Skip to main content

Charlene's Cinnamon Rolls 
3 3/4 Cups Milk 
1 1/2 Cups Oil 
1 1/2 Cups warm Water 
1 1/4 Cups Sugar 
1 Heaping Tbs. Salt 
6 Eggs (beaten) 
13 1/2 cups Flour (approximately) 
Cinnamon (I just like to throw some in, I don't know how much. It just seems to 
help the flavor) 
2 Tbs. Instant Yeast 
Heat milk to warm. Combine milk, oil, water, sugar, salt and eggs. 
Add about 7 cups flour, cinnamon and yeast, mix thoroughly. 
Continue to add flour and mix until consistency is sticky, but not wet. 
Put towel or lid on and let rise until double. Punch down and let rise again. 
Roll out in rectangle and smear soft butter on dough then sprinkle brown sugar 
and cinnamon on. 
We like chopped pecans sprinkled on too, whatever you like :-) 
Roll up and cut into rolls. Place on pans and let rise until ready to bake. Bake 
at 350 
until light brown. 
We like Cream Cheese Frosting w/ maple flavoring on them. 
You probably already have your favorite Cream Cheese Frosting, but I will throw 
it in, just in case. 
Cream Cheese Frosting 
8 Tbs. softened butter 
12 oz. softened cream cheese 
8 2/3 cups powdered sugar 
2 tsp vanilla 
2 tsp maple flavoring 
enough milk to get it to the right consistency 
Blend butter and cream cheese together. Gradually add powdered sugar, beating 
until smooth and creamy. Stir in vanilla and maple flavoring. Stir in milk, a 
little at a time, to get it to the right consistency. 
I use this roll recipe for dinner rolls, fry bread and hamburger buns. They 
never fail me. 


Popular posts from this blog

Sopapilla Cheesecake

2 pkg. cream cheese3/4 c. sugar 1 t. vanilla 1 c. melted butter 2 pkgs. refrigerated crescent rolls cinnamon/sugar mixture
Grease 9 x 13 pan. Lay one pkg. of crescent rolls on bottom of pan. Beat cream cheese, sugar, and vanilla. Spread over bottom layer of crescent rolls. Lay second pkg. of crescent rolls on top. Pour one cup of melted butter on top and sprinkle cinnamon/sugar mixture on top. Bake in a 350 degree oven for 30 minutes, or until golden brown.

Shar's Nutritious White Bread

5 lbs (approx) Arrowhead unbleached flour1 cup buttermilk powder or powdered milk½ cup potato flour2 cups high gluten flour6 tbsp. Saf instant yeast2 tbsp. sea salt5 cups warm water (approx. 115 degrees)2/3 cup canola oil2/3 cup raw honey6 eggsIn the Bosch Universal with dough hook:
6 cups arrowhead unbleached flour
1 cup buttermilk powder or powdered milk
½ cup potato flour
2 cups high gluten flour
6 tbsp. saf instant yeast
2 tbsp. sea salt
Mix the powdered buttermilk with the other dry ingredients to avoid lumps in your dough on speed one for about 1 minute.
5 cups warm water (approx. 115 degrees)
2/3 cup canola oil
2/3 cup raw honey
6 eggs
Knead on speed one, and continue adding more arrowhead unbleached white flour. It will probably take about 5 pounds of flour to make this batch, possibley more depending on the climate. Add flour until the dough starts pulling away from the side of the bowl but never picks up the bottom. Dough will be sticky. Keep dough very soft if recipe is being made…

Lemon Fettuccine Alfredo

18 oz. fresh fettuccine2-1/2 c. heavy cream1/2 c. fresh lemon juice12 T. unsalted butter2 c. grated Parmesan2 t. grated lemon zestPinch freshly grated nutmegSalt and freshly ground white pepperCook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes.  Drain.  Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend.  Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes.  Remove from the heat.  Add the pasta and toss.  Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet.  Add the lemon zest, nutmeg, salt, and white pepper.  Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.