There are two food groups in my mind: Cinnamon Rolls and Chili. Like everyone, my mom made the best cinnamon rolls and the best chili. Today it is all about cinnamon rolls.
When mom made bread and cinnamon rolls it took two days. The first day was making the dough which was done with dry yeast to make the bread rise only each time it would rise and start falling out of the bowl we would pound it down and get it back into the bowl. Now when I say bowl I am not talking about a sissy bowl but one where you can make a couple of loafs of bread and a pan or two of hot rolls plus 6 to 8 pans of cinnamon rolls. The recipe below is not for that much stuff but it will get you what you want.
The second day the bread was literally hanging out of the bowl and that was when mom would take part of it and roll it out with a rolling pin. Do people even know what that is now-a-days? We would put melted butter all over that rolled out dough and then add cinnamon mixed with sugar. It was so good it did not even need cooked.
OK, here is the recipe:
1/4 cup warm water
1 package active dry yeast
3/4 cup luke warm milk
1/4 cup sugar
1 tsp. salt
1 egg
1/4 cup soft shortening
3 1/2 to 3 3/4 cups flour
dissolve yeast in water then add milk, sugar, salt, egg shortening and half the flour to yeast
mix until smooth, add remaining flour
Knead until smooth, put in greased bowl
cover and let rise until double about 11/2 hours
punch down and let rise again about 30 minutes
roll dough 15x9 inches and spread with 2 tbsp. soft butter or more if you can handle it
then sprinkle with 1/2 cup sugar and 2 tsp. cinnamon (mixed first)
roll dough
cut rolls in 1 inch slices and place in greased pan 13x9
cover and let rise until double - 35 to 40 minutes
Bake 375 degree oven for 25 to 30 minutes
Frost with quick white icing which is powdered sugar and milk right out of the oven
I would advise you to put extra cinnamon and extra butter and extra icing and perhaps some pecans mixed with that cinnamon and sugar to put on the butter.
There are a number of ways to make cinnamon rolls and I would tell you that Aunt Peggy had wonderful cinnamon rolls as well. What I liked about the way mom did it was that we would freeze several pans wrapped in wax paper then put in giant baggies which were not actually around when I was a kid so we used the cellophane wrap.
What do you learn in the Osage?
When mom made bread and cinnamon rolls it took two days. The first day was making the dough which was done with dry yeast to make the bread rise only each time it would rise and start falling out of the bowl we would pound it down and get it back into the bowl. Now when I say bowl I am not talking about a sissy bowl but one where you can make a couple of loafs of bread and a pan or two of hot rolls plus 6 to 8 pans of cinnamon rolls. The recipe below is not for that much stuff but it will get you what you want.
The second day the bread was literally hanging out of the bowl and that was when mom would take part of it and roll it out with a rolling pin. Do people even know what that is now-a-days? We would put melted butter all over that rolled out dough and then add cinnamon mixed with sugar. It was so good it did not even need cooked.
OK, here is the recipe:
1/4 cup warm water
1 package active dry yeast
3/4 cup luke warm milk
1/4 cup sugar
1 tsp. salt
1 egg
1/4 cup soft shortening
3 1/2 to 3 3/4 cups flour
dissolve yeast in water then add milk, sugar, salt, egg shortening and half the flour to yeast
mix until smooth, add remaining flour
Knead until smooth, put in greased bowl
cover and let rise until double about 11/2 hours
punch down and let rise again about 30 minutes
roll dough 15x9 inches and spread with 2 tbsp. soft butter or more if you can handle it
then sprinkle with 1/2 cup sugar and 2 tsp. cinnamon (mixed first)
roll dough
cut rolls in 1 inch slices and place in greased pan 13x9
cover and let rise until double - 35 to 40 minutes
Bake 375 degree oven for 25 to 30 minutes
Frost with quick white icing which is powdered sugar and milk right out of the oven
I would advise you to put extra cinnamon and extra butter and extra icing and perhaps some pecans mixed with that cinnamon and sugar to put on the butter.
There are a number of ways to make cinnamon rolls and I would tell you that Aunt Peggy had wonderful cinnamon rolls as well. What I liked about the way mom did it was that we would freeze several pans wrapped in wax paper then put in giant baggies which were not actually around when I was a kid so we used the cellophane wrap.
What do you learn in the Osage?
- Mom is the best cook no matter whose mom it is
- If you want to eat you need to suck up to the Mom in your house
- A perfect meal is Chili and cinnamon rolls
Thanks for your time,
gary@thepioneerman.com
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