[Sca-cooks] Re: Rolls Recipe

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Jessica Tiffin:
>Isabella di Giovanni wrote:
>>This is a VERY versatile sweet dough. You can make cinnamon rolls, etc.
>Okay, someone enlighten this poor, distant South African - what on earth
>are cinnamon rolls?  People on this list keep on mentioning them. They're
>unknown in this part of the world... but they _sound_ delicious.  Recipe,
>anyone?
>
>JdH

Sticky buns with cinnamon? Think in terms of a sweet yeast-leavened
bun dough (something like a Sally Lunn, maybe?), rolled out,
buttered, rolled out again, a couple of times in order to produce a
few layers, like croissant dough or Danish pastry but not as finely
layered, rolled up like a jelly roll with more butter, sugar, and
cinnamon, sliced, laid out flat, and baked. The finished product is
rich, buttery, and sufficiently sugary to form its own
semi-caramelized glaze in the oven, obviously very redolent of
cinnamon. Sometimes a simple icing of confectioner's sugar and water
is added before serving. They are _supposed_ to be sticky.

Americans usually eat them with breakfast or Sunday brunch, but it
seems to me they'd be civilized with afternoon tea, also. Many people
buy them in some commercial, pre-made form, and either bake them (if
they're the kind that need to be baked) or reheat them. But they're
not difficult to make.

Adamantius

--
"No one who cannot rejoice in the discovery of his own mistakes
deserves to be called a scholar."
	-DONALD FOSTER