for 10 minutes until foamy.
Combine the brown sugar, molasses, milk, butter and salt in a small saucepan.
Heat and stir on medium for 2 minutes. Until butter is melted and the brown sugar is dissolved. Remove from heat let stand for 5 minutes to cool slightly. Add to the yeast mixture and stir well.
Combine the flour, grated ginger, ground cinnamon and all spice in a large mixing bowl.
Add the beaten egg and the yeast mixture to the flour. Stir until smooth.
Work in the second amount of flour (1 1/4 cups) 1/4 cup at the time, mixing until a soft dough forms.
Turn the dough onto a lightly floured surface .
Knead adding the third amount of flour (1/4 cup) one tbsp at the time if needed it to prevent sticking.
Knead for 10 minutes until smooth and elastic.
Place in an oiled bowl turning once to grease top. Cover with cling wrap and tea towel. Let rise for 1 1/2 hours or until double in size.
Punch down the dough and turn on a lightly floured surface. Cut the dough in 12 equal portions.
Roll each portion into a ball,arrange into a greased 9 inch round pan.
Cover with cling wrap and tea towel and let rest for 45 minutes, or until doubled in size.
Bake in an 375˚F preheated oven for 20 minutes until golden brown and hollow sounding when tapped.
Remove from oven.
Immediately brush tops with melted butter. Let stand in pan for 5 minutes before removing to cooling rack to cool completely.
Serve for breakfast with your favorite jam or pure maple syrup.