General Conference in the LDS (Mormon) Church is a time we look forward to twice a year in April & October.  Instead of attending our normal Sunday meetings - most members of the church enjoy listening to the proceedings of the Conference by television or computer in own homes.

It’s a time we can relax, not have to leave our homes, and set aside our normal church responsibilities (most of us serve in callings that involve teaching or leadership).  It’s a time that I would compare to Christmas morning - where we can hang out in our pajamas, snuggle with our families, and (of course!) enjoy comfort food together.

My kids often requested cinnamon rolls - one of their favorite Conference breakfasts.  I’ve tried several recipes over the years, but I’ve been wanting one that I could use two ways - both as a dinner roll, and also a breakfast roll.  This is a simple, but delicious version that can be used either way.

I found it in a cookbook I purchased a year ago called “The Food Nanny Rescues Dinner” - a great family-oriented cookbook.  I’ve adapted it from her version because I always prefer utilizing my bread mixer whenever I can.  She shows it used simply as a dinner roll, but I’ve adapted it for a crescent-type cinnamon roll as well.  I double the batch and make half into rolls that I refrigerate for dinner, while using the other half immediately for an easy cinnamon roll.

Ingredients:

2 Tbs yeast

1/4 cup + 1 Tbs warm water

1 cup milk

3 eggs

1/2 cup sugar

1/2 cup canola oil

Abt 5-1/2 cups flour

2 tsp salt

Directions:

In a small bowl, combine the yeast and water.  Allow to stand about 10 minutes till it becomes foamy.

Meanwhile heat the milk in the microwave until hot, but not scalded.

In the bowl of your mixer - beat the eggs and sugar.

Stir canola oil into the warm milk, then add to the egg/sugar mixture in the mixing bowl.  (This prevents the milk from “cooking” the eggs)

Add the dissolved yeast, mixing well.

Now begin adding just enough flour that the dough begins pulling away from the sides of the mixing bowl.   Don’t over-flour.   (You may want to stop the mixer and clean down the sides occasionally with a spatula)

*Note:  At this point - I refrigerate the dough for convenience, to use later.

If you are refrigerating the dough first, knead on countertop till smooth.  Divide into three equal portions.  Knead each portion until it forms a perfectly smooth ball.  (This will make it very easy to roll each portion out into a circle to form the crescents)

Place balls of dough on a greased baking sheet, cover with plastic wrap and refrigerate for up to two days.

(If you want to use the dough immediately - cover it at this point, and allow it to rise until doubled)

When ready to form the crescents, remove from the refrigerator and roll each portion into a circle the size of a large dinner plate.

Using a pizza cutter, cut into eight sections as shown.

Roll from wide end toward the point. 

Form into crescent shapes, curving slightly towards the center.

Place point side down on greased baking sheets.  Three across, and eight down will fill your standard baking sheet with twenty four rolls.

For cinnamon rolls, prepare a mixture of brown sugar and cinnamon - mixing well.  Spread each circle of dough lightly with butter, then sprinkle with sugar/cinnamon mixture.  Roll as directed.

For regular dinner rolls - let rise until double.  Then bake at 400° for about 10-11 minutes, or until tops are golden brown.

For cinnamon crescents, let rise until double.  Then bake at 350° for about 15-20 minutes.  Drizzle hot rolls with powdered sugar glaze.  Serve immediately.