Dear Reader,
I've discovered that the best way for me not to spend my day worrying about something (like a pandemic), is to get up in the morning and actually say out loud, "What can I do for someone else today?" That one simple line immediately changes my focus, because all day long I'm on the lookout for opportunities.
One of the things I'm doing every day is calling an 83-year-old woman who lives alone in her home. I check in to see if she needs anything and we have a nice chat. We're good "medicine" for each other.
To my surprise, even with the pandemic, another thing I can do for others is bake. "Are you still baking, Suzanne?" I continue to get requests from neighbors and my regular UPS, Amazon and FedEx delivery people.
The cinnamon roll recipe (below) is from my high school economics class. Easy to make, it rises in the refrigerator and there's plenty to share.
CINNAMON ROLLS
5-6 cups all-purpose flour
2 pkgs active dry yeast (quick rise is what I use)
1/2 cup sugar
1 1/2 tsp salt
1/2 cup (1 stick) soft butter
1 1/2 cups very hot tap water
2 eggs (at room temperature)
Vegetable oil
1/4-1/2 cup of sugar
2 tsp of cinnamon
Combine 2 cups flour, yeast, 1/2 cup of sugar and salt in large bowl. Stir well to blend. Stir in soft butter. Add hot tap water to ingredients in the bowl all at once. Beat with electric mixer at medium speed for 2 minutes, scraping sides of bowl occasionally.
Add eggs and 1 cup more flour. Beat with an electric mixer at high speed for 1 minute or until thick and elastic, scraping sides of bowl occasionally. Stir in remaining flour gradually. Use just enough flour to make a soft dough which leaves the sides of the bowl. Turn out onto the floured board. Round up into a ball.
Divide dough into two equal portions. Knead each portion of dough 5-10 minutes or until the dough is smooth and elastic. (I use the dough hook on my mixer, but if you don't have one, you can knead the dough by hand. Your arms will be lookin' great when you're done!) Cover each portion of dough with plastic wrap and then a towel.
Let the dough rest for 15-20 minutes on a board. Then punch down. On a lightly floured surface, roll each portion of dough into a rectangle. Spread enough softened butter over the dough to cover lightly. The recipe calls for 1/4 cup butter, but I never use that much. I just cover it lightly with butter.
In a small bowl combine 1/2 cup sugar and cinnamon; blend well and sprinkle over the dough. (I don't use all of the sugar mixture because I like just a taste of sweetness. But use as much as you think you'll like.)
Roll each portion of the dough in a jelly roll fashion. Pinch the edges firmly to seal seams. Cut into 1-inch individual rolls. (I use dental floss to make the cuts.) Place each roll in greased round pan.
Cover each pan with wax or parchment paper and put the pans in the refrigerator for at least two hours, but not more than 48. Bake at 375 degrees for 25 to 30 minutes until done.
Frosting for Cinnamon Rolls
3/4 cup powdered sugar
1 T softened butter
1 to 2 T milk
In a small bowl combine all the ingredients. Mix well. After the rolls are baked and slightly cooled, but still warm, drizzle the frosting over the top. Enjoy!
Suzanne Beecher
[email protected]
This month's Penguin Classics book is The Awakening, by Kate Chopin. I have a copy of the book to share with a lucky reader, so start reading and enter for your chance to win.
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