Sunday, October 23, 2011
sunday morning breakfast.
I don't know about you, but there is nothing like a weekend breakfast. I sometimes make something special for the end of the week (or beginning, however you look at it). It's especially comforting now that the seasons are changing and it's getting colder every day. Little things like baking more often or maybe just making another cup of coffee or tea is just what I need on a cold autumn day.
Someone asked for the recipe in the comments, so I'm adding it here. It's from my 1969 Better Homes & Garden Cookbook. However, I have another really really good cinnamon roll recipe, but will save that for a later date. Enjoy!
Makes 16 rolls
Basic Roll Dough (1/2 recipe)
1/4 cup sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
1/4 cup raisins
On lightly floured surface roll 1/2 recipe Basic Roll Dough to 16x8-inch rectangle.
Mix sugar and cinnamon; add butter. Spread over dough. Sprinkle with raisins. Roll as for jelly roll, starting with long edge; seal. Cut in 1-inch slices. Place, cut side down, in greased 9x9x2-inch baking pan. Cover; let rise in warm place till double, to 45 minutes.
Bake in preheated moderate oven (375 degrees F) for 20 minutes. Remove from pan. Frost with Confectioners’ Icing, if desired.
Add light cream (I used 1% milk) to 2 cups sifted confectioners' sugar for spreading consistency. Add dash salt and 1 teaspoon vanilla.
::BASIC ROLL DOUGH
Makes 2 to 3 dozen rolls
3 1/2 cups all-purpose flour, divided use
I package active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
In mixing bowl combine 1 1/2 cups of the flour and the yeast.
Heat milk, sugar, shortening, and salt together just till warm (115-120 degrees), stirring constantly till shortening almost melts. Add to dry mixture; add egg. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in remaining flour to make a soft dough. Shape into ball.
Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double, 1 1/2 to 2 hours. Punch down; turn out on floured surface. Cover; let rest 10 minutes.
Shape into desired rolls. Place on greased baking sheets or in greased muffin pans. Cover; let rise in warm place till double, 30 to 45 minutes.
Bake in hot oven (400 degrees F) for 10 to 12 minutes.