I had purchased copies of Ree Drummond's book, THE PIONEER WOMAN COOKS, for gifts, but didn't get a copy for ME until recently.
While I was looking through it, I spotted her recipe for. . .
Since Easter was quickly approaching, I decided I would give this recipe a try so I could serve them for Easter brunch.
The word YEAST just made me shake with fear, but after reading and SEEING Ree's directions, I felt a little more comfortable with attempting to make these delicious treats!
I didn't get a picture of the actual bowl of dough as it went through the process of rising!! But let me tell you, it was a glorious sight!!
Below, you see half of the dough as I rolled it to Ree's specifications. . . about 10" wide and 30" long!
Next, came a LARGE amount of melted butter which I spread over the rolled out dough.
I did have "butter overflow" in a couple of spots on the first batch of rolls I made, but I was able to avoid that the second time around by "rubbing" it into the dough and decreasing the amount I used....but only by a tiny bit! Gotta have the butter!!!
The butter was topped with a whole bunch of sugar and cinnamon!!!
The "rolling" process was the most difficult for me. I had trouble keeping the roll even. . .
so I ended up with an ugly edge. . .
and a lumpy area in the middle of the roll that kinda looked like a snake that had just dined on a mouse! :)
Note the rolling pin. . .my dad made that for me many years ago!! He could make almost anything.
I sliced the roll into 1 1/2" slices and placed the pieces in these aluminum pans. Again note: they are MADE IN THE USA from recycled aluminum.
I had to use these pans, cuz all of my other baking dishes were going to be full of other goodies on Easter.
Because my roll varied from small to large to small (going from end to end), I decided to put the nicer sized slices in one pan. . .
and the smaller ones, all to themselves, in another pan.
In the end, it didn't matter with how large or small the rolls were. . . they all tasted scrumptious.
While the rolls were baking, I mixed up the frosting.
Ree used a maple flavored confectioner's sugar icing. We're not fond of that flavor, so I made basically the same as hers, but substituted vanilla for the maple flavoring.
I promptly realized, when I started frosting my rolls, that I had it too thick, so I had to thin it down so it would "drizzle".
OK, so on my second roll of dough, I had reread Ree's directions and realized part of my problem with making the "roll" of dough tight and even, was that I wasn't rolling it towards me. With that approach, I was able to make a more (although not as nice as Ree's!!!) uniform roll.
Here's the second batch all ready to bake!! You can see I did a better job of making the rolls a bit more uniform. The two little ones, in the pan on the right, were the slices on the ends.