I Dreamed a Dream

I Dreamed a Dream

 A statement I heard recently has resonated with me.  It was said, that to have a fulfilling life, we need someone to love, something to do, & something to dream about.

To love & be loved is a basic need we all have.  Something to do gives us purpose, a reason to get up in the morning.

But something to dream about…THIS fuels our imaginations with a “what if” kind of wonder.

It seemed for a time after my husband’s sudden death that my dreams died with him.  My kids & I were in survival mode.  It took a while, but I have begun to dream again.

I dream of a bakery where coffee & cinnamon rolls scent the air.  I dream of a community commercial kitchen that one can rent to cook up Grandma’s secret relish recipe or Aunt Mary’s homemade toffee for sale in local stores.

I dream of an antique-decorated hospitality center that can seat anywhere from 10-110-a place where sewing & cooking classes could benefit young & old.  This versatile place could host a family reunion or a business Christmas party-the possibilities are endless.

I dream of living in a log cabin one day.  I never see one that I don’t imagine myself reading a good book beside a crackling fire.  Jesus said he is preparing for us a mansion in heaven.  Perhaps mine will be a log cabin. :-)

I honestly don’t know if any of these dreams will ever come to fruition…BUT what I do know is that without dreams, hope dies.  And the bible says, “Without hope, the people perish.”

What do you dream about today?  Our big God IS love!  He has given us hope & purpose.  He is the Weaver of Dreams.  Let Him be first in your life…& see your life be renewed in ways your never dreamed of!!

Go to Confectionatelyyours.info for my Cinnamon Roll recipe.  Maybe one day I will bake it for you myself in that dream bakery.

I’m Sue Murphy, & I am Confectionately Yours

 

CINNAMON ROLLS

2 pkgs. yeast or 5 tsp. granulated instant yeast
1 c. sugar
1 T. salt
1 tsp. sugar
1-1/4 c. Crisco shortening
1 c. warm water (110°-115°) 3 c. very warm tap water
2 large eggs
10-12 c. bread flour

Mix yeast, 1 tsp. sugar, and 1 cup warm water. Allow to sit 10 minutes until mixture appears bubbly.

In a very large bowl and using a mixer, combine eggs, sugar, salt, shortening, and 3 cups water. Stir in yeast mixture.

Add by hand 10-12 cups bread flour to obtain a soft, non-sticky dough. Knead 5-10 minutes. Grease bowl and put dough in, turning to grease other side. Cover with plastic wrap and place in a warm draft free place.
Allow to rise 1 hour. Punch down. You may now use dough or refrigerate up to one week.
When allowing dough to rise, I turn on oven to 200°, then turn it off when it reaches that temp. I put in the bread to rise and check it in 30 minutes. It makes for great proofing (rising) of yeast doughs.
Risen dough should feel light & almost spongy when gently pressed.

 

Filling

5 c. brown sugar
1/3 c. flour
1-1/2 c. butter, softened
3 T. cinnamon

Roll out dough to a rectangle shape about 1/2 inch in height. Mix filling recipe and spread evenly and very thinly over surface of dough.(Filling that is too thick will ooze out during baking). Roll up, starting at long side.

Cut into 1 inch slices. (I use a sturdy piece of thread slipped under the dough and brought to the top. When you cross the threads together, you get a clean slice.) Pinch the end of each roll to keep it from coming apart.
Spray baking pan or 9 by 13 cookie sheet with nonstick spray. Place 2 inches apart and spray top with non stick spray. Cover with clean dish towel and allow to rise for one hour. Bake at 350° for 10-20 minutes until lightly browned. Cool briefly and frost with cream cheese frosting. Serve warm.
 Cream Cheese Frosting

1 (8-oz.) pkg. cream cheese,softened
1/4 c. butter, softened
1 tsp. vanilla
1/4 c. half and half or milk
 3-4 c. powdered sugar, sifted

Beat together. Spread onto warm rolls. Store in fridge. The number of rolls yielded from this recipe varies due to the size of the rolls, but rest assured, you will get at least 3-4 dozen.

You can also put prepared dough in fridge overnight and bake rolls in the morning. The rolls will do a slower ‘cold rise,’ but the filling will liquefy a bit and give a ‘sticky bun’ result on the bottom of the pan.  The prepared dough that rises overnight in the fridge will require some rising at room temperature.

Remove from fridge and allow to rise for 30mins-1 hour.

 

Note: Bread flour has a higher gluten which makes the dough more elastic and it will rise higher. Instant bread yeast (I use Saf-Instant) rises quickly and is easier to use than traditional yeast packages. I was so intimidated by yeast breads, but knowing I could have fresh bread and rolls without a trip to the store made me keep on trying.