Grandma’s Old-Timey-Any-Timey Rolls

I love sweets.  Especially of the baked variety.  If a day goes by and I don’t have a cookie or a slice of cake or a bite of pie, I feel sorry for myself.  Real sorry.

Some of my favorite sweets are the ones you can eat all day long like my Grandma’s sweet rolls.  Sure I could have a cupcake for breakfast if I really wanted, but I find more shame in that than having something like a cinnamon roll or an orange roll which was created for the breakfast table–even though they’re just as delicious at tea.  See where I’m going with this?  Sweets you can eat all day long.

These rolls my Grandma makes are magical.  Not just because they taste good but because the dough can take on different shapes and flavors.  Orange, cinnamon, or even plain butter which is as suitable with jam at breakfast as it is mopping up gravy at dinner.  Below are her recipes.  I hope they bring you as much joy as they have me.

Ingredients for Grandma’s Sweet Roll Dough:

1/2 cup warm water (NOT HOT)

2 sachets active dry yeast

1 1/2 cups lukewarm whole milk

1/2 cup granulated or caster sugar

2 teaspoons salt

2 large eggs

1/2 cup soft shortening

7 cups of flour

Method:

Put the warm water in a large mixing bowl and add the yeast to it.  Stir to dissolve.  Then stir in the rest of the ingredients.  With regards to the flour, incorporate it a few cups at a time.  This will make it more manageable.  *As Grandma’s recipe comes from a time before standup mixers or even electric hand held ones, feel free to use your modern equipment complete with dough hooks.  Or do it like Grandma did.  One batch of these and you can skip going to the gym.  You’ll advance directly to the gun show.  You’ll know your dough is done when it’s soft, elastic, somewhat shiny, and still slightly sticky.

Transfer the dough to a large greased bowl.  Grease the top of the dough with soft butter.  Cover with a warm damp cloth and put the bowl in a warm place so the yeast can do its job and the dough can double in size.  This happens within about 1 1/2 hours.

Now, punch down your dough and let rise again until double.  This should take about 30 minutes.

Divide your dough for desired rolls and follow their recipes accordingly.

Ingredients for Cinnamon Rolls:

1/2 sweet roll dough recipe

2 – 3 tablespoons softened butter

1/2 cup sugar

3 teaspoons cinnamon

Method:

Roll the dough into an oblong rectangle, approximately 15×9″.  Spread the dough with the butter.  Next, mix the sugar and cinnamon then sprinkle uniformly across the dough.

Now roll up the dough as tightly as you can starting at the wide side.  Seal well by pinching the edges of the roll together.

Cut the roll into 1″ slices.  Place them in greased muffin tins or slightly apart in a greased 13×9″ jelly roll pan.

Cover and let rise until double in bulk.  Approximately 35-45 minutes.  Bake at 375°F/190.5C for 25-35 minutes or until golden brown.

Let the buns cool slightly, but frost when still slightly warm.

Ingredients for Cinnamon Roll Icing:

2 cups powdered sugar (icing sugar)

2 tablespoons softened butter

1/4 teaspoon vanilla

1 – 2 tablespoons whole milk

Mix everything together until you get a nice thick glaze.  Immediately drizzle over your rolls as the icing will form a crust and harden as it cools.

Ingredients for Orange Rolls:

1/2 sweet roll dough

3 tablespoons soft butter

1 tablespoon grated orange rind

2 tablespoons freshly squeezed orange juice

1 1/2 cups powdered sugar (icing sugar)

Method:

Roll the dough into an oblong rectangle, approximately 15×9″.  Spread the dough with the butter.

Mix the other ingredients to make a creamy orange frosting.  Then spread half of it over the dough.

Now roll up the dough as tightly as you can starting at the wide side.  Seal well by pinching the edges of the roll together.

Cut the roll into 1″ slices.  Place them in greased muffin tins or slightly apart in a greased 13×9″ pan.

Cover and let rise until double in bulk.  Approximately 35-45 minutes.  Bake at 375°F/190.5C for 25-35 minutes or until golden brown.

Let the buns cool slightly and frost with the rest of the orange icing when still slightly warm.

Method for Butterhorn Rolls:

Take half the dough recipe and roll into a 12″ round.  Lightly butter.  Then cut the round into 16 wedges.  Next, roll up your wedges starting from the outside edge first.  Tuck the points underneath.  It should look like a croissant.  Place the rolls on a baking tray and bake e at 375°F/190.5C for 25-35 minutes or until golden brown.

Eat them with jam or honey at breakfast, slice them to make sandwiches at lunch, and use them to mop up your savories at supper.

Advertisements

7 thoughts on “Grandma’s Old-Timey-Any-Timey Rolls

  1. Pingback: Banana Cupcakes Honey Cinnamon Frosting | Cupcakepedia

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s