Rolled with purpose
A little warm weather, a few dandelions and the soul starts to remember summer. This afternoon, I had an odd craving for one of our favourite vacation foods; off to the kitchen, to try and mimic the taste of campground nourishment.
My choice had nothing to do with shellfish and everything to do with imported spices and a hot oven. One of the few things we’re bound to buy (in Souris and elsewhere) is the cinnamon roll. Based on the biscuit that graced Island tables everywhere, this variation goes well with coffee and cars, because you can break off sections big enough to not interfere with whatever book is open.
My recipe is based on the tradition biscuit recipe I received from one of my aunts, back in 1978 (a belated graduation course). For the record, my original inked copy was in those Imperial units that my children may never learn.
4 cups (2000 ml) all purpose flour
1 tablespoon (15 grams) salt
8 tablespoons (120 grams) sugar
8 tablespoons (120 grams) baking powder
2/3 cups (330 ml) Crisco lard
2 cups (500 ml) milk
Mix the flour, salt, sugar and baking powder, and then add the lard. Stir into small lumps with a fork, before adding the milk. Form two dough balls. Roll out the dough into a rough rectangle.
melted butter
icing sugar
powdered cinnamon
Spread the melted butter over your dough, and then sprinkle with the sugar and cinnamon. Roll the dough from one edge to the other to form a spiral. Cut into rounds of about an inch in thickness and spread on a baking tray. Leave room between each roll, as they will swell while baking.
Bake in a hot oven, about 450F (230C) for 20 minutes (o.33 hours). Cool and eat until all traces of your effort have disappeared. Clean up the kitchen.
With any luck, your efforts will look something like this.
