Grandma's handwritten recipe. |
Sugar and Spice and everything nice!! |
This is a really old recipe, probably the oldest one I have. It is handwritten by my Grandmother Anna Eva Burress, probably in the mid 50's. The edges are tattered and torn. She wrote it for my Mother when I was a very little girl, pre second grade!! I remember Grandma making these in her kitchen as I watched mesmerized.
The first part of this is about the amount of yeast to use. She was using Red Star Special Dry or a Cake of Compressed Yeast which I haven't even seen for years. A cake of compressed yeast is equal to a package of dry yeast. I use 2 1/2 t. of instant yeast for a package of dry yeast as I buy instant yeast in a 16 oz. package.
Here is what you will need:
1 pkg. instant yeast
1/4 C. warm water
2 1/4 C. sifted all purpose flour
2 T. sugar
1/ 2 t. salt
2 t. baking powder
1/3 C. cold butter
1/3 C. scalded milk cooled to lukewarm
1 unbeaten egg
3/4 C. packed brown sugar
1/3 C. soft butter
1/2 C. chopped nuts optional
1 pkg. instant yeast
1/4 C. warm water
2 1/4 C. sifted all purpose flour
2 T. sugar
1/ 2 t. salt
2 t. baking powder
1/3 C. cold butter
1/3 C. scalded milk cooled to lukewarm
1 unbeaten egg
3/4 C. packed brown sugar
1/3 C. soft butter
1/2 C. chopped nuts optional
Dissolve the yeast in the warm water and set aside. Sift together the flour, first amount of sugar, baking powder and salt in a large bowl. Cut in as thought you are making pie crust or biscuits the cold butter until you have a coarse meal. Stir in the cooled milk, the egg, and the dissolved yeast mixture and combine beating well. Toss onto a well floured surface and knead well.
Roll out to 15 " x 10" . Cream together the packed brown sugar and butter until fluffy. Spread half of the butter mixture over the dough. Sprinkle with nuts if desired.
Roll up starting with the 15 " side. Cut into 1 " slices. Place cut side down on greased baking sheets or parchment paper. Flatten them a bit and spread with remaining sugar. Sprinkle with nuts if desired.
Cover with plastic wrap and let rise until light 45 minutes to an hour. Bake 10-12 minutes in a preheated 425 Degree F. oven.
Yield 16 rolls. Serve warm. Dough may be wrapped in plastic wrap and stored in the refrigerator for several hours or overnight.
Yield 16 rolls. Serve warm. Dough may be wrapped in plastic wrap and stored in the refrigerator for several hours or overnight.
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