1 T yeast soaked in 1/4 c. lukewarm water
Add to milk and also add:
1/4 c. sugar
1/4 c. soft sortening
1 egg
1 tsp. salt
Stir in 3 1/2 cups flour. Mix well.
Put dough in greased bowl. Let stand 1/2 hrs to tighten up.
Knead until smooth.
Cover with cloth - let rise until double.
Punch down - let rise until double.
Punch down - let sit about 10 minutes.
Shape into desired rolls.
This recipe is in Grandma's handwriting and attributed to Almeda. Almeda was my Grandpa's sister, my great-aunt. As a young girl, I had the opportunity to eat her cinnamon rolls and caramel rolls at a restaurant in town. I'm sure I had them other times too, but remember these times particularly. She worked for Alice's restaurant in Lincoln for a time and sometimes on Sunday mornings I went there for breakfast. I always got the caramel roll and my brother always picked a cinnamon roll. It was warm and oh so ooey-gooey.
Although this recipe says to "shape" the rolls, it does not describe how to accomplish this. I have usually made (shaped) rolls by rolling out the dough, buttering the dough, sprinkling it with sugar & cinnamon and then rolling it back up into a long shape. I have found that using dental floss is about the easiest way to cut these apart. Whether you let these rise in a pan together before baking, or setting them out separately on a cookie sheet and rolling them down before rising....they are yummy.
There is no information as to how long to bake or what temperature to bake these at. Unless I find another card with that information on it, I guess we'll have to use another recipe perhaps in Betty Crocker's book as a guideline.
Did you have sweet rolls every Saturday morning too?
I always loved Auntie's cinnamon rolls and scones ~ yum!
ReplyDeleteAs a child, Sabbath breakfast always included cinnamon rolls! Makes my mouth water but even more how she had time to make them.
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