The Sweetness

I don't have much going on at this point in my life. I'm home for the summer, and my mom is laid off for the summer. Today we were very productive. We baked. French bread to go with our fresh bruschetta and sweet rolls. Both turned out tasty and delicious, but the sweet rolls were especially amazing. I think it's safe to say they're the best I've ever had (please don't tell my grandmother). So here is the recipe, I strongly suggest you try it the next time you crave more than cereal for breakfast. It comes from what has been my favorite cookbook since I was 12, "Let's Bake, The Robin Hood No-Sift Way" copyright 1964.

Basic Sweet Dough:
4 1/4- 4 3/4 cups flour1/2 cups warm (not hot) water
2 packages (2 Tb) active dry yeast
3/4 cup lukewarm milk
1/4 cup sugar
1 tsp. salt*
1/3 oil
2 eggs

Soak yeast in 1/2 cup warm (not hot) water 5 minutes. Add 1 cup of flour, milk, eggs. Add another cup of flour followed by the oil, salt and sugar. Add remaining flour.
Knead until dough becomes smooth, elastic and no longer sticky (5-10 min). Place in lightly greased bowl, grease top of dough. Let rise until doubled. Punch down.

Sticky Bottom's:

Melt 1/2 cup of brown sugar, 1/4 cup of butter, 4 tsp of water. Spread across bottom of pan.

Roll out sweet dough. Spread melted butter across, sprinkle with brown sugar, and cinnamon.

Roll the dough up, divide it and place it in your pan.

Bake at 375 degrees for approx. 25 min.

Pull from oven, flip the rolls over onto a plate or pan cover.


Frosted Sweet Rolls:

Roll out dough, spread melted butter over it.

Sprinkle with brown sugar and cinnamon.

Roll the dough up and divide into equal parts.

Place rolls into greased pan.

Bake at 375 for approx. 25 min.


The Most Amazing Frosting You Will Ever Eat:
1/2 stick of butter
2/3 stick of cream cheese
1 1/2 cup powdered sugar
1 tsp vanilla extract

Blend together and slather onto cinnamon rolls!