Mom's Bread and Cinnamon Rolls

Lesli Dustin

1 cup warm water
½ cup sugar
1 ½ T. yeast
1 cup hot water
4 T. butter
2 ½ cups white flour
½ cup dry milk, optional
3 cups whole wheat flour
6 fl oz canned milk
¾ t. salt
1 ¼ cups more white flour or ground white wheat

Place 1 cup warm water in a mixing bowl and add sugar and yeast; let sit for 10 minutes. Meanwhile, in a separate container, place 1 cup hot water; add butter and let sit until melted or soft. Sift dry milk with 2 1/2 cups white flour. Add this mixture, wheat flour, butter/water mixture, milk, and salt to the yeast mixture. Knead for 6-8 minutes with the dough hook or by hand. Add the additional 1 1/4 cups flour and knead until you have a smooth, soft dough. It will be a little sticky, don't add too much flour. Let rise until doubled. Punch down. Let rise again. Punch down and form 3 loaves. Let rise in pans until doubled. Bake at 375 for 25-30 minutes.

FOR CINNAMON ROLLS:
Instead of forming loaves, roll dough out into a large rectangle on a surface sprayed with cooking spray. Spread with butter (I use a little more than you would if you were spreading bread with butter to eat). Sprinkle liberally with cinnamon and brown sugar. Roll up from the long side. Slice into 1" thick slices or thicker. Place on a greased cookie sheet. Let rise until doubled in size. Bake at 350 for about 20 minutes. Drizzle with a glaze made from butter, powdered sugar, milk and vanilla.