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Monday, May 28, 2012

What's Cookin' in the Parsonage?

Memorial weekend brought my family home and guests in for a quick visit.  I love to have everything ready ahead of time so I'm not working in the kitchen the whole time my company is here. On Friday  I made Sour Dough Cinnamon Rolls for our Saturday breakfast.  All we had to was pop one into the microwave and add a dish of yogurt and fruit for a yummy breakfast!


I've shared my sour dough recipe here (down in the comment section of the post).  There's lots more than just plain bread that you can make with sour dough starter; Cinnamon Rolls being one extraordinary thing!  My husband told me that Cinnabon didn't have anything on me.  I said, "Yes they do -  a couple million dollars!"  =)  These aren't Cinnabon, but they're super good - and are really easy to make!

I like to start my dough doing the first rise the night before.  I add all the ingredients in the bowl:

1 cup Starter
1/3 C hot water
1 egg
1 1/2  tsp yeast
1 Tbl marg or butter
3 Tablespoons Honey
1 tsp salt
3 cups Bread Flour

Mix well and roll out on floured surface.  Knead 8-10 times.  Place in greased bowl.  Cover and let rise overnight.

In the morning:

Roll dough into 12 x 12" square.  Brush with 2 Tbl. melted butter.

Mix:
1/2 C white sugar
2 Tbl brown sugar
1 1/2 tsp cinnamon (I like a little more)
1/2 C chopped nuts

Spread sugar mixture over butter.



Roll up.  Pinch sides together.


Slice into 1" slices.  Place in greased 9 x 13" pan, cut sides down.  Let rise approximately 30 minutes, or until nearly doubled.  Pour 1/3 Cup Whipping cream over rolls.  (This is the secret special ingredient!)

Bake at 375 degrees 25 minutes or until lightly browned.

Cool 5 minutes, then invert onto cooling rack.  Top with glaze.

Glaze:
1 Cup powdered sugar
1 tsp vanilla
2-3 Tbl milk


I don't make these very often...they're dangerous (for the waistline)! =)

Are you cooking for Memorial Day?  Are you trying any new recipes?   I'm going to be sharing recipes with you most of this week, so be sure to check back.  Tomorrow's recipe is for a Watermelon Salad.  Mmmm!

From my parsonage kitchen,

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