Classic White Bread and Cinnamon Rolls
Water should be 90-100 degrees Fahrenheit, any hotter will kill the yeast
Classic White Bread and Cinnamon Rolls
Water should be 90-100 degrees Fahrenheit, any hotter will kill the yeast
Cooking Instructions
- 1
Mix water and yeast in a small bowl and set aside
- 2
In small sauce pan add milk, butter, salt, honey
- 3
On medium heat, melt butter and honey into milk and stir until salt is dissolved. Do not heat over 100 degrees
- 4
Measure flour into large mixing bowl
- 5
Add milk mixture to flour and stir a few times
- 6
Add yeast to flour mixture and blend thoroughly
- 7
Cover dough with a piece of plastic wrap and place bowl in a warm area of kitchen for 1 hour
- 8
Uncover and knead dough (should be about double in size)
- 9
Cover dough again and set aside for 30 minutes
- 10
Uncover dough and divide in half
- 11
Shape each half into loaves and place in greased loaf pans
- 12
Cover dough again and preheat oven to 400
- 13
When oven is preheated, uncover pans and place in oven for about 30 minutes or until golden brown and crusty on top
- 14
Cool in pans on wire racks until bread is quite cool and remove from pans. Finish cooling on wrack
- 15
Store in air right containers.
This bread can be frozen - 16
To make cinnamon rolls, omit the step of shaping into loaves and instead roll dough into a large rectangle.
- 17
Spread 4 Tbs soft butter onto dough and cover with a mixture of 1/2 cup dark brown sugar + 2 Tbs cinnamon
- 18
Roll up dough and cut into 1/2” thick pieces
- 19
Place in greased 9x13 pan leaving a little space between rolls
- 20
Cover with a clean tea towel and allow to rise in the pan while oven preheats 375
- 21
Bake 25-30 minutes or until tops are golden and edges are crusty
- 22
Drizzle with real maple syrup and allow to cool in pan on wire wracks
- 23
For the recipe photographed, I added 1 cup chopped pecans into the cinnamon sugar mixture
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