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daily knowledge: ducks, contrary to popular belief, should not eat bread. instead, consider feeding them birdseed, lettuce, frozen peas, or perhaps even sliced grapes.
Taste Cinnamon Rolls
Recipe By: David Rosengarten
Servings: 16
This recipe is from an early 90s food network show called Taste with David Rosengarten. Before Alton Brown hit the scene this guy was one of the faces of The Food Network, but you wouldn't know that these days since his existence is completely scrubbed from their website.
I had to transcribe this from an ancient printout my mom had. These are, without a doubt, the best cinnamon rolls I have ever had in my life. Any time my parents tried to tweak the recipe or use a different one they were never as good. This is the one you want.
Dough
- 2 packets Yeast (note: one packet of yeast is typically 2 ¼ tsp, so you will need 4 ½ tsp)
- ¾ cup Warm Water
- ¾ cup Sugar
- ½ cup Vegetable Shortening (Melted)
- ¼ cup Butter (Melted)
- 3 Eggs
- 1 ¼ cups Whole milk
- 6 cups High gluten or bread flour
- 1 tsp Kosher salt
Cinnamon Filling
- 6 tbsp Butter (melted)
- ½ cup Sugar
- ¼ cup Brown Sugar
- 1 tbsp Ground cinnamon
Vanilla Glaze
- ¾ Cup Powdered Sugar
- 1 tsp Vanilla Extract
- ? Milk – to desired consistency
In a bowl, dissolve yeast in warm water. In another bowl, combine sugar and eggs. Add the melted shortening, butter, and milk. Add yeast/water mixture and stir to combine. In a large bowl, stir flour and salt together. Add flour a cup at a time to the yeast mixture and mix until thoroughly incorporated. Knead mixture until semi-smooth. Transfer dough to a buttered bowl, cover and place in a warm spot to rise for one hour.
Roll out dough into a rectangle (approximately 24 inches by 10 inches) and to a thickness of ¼ to ½ inch. Brush dough with melted butter. In a bowl, combine sugar, brown sugar, and cinnamon. Sprinkle mixture over melted butter, covering all the dough. Along long side of rectangle, roll the dough up, like a rug. Trim ends and slice rolls into 16 1 1/2-inch rounds. Dip both sides of rounds in cinnamon-sugar mixture and arrange on greased sheet pan or in 2 buttered large cast-iron frying pans, cover and let rise for 30 to 40 minutes.
In a bowl, whisk together powered-sugar, vanilla, and milk, until it forms a frosting at your desired consistency. Cover and set aside.
Bake at 400 degrees F for 15 to 20 minutes or until golden
Cool for 5 minutes and drizzle with glaze.
has been an incredibly rainy day today and figured now would be a good time to try the recipe out~🎵
(...also because I found the printout I made weeks ago in a small unorganized pile of papers by the printer the other day)
Some of the art I've made of Udon :3 I like drawing this silly noodle, I think they've sort of become an "ideal form" for me
the term "shaped shifter" entered my head and is refusing to leave