Directions: |
Directions:Mix together the yeast and 1 cup warm water. Set aside until bubbly.
Mix all ingredients together with the yeast mixture and knead 10 minutes. Let dough rise until double.
**Dinner Rolls**
Pinch dough off into chunks (anywhere from 2-3 oz, depending on preference) Shape into a ball. Place on cookie sheet, cover and let rise again until double. Bake at 375 for 22 min.
**Scones**
Pinch dough off into chunks (anywhere from 2-3 oz, depending on preference). Spread dough out like a pancake (each will have a unique shape) and lay in 1” hot oil (in fry pan or fryer) and cook on one side until golden. Turn using a fork to cook on the other side until not doughy inside.
**Cinnamon Rolls**
Grandma would just “eyeball” it from here, but this is basically what she would do:
3-4 sticks softened butter
3-4 cups brown sugar
1 Tbsp cinnamon, or to taste
Raisins, optional
To assemble the cinnamon rolls, divide dough into 3-4 sections, and roll into a large circle (*more rectangular is helpful) Spread 3/4-1 whole stick of softened butter over each circle.
Sprinkle brown sugar on top of the butter, followed by a generous dusting of cinnamon and raisins (optional).
Roll the dough into a log/loaf shape. From there use a 18” piece of thread or dental floss, and slide the thread under the loaf about 1” from the end. Wrap the thread around it as if you were going to tie a bow around it, then cross the string with itself to make an “x” and pull tight. Continue to pull the ends of string while keeping the “x” tight and near the dough. It will cut through the loaf and give you a nice slice of dough. Place on greased cookie sheet, and repeat with the rest of the loaf(s).
Cover with a hand towel, and let rise until double, 30-60 minutes. Bake at 350 for 15-20 minutes.
Frost with your favorite frosting, like this one from Angela Baird:
Mix together 1 cup softened butter (don't melt), 1 lb powdered sugar, 1 tsp vanilla, 2 Tbsp milk (more if too thick), and 6 oz softened cream cheese. Frost rolls when cool. |
This recipe for Grandma Davey's Rolls, Cinnamon Rolls, and Scones is from