Johnsen family recipes

Breakfast

Cinnamon Rolls

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Grandma's Cinnamon Rolls

Delicious upside down cinnamon rolls
Prep Time30 minutes
Cook Time25 minutes
Servings: 15
Calories: 321kcal

Ingredients

Dough

  • 1 package (¼ oz) active dry yeast
  • ¼ cup sugar, divided
  • 1 cup warm water (110° to 115°), divided
  • 2 tbsp butter, softened
  • 1 egg
  • 1 tsp salt
  • 3¼-3¾ cup all purpose flour

Topping

  • 1 cup heavy whipping cream
  • 1 cup packed brown sugar

Filling

  • ½ cup sugar
  • 2 tsp cinnamon
  • ½ cup butter, softened

Instructions

  • In a large bowl, dissolve yeast and ½ tsp sugar in ¼ cup warm water. Let stand 5 minutes. Add the remaining sugar and water, butter, egg, salt, and 1-1½ cups of flour, beat until smooth. Stir in enough remaining flour to form a soft dough
  • Turn onto lightly floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, combine topping ingredients, pour into a greased 13-in. x 9-in. baking pan; set aside. Combine filling ingredients and set aside
  • Punch dough down and turn onto a lightly floured surface. Roll into a 15-in. x 8-in. rectangle, spread filling over dough. Roll up from the the long side. Seal seam. Slice into 15 rolls; place with cut side down over topping. Cover and let rise until nearly doubled, about 30-45 minutes.
  • Bake at 375° for 25 minutes or until golden brown. Cool 3 minutes, invert pan onto a serving plate. Yield: 15 rolls

Notes

Originally published as Grandma's Cinnamon Rolls in Reminisce January/February 1994, p49

Crepes

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Crepes

Delicious homemade crepes are perfect for a tasty breakfast or light dinner
Course: Breakfast
Servings: 18 crepes

Ingredients

  • 1 cup milk
  • 2 tbsp butter melted, when slightly cooled, beat in
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions

  • Beat until smooth. Grease a 4" or 5" skillet lightly
  • Heat skillet, pour 1/2 c batter just to coat bottom. Tilt skillet to cover evenly. Cook ~1min (until edges are lightly browned). Loosen edge, flip over and cook other side

Pan dulce (conchas)

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Conchas

Servings: 10 conchas

Ingredients

Bread ingredients

  • 340 g bread flour (2 1/3 cups)
  • 70 g sugar (1/3 cup)
  • 1 package (2 1/4 tsp) instant yeast
  • 2 eggs
  • 85 ml warm milk (1/4 cup)
  • 60 g butter (4 tbsp or 1/4 cup)
  • 10 ml vanilla extract (1 tsp)
  • 5 g salt (little less than tsp)

Covering ingredients

  • 125 g flour (almost 1 cup)
  • 125 g butter (8 1/2 tbsp)
  • 125 g powdered sugar (3/4 cup)
  • 1 tbsp cocoa powder--for chocolate (if you want to make strawberry you can add strawberry juice)

Instructions

Bread dough

  • In a big bowl, add the flour, sugar, yeast, and salt. Mix and make a hole in the middle.
  • Into the hole add the eggs, butter, vanilla and add the milk. Mix to form a dough and knead the dough. Cover (can add oil to bowl) and let rest about 1 hour.
     

Covering

  • To make the paste to cover the conchas add the flour, powdered sugar, and butter. Mix with your hands until it forms a firm dough and let it sit while the bread dough is rising. The consistency should be about the same as play dough.
  • If you want to make conchas with chocolate add the cocoa powder and mix well. (maybe try adding a drop of milk or more butter so it’s not dry). If you want to make them with strawberry you can add the strawberry juice, but you will probably need to add more flour so it is not too sticky.

Forming the conchas

  • When the dough has doubled take it out of the bowl and make balls of 70-75 grams (divide in 10, or 8 for really big conchas). Put the balls on abaking sheet covered with parchment paper.
  • With the paste make balls and press them into a circle to put on the top of the conchas. Using the back end of a knife, make the design on the conchas by pressing down through the covering and into the dough (but without cutting through the dough.)
  • Once you’ve formed the conchas cover with a towel and let sit for one more hour. You’ll see that while it rises more the shape will become more distinct.
  • Pre-heat the oven to 320 ºF and bake the pan dulce for 25 minutes. Once they’ve baked for 25 minutes take them out of the oven and let them sit on a cooling rack for 10 minutes.