Sweet Rolls

Today being a day to putter in the kitchen, I baked four loaves of bread, two pans of cherry buns (see above), made a pot of chicken broth, and lastly, tackled the refrigerator freezer which has been a wasteland for months. In the summer I have to keep almost all my grains and flours in the freezer because of pantry moths, and lately every time I opened the door a ziplock bag of cornmeal would come slithering out.

Oh, but now! Cornmeal, whole wheat flour, pecans, almonds, ginger, oats, barley, and bran are all in newly-purchased and labelled *freezer boxes*!! Black bananas have been thrown away. Chicken carcasses have been stewed. Things look good.

*Schoolhouse Sweet Rolls*

So easy: use any made or purchased yeast dough. For a two-loaf size batch of dough, divide into halves. Roll out into 9 x 12 rectangle. Brush with melted butter or canola oil. Sprinkle generously with sugar, cinnamon, and either raisins, dried cherries, chopped dried apricots, or orange peel, and nuts if desired. Roll up and slice into 12 slices. Set slices in greased 13 x 9 pan. If you want, before putting rolls in, drizzle lots of butter and brown sugar or corn syrup in the pan (you'll have Sticky Buns). Let rise til soft and puffy, then bake at 375 for about 20 minutes.