Ingredients
2 pkg. dry yeast
2 c. warm water (not hot)
3/4 c. sugar
1 egg
1/4 c. soft butter
2 tsp. salt
6 c. flour
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
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In a bowl, dissolve yeast and warm water. Add sugar, salt and half of flour. Beat for 2 minutes. Add egg and shortening. Gradually beat in remaining flour until smooth. Roll out dough to a circle, 1/4-inch thickness. Spread with softened butter; sprinkle with cinnamon-sugar mixture. Roll up and pinch finished edges together to seal. Cut into 3/4-inch slices and place on greased baking sheet, allowing space between each for rising. Allow to rise until double in size. Bake at 400° for 15 to 20 minutes, or until browned. While warm, drizzle powdered sugar over rolls.