The cool rise method of making bread was developed in the late 1950s or so. It was a major breakthrough for the busy homemaker because it enabled her to finish a loaf of bread, except for baking, in forty-five minutes. In fact, this was the ultimate in mid-centruy convenience, bread rising in the refrigerator, ready to be baked when you were ready to bake it.

This method is adaptable for almost any bread recipe.  Generally the difference is that there is a bit more yeast and sugar in the dough.  It is important to use only regular yeast, Rapid Rise yeast will no hold up well in this method and your finished product won’t rise properly.  With this method you can put together a batch of cinnamon rolls before you go to bed and bake them fresh in the morning, or put together a pan of dinner rolls in the morning to be served with dinner that night.  An added benefit is that a long, cool rising time creates a tender crumb in the bread.

Cool rise is just as convenient today as it was fifty years ago.

• 6-7 c. unsifted flour
• 2 tbsp. sugar
• 1 tbsp. salt
• 2 pkgs. Fleischmann's active dry yeast
• 1/2 c. organic, unsalted butter
• 2 c. very hot tap water

1. In the large bowl of an electric mixer beat two cups of flour, the sugar, salt and undissolved yeast.
2. Add the butter
3. With the mixer running add the water gradually. Beat for two minutes, scraping bowl occasionally.
4. Add one more cup of flour to make a thick batter.
5. Beat two minutes on highest speed.
6. Turn out on a floured surface and knead about 8 minutes.
7. Let rest covered about 20 minutes.
8. Punch down and divide into two loaves. Place in well oiled loaf pans.
9. Oil tops and then cover with plastic wrap, loosy to allow the bread room to rise.
10. Refrigerate at least two but not more than twenty-four hours.
11. When ready to bake, remove from refrigerator and let stand on the kitchen counter for ten minutes while you preheat the oven to 375F.
12. Bake 30 o 40 minutes.

• 4 1/2 cups all-purpose flour
• 1/3 cup packed brown sugar
• 1 1/2 teaspoons salt
• 2 packages active dry yeast
• 1/2 cup warm water
• 1 cup milk, warm
• 1/2 cup unsalted butter, melted
• 2 eggs at room temperature
• 1 tsp maple flavoring
• 1/2 tsp vanilla flavoring

FILLING:

• 2/3 cup packed brown sugar
• 1/2 cup unsalted butter, melted, divided in half
• 1 cup coarsely chopped pecans
• 1 tsp maple flavoring

TOPPING:

• 3 cups confectioner's sugar
• 1/4 cup melted unsalted butter (more as needed)
• 2 tsp maple flavoring
• Cream to thin it out

1. Mix warm water and sugar and stir in yeast.
2. Set aside for a few minutes.
3. Mix  2 cups of the flour, salt, eggs, and milk into the yeast mixture, blending  until smooth.
4. Add flavorings and butter.
5. Slowly add flour until a soft dough is formed.
6. Knead a few minutes until smooth and satiny, but still somewhat soft. Let rest for five minutes.
7. Roll out into a rectangle that is about 1/2 inch thick .
8. Spread with 1/4 cup melted butter.
9. Mix the remaining melted butter (for filling) and brown sugar together. Add the maple flavoring.
10. Spoon this mixture over the dough and sprinkle liberally with the pecans.
11. Roll up as for a jelly roll and cut.
12. Place cut side down on a greased cookie sheet and cover well with plasitc wrap. Refrigerate overnight.
13. Next morning place the rolls on the counter while you preheat the oven. Bake in a 375 oven about 35 minutes or until done.
14. Watch carefully.  The large amount of sugar will burn on the bottoms if they are left in too long.

While the rolls are baking mix the topping ingredients together. Spread on the maple pecan rolls while warm.

Serve warm..