Happy Holidays!

On December 20, 2013 by Rebekah Wineburg

I’m sorry that I’ve been absent from this blog recently.  Blame it on the harvest (which was incredible and I can’t wait to tell you all about it).  In the meantime, I’d like to wish everyone a joyous holiday season and share this delicious recipe for ‘Favorite Rolls’.

Every year my husband’s family gathers together on Christmas morning for my mother-in-law’s delicious ‘favorite rolls’ before unwrapping presents underneath the tree. They’re famous within the family and there was even the time when Macduff the dog made his “favorite roll leap of infamy.”  Gramps had the last favorite roll on a plate and he was parading it back to the table where we all were having breakfast, saying (typical Gramps) “Look at this! Here it is! The last choice morsel of favorite roll!” Suddenly and completely out of nowhere, Macduff in one motion leapt up, snatched that roll off the plate without ever touching the plate and had it down his gullet before anyone had even registered the leap. It was a pretty magnificent demonstration of “pride goeth before the fall”…. or something like that. Not to mention elegant executive planning and execution by Macduff.

Here is the recipe for Ellen Arneson’s Favorite Rolls: they’re decadent and delicious and perfect for eating in your pajamas.

5–5 1/2 cups flour

6 Tbsp. soft butter

1/2 cup sugar

2 cups brown sugar

1 pkg. quick-acting dry yeast

4 tsp. cinnamon

3/4 cup milk

1 cup mixed golden raisins, optional

1/2 cup water

1/2 cup butter

3 eggs

Icing: Combine 2 cups sifted powdered sugar, 3 tablespoons cream and ½ teaspoon vanilla extract. Mix until smooth.

In large mixer bowl, mix 2 cups flour, sugar and yeast. Heat next three ingredients until warm enough that the butter melts. Add to dry ingredients and beat 1 minute. Add eggs and 1/2-cup flour. Beat at high speed for 3 minutes. Add rest of flour (2 1/2–3 cups) and knead for around 5-6 min. Place dough in a greased bowl, turn dough over to grease the top, cover and let rise in a warm place for 45 min. Punch down and divide in two, cover and let rest 10 min.

Roll each piece on a floured board into a rectangular shape. Spread with 3 Tbsp. soft butter. Make a mixture of 1-cup brown sugar and 2 teaspoons cinnamon; sprinkle this on top. Add raisins if desired. Roll dough lengthwise. Cut into 15 pieces and place in 5 rows in a greased 8×12″ pan. Press down on the rolls with the flat of your hand so that they fill the pan in an even layer. Cover and let rise about 20 min. Bake @ 400 F. for 17-20 min. When still slightly warm, drizzle with icing.


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