My Mommy always made wonderful yeast rolls, from scratch. She didn’t measure anything. The recipe was in her head. We moved to Atlanta in’69. In one of my last conversations with my Mommy, I asked her to make her rolls, measure the ingredients and write it down for me. I still have that handwritten recipe.
Many great things happen with those ingredients.
I learned to make the rolls “brown & serve”. We make them, they rise and set in the oven(not brown). Then I can freeze them. We just pull out the number needed, they thaw quickly(about 15 minutes)and brown them in a hot oven. It’s like we made them fresh, that day.
I also make two different types of cinnamon rolls from the same dough; the regular iced cinnamon rolls and on special occasions, we make the roll into a “Swedish Tea Ring”( same ingredients, different method). Let me show you how to do all this on a lazy day of cooking. I like to cook in batches, this way dinner can be on the table in a snap! This is because I have already done some of the work. Any meal comes together faster ,if you’ve prepped the ingredients and have them ready.
Most times when I make the rolls, I double the recipe. I have an upright freezer, and can take advantage of sales. So even though I am now a family of one, I still cook for at least four and feed the freezer. This gives me meals in minutes.
Let’s make the dough; 2 packs of yeast – 1/4 C. warm water – 2 eggs, beaten – 1/2 C. sugar – 2 T. butter – 1 T. salt – 1 C. hot water – 3 1/2 C. all purpose flour.
In a bowl, dissolve the yeast, a pinch of sugar and the warm water and cover. Let it rise, it should at least double. In another small bowl, beat the eggs. In a large mixing bowl, with the sugar, butter and salt, stir in the hot water. Let it dissolve and cool. Once the mixing bowl is cool, add the yeast mixture and the eggs. Slowly, stir in the flour, 1/3, at a time. Cover and let double in size ( 1 – 1 1/2 hours) You have 2 choices, you can roll the dough out on a floured surface, making them into Parkerhouse or Cloverleaf rolls or use a large spoon and rubber spatula. I don’t like “yuk” on my hands, so most times, I use the spoon method. Spoon the dough into greased muffin tins.(3/4 full)Once they rise and double, you can bake them at 375′ until golden, butter and enjoy!
Now let’s do the “brown & serve” technique; Bake them at 325′ until they are set, but not brown. Let them cool and freeze in air tight containers or in zip bags. When ready to bake, pull out the number you need and place on a pan or cookie sheet, thaw and bake at 425′ until brown (15 minutes or less).
Let’s do the cinnamon rolls two ways;First, let’s make regular or mini cinnamon rolls. We use 1/2 the dough for the 2 pans of cinnamon rolls or 1 Swedish Tea Ring. On a floured surface, roll out the dough into a large rectangle(1/4″ thick). Spread melted butter (1/2 stick), over the dough almost to the edge. Remember this is your recipe, you may want to add more or less.
Sprinkle cinnamon sugar liberally over the butter, roll it tightly on the long side, to form a log.Mine is not perfect, but still works. If you take more time, you can even out the log so that, it is the same size throughout. Just massage the bigger parts into the smaller sections. As I said I don’t like the “yuk” and I was in a hurry. That’s my story and I’m sticking to it. Cut(use a serrated knife) into slices 1/2″ thick and place in a pan, buttered or sprayed with a non stick spray. Always let them double, before putting into the oven.I almost forgot to give you the recipe for cinnamon sugar; 1/2 C. sugar and 2-3 T. cinnamon (I prefer 3T.), I always keep a batch on hand for cinnamon toast and I had to find a recipe, because I don’t usually measure it.Sounds familiar doesn’t it. I just made minis last Saturday, use 1/4 of the dough and 1/4 of the butter and cinnamon sugar. The whole recipe of butter and cinnamon sugar is enough for both 1/2’s.(use 1/2 for each of the large rolls or 1/4 of each, if making minis.) Roll them tight and cut 1/4″ and place in mini prepped tins. They need to double before baking. Bake them at 375′ until golden(about 30 minutes). The minis take less time, so start checking them at 20 minutes. Also, when making the minis, put them in the middle of the oven, not too close to the element.(the bottoms could burn, if too close)Swedish Tea Ring;Make the cinnamon roll log and join the ends together. You also need to pinch the seam to seal it as well as the ends to join.You can manipulate the dough to make it more even in size. With kitchen shears, cut 1″ slices almost through the ring and turn the slices out. Again, the ring needs to double in size and bake until golden brown. While they are still warm, drizzle on the icing.
Coffee cake icing; 1 C. powdered sugar, 2 T. warm milk & 1/2 t. vanilla flavoring,combine until smooth. Drizzle as much as you like. When I made the tea ring, I added raisins to the filling, just sprinkling them over the cinnamon sugar before rolling.
At another time I’ll show you the other rolls and maybe a savory filling. Please comment and tell me what you’d like to see. If you enjoy my posts, please share me with the world! Next time we will do grocery shopping 101 & Patty’s Fried Chicken is coming soon, with homemade gravy!
Remember to Be Nice, Be Kind and Be of Service to others!