Cinnamon Rolls

Dough:

• 2 Tablespoons of yeast (or 2 packages)
• 1/2 cup warm water
• 1 Tablespoon sugar
• 1/2 cup butter (2 sticks)
• 3/4 cup warm milk
• 1/2 cup sugar
• 1 egg 
• 1 teaspoon salt
• 4 1/2 cups flour

Filling:

• 1/2 cup butter
• 1 1/2 cup sugar
• 2 tablespoons of cinnamon (can be more or less - depending on how cinnamony you like it)

 Dissolve the yeast in the warm water and tablespoon of sugar - let it sit.

Melt the butter and mix with the warm milk - test the temperature on your wrist, too hot will kill the yeast and too cold and it will not rise properly. When the temperature is right, add the yeast to it.

Place in mixer (on low) and add the sugar, egg, salt and slowly add the flour slowly (1/2 cup at a time).  If the mixer kneads, then let it do the hard work for a couple of minutes, otherwise, put dough onto floured counter top and start kneading till it doesn't stick. Don't over knead or add too much flour. 

Form dough into a ball and cover - let rest for about 1 hour.

Punch down (this part is fun) and roll into a not too thin rectangle (sort of).

Spread the butter over the dough and spread the sugar and cinnamon mix over it.

Roll into a log and cut into slices (use dental floss to slice the cinnamon roll so they don't get flat)

Place rolls on greased baking pan (i use a generous amount of shortening - butter flavor is better). Place in warm place to rise.

 Bake at 350° for about 20 minutes or until done. Remove and let cool.

If you like them with frosting (that makes them a bit too sweet for me) mix 3 cups of powdered sugar, vanilla extract and add milk - a tablespoon at a time - till it's at your desired consistency. Drizzle over then buns. 

Let them cool. Enjoy!

Crepes

Ingredients:

• 1.5 cups of milk
  
• 1 cup all-purpose flour
• 2 eggs
• 1 tablespoon cooking oil
  

In a bowl, mix milk, flour, eggs, oil and a pinch of salt.  Heat up and grease a 6-inch skillet.  I used about 1/4 cup per crepe, but you just want it to cover the bottom of skillet.  Tilt the skillet so the bottom is well covered.  Cook until batter is dry, about 2 minutes.  No need to cook

other side, just flip it onto your plate.  When I made it, I tripled the recipe. You can always store the leftovers in the freezer, with wax paper between the crepes.  It does take a little time to make all the crepes, especially if you only have one skillet, which is why I make so many extra and freeze them.  

These are really good with Dulce de Leche spread on top and then rolled.  YUMMY!