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Brioche Cinnamon Rolls
Good thing I put these in the fridge to rise overnight. I am not one for too much busy work. I used the last 3 lbs of dough to make 12 TEXAS sized cinnamon rolls. Yes, I know. Portion control ... NOT. I cut them in half to serve. I used a texas muffin pan, well greased. After rolling out the dough in 2 batches, I put 1/2 cup of brown sugar and 1/2 Tbsp cinnamon on each batch of dough. I rolled, sealed and cut each into 6 pieces. They slept in the fridge overnight.
I raced downstairs and I put on a pot of water to boil eggs and turned on the oven to 375 degrees and ran to get dressed. By the time I was dressed, the water was boiling and the oven hot. I put the eggs in to boil and slipped the pans into the oven for 20 minutes (a mite too long, based on the dark exte
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Breakfast was served before 8:25. Now, not everyone was present and accounted for, but we got Husband out the door with 4 of the kids to other activities and the other Little Flowers started to arrive. This was the last of my brioche dough, by the way. Too rich for everyday. I will save it for special occasions. I just had to try it though. The next batch will be bagels.
Thank you Tegwin for the buckets. A loaf of bread will be coming your way.
Little Flowers Meeting
Our virtue was "Love of Neighbor", the color red and the flower was rose. Hence the special snack. The cake was a mix (sorry Grandma). The frosting was home made (leftovers were GREAT on the cinnamon r
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I'll keep you posted on how the bagels come out as I did change the recipe by using barley malt instead of sugar. Brugger's Bagels uses barley malt, and we LOVE their bagels at our house, but they are just too pricey (unless you go on Wednesdays or buy the leftover ones).
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