PLUCKETTS
Source of Recipe
Susan Boggs Latour
Recipe Introduction
This bread is a fun one to serve; guests can pull apart their own roll. One Christmas at Mother's, Dianna had promised to bring the bread. She wanted to finish baking these rolls at Mother's so that they would be hot for the meal. Uncle Ralph and Aunt Mildred (Gilpin) were visiting that year, so naturally we all wanted to make a great impression. Unfortunately, Mother was using the oven for baking several other dishes as well. Dianna put her rolls into the hot oven to finish baking them alongside of Mom's dishes, but the rolls never quite rose. Instead, they seemed to flatten out into blobs of dough. To serve them, she had to separate each roll and put all of them onto a platter. Mother served the meal buffet style around her kitchen bar. When Uncle Ralph came through the line, he said "What are these? Fried chicken?" Mildred (as wives will do) quickly shushed Ralph and whispered in her stage voice, "They're cinnamon rolls!" Dianna gave one of her slow-burn looks. To this day, we tease her about her "fried chicken."
List of Ingredients
1 cake yeast
1/4 cup warm water
1 cup milk, scalded
1/3 cup sugar
1/3 cup butter
1/2 teaspoon salt
3 eggs, well beaten
4 cups flour
Coating:
1/2 cup butter, melted
1 1/2 cups sugar
6 teaspoons cinnamon
1 cup nuts, ground
Recipe
Dissolve yeast in warm water. Add sugar, butter and salt to milk. When cool, add yeast mixture, eggs, and flour to make a stiff batter. Cover and let rise until double in bulk. Knead and let rise.
Mix together sugar, cinnamon and nuts for coating. Form balls of dough the size of a walnut. Dip the balls of dough into melted butter and roll in the mixture of sugar, cinnamon, and nuts. Pile balls loosely in an ungreased tube cake pan; let rise.
Bake at 350o for 40 minutes. Remove from oven and invert pan and remove immediately. Serve warm.
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