| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Gma3 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Yeast |
| 1/2 |
ts |
Sugar |
| 3/4 |
c |
Warm water |
| 2 |
c |
All-purpose flour |
| 1 |
ds |
Salt |
| 2 |
|
Tablesppons olive oil or other vegetable |
|
|
; oil |
| 1/2 |
|
Stick butter; (2 ounces) |
| 2 |
tb |
Ground cinnamon |
| 1/2 |
c |
Sugar; plus an additional |
|
|
; 1/4 to 1/2 cup to |
|
|
; sweeten the dough |
|
|
; (optional) |
INSTRUCTIONS
Mix the yeast, sugar, and water in a small bowl. Proof the yeast by
letting it stand 5 to 10 minutes until bubbles form. Sift the flour
and salt into a large mixing bowl.
Add the oil and yeast mixture to the dry ingredients. With a wooden
spoon, mix thoroughly until the dough is smooth, or use the world's
best mixer, your hands.
After the dough forms, continue kneading and working it until all the
flour is incorporated and the texture is smooth. Let the dough rest
in an oiled mixing bowl for 20 to 30 minutes. Then punch it down.
Preheat the oven to 375 to 400 degrees. Divide the dough in half.
Roll each half out flat, either into a circle or a square. Spread the
butter over the top of each half. Mix the cinnamon and sugar together
and sprinkle over the butter. Roll each half into a log. Cut the logs
into slices about 1 inch thick and bake them for approximately 12
minutes.
Converted by MC_Buster.
NOTES : from Curtis Cooks with Heart and Soul by Curtis G. Aikens,
Hearst Books, 1995
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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