A huge THANK YOU to Sister Kay Ridley who filled in for the "Two Teaspoons" this past week, and taught a wonderful cooking class that was enjoyed by all.
She stepped up to the "plate," (pun intended), and shared with us the secrets to making Sweet Bread. All kinds of Sweet Bread! Throughout the evening, she drew from a seemingly endless supply of dough, and demonstrated first hand how to make the perfect Cinnamon Bun. Of course, the Orange Buns, Cinnamon Knots, Braided Bread, and her own cherished version of Creme Puffs were equally delicious!
Some of the most important tips and secrets she shared that you might want to know are as follows:
She stepped up to the "plate," (pun intended), and shared with us the secrets to making Sweet Bread. All kinds of Sweet Bread! Throughout the evening, she drew from a seemingly endless supply of dough, and demonstrated first hand how to make the perfect Cinnamon Bun. Of course, the Orange Buns, Cinnamon Knots, Braided Bread, and her own cherished version of Creme Puffs were equally delicious!
Some of the most important tips and secrets she shared that you might want to know are as follows:
1.
When making cinnamon buns, it is important to use lots of Butter!
2.
If you use lots of butter, well you might as well be generous with the sugar too!
3.
You can make anything taste great with enough butter and sugar!!!!
You can make anything taste great with enough butter and sugar!!!!
While most of us watched Sister Ridley bake, a few diligent multi-taskers tied a beautiful quilt and prepared some blankets that will be given to those who need them. Thank you ladies!
It was a lovely evening. Not only did we all walk away with extra full tummies, but we each carried within our icing covered hands - the coveted recipe for Kay's NEVER FAIL Sweet Roll Dough. (I put heavy emphasis on the NEVER FAIL part, as she assured us that this dough recipe is absolutely impossible to mess up.)
Thanks Sister Ridley, for sharing it with us all!
Kay's Never Fail Sweet Rolls
Add 6 cups of warm water to a large bowl
Add 1 cup of sugar
Add 4 tablespoons regular yeast
Let rise for 10 minutes
Add 8 cups eggs, well beaten
Add 3 teaspoons salt
Add 1 cup vegetable oil or melted margarine
Add about 20 cups of flour (4 cups at a time) until you have a soft ball.
Knead well, let rise until double in size, form into buns, (or cinnamon buns if that is the case). Let rise again for about 1 hour or until double in size. Bake at 350 degrees Fahrenheit for 15-20 minutes.
NOTE: This recipe will make 4 dozen LARGE cinnamon buns.
