It’s a good mantra for life. It’s a good mantra to remember when you are stuck in neutral, when snow is falling and the sun is hidden behind clouds. It’s a good mantra when dreams are just dreams, and have yet to be given form and substance. A good mantra when fears overshadow you, when self-doubt starts to creep in.
So that’s what I am doing. Right now. I am starting. To move my words beyond paper, beyond myself, and into the wide (and slightly scary) world of cyberspace. I’m sharing my grandmother’s legacy, taught to me amid yeast and flour and sugar in a farm house kitchen. I’m sharing my own evolution, in my kitchen and otherwise.
I’m sharing pictures of cinnamon buns.
I’m sharing recipes, too. That is, after all, kind of the point.
These cinnamon buns are my favourite. They make the whole house smell like childhood memories of Saturday mornings. Of sweetness and yeasty goodness.
You should start. Baking, that is. And making your own Saturday morning memories. You won’t be disappointed.
Almost Famous Cinnamon Buns
1 cup warm milk (110 degrees F)
2 eggs, room temperature
1/3 cup unsalted butter, melted
4 1/2 cups bread flour
1/2 cup white sugar, divided
2 1/2 teaspoons yeast
1 cup brown sugar, packed
1/2 cup butter, softened
3 tablespoons cinnamon (approximate)
Add yeast and 2 tablespoons white sugar to warm milk, and let sit for approximately 5 minutes until yeast is dissolved and has doubled in size. Blend flour and remaining sugar. In a standing mixer (if you have it), add melted butter and eggs to the milk, and mix until combined. Add flour, one cup at a time, until a soft dough forms. Knead with dough hook until smooth and elastic. Place in large greased bowl, cover, and let sit in a warm location to rise until doubled in size.
Place the dough on a lightly floured surface, cover, and let rest for 10 minutes. Rough dough into a 18 x 22 inch rectangle (approximately – please don’t measure!). Spread the softened butter over the dough, followed by the brown sugar and cinnamon. Roll up the dough, and cut into 12 rolls. Cover and let rise until doubled.
While you are waiting for the dough to rise (again), preheat your oven to 400 F.
Bake rolls until golden brown, about 15 minutes. Serve warm, with or without icing.