Variations on Perfection

Dec
17

Post by community member:

Suzanne’s Grandmother Bread can be used a billion and one ways. I doubt I could list all the different ways, even if I was creative enough to think of them. Suzanne could. I would webstalk her like she was Nora Roberts, given the chance.

Moving on–

By adding an egg to the basic Grandmother Bread recipe, the bread is easily strong enough to support a good swirl of tasty goodness.

What about some tasty cinnamon rolls? Since I had to do a large amount of baking in a small amount of time, I didn’t make the traditional cinnamon rolls. Nope, I cheated. I made a batch of bread (with an egg) and after the first rise, divided it in half.

On a floured surface, I rolled one half flat, but not too flat.

Then I took some freshly cooked chopped bacon and mixed it with rosemary.

Spread the mixture over the dough, then sprinkled on some cheese.

Rolled it up,

Cut it with my kitchen scissors, and placed them in a pan.

I let these rise for 20 minutes, and then popped them in the oven at 350 for 20 minutes. In retrospect, I should have used a different pan: the rolls were too crowded and didn’t cook as thoroughly as I would have liked. Not that the menfolk minded. They fought over the gooey rolls.

The second half of the dough became cinnamon rolls for the next morning. Butter, sugar, and lots and LOTS of cinnamon.

I was smart and put these in a larger pan, covered with saran wrap, and stuck them in the fridge until the next day.

See how they poofed up overnight?

For frosting, I used cream cheese, powdered sugar, orange zest, and a tablespoon or two of milk.

YUM!


Larissa blogs at The Henway.



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Comments

  1. brookdale says:

    Did you let the cinnamon ones rise more after you took them out of the fridge, or were they ok to put right in the oven? How long did you cook them?

  2. Larissa says:

    The cinnamon rolls sat in the fridge, covered, overnight. They rose on their own, and filled up the whole pan by the time I pulled them out. I was surprised how poofy they were. I let them sit on the counter for 10 minutes or so, then cooked them at 350 for ~20 minutes. I am sorry, but I just sorta eyeball the breads. With the extra space of a large pan they cooked all the way through. BUT- since I used the Grandmother Bread recipe-rather than a cinnamon roll recipe- they were not as sweet, which is what I was going for.

  3. kellyb says:

    Larissa, You should have issued a Drool Warning!!!! I’m sitting at work and my stomach is growling even before I read this. I’m sure my coworkers can hear my hungry tummy all around the office. I’ll have to buy a new keyboard because this one is soggy from the drool.

    This looks delicious and is on my to-cook list. Thanks for the great post.

  4. Barbee says:

    This one is definitely going into my recipe box!

  5. Patrice says:

    I wasn’t hungry this evening until I saw those cinnamon rolls. They spoke to me!I guess I know what I’ll be baking soon.

  6. AnnieB says:

    You are so creative! I love the bacon-rosemary-cheese idea. Thanks for the ideas!

  7. Barbee says:

    This one didn’t have the “Get the handy print page and save this to your recipe box here: (link)” at the bottom. I wasn’t able to save it to my recipe box. Am I just overlooking it?

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