Directions: |
Directions:In a cup, combine yeast, water, and teaspoon of sugar In a mixer with a dough hook (if you have one), pour the cup of milk & stir in melted Crisco. Add sugar, salt, and egg to Crisco mixture Start adding flour by mixing 1 ½ c flour into the wet ingredients Then, mix in the yeast mixture. Finally, mix in the remaining flour Let the dough rest 5-10 minutes Then, knead the dough until smooth & elastic (approx 6-8 minutes) Place the dough into a greased bowl, cover with a towel, and allow to rise until double in size Punch down the dough, & allow to raise again until dough is doubled (if not more). After the second rising, roll the dough out Brush trolled out dough with butter, coat with brown sugar, & sprinkle with cinnamon Roll up the dough like a jelly roll and use a serrated knife to cut pieces approximately ¾” wide. Auntie Ruthie uses her index finger as the guide If making frosting rolls, set rolls into a greased 9x13 pan (approx 12-15 rolls per pan) & let raise until about level with the pan If making caramel rolls, prepare caramel of your choice (see Grandpa’s monkey bread for a good recipe) and pour into the bottom of pan with pecans (opt.) before placing the rolls in the pan. Bake at 350° for 30-40 minutes until golden brown |
Personal
Notes: |
Personal
Notes: Gert taught Auntie Ruthie to add sugar to the yeast to really help get the yeast going. Ruthie Rosie find dough can be a bit doughy if a full cup of milk is used. Instead, they prefer to use 2/3 water & 1/3 milk Also, credit goes to Auntie Rosie for figuring out that the dough needs approximately 3 ½ c. flour A few tidbits about the science of bread making Milk is scalded to denature β-lactoglobulin proteins, so proteins sulfur groups won’t make dough weak Letting dough rest 5-10 min before kneading allows flour to become hydrated making dough less sticky The punching down of the dough prevents the gluten from overstetching, subdivides the gas cells, and redistributes the nutrients to keep the yeast happy! The rolls will undergo an “oven-spring” during the first stage of baking due to steam and increased yeast activity as a result of the increase in present carbon dioxide.
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