Cinnamon Rolls

These are so delicious and soft!

Ingredients
1 cup warm milk
2 eggs at room temp
1/3 cup butter
4 1/2 cups bread flour
1 t salt
1/2 cup white sugar
2 1/2 t yeast
1 cup brown sugar
2 1/2 T ground cinnamon
1/3 c softened butter

3 oz softened cream cheese
1/4 c softened butter
1 1/2 cups powered sugar
1/2 t vanilla
1/8 t salt

Directions
Place milk, eggs, flour, salt, sugar, and yeast in mixer. Mix thoroughly. Kneed for 3 minutes. Let dough double in size and then turn onto a lightly floured surface, cover and let rest for 10 minutes. In small bowl combine cinnamon and 1 c sugar. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place into a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled. Preheat oven to 400 F. Bake until golden brown, about 15 minutes. while rolls are baking beat together cream cheese, 1/4 cup butter, powered sugar, vanilla and salt. Spread frosting on warm rolls before serving.

Sesame Chicken

Ingredients
2T all purpose flour 2T cornstarch
1/4 t baking soda
1/4 t baking powder
2 T soy sauce
2 T water
1 t vegetable oil
1 t sesame oil
1 lb boneless chicken breast cubed
1 c chicken broth
1 c white sugar
2 T distilled white vinegar
2 T dark soy sauce
2 T sesame oil
1 t chile paste
1 clove minced garlic
1/4 c cornstarch
1/2 c water
1 qt olive oil for frying
2 T toasted sesame seeds

Directions
Sift flour, 2 T cornstarch, baking soda, and baking powder into a bowl. Pour in 2 T soy sauce, 2T water, vegetable oil, and sesame oil; stir until smooth. Stir in chicken until coated with batter, cover and refrigerate for 20 minutes.
Bring chicken broth, sugar, vinegar, 2 T soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Disolve 1/4 c cornstarch into 1/2 cup of water and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep warm.
Heat Olive oil in a deep fryer or saucepan to a temperature of 375 F
Drop in battered chicken pieces a few at a time and fry until they are golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter and pour the hot sauce overtop. Sprinkle with sesame seeds to garnish.