bread and sweet rolls using King Arthur flour
First, it was the sweet yeasty aroma that scintillated my nostrils. Then, during baking, the aroma of cinnamon and nuts baking in pretty swirled up rolls had me riveted to the kitchen oven. It was Easter and my mother had prepared her own family recipe of sweet rolls. Since I was the sixth child of nine children, I reveled in all the chaos and happenings of a big family. I knew that, with all those pans of sweet rolls, I could have my fill on Easter morning. Nothing in this world smelled as nourishing and delicious as my mother's sweet rolls and I would have a hard time waiting. My mother got out the King Arthus flour from its big metal canister every week to make bread for her large family. I never ate store bought bread. With such good bread we seldom needed dessert. However on holidays, Mom would take it up a notch and invest the time into rolling out sweet rolls. No holiday would have seemed the same without them.
I've carried on that fine tradition and a few of my own. To increase the fiber of bread for my husband and four children, I use some King Arthur whole wheat flour. Also, my children help in the mixing and kneading of the dough; it's therapeutic. I say they can't stop until the bread talks to them. So they work and listen and usually can hear the air pop out of well kneaded bread. It's fun and exercise and well worth the effort. Holidays are too special to alter recipes, so I use King Arthus white flour in the exact recipe my mother used for her sweet rolls. I'm glad I was spoiled and expect the best. King Arthur delivers and so do I.
Tags: 4 me and children, delicious fun
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