Cinnamon Rolls (from Tammy Hulse)

 Cinnamon Rolls

From the kitchen of Tammy Hulse 

1 cup softened butter 

2 ½ cups warm water 

¾ cup sugar 

2 TB yeast 

2 ½ tsp salt 

4 eggs 

8 – 8 ½ cups flour 

Dissolve yeast in warm water. Add sugar, salt, margarine and eggs. Mix in flour,  blending well. Knead in mixer for 5 minutes. Put in a large bowl and place in fridge  overnight. Generously grease cookie sheet. On lightly floured surface, roll out ½ dough  to 20x12 inch rectangle. Spread with ¼ cup softened butter. In small bowl, combine ½  cup sugar and 2 tsp cinnamon; blend well. Sprinkle over dough. Starting with 20-inch  side, roll up jelly roll fashion; pinch edges firmly to seal seams. Cut into 1 inch slices.  Place cut side down in prepared pan. Cover, let rise in warm place until double. Bake  at 350 F for 20 minutes in warm place until double. Bake at 350 F for 20 minutes.  

Brown Sugar Glaze (for Cinnamon Rolls) 

1/3 cup butter 

¼ cup milk 

1 cup brown sugar 

3 cups powdered sugar 

5 oz canned milk 

Boil first 3 ingredients together for 3 minutes. Add powdered sugar and canned milk.  Spread icing on cinnamon rolls while hot. Sprinkle top with crushed walnuts if desired.

Alternative method:

Mix up the roll dough on Christmas Eve morning.  Place dough in large bowl with a lid and put in the garage.  (The garage is usually cold enough this time of year to be an extension of my fridge :) 

On Christmas Eve, roll out the cinnamon rolls and put on baking trays.  Cover with plastic wrap and towels and put back in garage.  This will keep it cold enough overnight so they will not rise too much. 

When the children wake up on Christmas morning, bring the rolls in from the garage and allow to warm up and rise for a couple of hours.  They are ready to bake after we enjoy our Christmas gift opening in the morning.   While the rolls are baking, I make the brown sugar glaze and pour it over the hot cinnamon rolls just as they are coming out of the oven.  This is a family favorite!

Flat French Bread (from Cami Wardle)

This is the fastest, easiest, and yummiest bread recipe. We love making it on Sundays and using leftovers for French toast later in the week. 

FLAT FRENCH BREAD

Ingredients:

2 tablespoons yeast

2 cups warm water

1 tablespoon sugar

2 teaspoons salt

4 cups flour

1/3 cup melted butter

In mixing bowl, dissolve yeast in warm water. Let sit for a few minutes. Add sugar, salt and flour. Mix, with the dough hook, for 8 minutes on medium speed. Scrape sides of bowl, if necessary, midway. Let dough rest until double in bulk (about 45 to 60 minutes.) 

Grease a 9" x 13" glass pan with shortening. Preheat oven to 400 degrees. Throw dough out onto floured surface and form into a log. Place in glass pan and press flat to edges. Pour melted butter over dough, covering entire surface. Bake for 20 - 25 minutes. Let cool for a few minutes, then turn bread out onto cutting surface. Slice!

1 Hour Cinnamon Rolls (from Ashley Peterson)

Is it even Conference without cinnamon rolls? :)

1 Hour Cinnamon Rolls

Ingredients:
Rolls:
2 3/4 cups all purpose flour
1/4 cup sugar
2 Tablespoons butter
1 egg
1 package instant (quick rise) yeast (or 2 1/4 teaspoons)
1/2 cup water
1/4 cup whole milk
1 teaspoon salt

Filling:
2/3 cup brown sugar
1/4 cup butter, room temperature
1 Tablespoon ground cinnamon
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract

Vanilla Glaze:
1 1/2 cups powdered sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2-3 Tablespoons milk

Directions:
1. Preheat the oven to 200 degrees.
2. In a large bowl or the bowl of a stand mixer, combine the flour, yeast, and salt.
3. In a small microwave safe bowl, combine the sugar, butter, water, and milk. Heat in the microwave until the butter is almost melted. (about 1 1/2 minutes)
4. Gradually add the milk mixture into the flour mixture. Add the egg and mix until a soft, sticky dough forms.
5. If you have a stand mixer, use the dough hook and set on the lowest setting for 4 minutes. If you don't have a stand mixer, knead by hand on a lightly floured surface for 3-4 minutes until the dough becomes elastic.
6. Cover the dough with plastic wrap and allow it to rest on the counter for 5 minutes.
7. While the dough is resting, make the filling mixture. Combine all of the filling ingredients, except for the butter, in a small mixing bowl.
8. Once the dough has rested, roll it out on a lightly floured surface until it measures out to be a 16 x 9 inch rectangle. Spread the butter over the top of the rolled dough, then sprinkle the filling mixture on top.
10. Tightly roll the dough and cut into 12 pieces. (You can use dental floss for this.)
11. Place the rolls into a lightly greased 9 x 13 baking dish and gently press a piece of aluminum foil over the top. Turn OFF your oven and place the covered rolls inside to rise for 25 minutes.
12. While the rolls are rising, make the vanilla glaze. Combine all ingredients in a small mixing bowl and beat by hand or with a hand mixer until smooth.
13. After 25 minutes, remove the rolls from the oven. Heat the oven to 375 degrees. Once heated, remove the aluminum foil and bake the rolls for 15-18 minutes, until the centers of the rolls are golden brown.
14. Allow the rolls to cool for a few minutes and then spread the vanilla glaze over the tops of the rolls. Enjoy!