Sunday, May 24, 2009

Cinnamon Rolls Recipe

Cinnamon Rolls Recipe


4 3/4 to 5 1/4 cups unbleached white flour
1 package active dry yeast
1 cup soy milk
1/3 cup buttery spread
1/3 cup golden sugar
1/2 tsp salt
3 fleggs (see notes at the bottom)

3/4 cup brown sugar (also see notes at the bottom)
1/4 cup unbleached white flour
1 Tbsp ground cinnamon
1/3 cup buttery spread

1 1/4 cup sifted powdered sugar
1 tsp maple syrup
1/2 tsp vanilla
1 - 2 tbsp soymilk


1. In a large mixing bowl combine 2 1/2 cups of the flour and the yeast. In a saucepan heat and stir the milk, 1/3 cup butter, sugar, and salt just until warm (120 to 130 degrees F) and the butter almost melts; add to flour mixture along with the fleggs. Mix with a wooden spoon (or if you really need to you could use an electric mixer on low) for 30 seconds, scraping the sides of the bowl. Then beat vigorously for 3 min. Stir in as much flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 min total) Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about an hour).

3. Punch dough down. Turn our onto a lightly floured surface. Divide in half. Cover, let rest for 10 min. Meanwhile, lightly grease baking pans or sheets and set aside. For filling, stir together brown sugar, the 1/4 cup flour, and cinnamon; cut the 1/3 cup butter into the flour mixture with a pastry blender or a fork or your favorite cutting implement until the mixture resembles coarse crumbs or the butter isn't in big clumps anymore.

4. Roll each half of dough into a 12x8 -inch rectangle. Sprinkle filling over dough rectangles. If desired, sprinkle with nuts or raisins (i was always sad when i found raisins in my cinnamon buns so i discourage the rasinage) Roll up each rectangle starting from a along side. Seal the seams by pinching. Slice the ends off each roll, then cut the remaining log into 12 pieces. Place in greased pans or sheets.

5. Now you can chill your buns for 2 to 24 hours if you don't want to cook them right away. If you are going to chill them cover loosely with plastic wrap. Then take them out of the fridge and uncover and let the buns rise 30 min before baking. If you don't chill them just let them rise for 30 min.

6. Bake in a 375 degree F oven for 20 to 25 min or until light brown. While the buns are baking prepare glaze by stirring together 1 1/4 cup sifted powdered sugar, 1 tsp maple syrup, and 1/2 tsp vanilla. Add enough soymilk to reach a drizzling consistency. Remove from the oven and drizzle with glaze before consuming.


(1 Flegg = 1 Flax egg = mix 1Tbsp ground flax with 3 Tbsp water and let sit for 10 min or so till it thickens up)

(Brown sugar can be made by adding 1tsp to 1 Tbsp of molasses, depending on how dark of brown sugar you want, to 1 cup of golden sugar and smushing the mixture with a fork until the molasses has been thoroughly distributed.)

I Hope you all enjoy this recipe!


Labels: ,

Thursday, May 21, 2009

We're Back! :)

Hey Folks! It's been sometime indeed. Thanks to Scott's visit and the high speed Internet install today; the farm has been given a kick in the pants into the 21st century.

The installers had some technical difficulties, but all in all they did a bang-up job and with mike's trip to the US to drop his brother back in Bangor, he also had time to pick us up a wireless router, so now the farm is connected and wire free :) I am in heaven again.

Sadly there is a cap on max downloads per day, but it's not a big deal, i will just have to scale down my web tv habits that i gained in fredie over the past 12 months. So i guess i should go into that.

I am back on the farm! Yay, I have a part semester left and then i will be graduating with a Honours Major in Computer Science and a Minor in Math (If all goes as planned). I will be commuting up to fredie to finish that up this fall, and as such i needed transportation, so i purchased a 2004 Ford Ranger from some friends of ours!

All in all i have been busy since being back on the farm, and i haven't really done much farming, i am more of the lunch chef and errand runner. As well as Chief Moral Officer (or Neelix, for the HC dorks out there).

Well now that we have high speed there really is no excuse for not blogging it up so i will try and get those farmers inspired to post a farm update. Many things have changed since i have been gone, but it is soooooo gooooood to be back.

Hope everyone out there is having a great time and now that we have finally upgraded, i look forward seeing most of you online or in person again soon.


The farms is now viewable (at least how it was in fall of 2007) on googlemaps here.

Wednesday, May 20, 2009

Cinnamon buns

Brad made 84 cinnamon buns this morning... there's 8 of us, need I say more?

Tuesday, May 19, 2009

Building Jumby

Glassy and Feastly just weren't enough... so as of yesterday Jumby is now fully covered and just about ready for planting. Since I'm sure you're wondering, these are the names of their greenhouses... I'm just out for a few days for a vacation and labour on the farm ;-). The blog was mostly comatose so I thought it necessary to put up a quick guest post

I was last out on the farm almost exactly 3 years ago at the start of their first year. They had 1/4 acre and were still in the panabode at the time. A few weeks ago they all moved into the farm house. If you've ever watched a horror movie that takes place in a remote location... this is probably the house they used for it. Windy dirt road approaches through the woods to a two story needs-another-paint-job white 100yr old house with a rackety porch.

Weather's suppose to be nice over the next few days, so hopefully we'll be able to get the greenhouse totally finished and planted before I leave Thursday, but that may be optimistic.

The Monday morning meeting:

For the whole album: