Subj : Re: health
To : Jim Weller
From : Dale Shipp
Date : Tue Jul 19 2022 00:39:00
-=> On 07-16-22 21:59, Jim Weller <=-
-=> spoke to Dale Shipp about health <=-
DS> Gail ... tested positive for Covid. I tested negative, but
DS> expect that by tomorrow I'll be positive.
Expectations came true.
JW> As long as you've both had 2 shots and 2 boosters you ought to be
JW> fine.
We have both been proscribed Paxlovid which is a medicine that is
supposed to prevent serious complications (when started withing five
days of exposure). That medicine is not without side effects though.
We'll see how it all works out in another ten days when we should no
longer be shedding virus.
MMMMM---------------------------DOUGH--------------------------------
1 c Whole milk
2 1/2 ts Active dry yeast
(1/2 more if yeast is old)
1/4 c White sugar PLUS
1/4 ts White sugar
4 tb Unsalted butter, melted
1 lg Egg yolk
1 1/2 ts Vanilla
2 3/4 c AP flour (plus 2 tbls)
3/4 ts Salt
1/2 ts Nutmeg
MMMMM--------------------------FILLING-------------------------------
12 tb Unsalted butter, softened
Plus 2 tb to butter pan
1/2 c White sugar
3 tb Ground cinnamon
MMMMM-----------------------FOR THE GLAZE----------------------------
3 c Confectioners sugar
1/2 c Milk
4 tb Melted butter
1 ts Vanilla
Using Bread Machine to make dough
Add all dough ingredients to bread machine in order suggested by your
bread machine company. I heated the milk to 130 before adding it to
my bread pan. Set machine for Dough Cycle. Remove from pan when
cycle ends and place dough on flat surface sprinkled with a bit of
flour. Roll dough out to a rectangle of about 12 by 14 inches. Let
dough rest for 10 minutes to relax gluten. Have long side of
rectangle closest to you.
Make filling - set aside.
Spread the softened butter, leaving a 1/2 inch border on the far long
edge. Sprinkle filling over the butter. Brush the unbuttered far
edge with water. Roll the dough away from you into a tight cylinder
and press on the long edge to seal.
By this time the roll measured 17 inches. I cut 8 two inch slices, a
few larger than the others, place cut side down into the buttered 9 x
13 glass baking dish. I staggered the placement in order to leave
equal space between rolls. Each slice was up to top of the side of
the pan but there was room for them to spread sideways.
Place in PREHEATED 325 convection oven, baked for 40 minutes. Next
time cut back to 30 minutes and then check the temp of interior of
dough. Look for 160- 170 temp.
Let cool in pan for 15 minutes, remove (I turned out on cookie sheet,
then turned right side up back onto a pan with a rack on it)
While rolls are resting, mix glaze ingredients together. Add milk or
sugar to get consistency you are looking for. I choose a spreadable
glaze. Next time I will make a thinner glaze so it runs down the
sides more.
Glaze rolls while still slightly warm.
These were large rolls, nice texture, good flavor. Will make again.
Freeze well.
Recipe from Food Network Magazine Nov 2009
Tested Blizzared of 2016 1/23/16.
MMMMM
... Shipwrecked in Silver Spring, Maryland. 00:44:56, 19 Jul 2022
___ Blue Wave/DOS v2.30
