Tommy's Easy Butterscotch Breakfast Rolls

18 frozen rolls
1 small package butterscotch pudding (not instant)
1 teaspoon cinnamon
3/4 c. brown sugar
1/2 c. chopped pecans or walnuts
1 stick butter or margarine

Arrange frozen rolls in greased bundt pan. Sprinkle with dry pudding. Mix cinnamon, brown sugar, and nuts together. Sprinkle over pudding. Pour melted butter on top. Cover with foil, tenting high so raised rolls wont touch it. Let stand overnight in warm place. Do not refrigerate. Boil before baking, pre-heat oven to 350 degrees F. Remove foil and bake for 20 minutes. Remove from oven and invert onto serving dish while still warm.

Note: I've also made this in a 9x13'' pan. Add a few more rolls and increase the cinnamon, brown sugar, nuts, and butter.

Pizza Dough

3 cups all purpose flour
1 1/4 warm water
2 tblsp olive oil
1 tsp salt
1 pkg yeast
1/4 tsp garlic powder (optional)

Makes 2, 18'' crust pizzas or calzones

If mixing by hand, combine 1 cup flour, oil, water, salt, and yeast and mix until combined. Continue to add the rest of the flour until all the flour is incoroprated.

If mixing by a food processor combine all ingredients and mix until combined.

Your dough should be smooth and elastic.

I roll my dough out on a clean surface in about 1 tblsp of olive oil. You can also roll it out on a lightly floured surface.

For a crisp crust you can roll out your dough at this point and put your toppings on and cook it.

For a fluffier bread type crust allow to rise 30-60 minutes and then add toppings.

Cooking your pizza:

While rolling and adding toppings, set oven to 425 Degrees F.

Cook pizza for 14-18 minutes depending on your oven. I usually rotated my pizza halfway thorough the cooking process because the oven cooks unevenly for me.

You can place the pizza on the bottom of the oven for a good dark browning on teh bottom of the pizza. Only do this for 2-4 minutes as it can burn this way. I usually do this for the 1st 2 minutes then place the pizza on the middle rack for the rest of the time.

Banana Bread

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
chocolate chips, if desired

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter into large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts/chocolate chips. Pour into pans.
3. Bake 8 inch loaves about 1 hour, 9 inch loaves about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Crepes

Serves 10

2 cup flour
2 cup milk
8 eggs
2 t. salt

Mix all ingredients in a blender. Put some butter in a frying pan. When it melts, pour in enough batter for a thin coat in the bottom of the pan. When the edges peel away, flip the crepe over for a second.

Pumpkin Bread

1 3/4 cup all-purpose flour, sifted
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 1/3 cup sugar
1/3 cup shortening
2 eggs
1 cup pumpkin, cooked or canned
1/3 cup milk
1/2 tsp. vanilla
1/2 cup nuts, chopped (optional)
chocolate chips (optional)

Sift together dry ingredients and set aside. In a large bowl, cream sugar and shortening. Add eggs and beat until light and fluffy. Add pumpkin and beat until smooth. Add sifted dry ingredients in 3 additions, alternating with milk and vanilla. Don't overbeat. Fold in nuts or chocolate chips. Bake at 350 in a greased loaf pan for 1 hour.

Apple Butter and Croissants

I made these on Saturday for an apple-themed potluck dinner, and they were awesome! I really loved this. I want to make them again... just need to get some more pastry sheets. This recipe comes from Southern Living--I saw it while I was at the doctor's and took the page with it (oops! But I'm actually using it instead of just leaving it there to be recycled...) The apple butter really just seems like applesauce, but still delicious.

Easy Apple Butter
Ingredients:
3 lb. crisp and sweet apples (Gala, Honeycrisp, etc.), peeled
1 cup apple cider
1 1/2 cups sugar, divided
3/4 tsp ground cinnamon
1/4 tsp ground cloves

1. Cut apples into one-inch pieces. Bring apples, cider, and 1/2 cup sugar to a rolling boil in a Dutch oven (or a big pot) over high heat. Cover, leaving lid slightly ajar, and boil 20 minutes or until apples are tender and most of the liquid has evaporated; stir every 5 minutes.
2. Process cooked apples and cooking liquid in a blender until smooth (or use an immersion blender) until smooth. Stir in cinnamon, cloves, and remaining 1 cup sugar. Bring to a boil over high heat. Reduce heat to low, and simmer, uncovered and stirring often, 15 minutes or until thickened. Cool about 45 minutes, and then spoon into airtight containers and refrigerate up to 2 months or freeze up to 6 months.

Note: I'm not sure why the puffs recipe tells you to do it all in two stages. I did them all at once--it makes a lot more sense. You can fit them all on one large baking sheet.

Apple Butter and Cheddar Puffs
Ingredients:
1 (17.3 oz) package frozen puff pastry sheets, thawed
2 egg whites, beaten
1/2 cup Easy Apple Butter
1 1/2 Tbsp fresh thyme leaves
1 1/4 cups shredded sharp cheddar cheese, divided
Parchment paper

1. Preheat oven to 400 degrees. Unfold pastry sheet, and cut into 9 rectangles or squares. Brush edges of rectangles with a small amount of egg whites. Stir together apple butter and thyme leaves, and spoon about 1 tsp apple butter mixture into the center of each rectangle. Sprinkle each with about 1 tbsp cheese. Fold 2 opposite corners together, and pinch to seal.
2. Gently transfer to a parchment paper-lined baking sheet. Brush pastries with egg whites, reserving remaining egg whites for second batch; spring each pastry with about 1/2 Tbsp cheese.
3. Bake at 400 degrees for 20-25 minutes or until puffed and golden brown. While first batch bakes, repeat procedure with remaining pastry sheet, egg whites, apple butter, and cheese. Serve immediately.

Pizza dough recipes

These recipes are basically the same, but one doesn't have to rise as long (I guess they both probably don't have to rise that long, since they are basically the same...). We love the first one because it's really quick, in case I've forgotten to make the dough beforehand and we're hungry.

Ingredients

• 1½ cups warm water
• 2 Tbsp. sugar
• 1 Tbsp. yeast
• Let that sit for 5 minutes. Then add:
• 3½ cups flour
• 1 tsp Salt

Instructions

• Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with minced garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.
• Serve with marinara(see below), alfredo sauce, or ranch for dipping.
• Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

The longer-rising dough:

Ingredients

• 1 1/2 c. warm water
• 2 T. sugar
• 2 1/4 t. active dry yeast (one 1/4 oz. packet)
• 3 3/4 c. flour
• 1 T. Kosher salt
• 3 T. extra virgin olive oil

Instructions

• Combine water, sugar and yeast in small bowl. Let sit 5 minutes. Mix flour and salt together in the bowl of a heavy duty mixer fitted with dough hook. Add oil to yeast mixture. Pour yeast mixture into flour mixture and knead on low speed for 10 minutes. (If mixing by hand, knead dough for same amount of time.) Place dough in a lightly oiled bowl, turning to coat. cover with plastic wrap and let rise in a warm place for 1 hour.
• Punch dough down and divide in half. Shape into 2 balls. lightly brush dough balls with olive oil and cover completely with plastic wrap. Let rise another 45 minutes. Preheat oven to 450 degrees. Lightly grease pizza pan or dust with cornmeal. Take each dough ball and using your fingers, pat it out from the center to the edge, leaving the outer edge a bit thick. Top with favorite toppings. Bake 10-15 minutes until edges are golden brown.

We've also recently used dough recipes from the Our Best Bites cookbook and my Pizza cookbook, and those are both good as well. 

Potato Rolls

Ingredients

• 3/4 Cup Sugar
• 1 1/2 Sticks (3/4 Cup) Land O'Lakes Unsalted Butter
• 3 Cups Scalded Milk* instructions below
• 1 Cup Potato Flakes
• 1 Tb Salt
• 4 Eggs
• 1 Tb SAF Instant Yeast or 2 Tb Fleishmans yeast (we use fleishman)
• 7 Cups Flour
• *1/3 cup additional butter, softened

Instructions

1. Heat a medium sauce pan over medium heat and add the milk. Cook until the edges begin to foam and froth, but do not allow it to boil. There will be a little layer of the milk "skin" on top. Remove from heat and add the sugar, butter, potato flakes and salt. Stir thoroughly and allow to cool to luke warm.
2. Add the yeast, stir and then add the eggs, stirring until they are mixed in.
3. Place the flour in a large bowl. Pour the milk mixture in and stir until the dough has come together, but is still soft. Sometimes we only use like 6- 6 1/2 cups of flour. This is not like a bread dough. It is a slightly sticky dough.
4. Cover the bowl with a towel or saran wrap. Let dough rise for one hour. Push down and divide dough into 3 parts.
5. Roll out one portion at a time to 1/2" thick and butter 1/2 of dough with a few pats of butter. Fold the unbuttered dough over the buttered dough and press to seal. Cut into 1" wide strips. Pick up one strip at a time and tie into knots. Place on lightly greased cookie sheet and cover with a towel. Let rise for 1-2 hours more or until doubled in size.
6. Bake at 350 until golden brown, (14-20 min)

Bagels

This is also from the Make the Bread, Buy the Butter, and they were really fun to make. Super easy! And SOOOO good. A really fun baking project.

3 1/2 cups all purpose flour
4 1/2 teaspoons instant yeast
3 tablespoons sugar
1 tablespoon kosher salt
1 1/2 cups warm water
2 tablespoons brown sugar
Cornmeal for sprinkling
Optional toppings: sesame seeds, poppy seeds, etc.

1. In the bowl of a mixer, combine the flour, yeast, sugar, and salt. Add the water and beat hard with the paddle for a few minutes, switching to the dough hook when the mixture comes together. If the mixture seems overly wet, add some additional flour, a tiny bit at a time. Stop adding flour as soon as you have a stiff dough. Knead for 5 minutes.
2. Place the dough in a greased bowl, cover with a dish towel, and let rise until doubled in bulk, about one hour.
3. Preheat oven to 400 degrees. Bring a large pot of water to a boil. While the water is heating, sprinkle a baking sheet generously with cornmeal and grease another baking sheet.
4. Deflate dough and divide into 10 pieces. Roll each piece into the neatest, roundest ball you can and then, with your thumb, poke a hole into the middle and coax the dough into a bagel shape. Leave the bagels on the lightly greased sheet to rest for 10 minutes.
5. When the water comes to a rolling boil, add the sugar. Drop the bagels into the water three at a time. Let them simmer for a minute, then flip them over and simmer for another minute. Remove with a slotted spoon, return to the oiled sheet to dry just a bit, and proceed with the remaining bagels.
6. Move all the bagels to the cornmeal-sprinkled baking sheet. If you want to add toppings, now is the time to sprinkle them on top of the damp bagels.
7. Bake for 25-35 minutes, until golden brown. (Note: we took them out at 23 minutes because they were already looking dark!)

Everyday Bread

This recipe comes from Make the Bread, Buy the Butter, a really interesting book that I would seriously recommend--so I don't have to summarize it, here's what I said about it on my reading blog. Mom, I think you'd really like this. Camille, it's even easier than the no-knead artisan bread I showed you guys. I really liked it--it's different from the artisan bread, but great in another way.

Everyday Bread
1 teaspoon instant yeast
3 1/2 cups water, at room temperature
5 1/2 cups all-purpose flour
1 3/4 cups whole-wheat flour
1/3 cups flaxseed (optional)--we added it because we had some but I wouldn't have bought it if we didn't already have it
4 teaspoons kosher salt

1. Oil the inside of two 9x5 metal loaf pans.
2. In a large bowl, mix the yeast, water, flours, seeds, and salt. Scrape the dough into the pans. Drape with a clean, damp dish towel or lightly oiled plastic wrap. Let the bread rise for about 2 hours until level with the tops of the pans.
3. Preheat the oven to 450 degrees F.
4. Bake loaves for 30 minutes.
5. Remove the bread from the pans, return to the oven, and bake directly on the rack for 15 minutes more. The bread is done when it is richly colored and sounds hollow when it is tapped.
6. Cool before slicing. Store in a paper bag for up to a week. For longer storage, wrap tightly and freeze.

Whole Wheat Garlic Knots

Whole Wheat Garlic Knots

makes about 10 garlic knots

1 package active dry yeast, about 2 1/2 teaspoons

1 cup warm water (just warmer than body temperature)

1 cup whole wheat flour

1 1/2 cups all-purpose flour

2 tablespoons olive oil

1 teaspoon sea salt

2 teaspoons sugar

For the garlic mixture:

4 to 6 cloves garlic, peeled and minced

2 tablespoons melted butter

2 tablespoons olive oil

1/4 cup chopped parsley

1/2 teaspoon sea salt

In a small bowl, dissolve yeast and sugar with warm water.  Let sit for 5 minutes until yeast is frothy.  That means it’s alive and ready to go.

In a large bowl, whisk together flours and salt.  Create a small well in the center of the flour mixture.  Pour in the yeasty water and add oil.  With a fork, mix the wet ingredients into the dry ingredients.  If the dough is too sticky, add more all-purpose flour.  Dough should be slightly sticky, but not stick to your hands too much.

Knead dough on a lightly floured surface for about 5 minutes.  Place dough in a large greased bowl.  Flip the dough over to coat the dough.  Cover with plastic wrap and a clean kitchen towel, and leave to rest in a warm, draft-free place for 1 hour, or until the dough is doubled in size.  At this point, you can make the garlic knots, or let the dough rise in the refrigerator overnight.  Just bring the dough to room temperature before rolling it out.

When ready to prepare the garlic knots, roll out dough on a lightly floured surface.  Roll into a 10-inch by 10-inch square.  Roughly…. it doesn’t have to be perfect.  Use a pizza cutter to slice 10 1-inch stripes.  Tie a knot in the center of the dough, and wrap the ends under and around the knot.  This doesn’t have to be perfect either… just make sure that the dough is all tucked into itself.  Cover with clean kitchen towel and let rest for 30 minutes.

Place racks in the center and upper third of the oven and preheat oven to 400 degrees F.   Line two baking sheets with parchment paper.  Place dough knots on prepared baking sheets and bake for 15 to 18 minutes, until golden brown.

While bread bakes, in a large bowl whisk together minced garlic, butter, olive oil, parsley and salt.  When rolls come out of the oven, immediately toss them in the garlic butter mixture.  Toss until coated and remove from the butter bowl.  Serve rolls warm.

Rolls are best served the day they’re made, but will last for 3 days if well wrapped.  Just reheat in a piece of foil in a 350 degree F oven for 10 minutes.

no-knead artisan bread

oh my GOODNESS this bread is so fantastic! and so easy! and so awesome because it only has four ingredients! hooooooly cow we loved this. my friend libby gave us the recipe and we L-O-V-E-D it.

it's interesting because you bake it in the oven in a casserole dish, cast-iron skillet, Pyrex bowl, or whatever--Tommy used our Dutch oven to make it. the bigger the dish you use to bake it in, the flatter it'll be and probably the less time it'll need to cook. i'm sure you could use an actual bread-loaf pan too--we didn't even ask about that though! it sounds like something you just can experiment with and play around with and make in any way you like.

3 cups all-purpose flour

1/4 teaspoon active dry yeast

1 teaspoon salt

1 1/2 cups warm water

1. Combine and cover with saran wrap and let it stand overnight or 8-12 hours. (Note: We let it rise for almost 21 hours because we made it at an Enrichment activity but couldn't finish it until we got home from school the next day. It was fine! But it needs to rise for AT LEAST 8 hours.)

2. Stir down in bowl and dust with flour. Let it rise 1.5-2 more hours in a skillet sprayed with Pam or a bowl greased with oil. (Libby showed us how she would just pour a tablespoon-ish of vegetable oil in under the dough after she stirred it again, and then just left it there.) Leave it covered while rising.

3. Grease dish you're going to bake it in and preheat it in a 450 degree oven. When the temperature of the oven hits 450, dump the dough into the dish. (Libby baked hers with the lid on, but it'll be good either way.)

4. Bake for 30 minutes. If you want to top to be more golden brown, remove the lid after 30 minutes and continue baking 5-10 more minutes. Remove from oven and let cool slightly before slicing.

pizza dough and breadsticks

i love this food blog. the people who write it are clearly mormons--one of their favorite recipes is a cafe rio knockoff we have yet to try. this recipe is a knockoff of the pizza factory breadtwists, and the dough can be used for pizza dough. it's DELICIOUS and really easy--i'm always afraid of dough-like recipes and this one worked like a charm.

i'll just put a link to it because i'm lazy, and it's got pictures: http://www.favfamilyrecipes.com/2010/03/breadtwists-our-version-of-pizza.html

italian herb bread (for the breadmaker)

1 1/4 cups water
1 1/2 tablespoons vegetable or olive oil
1 teaspoon salt
3 1/2 cups bread flour
2 teaspoons sugar
1 tablespoon dried parsley
1/4 cup grated parmesan cheese
2 teaspoons dried onion flakes (we've always just used onion salt, i think)
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
2 teaspoons active dry yeast

directions:
you know the drill. wet ingredients, dry ingredients, make a well for the yeast. the only thing different about this one is that it needs to be on the "french" setting. it's delicious!

Anderson Bread

Andersen Whole Wheat Bread
Makes 4 large loaves

4 cups warm water
8 cups whole-wheat flour (or until it scrapes sides of mixer clean or feels like grandma's arm when dented:)
2 Tbsp. yeast
2/3 cup oil
2/3 cup honey
1 generous Tbsp salt
(opt. 2 Tbsp. gluten)

Dissolve yeast in warm water. Add remaining ingredients,(1/2 flour and then remainder of flour as mixer is mixing). Mix bread 10 min. Let raise approx. 20 min. Knead into bread pans. Let raise approx. 45 minutes. Bake at 350 approx 25 min.


Notes from Brenley (that I learned from my mom, of course):

I usually need more than 8 cups of flour here. I add flour until the mixer cleans itself off. I never use the gluten. My mom doesn't either, but my sister does. So--it's preference. My mom wouldn't dream of using store-bought wheat flour, but I don't have a grinder yet so I buy King Arthur's and it works great. I've also bought bulk at Sprouts and had great results with that too. My mom swears by SAF brand yeast but also likes "Red Star", which is the brand you can buy at Costco for super cheap (and in huge quantities).

Make sure to oil the pans. Knead the dough on the counter into a rounded, flat ball then punch the dough into the greased pan and then turn it over so it's shapely on top. My bread takes closer to 30 min. tobake. Remove the bread quickly from the pans so it doesn't "sweat" and let it cool on racks (although I'm usually picking at it as soon as it won't burn my mouth!). We always butter the tops of the loaves so they have a nice shine.

Side note: My mom and her sisters used to sell their bread to their neighbors when they were little girls back in the 50s. The bread was legendary and Spencer's mom (who happened to be one of the Andersen's neighbors) remembers buying their bread! Small world!

Camilla Rasmussen Bread

1. Bread

2 tsp. salt

1/4 cup oil

1/3 cup sugar

3 1/2 cup hot water

3 1/2 cup flour

mix these ingredients together then add

2 tbsp. instant yeast

5 cups flour

mix again until everything is incorporated then pour onto greased surface sprayed with PAM. Divide into three loaves and place in loaf pans, let rise for 30-40 minutes. Bake at 350 degrees F for 27-30 minutes or until golden.

Pumpkin waffles with Yummy Syrups

This is from Aunt Denice--sounds great!

Pumpkin Pancakes with Apple Cider Syrup

Ingredients

2 cups flour
4 tsp. baking powder
2 tsp. cinnamon
2 Tb. sugar
1 tsp. salt
2 cups milk
1 cup pumpkin
4 Tb. oil
4 eggs- separated

In a medium bowl whisk- egg yolks, milk, pumpkin, and oil.
In a small bowl whisk together dry ingredients. Add to pumpkin mixture and stir by hand until combined. Set aside.
In another bowl beat egg whites until soft peaks form. Fold into batter. Don't over mix!
Buttering the grill makes these extra tasty!

Apple Cider Syrup

In a saucepan combine:

1 1/2 cups apple cider
1 cup corn syrup
1 tsp. lemon juice
1/2 t nutmeg
1 cup brown sugar
4 Tb. butter
1 tsp. cinnamon

Bring to a boil then turn down heat and simmer for 20+ minutes until thickened. Let stand for 30 minutes.
Here's another yummy syrup from Aimee. I use this one if I forget to buy apple cider. It's also really fast!

Cinnamon Syrup

1 cup sugar
2 Tb.flour
1/2 tsp. cinnamon
1/8 tsp. salt
2/3 cup water
3 Tbl. butter

In a saucepan mix all the dry ingredients together, then stir in the water. Bring to a boil over meduim heat and boil for 1 minute. Remove from heat and stir in butter until melted. Serve warm.

baNANA bread

last good recipe. yum yum.

ingredients:

3 or 4 ripe bananas, smashed

1/3 cup melted butter

1 cup sugar

1 egg, beaten

1 tsp vanilla

1 tsp baking soda

pinch of salt

1 1/2 cups of flour

1/2 cup - 1 cup chocolate chips (if you want to make it more dessert-y)

preheat the oven to 350. with a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. mix in the sugar, egg, and vanilla. sprinkle baking soda and salt over the mixture and mix in. add the flour, mix in. add chocolate chips. pour mixture into a greased bread pan and bake for 1 hour.

cornmeal muffins

we made this in my cooking class i took at byu and it was fantastically easy and really good. i was skeptical when i saw the onions and creamed corn, but i love the texture. tommy and i had these the other day with the turkey chili and it was excellent. mmm mmm.

p.s. some of the ingredient amounts are a bit weird. i don't really know why... but this is the way we got it.

cornmeal muffins:
makes 12 muffins

1 cup flour
1 cup yellow cornmeal
1/4 c + 1 tbsp + 1 tsp sugar (i don't know how to simplify that, i tried!)
1 tbsp baking powder
1 tsp salt
3 tsp finely chopped onion
1 cup cream style corn
1/2 cup mayonnaise
3 tbsp vegetable oil
1 egg

In a mixing bowl, combine dry ingredients. Make a well in the center and add all remaining ingredients. Stir until just mixed. Spoon into muffin tins. Bake at 400 degrees for 20 minutes.

Conference Sunday Cinnamon Rolls

Okay, so I have never made this recipe, per se, but Camille wanted me to put on a recipe for homemade cinnamon rolls. I thought since this is Conference Sunday I would oblige. These were in the most recent Mormon times. (from the family dinner cookbook, by Debbie G. Harman)

Grandma's Cinnamon Rolls
2 packages yeast
1/2 cup warm water
1 Tablespoon sugar
1 tablespoon baking powder
1 cup butter
2 cups buttermilk
4 large eggs
2/3 cup sugar
2 teaspoons salt
6-7 cups flour
1/2 cup sugar
2 teaspoons cinnamon
1/2 cup brown sugar

Dissolve yeast and the 1 tablespoon sugar in water. Melt butter in saucepan. Stir in buttermilk and eggs. Mix together in a large mixing bowl. Add sugar, salt and 4 cups flour and beat with mixer until smooth. Stir in enough flour to make a moderately stiff dough. Turn onto floured surface and knead 7-8 minutes. Place in greased bowl and let rest 15 minutes. Divide dough in half. Roll dough to 1/2 inch thickness. Sprinkle water over dough. Sprinkle with sugar, cinnamon and brown sugar. Roll dough jelly roll style. Cut 1/2-inch thick slices.
Place on greased baking pan. Let rise until double. Bake at 375 degrees for 20-25 minutes or until edges just start to turn golden. Remove from oven and spread butter cream frosting on rolls immediately.

Butter Cream Frosting:
1/4 c. butter
1/4 c. whipping cream (or milk)
2 cups powdered sugar
1 teaspoon vanilla

Beat butter until creamy. Add whipping cream, vanilla and enough powdered sugar to make a creamy frosting.