i'm baaaaaaaack

Sitting at the dining room table this morning with Ben and some homemade cinnamon rolls, I felt my lips turn up at the edges with joy. I have not spent a morning with him in about a month (since our schedules did not exactly align), and this moment over breakfast just about made me sentimental. I think I am going to really like this 4^th year of medical school.

I count today as the official beginning of a break…one that lasts until I graduate. One wherein I have long meals and share good drinks. One wherein I have time to help you with this or that thing, so feel free to call me. One wherein I plan to just love well, and considering my love language is food, I will count it great success if that also translates to me blogging a little more frequently. This break is not something I have postulated to last forever, so I will enjoy it while it does. We are adaptive creatures, so I cannot believe the freedoms I take this year—to relax, to love others well, to just sit and be content—will breed in me a laziness that day 1 of residency will not be able to rectify. No, if anything, these next months of fun will cultivate in me a sense of appreciation.

So here we go! Expect to see me a little more often, dear readers…

before their final rise

ready to share!

Homemade Cinnamon Rolls

like my mama used to make

1 package active dry yeast
1 ½ cups warm water
5 cups sifted all-purpose flour, divided
½ cup sugar
2 teaspoons salt
½ cup shortening, melted
2 large eggs, lightly beaten
½ cup butter, melted
more all-purpose flour for dusting your workplace

Combine yeast and warm water in a 2-cup liquid measuring cup & let stand for 5 minutes.
Combine 4 cups sifted flour, sugar, and salt in a large bowl. Stir in yeast mixture and shortening. Add eggs and remaining 1 cup sifted flour; stir vigorously until well blended. Dough will be soft and sticky. Brush or lightly rub dough with some of the melted butter. Cover loosely with a dishrag; let rise in a warm place, free from drafts, about 1 ½ to 2 hours or until doubled in bulk.

1 cup sugar
1 cup butter, melted
dash of salt
½ cup ground cinnamon

Mix together the above ingredients in a small bowl. Sprinkle flour on your risen dough as well as on a big clean work surface. Take half of the dough and roll it into a 30 by 20 inch rectangle. Spread half of cinnmon mixture over dough. Roll up dough jellyroll fashion, starting at the short side, just to the center of the rectangle; cut dough along side of roll to release it. Roll up the remaining half of the rectangle in a similar fasion. Set rolls of dough aside. Repeat procedure using dough and cinnamon mixture (and make sure to re-flour your work surface).

Grease the bottom of pans with butter (be generous!).

Cut each roll of dough into 16 or so 1 ¼ inch thick slices. Place slices, cut side down, in prepared pans, leaving about ¼ inch space between the slices. Brush slices with remaining melted butter. Let rise, uncovered, for one more whole hour in a warm place free from drafts, or until again doubled in bulk.

Preheat oven to 375° F . Bake rolls, uncovered, for 18 minutes or until lightly browned. Cool slightly in pans.

2 ½ cups powdered sugar
dash of salt
2 tablespoons milk
1 teaspoon vanilla
1 tablespoon bourbon (optional)

Stir above ingredients until smooth (add a touch more milk if icing is too thick) and drizzle over warm cinnamon rolls.