2 pkg. (1/4-oz. each) active dry yeast
1/2 c. warm water
1 t. sugar
2 c. warm water (110 to 120°)
½ c. sugar
2 t. salt
¼ c. canola oil
1 ½ t. vanilla
2 eggs, room temp, lightly beaten (warm to room temp. in a bowl of warm water or leave out overnight)
7 to 7 ½ c. unbleached flour or bread flour
melted butter
brown sugar
granulated sugar
cinnamon
maple syrup
powdered sugar
Blend the active dry yeast, warm water and sugar. Set aside until it foams up (about 5 minutes). In a mixing bowl, combine the warm water, sugar, salt, canola oil, and vanilla. Next add the eggs and flour. From here, you will blend the dough. If using a tabletop mixer, mix ingredients until the dough is smooth, elastic and pulls away from the side of the bowl. This takes about 6 minutes, first on low and then increase the speed a little. You might have to add a little extra flour to get the right texture. If mixing by hand, blend the dough with a heavy wooden spoon. Turn onto a floured surface and knead until smooth and elastic, about 8 minutes.
Place the dough into a greased bowl, turning the dough over once and covering the bowl with plastic wrap and a kitchen towel. Place the bowl in a warm area to rise until it has doubled in size. Roll out the dough, spread with melted butter and a mixture of 1 part of brown sugar and 2 parts granulated sugar and cinnamon to your liking. Cut in 1 to 1 ½ inch slices and place in a pan. Cover and let rise until it doubles in size. Bake at 375° for 15 minutes or until golden brown. After the rolls come out of the oven, brush the tops with maple syrup and add a powdered sugar glaze.
-Ron “Gilly” and Karen Gilmore
Caretakers at the Point Iroquois Light House in Brimley, Michigan
