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You can have fresh homemade rolls any time you want. Just mix up this dough, store it in your fridge, and use it, as needed, for up to 10 days. You can also cook them off and store them in the freezer until needed. Just let thaw, heat and serve. It's also another step to save time on Thanksgiving!
SCALD; 1 qt milk ( which means heat it up just to the point that it would boil.
(I like to use half evaporated milk and half whole milk if I'm making only cinnamon rolls for the "bakery" taste it gives them )
ADD: 1 cup Crisco shortening ( veg oil may be used in place of Crisco)
1 cup sugar
Cool to lukewarm (110-115 degrees)
ADD: 1 pkg. yeast ( not rapid rise)
and enough all-purpose flour to make a thin batter (6-8 cups sifted) (you're going to use more flour later)
Cover and let stand 2 hours.
SIFT & MIX INTO THIS BATTER:
2 cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon baking powder
Mix and let rest 10 minutes, then divide dough in half to make dinner rolls and refrigerate the rest.
You can keep this dough in your refrigerator for up to 10 days, using as much as you want each time you make rolls.
Just take out as much dough as you want to use, form rolls, let rise 1 hour and bake.
TO MAKE DINNER ROLLS: ( if you use half the recipe you will get about 1 1/2 dozen rolls)
Pinch off walnut size pieces of dough, dip them in melted butter, and put 3 into each cup of a cupcake. pan,
let rise 1 hour and bake at 400 degrees F. for about 20 minutes or until browned..
TO MAKE SWEET ROLLS: ( from the other half of dough you'll get about 15 rolls)
Knead dough a few times and then roll out to a long rectangle appx. 10"X18". Spread with soft butter or margarine, and sprinkle with cinnamon (I like to use apple pie spice) and if you like raisins or nuts in your sweet rolls, sprinkle them on too. Roll up jelly roll style ( starting at long edge) and cut off 1 1/2" slices.
Lay each slice, side by side on a greased cookie sheet pan.
LET RISE 1 hour. Bake at 400 degrees F. about 20 minutes or until brown. When done, immediately drizzle icing made of powdered sugar and butter mixed together & thinned with a little milk or water, over the top of rolls.When icing has dried, take out of pan and serve or store.
*NOTE: I only use McCormmick's Siagon cinnamon which can be found in the "Gourmet Collection" of their
spices. It is much sweeter and lends a better flavor to anything you put it in.
SCALD; 1 qt milk ( which means heat it up just to the point that it would boil.
(I like to use half evaporated milk and half whole milk if I'm making only cinnamon rolls for the "bakery" taste it gives them )
ADD: 1 cup Crisco shortening ( veg oil may be used in place of Crisco)
1 cup sugar
Cool to lukewarm (110-115 degrees)
ADD: 1 pkg. yeast ( not rapid rise)
and enough all-purpose flour to make a thin batter (6-8 cups sifted) (you're going to use more flour later)
Cover and let stand 2 hours.
SIFT & MIX INTO THIS BATTER:
2 cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon baking powder
Mix and let rest 10 minutes, then divide dough in half to make dinner rolls and refrigerate the rest.
You can keep this dough in your refrigerator for up to 10 days, using as much as you want each time you make rolls.
Just take out as much dough as you want to use, form rolls, let rise 1 hour and bake.
TO MAKE DINNER ROLLS: ( if you use half the recipe you will get about 1 1/2 dozen rolls)
Pinch off walnut size pieces of dough, dip them in melted butter, and put 3 into each cup of a cupcake. pan,
let rise 1 hour and bake at 400 degrees F. for about 20 minutes or until browned..
TO MAKE SWEET ROLLS: ( from the other half of dough you'll get about 15 rolls)
Knead dough a few times and then roll out to a long rectangle appx. 10"X18". Spread with soft butter or margarine, and sprinkle with cinnamon (I like to use apple pie spice) and if you like raisins or nuts in your sweet rolls, sprinkle them on too. Roll up jelly roll style ( starting at long edge) and cut off 1 1/2" slices.
Lay each slice, side by side on a greased cookie sheet pan.
LET RISE 1 hour. Bake at 400 degrees F. about 20 minutes or until brown. When done, immediately drizzle icing made of powdered sugar and butter mixed together & thinned with a little milk or water, over the top of rolls.When icing has dried, take out of pan and serve or store.
*NOTE: I only use McCormmick's Siagon cinnamon which can be found in the "Gourmet Collection" of their
spices. It is much sweeter and lends a better flavor to anything you put it in.
3 comments:
My grandmother has been gone 6 years now, but I made my aunt teach me how to make her yeast rolls. After I finished writing down all the notes and instructions, the recipe was 3 pages long! I wanted all her notions and wisdom to come through the recipe instructions.
I would have been the same way had I not learned at her knee.I remember it took me a long time to understand what Bigmother meant when she told me, " you can feel when the dough is right, it will feel silky", and when I did "feel" it, I knew exactly what she meant. Come back and visit again soon burninbridges.
Dee, this recipe sounds great, reminds me of my grandmas bakin...I use to sit and just watch her from a bar stool and watch her make her magic. She use to make jelly rolls and cinnamon rolls and anything you can imagine...I surely miss her now she has been gone for many years, but I carry alot of wonderful memories with me and still have a few of her recipes, and even have my Betty Crocker Cook Book too..keep those great recipes coming..
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