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Yeast Breads and Cinnamon Rolls

January 9, 2010

We love the following Yeast Bread recipe.  My stepmother has made this recipe for many years…God bless her for it!

Yeast Bread

Mix together:

  • 2 cups warm water
  • 2 packages dry yeast

Add to yeast and water mixture:

  • 1/2 cup sugar
  • 2 tablespoons oil
  • 1 tablespoon salt
  • 4 cups flour

Add flour one cup at a time stirring well after each addition.  After all flour has been added, dough should be almost dry.  If sticky, add more flour.  Knead dough on floured pillowcase and then wrap dough in pillowcase.  Let stand 20 minutes.

To make loaf bread, divide into two portions.  Roll out dough and roll it up into a loaf, pinching ends closed.  Place in loaf pans.  Let stand 1 ½ hours.  Bake at 350° for 45 minutes or until done.

To make rolls, roll out dough to approximately ½” thick.  Cut out rolls with a biscuit cutter.  Dip rolls in melted butter (1 ½ sticks) (or oil).  Fold rolls in half and place in 9×13 pan.  Let stand 1½ hours.  Bake at 350° for 30 minutes.

Cinnamon Rolls

To make cinnamon rolls, roll out dough into 15″ x 7″ rectangle.  Spread melted butter all over dough, sprinkle on brown sugar, cinnamon and white sugar (to cover the entire section).  Roll up lengthwise (so you have a long roll) and seal ends.  Take a long piece of dental floss and wrap around a section of the dough (so it’s about 1 ½” from the end of the roll), cross it and pull it through the dough so that the dental floss cuts through the dough.  This works so much better than a knife.  Let stand 1 ½ hours.  Bake at 350° for 30 minutes or until golden brown.

For the icing, mix together powdered sugar, a tiny bit of milk and some vanilla.  You don’t want the icing to be too runny, but more of a paste, if that makes sense.

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