The awareness of sin, a deep awareness of disobedience, and painful confession of sin used to be our shadow. Christians hated sin. They feared it, they fled from it, they grieved over it. Some of our [forefathers] agonized over their sins. A man who lost his temper might wonder if he could still go to holy communion. A woman who for years envied her more attractive and intelligent sister might wonder if this sin threatened her very salvation... That shadow has dimmed. Nowadays the accusation, 'You have sinned,' is often said with a grin and with a tone that signals an inside joke. At one time this accusation still had the power to jolt people.

Cornelius Plantinga

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Breads	2	Servings

INGREDIENTS

1/4	c	Warm water
7	tb	Sugar
1	pk	Active dry yeast
1	c	Whipping cream
3		Egg yolks, beaten
3 1/2	c	All-purpose flour
1/2	c	Cold butter or margarine, cut into 8 pieces
1	ts	Salt
		Almond Icing
1	ts	Cinnamon
1/4	c	Chopped walnuts or pecans
		All-purpose flour

INSTRUCTIONS

Makes 2 1/2 dozen rolls
Combine water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast
and let stand until bubbly, about 5 minutes. Blend in cream and egg yolks.
Fit processor with steel blade.  Measure 2 cups of the flour, butter, 4
tablespoons of the sugar and salt into work bowl. Process on/off 5 or 6
times until butter is size of kidney beans.
Transfer flour-butter mixture to a large mixing bowl. Stir in remaining 1
1/2    cups flour.
Add cream mixture to flour mixture.  Stir just enough to moisten flour.
(Dough should be crumbly like a biscuit dough, not smooth and satiny like
most yeast doughs.) Cover with plastic wrap and refrigerate 12 to 24 hours.
Turn dough onto well floured surface.  Cut dough into 4 equal parts. Roll
each part into a rectangle 6x12 inches. Cut each rectangle into 12 strips 1
inch wide and 6 inches long. Shape into knots, circles, figure 8's,
spirals, braids or ovals as desired. Place on greased cookie sheets. Let
rise in warm place until doubled, about 45 minutes.
Heat oven to 350 F.  Prepare Almond Icing.  Mix remaining 2 tablespoons
sugar with cinnamon.  Bake rolls until evenly brown, about 15 minutes.
Remove from cookie sheet, dip in Almond Icing, then in cinnamon mixture or
nuts.  Cool on wire rack.
ALMOND ICING: 1 1/3 cups sifted powdered sugar 2 Tbsp milk 1 Tbsp hot water
1/2    tsp almond extract
Blend ingredients until smooth.
Food Processor Bread Book From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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