General Conference Cinnamon Rolls
12” dutch oven
8-9 coals below 16-17 above
- 1 Tbsp dry yeast
- ½ Cup warm water
- ½ Cup warm milk
- 1/3 Cup sugar
- 1/3 Cup shortening
- 1 tsp salt
- 1 egg
- 3-4 Cups flour
- 2 Tbsp softened butter
- ¼ Cup Sugar
- 2 tsp ground cinnamon
- Small handful of brown sugar
- A few shakes of ground ginger
So, I got up really early and started this off. I let the yeast activate and foam up in the water. I added all the other ingredients (except the flour) and mixed all that up. Then, I started adding in the flour, a cup or two at a time. I don’t remember exactly how many it took for me this time.
Then, I started kneading it on the table. I added shakes of flour onto the table as I go along. I’ve been learning that in the past I’ve not been kneading it enough. This time, as with the last time I made a yeast bread, I kneaded it until I felt it loosen up. It takes a while, maybe 8-10 minutes. Then I set it aside to raise.
It raised slowly, and took about an hour and a half to double. Once it had doubled, I put it back on the floured tabletop and rolled it out flat, into a square (or as close to it as I could get). I spread the butter over the surface, and then sprinkled it with the mix of cinnamon and sugar (we actually had some already mixed).
Then I rolled it up, and sliced it into one inch lengths. These I set into an oiled 12” shallow dutch oven. Once all those rolls were in the oven, I set it aside to raise. That took about another 40 minutes. Even with that, it didn’t really raise like I’d expected it to. I sprinkled the brown sugar over the tops of the raised rolls, and then shook some ground ginger on top of that. Not much, though.
I put that on the coals, and let it bake for about 40 minutes. When it was all done, they were delicious!