Although the holidays are now over, the memories still linger as the last of the decorations are coming down. This time of year is full of traditions and happy memories from holidays past. Now that we live close enough to family to come back home to our own house, we can start making some traditions of our own.
I was a little under the weather during this Christmas season, so I was taking in some much needed Food Network therapy to hasten the healing. As I was watching, Heith was apparently also listening. He had a great idea about how next year at this time, we could be sitting at our new kitchen island enjoying warm cinnamon rolls fresh from the oven.
His work does not allow us to spend a lot of holidays together. This year while at my parents for Christmas Eve, I decided to surprise him and whip up a batch of overnight rolls.
Although they were not eaten in our new kitchen, it was a fun start to hopefully many years to come. If you would like to try a bite a two, please enjoy the following recipe of Sweet-Roll Dough from The Fannie Farmer Baking Book.
For the dough:
2 packages dry yeast
1/4 cup warm water
1 cup milk, warmed
1/2 cup sugar
2 teaspoons salt
8 tablespoons (1 stick or 1/2 cup) butter, softened
3 eggs (If eggs are refrigerator cold, pour hot water over them and let stand for several minutes to warm before cracking.)
5 1/4 to 5 3/4 cups all-purpose flour
Sprinkle the yeast over the warm water in a small cup or bowl, stir, and let stand for a minute or so to dissolve. Combine the milk, sugar, salt, butter, and eggs in a large mixing bowl, and beat well. Stir in the dissolved yeast. Add 2 1/2 cups of the flour, and beat until smooth and well blended. Add 2 1/2 cups more flour and beat until the dough holds together in a rough, shaggy mass. Turn out onto a lightly floured surface and knead for a minute or two. Let rest for 10 minutes.
Resume kneading for 8 to 10 minutes more, gradually sprinkling on a little more flour if the dough sticks to your hands, until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place until double in bulk.
Punch the risen dough down, and it is ready to be formed and baked. –This recipe will make about 24 rolls when rolled out to a rectangle that is 32 x 12 inches. At this point get creative with your caramel glaze and cinnamon filling!