I’ve been making this bread since I was fourteen years-old.
Makes two loaves of white bread.
Combine in mixer:
3 cups warm water
2 pkgs. Of yeast
2 tbsp. Honey or sugar
Let your yeast dissolve and proof in your mixer, about 5 minutes.
While waiting, in large bowl combine:
7 cups of flour
¾ cup of dry milk
¼ cup bran
¼ wheat germ
Combine in mixer bowl on medium speed for 3 minutes:
4 tsp. Salt with 3 cups of flour mixture
When mixing is complete:
Add 2 tbsp. Vegetable oil with 3 more cups flour
Incorporate on medium speed, adding any remaining flour until it forms a soft ball. On floured surface, place your bread dough on the counter, and using the heel of the palm of your hand, knead the dough. Turning the dough each time to form a smooth ball, adding more flour if needed. Put into a greased bowl and cover with clean dishtowel. Let rise until doubled, about one hour. Punch down and let rise again for ½ hour.
Turn oven on to 350 degrees.
Punch down dough and lay on floured surface. Roll out dough until it is about 1/4 inch thick. It should be tall and wide for rolling. Spread about 1/2 stick softened butter on the rolled dough. Sprinkle with cinnamon and sugar. Begin with the dough that is closest to you and begin rolling up making tight rolls. Take your hands and work your way to the ends to ensure you stay even with your dough until the end. Once rolled up, make sure you pinch the dough end to the roll to keep tight and sealed.
Spray a non-stick baking sheet and set aside. With a serrated knife cut the cinnamon log into 1/4 inch pieces and place on baking sheet. I keep mine all snug in the baking sheet and let rise until risen, about 20 minutes.
Bake in the oven for for 15-20 minutes until baked through and golden brown.
To make the vanilla icing:
3 cups powdered sugar
1/2 cup heavy cream
3 tbs. vanilla extract
Combine in a large bowl and whisk until thick and creamy.
When rolls come out of the oven, spread thick icing all over the rolls. Don’t even wait a second…dig in!