Sunday, September 30, 2007
I grew up with Saturday mornings being one of baked goods. Muffins, pancakes, waffles, and cinnamon rolls. True at this young age it was either from a canister or a box that these things were made, but it was still a treat.
Now after being out of the house for three years, I still like making a special breakfast some Saturday mornings, especially now that I have a boyfriend. And it still keeps in theme from when I was younger.
When I read this month's Daring Bakers recipe, I jumped up and down and giggled. Cinnamon Rolls. One of the recipes, I've been dying to try. My mouth was zipped, when my friends and boyfriend asked what is was.
Cinnamon rolls not only have special meaning with my younger self, but also, with my trips to Crested Butte. We first started going when I was 6 or 7, and before hikes, fishing, and rafting, we often visited The Bakery. And it had the hugest and best cinnamon rolls. They were almost as big as my head. I could finish them then, I'm not so sure that I could now.
So when I started baking that morning, I was hoping to make them as good as I had then. I started with the dough. Actually running to the store for yeast, while the shortening and sugar was creaming. I made 2 batches, the first batch was not as sticky as the second.
It didn't really rise during the 2 hour rest period. I began to worry, but went with it. Rolled out the dough, spread cinnamon sugar with raisins and walnuts, before wrapping tightly up. I then did one patch sticky buns and one batch regularn rolls. The rolls when into my pyrex lasagna pan into the refridgerator as I worked on the sticky buns.
I went back and forth from the fridge. Then the next thing I now I hear shattering, I look into the fridge and what do I see?
I see my lasagna pan shattered on the bottom shelf of the fridge. Glass everywhere, and I'm cussing. Two recipes in a row where things aren'tin my favor. I move the rolls to anor pan making sure there is no glass in them, then clean up the fridge. Of course, I cut myself.
Thankfully, nothing else breaks. In the morning the rolls rise in the oven beforre baking. My friends come over complaining about the time. Its only 8:00 am, but that's college students for you. It stops the moments there tongues taste the rolls.
I think this may come a monthly tradition. Cheers ladies!