AMY & REE: Cinnamon Rolls (week 3)

I apologize for this being a week late and, for that matter, that nothing has been posted on this blog for as long. Our family was asked to partake in a "back to the basics" type survivalist regime for a whole week, part of which included no television or computer use. What kind of madness is that, you ask? Don't worry - you'll be reading more about what we learned in the near future.

Anyhow, last Thursday I began making PW's homemade Cinnamon Rolls from scratch. I had never made these delicious treats from scratch before and, to be honest, I'm a bit scared of using yeast. My fears, however, have been conquered by the delicious, gooey goodness that was these rolls.

Many of you, undoubtedly, have made rolls like these before. I was excited to try them for Lucy's little after school pajama party last week, where the kids wore PJs, watched cartoons, and ate breakfast. Before making the recipe I should've noticed that it made 40-50 rolls, but, of course I didn't. Therefore, I ended up with about 5 extra trays in my freezer, which is alright by me. I split the dough in half and rolled it out into this massive rectangular shape before pouring massive amounts of butter and sugar on it. To be honest, I was a bit taken aback by the amount of white flour called for (9 cups!), so I used half whole wheat flour instead. Also, I only poured 1/2 cup melted butter on the dough instead of the 1 cup it called for. Even that was a lot.

Unfortunately, I didn't get a photo of the finished product, but you can see one by clicking on the link to PW's recipe on her blog, highlighted above. Here is one pan of the rolls rising on the counter before I plopped it in the oven. Mine were slightly long and narrow when I sliced them, but puffed up during the baking. No one even noticed that I used less butter, as the wonderful maple icing you pour on top after they're done is delightful. Also, the wheat flour gave them a nice, nutty flavor that was a hit with all the mamas and kiddos alike. Lucky for us, we'll be reaping the benefits of this baking extravaganza for weeks to come.