Anyone who knows me knows I LOVE carbs, bread in particular. Rolls, Breadsticks, cinnamon rolls, pizza crust and of course I cannot resist warm homemade bread fresh out of the oven. Mmmm…my mouth is watering!! A good friend introduced me to this Pantry Secret’s recipe. I love this bread not only for its flavor but also because of the multiple things you can make with it. This is definitely one I’ve added to my recipe binder!
Grab your KitchenAid and let’s get started!
5 1/4 cups unbleached bread flour
1/4 cup sugar
1/2 tablespoon salt
2 tablespoons Saf Instant Yeast
1 1/2 tablespoons liquid Lecithin
2 cups hot water

Mixing Collage
Mix dry ingredients together, add Lecithin (it’s too hard to measure into a measuring spoon so just eyeball it) and water and mix for 1 minute. Check for consistency; if too dry add a little water, if too moist add a little flour. Mix for 5 minutes (do not add flour or water after done mixing). WATCH CLOSELY if using a KitchenAid mixer, it can work it pretty hard. Place dough on counter sprayed with cooking spray and knead 4 quarter turns. Prepare as desired.

Made Dough

 *NOTE: I always separate my dough into two balls and freeze one of them, a whole batch is too much for my little family. To thaw it out I place it in the fridge overnight then pull it out for about an hour before
I want to start prepping it.
Now let’s get to the main reason I LOVE this recipe…
Cinnamon Roll Prep
Roll out dough into a rectangle, spread 1/4 cup melted butter and then sprinkle with 1/2 cup sugar, 1 tablespoon cinnamon and 1/4 cup brown sugar…sometimes I do more if I’m feeling extra sweet!
Cinnamon Roll CutRoll up oblong way and cut into 12 cinnamon rolls.
Place on greased cookie sheet and let raise for 25 minutes.
Bake 350 degrees for 22 minutes. Let cool 3-5 minutes and then frost (for frosting mix together: 1/4 cup softened butter, 2 cups powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla).
These are hands down my FAVORITE cinnamon rolls! I had another cinnamon roll recipe before this one and this is by far better. Every time I make these I get rave reviews!
Remember I told you this dough is universal? Well now let’s whip up some crescent rolls with the other half of the dough!
Crescent Rolls
CRESCENT ROLLS (1/2 of bread dough recipe makes 12 rolls, or full recipe makes 24)
Split dough into 2 sections and roll out into a 10-12″ circle. Spread with softened butter and cut into 8 pizza type slices. Roll them up from the larger end to the smaller end. Bake 350 degrees for 15 minutes or until golden brown then brush with butter.
These are just 2 of my favorite things to do with this dough, for more ideas check out the printable Bread Dough Recipe recipe or visit the Pantry Secret website for even MORE recipe ideas!