Monday, October 1, 2012

Taste of Fall: Cinnamon Rolls

   Today the windows are open wide in the farm kitchen; cool breeze gently sways the lace panel curtains. This is a perfect day for lighting the big gas oven for a batch of my family's favorite home made delight; cinnamon rolls.
   From the time my kids could reach the counter top on tip toes they have loved the labored process of hand made breads. Such fascinations grew from combining flour and yeast, milk and butter to create delicate pillows upon which butter may rest. Stirring and kneading, the watching of a rise- therapy from the cares of this crazy hectic world. Add a bit of cinnamon and what more could you ask for?

Farmhouse Cinnamon Rolls

1 cup mashed potatoes
1 cup sugar
1/2 cup shortening
4 eggs
2 packets yeast
1 cup warm water
5 cups flour
One cup of brown sugar mixed with cinnamon to taste
enough butter to coat the dough (approx. 1 TBSP)
1 stick of butter
1 cup confectioners sugar

   In a large mixing bowl mix the potatoes and shortening until no lumps are found. Stir in sugar and eggs. Dissolve the yeast in the slightly warm water before adding it to the potato mixture. (I use the liquid from my potatoes for the water or whey from cheese making) Stir in three cups of the flour, then knead in enough flour to make the dough smooth but not sticky. (I usually just knead this particular dough right in the bowl) Cover your bowl and allow the dough to rise one hour or until doubled in size.
   On a well floured surface (I use the kitchen table) roll your dough to 1/2 inches thickness. You want a long rectangle shape. Lightly butter the surface before spreading the cinnamon sugar mixture all over- covering every inch. Starting on the long side closest to you, roll the dough into a nice log. Cut your dough into two inch rolls and place them on a greased baking sheet. (we found that using dental floss helps the rolls keep their shape better than cutting with a knife) I generally get 16 to 18 rolls per batch. When they are all cut, cover them lightly and let rise thirty minutes while preheating your oven.
   Bake your rolls for 20 minutes at 350 degrees. They should be lightly browned and "dry" looking- no gooey dough.
   While they cool, mix with a mixer one stick of butter with one cup of powdered sugar. Frost the rolls when they are cool and serve at your own risk...warning...they are addictive!

 Growing Home


Becky said...

Mmmmm - those look so good.

Becky said...

And they aren't even baked yet.

Simply Scaife Family said...

Once baked, they were all eaten before I realized I hadn't taken a picture!