Newspaper Archive of
Feather River Bulletin
Quincy, California
December 15, 2010     Feather River Bulletin
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December 15, 2010

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Bulletin, Progressive, Record, Reporter Wednesday, Dec. 15, 2010 1B All hands kneaded for Christmas breakdCast tradition Sweet treats or ristmas morning Alicia Knadler Indian Valley Editor In Grandma's kitchen this year, the holiday breakfast tradition is passed onto another generation. Her sons were always in the kitchen trying to help, so what can one busy young morn do? Tie a towel on them and let the baking begin, that's what. So that is exactly what she did when the grandchildren came to visit. "'Do you want to help Grandma make cinna- mon rolls for tomorrow's breakfast?" she asked her grandson who was charging through the kitchen on a high-speed dog-catching mission. Soon sporting a dishtowel over his pajamas, little Bobby discovered the textures and tastes of bread dough, brown sugar and all the other goodies Grandma likes to fill her hearty cinnamon rolls with. Mommy picked up little sister Andrea after she sneezed from her nose-level vantage point and plopped her down right on the table where she could get her hands into the experience as well. After a few minutes, a smiling Grandma couldn't tell if they liked spreading the butter over the dough best, or tasting the brown sugar and raisins. All three were covered in sweetness by the end -- aprons and towels never do help much, she remembered too late. Soon the whole house was filled with the smell of cinnamon, and breakfast was all ready to warm in the oven in the morning. Grandma's cinnamon rolls will be the only things to eat until the holiday meal is put on the table in the after- noon. Grandma's hearty cinnamon rolls Basic bread dough 6 cups of flour, may be a combination of 2/3 regular and 1/3 whole wheat, if desired. One package of active dry yeast 2 teas poons salt 2 tablespoons sugar 2 cups hot water, about 110-120 degrees 2 tablespoons vegetable oil Sift the flour into a large mixing bowl. Put the sugar and a big handful of the flour in a small mixing bowl and beat well while adding all the water. Sprinkle the yeast over the top and gently wiggle the bowl so all the yeast moistened.- ............... Set the bowl in a warm, draft-free place so the yeast can grow for about 30 minutes. Add salt to the flour and have the oil bottle nearby, and a cup of warm wa- ter, just in case the dough seems too dry. Dump the yeasty water into the four and mix with both hands, adding a little more water if needed to moisten all the flour until it forms into a big ball of doug h. Place ball back into the bowl and pour oil into your hands and pat it on over the top of the dough until covered in a thin layer. Place a clean, damp dishtowel over the bowl and set in a warm place to rise, not near a drafty door or window. Let rise about 45 minutes, then gently punch down the middle and bring all edges into the middle so the outside of the dough ball is in the middle. Place back in bowl and let rise again, about 45 minutes, or until doubled in size. Making the cinnamon rolls Additional ingredients to set out on the table include broWn Sugar, raisins, chopped walnuts or pecans, cinnamon, cloves and nutmeg Sometimes Grandma adds chopped apples and a little ginger too Divide the risen dough in half using a pinching motion with the sides of your hands so most of the air bubbles are trapped in the dough Roll it out quickly and gently, into an oval or rectangular shape, about 1/4-inch thick Spread softened butter over the dough, avoiding the long edges Spread it thickly, as if it were a piece of toast for someone without cholesterol problems. It should take about 1/3 of a cup or so. Using a sharp, skinny knife, slice the log into rolls about one-inch thick, maybe slightly more than an inch is OK. Place the slices, edges . touching, in a shallow bakinrg : pan and sprin- kling over any goodies that dropped out in the transfer. Repeat with the other half of dough and set both in a warm place for about 15 minutes or so, until the oven in preheated to 350. Bake for about 30 minutes, or until Then spread on the brown sugar !n ,. look golden, toasty brown. ....... ...... completely and cover untd ready the Same thickly ~'~ ~r'~ ~' r "~ ~ II ~' ' ............... " Add a generous amount of raisins, to Warm the rolls for breakfast Warm them in a 350-degree oven for about 10 minutes. Top the cinnamon rolls with glaze made with about a cup of powdered sugar and some orange juice added slowly, one spoonful at a time until the right consistency is reached. remembering that the rolls will rise a little to help spread them out. Follow with the nuts, then sprinkle your chosen spices over it all, using about a tablespoon of cinnamon and about a teaspoon's worth of each of the others. Starting at one long end, roll the dough into a log, dampening the last edge a little, if needed to seal it when done. All hands are needed to spread butter over the dough, Bobby and Andrea help Grandma spread the goodies around. Photos by Iliana Palm All hands roll the dough into a log, which is then ready for Grandma to slice into individual cinnamon rolls. F Bobby samples the brown sugar and raisins, # # Deiaine Fragnoli Managing Editor dfragnoli@plumasnew$,om I cltpp d this vzipe out of a magazine several year, ago, It's a "cheater" version of cinnamon t lls Jbr those of you tt*hO ktd$ woLtld rather be opening pr nts than rolling out rolls. I like to serve the.. rolls with some kind of protein, Ilke a breakfast tatar, and a glass of milk to counter the sugar high, Quick sticky buns 1.112 tablespoons unsalted butter, cold and thinly sliced into 10 pieces 1 medium banana, thinly sliced 1/2 cup chopped pecans 3 tablespoons dark brown sugar 1 7.S-ounce tube of refrigerated buttermilk biscuits Heat oven to 375 degrees Fahrenheit, Drop a piece of butter in the bottom of each of 10 cups of a muffin tin, Arrange banana slices on top. Sprinkle the pecans and brown sugar over the bananas. Top each cup with a biscuit. Bake until golden brown, 8 to 10 minutes. Remove from oven. Place a baking sheet on top of the muffin pan while the buns are still hot. Flip the tin over and tap the bottom to release the buns. Scrape out any remaining gooey bits and spread on top of rolls. Transfer to a platter and serve, t:'reprt, re to make a second batch -. these will be gobbled up in no timet, 1