More Cooking with Susie Q

The use of the computer has simplified my life. It used to be that when someone called on the phone, wrote a letter or stopped me in the grocery store asking for a particular recipe I had to go on a lengthy search. With the help of the computer I can usually get a copy off to the requester right away.  Today’s technology lets me locate the particular recipe in the files, bring it up on the screen and print it out. Every time I do this I still find it a miracle of modern technology and thank the computer for the time it saves.
   This week I have some recipes for you that have been requested by a number of people. Sometimes I don’t get a correct address for people so I can’t send them along a “print out” and usually they just ask for me to put a particular recipe in the paper sometime.
This recipe for Cinnamon Rolls is being included for all of my former students who have lost their copy and for everyone who has smelled them baking at the high school. These rolls always meant an increase of traffic in and out of my classroom as everyone always hopes to get a treat.

Directions:   Sprinkle the dry yeast and the granulated sugar in the warm water and let stand for a few minutes. Now, stir until the sugar is dissolved.  Add the egg yolks, salt, milk powder and 2 cups of the flour. Beat well.  Now, add enough of the remaining flour to make a stiff dough.  Mix well.
Cover and let rise until doubled in size, about 1 to 1 and 1/2 hours. Divide the dough in half and roll each piece out on a floured surface to form a rectangle 14 x 10-inches. With a pastry brush, brush with oil.  Sprinkle each rectangle with half of the brown sugar and cinnamon, that have been mixed together. Roll up as for a jellyroll, from the long side.  Pinch the dough firmly together.
Cut into 1-inch pieces and dip the sides of each piece lightly into additional oil so that the finished rolls will separate easily.  Put into two oiled pans, one 13 x 9 x 2-inches and one 11 x 7 x 2-inches. Cover and let rise until doubled.  Bake in a preheated 400’F. oven about 20 minutes. This makes about 28 delicious rolls.
Maybe it was thoughts of summer and the fair that led someone to ask about making Doughboys.  You find all kinds of doughnuts in the stores but never doughboys. Probably this is because the best doughboys are those that are eaten just as soon as they are fried. Fry up a batch of them and think about summer and the fair.

  Directions: In a small saucepan, heat the milk and butter until quite warm, 120 to 130 degrees.
In a large bowl, blend the warm liquid with 2 cups of the flour, the 1/2-cup of sugar, the salt, nutmeg, yeast and egg. Stir until moistened. Beat 3 minutes with the mixer at medium speed or beat the same length of time with a wooden spoon.
Stir in enough of the remaining flour to make a soft dough but one that you can handle to knead. Turn out on a well-floured surface and knead the dough for 3 or 4 minutes or until it is no longer sticky.
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until light and doubled in size, about 45 to 60 minutes.
Divide the dough in half and roll each half into a rectangle that is 12 x 8 inches. Cut each rectangle into twelve 4 x 2-inch s trips. Snip or cut both sides of each strip, near the center on the longer side. (This is to insure that the centers of the doughboys will cook well) Place on floured baking sheets and spread the cuts apart so that the cut sides do not touch. Cover and let rise in a warm place until light and doubled in size, about 30 to 35 minutes.
Heat oil or fat to 370°F. You can tell if they have risen enough by “testing” one. The doughboy should float on top of the hot fat, not sink. Fry for only 1 or 2 minutes on each side of until golden brown.  Drain on absorbent paper. While warm, coat with sugar. This makes 24.