Home' South Florida Times : SFT 050715 Contents 8C | MAY 7 — 13, 2015 | SOUTH FLORIDA TIMES | SFLTIMES.COM | SoFlo LIVE
SERVINGS: 1 DOZEN
cups warm milk (105°F)
packages (1/4-ounce each) active
cup granulated sugar, divided
cup (1 stick) butter, softened
teaspoon Wilton Pure Vanilla Extract
cups bread flour, plus more for dusting
cup (1/2 stick) butter
cup lightly-packed light
cup heavy whipping cream
teaspoon Wilton Pure Vanilla
cup confectioners’ sugar
(about 1/4 pound)
FAMILY FEATURES — Whether she’s
your mom or a “like-a -mother” mentor,
chances are you’ve got a lot to thank her for
this Mother’s Day. It’s a time for celebrating
your biggest supporters, number one fans
and best friends.
In life, we’re lucky to form relationships
with women we can learn from and grow
with. Beth Somers, Elizabeth Nelson and
Emily Tatak from the Wilton Te st Kitchen
consider themselves lucky.
Beth Somers, Director of Creative Con-
tent Development, owes her star t to her for-
mer boss Milette Raz. Raz is trained in the
Wilton Method of Cake DecoratingTM and
taught Somers how to d ecorate. But Somers
thinks of Raz as so much more — calling
her a mentor, her second mother and her
friend. Ye ars after working together, the duo
teamed up for Cupcake Wa rs on the Food
Network, returning home as champions of
season six with winning recipes like Tr opical
Elizabeth Nelson, Assistant Culinary
Specialist, attributes her love of baking to
her grandma Ann, learning the basics with
her and picking up passed down recipes
that she brought with her to college. She
looks up to her mother, her grandmother
and her great-grandmother, whom she’s told
she also gets her competitive nature from.
Nelson and her grandmother went through
a lot of trial and error together to come up
with what they believe is the perfect cinna-
mon roll recipe, very similar to this recipe for
Cinnamon Rolls with Caramel Glaze.
For Emily Tatak, preserving family reci-
pes and continuing the traditions around
the holidays and in the kitchen led to her
career at Wilton as an Assistant Culinary
Specialist. She owes her inspiration to her
mom, who taught her how to bake. Together
they iced cakes, decorated sugar cookies
and even made a gingerbread house from
scratch. Keeping with tradition, celebrating
the holidays without grandma Irene’s Kola-
chy recipe just wouldn’t be the same.
For more recipe ideas to honor your
mother or special mentor, visit s.wilton.
For rolls, stir together warm milk, yeast and 1 tablespoon
sugar in large bowl. Let stand 5–10 minutes or until foamy.
Add butter, remaining 3 tablespoons sugar, egg yolks, vanilla
and salt. Mix with electric mixer using dough hook on medium
speed until combined. Gradually add fl our, 1 cup at a time,
and mix on medium speed until smooth, elastic dough forms,
about 5 minutes.
Spray large bowl with vegetable pan spray. Form dough
into ball, place into bowl and cover with plastic wrap. Let stand
in warm place for 45 minutes or until doubled in size.
For fi lling, stir together butter, sugar, fl our and cinnamon in
medium bowl until well-combined.
Prepare 13-by -9 -inch pan with vegetable pan spray.
Punch dough down and roll out to 18-by -14 -inch rectangle
on fl oured surface. Spread filling onto dough and roll up from
long end, like a jelly roll. Pinch seam to seal, trim
ends and cut into 12 equally-sized pieces.
Place rolls into prepared pan; cover with plastic
wrap and let rise 25–30 minutes or until doubled
Meanwhile, heat oven to 350°F. Remove
plastic wrap from rolls and bake 25–29 min-
utes or until golden brown. Cool in pan on wire
rack while preparing glaze.
For glaze, melt butter in saucepan over me-
dium heat. Add brown sugar and cream. Cook
over medium-high heat until mixture reaches a
simmer; cook for 1 minute, stirring constantly. Remove
from heat and stir in vanilla and salt. Whisk in confectioners’
sugar until smooth. Pour glaze over warm rolls. Serve warm.
cup (1 stick) butter, softened
cup granulated sugar
tablespoons bread flour
tablespoons ground cinnamon
Mentor Knows Best
The Mother’s Day Edition
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