SWEET ROLL DOUGH

In large bowl combine 2 cups flour and 1 package active dry yeast. Heat 1 cup of milk, 1/4 cup sugar, 1/4 cup shortening, and 1 teaspoon of salt till warm. Beat 2 eggs and stir into warm liquid. Add this mixture to dry ingredients and beat till mixed (about 1/2 minute). Stir in 1-1/2 to 2 cups more flour to make a moderately stiff dough. Knead on floured board till smooth and elastic. Shape into a ball and place in a greased bowl. Let rise till double (15-30 minutes). Punch down once.

   Roll dough into a rectangle and spread with desired filling (such as butter, cinnamon, brown and/or white sugar, raisins, and nuts). Roll up, starting with the long sides. I cut each roll with heavy fishing line or dental floss (just slide line or floss under dough log, lift ends, cross, and pull - presto - a perfect cinnamon roll.

Place each roll in a baking pan with the following contents:

STICKY BUN TOPPING

Heat 2 cups brown sugar and 1 cup cream in kettle till dissolved. Pour this mix evenly into baking pan, then cover with chopped pecans or walnuts. Place cinnamon rolls upon this topping. Let rise about 10 minutes, then bake at 375 degrees for about 20 minutes. While still hot, turn onto plate or countertop covered with waxed paper. 

The Pearson Angus Ranch is located approximately 2 miles northwest of Daniel, Wyoming, and 11 miles west of Pinedale, where she lives along with her husband, Rudy. Historic old Fort Bonneville, built in the late 1800s, is located next to her family's ranch. Cris is a writer and photographer for The Sublette County Journal newspaper, where you can find more of her accounts of life on the ranch. Cris can be reached by e-mail at: cowgirl@wyoming.com.

Copyrights: Photos and page text content copyrighted, Cris Paravicini, 2000. No part may be reproduced without permission of the author/photographer. Page graphics copyrighted, Pinedale Online, 2000.