King Arthur Cinnamon Rolls Makes 1 dozen breakfast-sized rolls or 2 dozen tea-sized rolls The good folks at King Arthur Flour were kind enough to let me use this slightly adapted version of their recipe. I love it because you can make it the night before and then put it into a cold oven to bake whenever you're ready. 2 1/4 teaspoons (1 package) active dry yeast 2 Tablespoons warm water 1 cup buttermilk, room temperature 1/2 cup (3 1/2 ozs.) sugar, divided 3 Tablespoons vegetable oil 1 1/2 teaspoons baking powder 1 teaspoon salt 1 large egg 3 1/2 to 4 cups (14 to 16 ozs.) all-purpose flour 1 Tablespoon unsalted butter, melted and slightly cooled 1 Tablespoon cinnamon -- Dissolve yeast in the warm water. Stir in buttermilk, 3 Tablespoons only of sugar, oil, baking powder, salt, egg, and 3 cups only of the flour. Add enough of the remaining flour to make a smooth, very soft dough. -- Knead the dough til smooth (about 10 minutes by hand or 45 seconds in a food processor fitted with a plastic dough blade). Transfer dough to lightly greased medium-sized bowl and allow to rise in a draft-free place until doubled in bulk (about 90 minutes). -- Lightly grease a 9" x 13" baking pan. Transfer dough to a lightly floured work surface and roll it out into a rectangle measuring roughly 12" x 18". Spread the melted butter evenly over the dough. Mix the cinnamon together with the remaining sugar and sprinkle this evenly over the dough. -- Starting with one of the long edges, roll the dough tightly to make an 18"-long log, pinching the edge to seal and tucking in the ends. Slice the log into 12 evenly-sized pieces (or 24 evenly- sized pieces if you're making mini-rolls to serve at tea). Place the pieces in the prepared baking pan, spacing them out evenly. Wrap the pan tightly in plastic wrap before placing it in the fridge to rise overnight. -- The next day, place the baking pan on the bottom rack of a cold oven. Close the door, turn the oven on to 350°, and bake rolls on the bottom rack for 35 to 40 minutes (for 12 regular rolls) or 20 to 25 minutes (for 24 mini-rolls), or until golden (place foil over top after about 25 minutes if they are getting too brown). -- Serve at once, or sprinkle a simple icing over the rolls after they've been out of the oven at least ten minutes or so (1 cup confectioner's sugar and 1 Tbsp. milk whisked together ought to do the trick). Storage The rolls are best eaten within an hour after they leave the oven. OTHER BISCUIT, TEA CAKE AND MUFFIN RECIPES Catherine S. Vodrey is available for freelance writing, editing, fundraising/development, and photography projects at: Post Office Box 835 East Liverpool, Ohio 43920 USA E-MAIL: WordBanquet@gmail.com Thank you for visiting www.WordBanquet.com!