REALTOR® · Keller Williams Select Realty

Category: Baking

  • Aunt Betty’s Cinnamon Rolls

    These are Aunt Betty’s cinnamon rolls, straight from her handwritten card. They’re quick rolls made with baking powder, so there’s no waiting on dough to rise.

    Prep20 min
    RiseNonequick rolls
    Bake10 minat 400°F
    Download the recipe card (PDF)

    Ingredients

    Dough

    • 4 cups flour
    • 5 tsp baking powder
    • 1 cup sugar
    • 1 cup butter
    • 1 egg
    • 1 tsp vanilla
    • About 1 cup milk

    Filling

    • A little milk for brushing
    • Cinnamon sugar: 1 part cinnamon to 4 parts sugar (for example, 2 Tbsp cinnamon and ½ cup sugar)

    Method

    1. Start the dough. Heat the oven to 400°F. Stir the flour, baking powder and sugar together in a large bowl.
    2. Rub in the butter. Rub the butter into the flour mixture with your fingers until it looks crumbly.
    3. Add the wet. Mix in the egg, vanilla and about a cup of milk, adding the milk a little at a time until you have a soft dough you can roll out.
    4. Fill it. Roll the dough out on a floured counter, brush the top with milk and shake the cinnamon sugar evenly over it.
    5. Roll and cut. Roll the dough up into a log and cut it into slices. Set them on a greased or parchment-lined pan.
    6. Bake. Bake at 400°F for about 10 minutes, until golden.

    Cinnamon sugar: Mix 1 part cinnamon to 4 parts sugar. Make extra and keep it in a jar for toast.

    Recipe from Aunt Betty.

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  • Homemade White Bread (Half or Full Batch)

    This is Audrey Stuckless’s homemade white bread, copied straight from her handwritten recipe. A half batch fills 4 or 5 loaf pans, the full batch makes twice the bread, and the same dough works for pizza, toutins and cinnamon rolls.

    Half batch4 or 5 loavesfull batch makes twice that
    RiseAbout 3 hrthree rises
    Bake35 minat 330°F
    Download the recipe card (PDF)

    Ingredients

    Half batch: yeast mixture

    • 1½ cups warm water
    • 1½ Tbsp sugar
    • 1½ Tbsp regular yeast

    Half batch: dough

    • 12 cups flour
    • ½ cup butter, or a little more
    • 1½ Tbsp salt (not heaping)
    • ½ cup sugar
    • 3½ to 4 cups warm water, or more for a good texture

    Full batch (twice the bread)

    • 24 cups flour
    • 1½ cups butter
    • 3 Tbsp salt
    • 1¼ cups sugar
    • 3 Tbsp instant or fast rise yeast
    • 10 to 11 cups warm water

    Method

    1. Start the yeast. For a half batch, stir the warm water, sugar and regular yeast together in a small bowl and let it sit until foamy. For a full batch, skip this step, since the instant yeast goes right in with the flour.
    2. Rub in the butter. In your biggest bowl, rub the flour, butter, salt and sugar (and the instant yeast, for a full batch) together with your hands until the butter disappears.
    3. Mix the dough. Pour in the yeast mixture if you made one, then add the warm water a bit at a time until the dough feels right. Knead it into a nice round ball, rub a little butter over the top and cover.
    4. Let it rise. Leave it to double in size, about 1 to 1½ hours.
    5. Punch down and rise again. Knead or punch the dough down and let it double again.
    6. Pan it. Shape into greased loaf pans, 4 or 5 for a half batch, and let the dough rise up over the tops of the pans.
    7. Bake. Bake at 330°F for about 35 minutes, until golden brown.

    One dough, lots of uses: This same dough makes pizza crust and toutins, or roll it out for cinnamon rolls.

    Recipe by Audrey Stuckless.

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