Ingredients and instructions for cinnamon rolls in this video: Cinnamon Rolls: Basic yeast bread recipe: 1 level Tbs. yeast 1 ½ cups lukewarm water 2 Tbs sugar 2 tsp salt 2 Tbs oil/margarine 3 to 3 ½ cups flour (½-1 cup extra flour for handling) 4 Tbs. margarine ¾-1 cup brown sugar 1Tbs cinnamon ½ cup walnuts or pecans ½ cup raisins Plastic bag for rolling dough (place over seat pad or sleeping pad) Dissolve yeast in lukewarm water with sugar and salt. Cover and let sit for 5 min in warm spot until it froths. Add half of flour and beat vigorously 2-3 min to develop gluten; the wet batter will smooth out and start to get a little stringy. Add margarine and remaining flour (have some extra flour saved to use in handling dough) to get a thick dough. Flour hands and knead the bread on a floured fry pan. Knead with heels of clean hands for about 8 min., folding when dough becomes too sticky to handle. Dough will be silky and springy when done. Press into a loaf and place in a well-oiled pot, pressing dough out to touch the edges. Oil top of dough lightly. Cover and set in a warm place to rise for about 1 hour or until doubled in size. Roll out ball of dough using round water bottle (on large plastice bag over sleeping pad or chair) into large rectangle ½ inch thick. Mix margarine/oil, brown sugar and cinnamon until creamy and place on dough or just sprinkle on. Sprinkle on nuts and raisins. Roll into jelly roll, pinching ends and seam to seal. Slice roll into 1 inch slices and place in pan. Cover and bake in baker oven or in pan using twiggy fire and coals for about 25-35 min. Let cool slightly, take to a flat rock by lake’s edge and watch the loons play while eating rolls and sipping coffee. 😁
How diligent, patient and so well prepared, fantastic result! Yummie ❤❤❤
Ingredients and instructions for cinnamon rolls in this video:
Cinnamon Rolls:
Basic yeast bread recipe:
1 level Tbs. yeast 1 ½ cups lukewarm water 2 Tbs sugar
2 tsp salt 2 Tbs oil/margarine 3 to 3 ½ cups flour
(½-1 cup extra flour for handling)
4 Tbs. margarine ¾-1 cup brown sugar 1Tbs cinnamon
½ cup walnuts or pecans ½ cup raisins
Plastic bag for rolling dough (place over seat pad or sleeping pad)
Dissolve yeast in lukewarm water with sugar and salt. Cover and let sit for 5 min in warm spot until it froths. Add half of flour and beat vigorously 2-3 min to develop gluten; the wet batter will smooth out and start to get a little stringy. Add margarine and remaining flour (have some extra flour saved to use in handling dough) to get a thick dough. Flour hands and knead the bread on a floured fry pan. Knead with heels of clean hands for about 8 min., folding when dough becomes too sticky to handle. Dough will be silky and springy when done. Press into a loaf and place in a well-oiled pot, pressing dough out to touch the edges. Oil top of dough lightly. Cover and set in a warm place to rise for about 1 hour or until doubled in size.
Roll out ball of dough using round water bottle (on large plastice bag over sleeping pad or chair) into large rectangle ½ inch thick. Mix margarine/oil, brown sugar and cinnamon until creamy and place on dough or just sprinkle on. Sprinkle on nuts and raisins. Roll into jelly roll, pinching ends and seam to seal. Slice roll into 1 inch slices and place in pan. Cover and bake in baker oven or in pan using twiggy fire and coals for about 25-35 min. Let cool slightly, take to a flat rock by lake’s edge and watch the loons play while eating rolls and sipping coffee.
😁