Recipe: Help, I need a Cinnamon Roll Rescue….Aunt Ida’s Two Hour Yeast Buns

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Fainting goat

This morning, I need to be rescued from the three cinnamon rolls that my husband left at home with me. I have a lot of self-control, but those fresh rolls made with real butter and my Great Aunt Ida’s bread recipe are straining my resolve. The only things holding me back is that I have to weigh in when I see the oncologist in two weeks and I just bought a bunch of new jeans.

I could say the dogs got the cinnamon rolls, but when he left for work this morning he left the rolls in the microwave. So, that would be as big of a stretch as trying to zip up my jeans if I eat one.

Instead of indulging in those delicious high carb, calorie and cinnamon frosted examples of baked magnificence, I have decided to share temptation and post my Great Aunt Ida’s recipe for two-hour buns.  That’s right I am going to blatantly show no mercy and error on the side of benevolence.

I bake a lot of different bread recipes and this one is by far the one that will make memories. Yes, this dough can be started, baked and served in two hours, but for the best results you must use real butter.

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Aunt Ida and Uncle Alec

Aunt Ida’s Two Hour Yeast Buns

2 packages of dry yeast
2 cups of lukewarm water
1/2 cup sugar
1/2 cup melted shortening (for best results use butter)
1 egg
1 teaspoon salt
5-6 cups all-purpose flour

In a large bowl combine yeast, lukewarm water and sugar.  Let rest for 10 minutes.  Then beat in egg with melted (but not hot) shortening  and salt together.  Add to yeast mixture and stir to combine.  Add four cups of flour and beat with wooden spoon until smooth.

Stir in additional flour a half cup at a time until you can turn the dough out on a floured surface.   As you knead the bread, slowly add the remaining flour in small amounts until dough is still light and a little bit sticky, but can be handled.  It should feel as soft and smooth as a baby’s behind. You may not need to use all six cups of flour.  Knead for five minutes.

Place in a lightly greased bowl and turn until both sides of the dough is coated.   (Butter works great for greasing the bowl.)  Cover with plastic wrap and let the dough rest in a warm place for 25 minutes.

Punch down dough and form into buns, cinnamon or caramel rolls.  To make small buns cut the dough into pieces about the size of a golf ball.  Roll or just tuck ends under to create a dough ball.   Place in baking pan that has been greased on bottom and sides. Let rise in warm place until double in size.

Bake in a 350 degree preheated oven for about 15-20 minutes or until lightly browned on top.

Remove and brush tops with melted butter.

This recipe makes about 3 dozen small hamburger buns.

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The large hamburger buns that I made yesterday took about 30 minutes to bake.  The very large cinnamon rolls took about 40 minutes.

To create a cinnamon roll from the dough.  Divide the dough in half. Roll the dough out on a floured surface until it becomes a large flat rectangle.  It should be about the size and thickness of a thin crust large pizza…only not round…rectangle.

Spread about 1/2 cup of soft butter evenly on top of the dough.  Sprinkle evenly over the butter a mixture of 3/4 cup white sugar and two teaspoons of cinnamon.

Beginning on the narrow side roll dough up like a jelly roll.   Pinch together ends to seal. Cut the roll in the middle, then in the middle again and so on until you get 12 rolls. This way your rolls should be all the same size.

Arrange in a 9 X 13 pan and let rise until double.  Bake in 350 degree oven for about 35 minutes.  They will be lightly browned on top when done.  Remove from oven and let cool for about 20 minutes before frosting.

Frosting:  In a small bowl combine 2 cups of powdered sugar, three tablespoons of soft butter and about 1/4 cup of cream. Stir until smooth.  Add 1 teaspoon of vanilla.  Stir until combined.  Frost cinnamon rolls.

Whenever I make frosting I rarely measure the cream.  I begin by adding about three tablespoons of cream and then add more until I reach the desired consistency.  For these rolls I like the frosting a bit thick, so I add less cream.  If you want a thinner frosting or icing, just add more cream.  If your frosting gets too thin, just add in a bit more powdered sugar.  The key to frosting success is to add your liquids slowly.

Bloggers note:  Self-control update….it is now past noon and there are still three cinnamon rolls in the microwave. 

 

 

 

 

 

 

 

 

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