Sweet Rolls
Source of Recipe
THE MAMA'S COOK BOOK - Mrs. J. P. Strickland, Jr.
List of Ingredients
1/4 cup milk
3 tbsp. shortening
3 tbsp. sugar
1/2 tsp. salt
1 1/2 cup all purpose flour
1/2 yeast cake dissolved in
1 egg, beaten
1 tbsp. lukewarm water
1/2 tsp. lemon rind, grated.Recipe
Scald milk. Add shortening, sugar and salt. Stir until dissolved. When the milk is about lukewarm add dissolved yeast cake. Sift and measure flour. Stir in all the flour at once and beat well. Cover the dough and let it rise until double in bulk - about 1 1/2 hours. Toss on a lightly floured board and knead gently for a few minutes. Roll 1/4 inch thick and spread with soft butter. Roll jelly roll fashion. Cut in 3/4 pieces and place close together, cut side down, on a greased baking sheet. Cover and let rise until double in bulk. Bake in moderate oven, 375 degrees F. for about 15 or more minutes. Makes one dozen.
Butterscotch Pecan Rolls - Variation
Cream
6 tbsp. brown sugar
3 tbsp. butter
Before rolling over, spread the dough with part of this mixture. Spread the remainder in the bottom of baking pan. Sprinkle mixture in pan with: 1/4 cup chopped pecans. Place the rolls close together on top of the mixture and let them rise until double in bulk. Bake in moderate oven, 375 degrees F. for about 20 minutes.
Cinnamon Rolls - Variation
Before rolling the dough over, sprinkle it with this mixture:
2 tbsp. sugar
1/2 tsp. cinnamon.
Bake in a hot oven 400 degrees F. for 15 minutes or more.
Note: If the room temperature is below 80 degrees F. place the dough dough over warm water to rise. Good to cook the day before and reheat for Sunday morning breakfast.
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