Cinnabon Cinnamon Rolls

Cinnabon Cinnamon Rolls

Dough:

2 ¼ tsp. (one package) dry yeast

1 cup warm milk (When your finger touches -should be very hot, but not burn your finger.)

½ cup sugar

1 tsp. salt

2 eggs

1/3 cup melted butter

4 cups white flour

Filling:

½ stick (4 tbsp.) softened butter

1 cup brown sugar

2 ½ T. cinnamon

Frosting:

1 stick softened butter

¼ cup cream cheese (I use 4 oz.)

1/3 tsp. salt

½ tsp. vanilla

1 ½ cup powdered sugar

Dissolve yeast into warm milk and an extra teaspoon of sugar. Let sit for 10 minutes until poufy.  Add white sugar, 1 tsp. salt, eggs 1/3 cup melted butter and 4 cups flour.  Mix well with dough hook.  Cover and let rise 1 hour.

Flour surface.  Roll dough flat (21 x 16’’ approx.) Spread ½ stick softened butter (or more) over dough surface.   Whisk brown sugar and cinnamon in a bowl.  Sprinkle buttered dough generously with all of the cinnamon mixture.  Roll evenly and tightly.  Cut into 1 ¼ inch slices.  Makes 10-12 rolls.  Place in a greased 9 x 13 pan, or cookie sheet.  (I like them squished in a 9 x 13 pan.)

Cover and let rise 1 hour.   Bake at 350-375 for 15 minutes or less.  (I think they bake longer.)

Beat frosting ingredients except powdered sugar with a paddle on high.  Add powdered sugar and beat slowly until combined.  Then beat on high for 30 seconds. 

Frost cinnamon rolls warm, but not hot.  

Whole Wheat Bread

Whole Wheat Bread

2 cups lukewarm water

2 T. yeast

6 T. oil

6 T. honey

2 tsp. salt

½ cup powdered milk

4 cups whole wheat flour

white flour as needed

Dissolve yeast in water and let sit for 10 to 15 minutes.  Add oil, honey, salt and powdered milk; blend well.  Add whole wheat flour.  Knead 10 to 15 minutes until smooth.  Add white flour 1 cup at a time until dough is not sticky.  Let rise until double, 1 to 2 hours.

Remove air bubbles, shape into loafs.  Let rise until double, about 1 hour. 

Bake at 350 for 25 minutes.  Turn down to 300 and bake 25 more minutes. 

Bran Muffins

Bran Muffins

Mix and let stand:                                    

2 cups 100% bran                                           

2 cups boiling water         

Add:

5 cups flour

4 tsp baking soda

1 ½ tsp salt
4 eggs
1 quart buttermilk
4 cups All Bran cereal'

Cream:                                                            

2 ½ cups sugar                                           

1 cup butter, softened                           

Combine bran mixture with sugar and butter mixture.  Then add to flour mixture.  Store muffin mix in refrigerator and use as wanted.  Do not stir again, just spoon into greased tins.  Bake at 375 for 20 minutes.        

Corn Bread

Corn Bread

1 cup yellow corn meal

1 cup flour

¼ cup sugar

1 T. baking powder

1 tsp. salt

1/3 cup oil

1 egg

1 cup milk

Combine dry ingredients in bowl and mix well.  Combine oil, egg and milk together.  Mix well.  Stir into dry ingredients until just blended.  Pour into well-buttered 8-inch square pan.  Bake in 400 F oven. 25 minutes or until done.

Dill Bread or Rolls

Dill Bread or Rolls

2 cups small curd cottage cheese

2 T. butter

2 T. yeast

2   Eggs

2 T. dried onion

1 T. Dill weed

1 tsp. salt

½ tsp. baking soda

¼ cup sugar

4 ½ - 5 cups flour

Heat corrage cheese with butter until warm.  Add the rest of the ingredients but only half the flour; mix 1 minute.  Add enough of the remaining flour to make a soft dough.  Knead 4-5 minutes until smooth.

Let rise until doubled.

Form into 2 loaves or rolls.  Let rise until doubled.

Bake at 350; loaves for 20-25 minutes, rolls for 15 minutes.