Cooking

Cinnamon Rolls

~ lindy

Soft Cinnamon Rolls

Large Batch

Ingredients and Instructions

In glass bowl:

*1 cup warm Water

*2 tablespoons Yeast

*2 tablespoons Sugar

Let sit until foamy.

Combine the following in stand mixer:

*1 and 1/2 cups Milk, I like to use reconstituted dry milk

*1 cup Butter Flavored Shortening

*1 cup Sugar

*4 Eggs

*2 teaspoon Sea Salt

*2 cups White Wheat Pastry Flour

Mix on medium low-speed until combined, then add to the foamy yeast mixture.

Slowly add:

*5 and 1/2 cups All-purpose Flour, add more as needed

Mix again 8-10 minutes until a slightly sticky ball of dough or you can mix and knead bread dough by hand.

When you are finished mixing / kneading the bread, cover with a damp cloth and let rise 1 and 1/2 hours or until doubled in size. Divide the dough into two dough balls and roll out each dough ball into a rectangular shape . Then divide the cinnamon sugar mixture in half spread onto each rolled out rectangular dough shape.

Cinnamon Sugar Mixture:

*1 cup Brown Sugar, packed

*5 tablespoons Cinnamon

*3/4 cup Melted Butter

Start making cinnamon roll “log”, by rolling up one of the longer sides of the rolled out dough, rolling and tucking the dough towards the opposite long side of the rolled out dough making “cinnamon roll log”.

Cut each cinnamon roll with dental floss or knife, about an inch for each roll. Place cut rolls on a half baking sheet and let rise until double in size or about 35 minutes. Note: You can place rolls in a warm spot like by a sunny window and cover rolls with a flour sack dish towel.

Pre-heated oven to 350* F. and bake Cinnamon Rolls 23-25 minutes or until lightly golden.

Makes about 40 Cinnamon Rolls.

Remove from oven and let cool slightly and top with the following Cream Cheese Frosting.

Cream Cheese Frosting

In Bowl Mix:

*8 ounces Cream Cheese, room temperature

*4 tablespoons Butter, melted

*2 Cups Powdered Sugar

*4 tablespoons Whipping Cream

*2 tablespoons Vanilla Extract

*pinch Sea Salt

Cream together until smooth and frost onto slightly cooled cinnamon rolls . Note: If you really like a lot of frosting then double Cream Cheese Frosting recipe.

Enjoy!

Lindy

Pepperoni Pan Pizza

~ lindy

Pepperoni Pan Pizza

Preheat oven to 500*F.

*Pizza Dough, purchased frozen and thawed completely or see recipe below

*12 to 16 ounces Pepperoni Slices

*8 String Cheese, cut into Cubes and/or 6 ounces Mozzarella, cubed. Note: String cheese will not melt as regular Mozzarella

*Homemade Pizza Sauce

*2 tablespoons Extra Light Olive Oil

*4 Cloves Garlic, Pressed or minced

*1 can 28 ounce Crushed Tomatoes or 2 (14.5 ounce) cans Diced Tomatoes

*1 tablespoon Italian Seasoning

*2 teaspoons Sugar

*Sea Salt and Fresh Ground Pepper, to taste

Sauté the garlic in olive oil about 1 minute, then add tomatoes, Italian seasoning, sugar and salt and pepper. Simmer about 30 minutes or until concentrated.

Recipe adapted from Food Network

Pan Pizza Dough

*Recipe for 1 pan pizza

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Pan Pizza Crust Recipe:

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Proofing the Yeast:

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*1 cup warm Water

*2 teaspoons Dry Active Yeast

*2 teaspoon Sugar, food for the yeast

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In a small bowl add the above ingredients, let sit until bubbly.

Whisk together:

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*1/2 teaspoon Salt

*1 teaspoon Garlic Powder

*2 cups Bread Flour, more if needed

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Add:

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*1 tablespoon Extra Light Olive Oil

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Combine all the above wet and dry ingredients and knead into a soft ball. (Let the dough rise or rest 10 minutes)

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Roll out soft ball dough into a rectangular shape, until right size for your pizza pan. I used an metal Rectangular Pan or Detroit-style pizza pan. Oil the pan with olive oil on the bottom or spray well with cooking spray. (You can also use a very small amount of corn meal on the bottom of pizza pan to help with sticking.)

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Note: Poke hole marks in pizza dough with a fork to allow for air flow.

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Bake the pizza crust at 500*F for 5 minutes, then remove pizza crust from the oven add the pepperoni on the dough. Then layer the cubed mozzarella up to the edge of pan for a crispy cheese crust edge. Spoon the pizza sauce in three lines over the mozzarella, pepperoni layers and bake another 10 to 15 minutes until golden, hot and bubbly. Note: If you use string cheese won’t be bubbly.

Remove pizza from pan on top a cutting board and cut into squares. Enjoy!

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Also see Barbecue Pizza for link to crust recipe and Thai Zucchini Chicken Pizza for step by step instructions and Homemade Sweet Red Chili Sauce

Enjoy!

Lindy