Tuesday, January 26, 2010

Mrs. Jean's Cinnamon rolls

While on our trip to NOLA, we stayed in the greater Picayune metro area at James' parents house. I was cordially greeted and made welcome immediately. After a long day of work and driving, it was nice to change the pace and relax to share memories and in Mr. B's case, opinions. If you need an opinion, he will be glad to share his.

The hospitality didn't end there. After a restful evening, I was awoken to the wonderful aromas of freshly baked pastry and coffee. Mrs. Jean had made an entire pan of her special cinnamon rolls. They were very light and flavorful. The icing was not overly sweet and rounded out the pastry nicely. The story and history of the recipe was also interesting. It was handed down from Mrs Jean's grandmother. She showed me her cherished original paper. It was well worn and fragile. Many years ago she had copied the recipe to a card and it too was well worn. To show how technology has changed things, she took the card from my hand as I was writing the recipe down and placed it on her multi-function copier/scanner/printer and made a copy for me. 

With her permission, I will share her family's favorite breakfast recipe:

Basic Sweet Dough

  • 2 packages active dry yeast
  • 1/2 cup warm water
  • 4 cups all purpose flour
  • 1/2 cup sugar
  • 1 tsp salt
  • 3/4 cup butter
  • 1/2 cup milk, scalded and cooled
  • 2 eggs, slightly beaten
  • butter, melted

Sprinkle yeast over water to dissolve. In large mixing bowl combine flour, sugar, and salt. On low speed of mixer, cut butter into flour mixture until it resembles coarse meal. Combine milk, eggs and dissolved yeast. Add to dry ingredients, mixing thoroughly. Brush with melted butter; cover and chill overnight.

Pecan Rolls

  • 1/4 cup butter
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup light corn syrup
  • pecan halves
  • 1 recipe Basic Sweet Dough
  • 1/2 cup firmly packed light brown sugar
  • 1 tsp cinnamon

In a small saucepan combine butter, 1/2 cup sugar, and corn syrup. Bring to a boil. Divide dough in half. Roll each half on lightly floured surface. Roll each half to measure 18 x 12 inches. Brush with butter. Combine 1/2 cup sugar and cinnamon; sprinkle 1/4 cup over each. Roll from longer side; cut in 1-inch slices and place on sheetpan. Brush with melted butter. Allow to stand in warm place until double in volume. Pour sauce over the top and bake at 375 for 15 minutes.

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