Refrigerator Roll Dough
1 pkg dry yeast
½ cup lukewarm water
1 cup boiling water
½ cup butter
½ cup sugar
2 tsp salt
1 cup cold water
2 eggs, beaten
8 cups of flour
⅓ cup butter
1 Tbsp water
½ cup brown sugar, packed
Add to Dough Before Rolling
Sugar to sprinkle on rolls
Optional: nuts, dates, raisins
1) Dissolve yeast in ½ cup lukewarm water and set aside
2) In a large bowl put butter, salt, sugar, and 1 cup boiling water
3) Add 1 cup cold water, two well beaten eggs, and yeast mixture
4) Stir in 7½ or 8 cups flour.
5) Cover bowl of dough with damp towel and refrigerate at least overnight before using.
6) Dough may be kept up to one week and used a little at a time. May be used for cinnamon rolls, donuts, dinner rolls, etc.
7) After forming into desired shape, let rise for 1 hour or (until doubled) before baking.
1) Preheat oven to 350º
2) Make butterscotch rolls by cooking ⅓ cup butter, ½ cup brown sugar, and 1 Tbsp water until everything is combined into a brown sauce
3) Pour sauce into a 9 x 13 baking pan.
4) Use half of dough to form cinnamon rolls by rolling ½ inch thick in an oblong shape
5) Butter dough with soft butter and sprinkle with sugar and cinnamon. Optional: add nuts, dates, or raisins as well before rolling.
4) Roll up long edge and seal ends.
5) Slice into 1 inch thick pieces
6) Place rolls in pan with the butterscotch sauce
7) Let rise 1 hour or until double in size
8) Bake at 350º for 15-20 minutes
9) Remove from oven and IMMEDIATELY invert pan so rolls fall out and sauce coats top
Jackie Boland makes these every Christmas morning and it's the highlight of Christmas. She has passed along the recipe, note that her recipe attributed to another person"Esther Tooley's Refrigerator Rolls and Esther Tooley's Butterscotch Rolls" - but to me, these are Jackie's :)