Cinnamon Rolls
Baxter Long
from the Laurels kitchen bread book, from my Dad's collection, for inspiration for the bakery
- 1½ cups cottage cheese
- 2 eggs slightly beaten
- ¼ cup honey
- ½ cup water
- 2 tsp active dry yeast
- ½ cup warm water
- 5 cups whole wheat flour finely ground
- ½ cup powdered milk
- 1½ tsp salt
- 2 tbsp butter, in cold chips
Divide into 2 round dough balls.
Roll each dough ball into a big rectangle.
Brush with softened butter and sprinkle generously with brown sugar and cinnamon.
Roll up jelly-roll fashion, sealing the end well.
Now, using a loop of strong thread or light cord, cut the roll into slices.
Arrange comfortably close together on a greased baking pan, and let rise in a warm place until very soft.
Bake at 325° until nicely brown-about 20 minutes for smallish, thin rolls or 40 for big puffy ones.