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Measurements

Cinnamon Rolls

Kansas gold is the golden wheat fields waiting for harvest. As a girl growing up on a farm outside of Russell, the beauty and value of the wheat was not lost on me, nor its history. In school, we learned about a group of peace-loving people, the Mennonites, who had originally brought to Kansas the special variety of seed that would thrive on the prairie. I loved discovering history, and would always be in a hurry to get home and tell my mother what I'd learned-but how much faster I hurried on bread baking day!

Oh, the tantalizing aroma that filled the kitchen, wafting onto the porch and through the yard! Coming home from school, we children would smell the whiffs of yeast at the gate and break into a run. If a whiff of cinnamon mingled with the fragrance greeting us, we were doubly joyful, as that meant Mother had also made cinnamon rolls. She used ordinary white bread dough for her rolls, adding a special baked-on glaze of her own design.
Rae Dougherty

1 cup 2% milk
2 tablespoons vegetable shortening
1 teaspoon salt
1 cake compressed yeast
1/4 cup warm water
3 to 4 cups unbleached white flour
1 tablespoon melted butter
1/2 cup sugar
1 teaspoon cinnamon

Glaze:
1/2 cup sugar
1/2 teaspoon cinnamon
3 tablespoons 2% milk

  1. In a small saucepan, heat milk to just simmering. Add shortening and salt, remove from heat, and set aside to cool to lukewarm.
  2. In a large bowl, dissolve yeast in warm water. Add lukewarm milk mixture and stir with a wooden spoon. Gradually add flour, beating vigorously, until a soft dough forms. Continue beating for 3 minutes, or until your arm wears out. Cover with a towel or plastic wrap and set in a warm place to rise until doubled, about 1-1/2 hours.
  3. Lightly butter a 9- x 13-inch baking pan. Turn dough out onto a lightly floured surface, knead a few times, and roll gently into a rectangle 1/2-inch to 5/8-inch thick (about 12-x 8-inches). Brush with melted butter and sprinkle with sugar and cinnamon. Roll up from long side; seal edge. Cut roll into 12 equal slices. Place slices in prepared pan, cover, and let rise in a warm place until doubled, about 1-1/2 hours. 4. Preheat oven to 375 degrees. In a small bowl, whisk together sugar, cinnamon, and milk to make a glaze. Bake rolls for 15 minutes; remove from oven and spoon glaze over the top, letting it seep down into the swirls of dough. Return to oven and bake for 5 to 10 minutes, or until glaze is bubbly. (Watch carefully to avoid scorching.) Remove from oven and cool on rack.

Makes 12 rolls.
PER ROLL: 238 CAL (14% from fat), 5.4g PROT, 3.8g FAT, 45.4g CARB, 191mg SOD, 4.5mg CHOL, 1.1g FIBER
Source: Veggie Life Magazine


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