Homemade ginger rolls will soon become a family favorite.
Fluffy and tender with a warm ginger flavor and drizzled with a delicious glaze. Great with a fresh pot of coffee...
GLAZED GINGER ROLLS FROM SCRATCH
The photo on the left is crystallized ginger, which you will need for this wonderful bread recipe.
4-1/2 cups flour
1 cup milk
1/3 cup shortening
6 TBS white sugar
1 tsp cinnamon
3/4 tsp salt
1 pkg rapid rising yeast
1/4 cup warm water
2 eggs, beaten well
2 cups currents or raisins (optional)
1/4 cup thinly sliced crystallized ginger
Sift flour before measuring. Scald milk, add shortening, sugar, salt and cinnamon. Cool to lukewarm. Proof yeast in warm water and add to milk mixture.
Add well beaten eggs, add currants (or raisins if using) and ginger dredge in some of the measured flour. Slowly add flour, beating well.
Turn out on a floured surface, and knead until smooth and elastic. Place in greased bowl and cover. Let rise in warm place until doubled in size. Punch down and knead. Let the dough rise again.
Turn out again on lightly floured surface and form in small rolls or any desired shape you want. Place on baking sheet let rise again.
PREHEAT oven to 400 degrees. Grease cookie sheet.
Bake for 12 to 15 minutes.
1/4 cup homemade unsalted butter
2 cups homemade powdered sugar
2 TBS milk
1/2 tsp homemade pure vanilla extract
Melt butter in small saucepan and add to the powdered sugar. Add the milk and vanilla extract. Beat until smooth and creamy, adding more milk until smooth and creamy.