Friday, June 18, 2010

Conquering My Fear

My Granny Saylor always made the best rolls. I mean... really.. the best. Every holiday, those rolls were on the table. Hot, golden brown, made-from-scratch goodness. And, on special occasions, (Which it always was when she made these rolls.) she broke out the real butter. Yeh. Lethal combination. Before I realized how fattening they were, my Christmas dinner always consisted of rolls, green beans, rolls, macaroni and cheese, tiny piece of ham, and another roll. But I think that watching Granny make rolls is one of the reasons that I had a fear of yeast. You see, my Granny was one of the least patient people in the world. (I'm probably 2nd, right after her.) So whenever she made rolls it was a race to the finish line. Flour flying everywhere, butter melted in about 3 different bowls, 3 different pans because she never started out with one big enough. And then they had to raise. She didn't leave enough time for them to raise naturally, that would have been.... unnatural... for her. Where to put them???? In a hot car. Outside. In the sun. Those suckers didn't have a chance. 

Because I grew up watching this.. dance..that Granny had with her yeast rolls, I have been afraid to use it. She ran around like a "chicken with its head cut off" the entire time she was making them. (Although, thinking back, she was prone to do this with other things too..) I like to stay calm in the kitchen. So no yeast. Until the other day when I had a severe desire for a cinnamon roll. They were worth the risk. 

And you know what?? I did it. I made them. They rose. (Eventually. This waiting stuff is for the birds.) I baked them and we ate every single one. 

So Granny, this recipe is for you. She would be proud of me. 

Most Amazing Cinnamon Rolls
  • 1/4-ounce package yeast
  • 1/2 cup warm water
  • 1/2 cup scalded milk
  • 1/4 cup sugar
  • 1/3 cup butter or shortening
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 to 4 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup sugar
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, melted
  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
1. Heat oven to 350 degrees F.
2. In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. 
3.Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. 
4. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle on dough.
5. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
6. Coat the bottom of baking pan with butter. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. 
7.Bake for about 30 minutes or until nicely browned.

For the icing: Beat together cream cheese, 1/4 cup butter, confectioners' sugar, and vanilla extract. Spread frosting on warm rolls before serving.

Recipe is a blend of these 2- Here and Here


Anonymous said...

I've just recently tried my hand at a batch of cinnamon rolls, but I can't seem to get the hang of the dough. I will try this recipe now. Thanks! :)

Stacey said...

It really wasn't that difficult for me. If you have any problems/questions just let me know!!

Carra said...

Thanks for the recipe Stacey! And I loved the story about your grandmother! It reminded me of my great-grandmother, Granny Smith. She was the cook in our family. Maybe one day I'll master her skills too. ;)

Stacey said...

You're welcome Carra! I hope you enjoy them whenever you get to make them.. they are the best I've ever had. (that could also be because I've been in France without the chance to eat any others for 2 years. :-) )