Gumpsgirl gave you the white bread recipe. I know a lot of you have perfected it and have been making it for last couple weeks. Let me take you one step forward. Careful. It is a slippery slope.
When you prepare the dough add 2 tbsp ground cinnamon to the flour before doing anything else and mix it well.
Then set it to rise as instructed.
Roll it out.
Rub it with softened butter and sprinkle with more cinnamon.
Toss on some brown sugar and raisins.
Add some chopped nuts.
Roll it up.
Slice into 1 inch rounds.
Cover and set it in a warmish place to rise again. Then slide it into a preheated oven to bake for 20 mins or so.
While it is baking - whip up some icing.
A little vanilla, some powdered sugar and a drizzle of sweet milk.
Pull the rolls out of the oven.
Spread the icing on while piping hot.
Serve warm with big tall glasses of icey cold milk ot a cup of hot coffee.
If your husband doesn't already think you are a goddess he will now!
Before anyone asks.
Mrs. Buttersworth is a vintage 1970's glass syrup bottle topped with a barware spout. That is how I keep my imported vanilla stored on the counter for quick use.
I have a few other great bottles too.
And some more.
When you prepare the dough add 2 tbsp ground cinnamon to the flour before doing anything else and mix it well.
Then set it to rise as instructed.
Roll it out.
Rub it with softened butter and sprinkle with more cinnamon.
Toss on some brown sugar and raisins.
Add some chopped nuts.
Roll it up.
Slice into 1 inch rounds.
Cover and set it in a warmish place to rise again. Then slide it into a preheated oven to bake for 20 mins or so.
While it is baking - whip up some icing.
A little vanilla, some powdered sugar and a drizzle of sweet milk.
Pull the rolls out of the oven.
Spread the icing on while piping hot.
Serve warm with big tall glasses of icey cold milk ot a cup of hot coffee.
If your husband doesn't already think you are a goddess he will now!
Before anyone asks.
Mrs. Buttersworth is a vintage 1970's glass syrup bottle topped with a barware spout. That is how I keep my imported vanilla stored on the counter for quick use.
I have a few other great bottles too.
And some more.
