TOO November

This month’s theme is perfect for this busy time of year.  Take a picture of an apron you have and submit a favorite recipe with it!  The apron I’m modeling is one I made sometime this year or last, can’t remember really, must be pregnancy brain + being a mom of two pre-schooler’s.  It’s an over-the-head smock style apron out of a farm scence toile’ on the front and black for the back, with large pockets in the front and contrasting bias trim out of red gingham.  It’s perfect for pregnancy because it’s very roomy and grows right along with me!

My recipe is one that is new to me, but I’ve tested it twice since last week and must say that it will be one I bring out every holiday season from now on.  They are the best fresh out of the oven.  Enjoy!

‘Good Morning!’ Buns
PREP: 20 min. + rising
BAKE: 20 min.
2/3 cup milk
1/3 cup maple syrup
1/3 cup butter, softened
1 egg
¾ teaspoon salt
3 cups bread flour
1 package (1/4 ounce) active dry yeast
Filling:
½ cup packed brown sugar
2 tablespoons bread flour
4 teaspoons ground cinnamon
6 tablespoons cold butter
Maple Icing:
1 cup confectioners’ sugar
3 tablespoons butter, melted
3 tablespoons maple syrup
1 to 2 teaspoons milk
In bread machine pan, place the first seven ingredients in order suggested by the manufacturer.  Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).
When the cycle is completed, turn dough onto a lightly floured surface.  Roll into two 12-in. x 7-in. rectangles.  In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs.  Sprinkle half over each rectangle.  Roll up jelly-roll style, starting from a long side; pinch seam to seal.
Cut each roll into 12 slices.  Place cut side down in one greased 13-in. x 9-in. x 2-in. baking pan.  Cover and let rise in a warm place until doubled, about 20 minutes.
Bake at 375* for 20-25 minutes or until golden brown.  Cool on a wire rack for 5 minutes.  In a small mixing bowl, combine the confectioners’ sugar, butter, syrup and enough milk to achieve desired consistency.  Spread over warm rolls.
Yield: 2 dozen.