Rain is christening the cedar fence we built yesterday as we pack our car to spend a few days at the Oregon coast! For breakfast this morning I made up a batch of the cinnamon roll recipe I found in that Appalachian cookbook unearthed from the back of my in-laws’ kitchen cupboard. I think the unifying theme of the whole cookbook is shortening and lard.
Appalachian Cinnamon Rolls
Adapted from the Foxfire Book of Appalachian Cookery
2 tsp salt
2 ½ tbsp. sugar
1 cup milk
1 package yeast (or 1 cup sourdough starter)
5 tbsp melted shortening
2 eggs, slightly beaten
3 cups sifted flour
Filling (this is my particular addition—the recipe just said mix cinnamon and sugar—but how much?!)
3/4 cup packed light brown sugar
3 tablespoons quality ground cinnamon
1/8 teaspoon salt
Mix the yeast and milk and sugar and salt together and let rise for 30 minutes. Add the remaining ingredients and mix, let rise in a warm place for 30 minutes. Mix up the filling, roll out the dough into a large rectangle, apply butter and add filling. Roll up into a loaf, cut into cinnamon rolls and arrange on a buttered pan. Allow to rise again in a warm place for 30 minutes or until double. Bake at 400 for 10-20 minutes.
As seen at www.sourdoughsurprises.blogspot.com