Cinnamon rolls from Lori Pringle

CINNAMON ROLLS
1 CUP WARM WATER
1 PKG DRY YEAST (2.5 teas dry yeast Bulk from Sams
1 TEAS SUGAR____________-Combine water yeast and sugar and let sit until foamy
IN Mixing Bowl combine
1 CUP WARM MILK 1 gallon/32 doz
2 EGGS 1doz eggs/12 dozen rolls
1/3 CUP SUGAR​​​ 11 cups sugar / 5 lb bag/33 doz rolls
1 TEAS Salt 122 teas of salt in Morton canister/122 doz
1/3 CUP BUTTER melted​1lb /8 doz Rolls
4-6 cups Bread Flour ( all purpose flour will make really heavy rolls that are not as good)
FROSTING
1/3 cup margarine​¼ cup milk
4.5 cups sifted powder sugar​1.5 teas vanilla
Mix yeast mixture and flour mixture together until blended. If using a kitchen aid, or bosch, keep adding flour and mixing until the dough pulls away from all sides. This may take up to 5 or 6 cups of total flour. Dough should be a little sticky but should be easy to remove from fingers and bowl. Remove hooks and let mixture rise ‘til double in bulk. Should take about an hour. A warmed oven,150 degrees or so, that has been turned off works for quicker rising.
Turn risin dough out on a floured surface. Punch down, let sit for 10 minutes.( once you punch it down the dough won’t roll well. It is very difficult. This 10 minutes is necessary) Roll into a rectangle about 15x 24. This should make 24 nice sized rolls.
Soften 1 cup of butter. Spread soft butter all over the dough leaving one inch on one long side clear. Mix 1 cups brown sugar and 2 tablespoon cinnamon together. Taste it. If the cinnamon isn’t strong enough add more. Spread 1 cup cinnamon mixture over the butter. Pat it down or use a rolling pin to roll the cinnamon into the butter. Be sure to leave one long edge clear for about an inch
Roll the dough the long way. Don’t start on the clear side. Roll from side to side keeping the roll even. As you come to the clear side, wet your fingers with water and dampen the clear space. Finish rolling. The wet dough should seal to the other dough unless it has butter or sugar on it.
Place seam on the bottom. Using a long piece of dental floss, cut the dough by running it under the dough and bringing floss up and crossing it . Pull. It should cut the dough perfectly. Make 1 inch rolls.
Place dough in pans 1 doz per cake pan. Let rise double. Bake in a 350 degree ovenfor 20- 25 minutes.
You can use round cake pans 6 to a pan.
How to do Cinnamon rolls as a fund raiser.
1. Presale the rolls. Have the girls go to their neighbors and friends parents. Etc.
2. Make a batch of cinnamon rolls to sample for the priesthood and RS. This guarantees sales.This takes a bit of prep to make it happen but is well worth the return.
3. Buy aluminum cake pans from Maines or Sams
4. Buy bakers flour from sams or maines . It has more gluten in it and rises better and makes a better product.
5. Buy cinnamon, margarine, brown sugar, sugar,in bulk from sams . Yeast is way cheaper in bulk than the pkgs.
6. Margarine is needed not only for the dough but the filling and the frosting too. Depending on the presale , you need to plan accordingly.
7. Use Pam to spray the pans
8. Buy aluminum foil to cover the rolls for freshness.
9. Make Cinnamon Rolls on a COLD day. This is imperative. Dough rises and The kitchen gets hot. Set up tables outside and cover with Plastic table covering. Tape down. Dough can be placed outside and covered with more plastic. To be kept cool and stop rising action.
10. Tables need to be set up in room adjacent to kitchen and sanitized. Measure the dimensions of the rolled dough and tape off several spots. Girls can be rolling dough UNDER SUPERVISION! You are asking for a hefty donation. Rolls can look great and be uniform.
11. You need a scale. One that will measure a couple of pounds. Each 2 dozen batch should weigh 1 pound.
12. Saturday is a super day to make rolls. Arrive early and get dough started. Girls get impatient waiting for dough to rise.
13. Have hairnets and gloves for the girls to use.
14. You need lots of supervision. Adult hands. One to oversee the baking only! Girls tend to get sidetracked and they get bored so the quicker you finish the better.
15. I used 2 bosch mixers. Girls were instructed in measuring and I let them at it.
16. I actually used the margarine from sams.
17. I let the girls mix and make everything.
18. Mix Cinnamon and brown sugar together ahead of time. Huge bowls or buckets work well for this. The deeper the better. Less spillage.
19. One girl should be assigned thank you tags. ie: Thank you for helping the Young Women get to camp. Hope you enjoy our efforts!
20. We made frosting and scooped it into Styrofoam cups with lids and sent it home with the rolls separately. That way the people could warm up rolls and then spread the frosting.
21. Don’t expect the church to have the utinsils you need. Measuring cups,Measuring Bowls, spatulas. Also I brought from home dish soap, and dish towls. That way when you take them home to wash you don’t have to bring them back.

Crockpot Terriyaki Chicken

CROCK POT TERIYAKI CHICKEN

12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  Remove chicken to a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickend.  Serve with chicken and rice.

Note:  I halved the recipe and it still worked fine in my crock pot.  It might not need the full 4 hours time.