VINEGAR ROLLS
Simple ranch house cooking, an old family recipe
Provided by Lois Britton
Categories Dessert
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 425
- Roll dough into a 12 inch square
- Spread with butter
- Sprinkle with 2 tablespoons sugar and cinnamon
- Beginning with one side, tightly roll up the dough and place in a baking dish, seam side down
- Combine water and 2/3 cup sugar in a saucepan and stir over medium heat until the sugar dissolves
- Add the vinegar, and check the taste, your looking for a pleasant balance of sweet and sour, adjust as needed
- Pour the liquid into the pan with the dough
- Bake for 10 minutes, reduce heat to 350 and bake for another 50 minutes, occasionally brushing the top of the pastry with the liquid.
- Cool a bit before serving
VINEGAR ROLLS (CINNAMON ROLLS)
I just found a cookbook that my mother put together for our church when I was 9 or 10 that I had forgotten about! This book is full of recipes from all the old grannies that my mother grew up with, so you know they're good! These women were friends of my grandmother, so I knew many of them as well. Let me tell you, these women...
Provided by Christine Whisenhunt
Categories Other Breakfast
Time 1h
Number Of Ingredients 12
Steps:
- 1. Mix first five ingredients as you would for biscuit dough. Roll out in to a 10x5 inch thin rectangle on a well floured board. Spread butter over the dough. Sprinkle sugar evenly over butter. Sprinkle cinnamon over sugar. Roll up into a log, from the log side. Cut into 1 inch slices. Place cut side down in baking dish.
- 2. Syrup: Mix the 3 syrup ingredients in saucepan and boil for 5 minutes. Pour hot syrup over rolls and bake at 350 degrees for 15 minutes, or until golden brown on top.
CLASSIC CINNAMON ROLLS
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 12 rolls
Number Of Ingredients 19
Steps:
- Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
- Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
- Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
- Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
- Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
BEST CINNAMON ROLLS
When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. -Shenai Fisher, Topeka, Kansas
Provided by Taste of Home
Time 1h
Yield 16 rolls.
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.
Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
YEAST-FREE CINNAMON ROLLS
Delicious cinnamon goodness. A total winner.
Provided by Nina
Categories Bread Quick Bread Recipes
Time 38m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 4 muffin cups with cooking spray.
- Mix flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.
- Whisk milk, 2 tablespoons butter, and apple cider vinegar together in a small bowl. Pour over the flour mixture; mix until a soft dough forms.
- Dust a flat work surface with flour. Roll dough out to a 6x7-inch rectangle. Spread remaining 2 tablespoons butter on top.
- Mix remaining 1 tablespoon white sugar, brown sugar, and cinnamon in a small bowl. Sprinkle evenly over the buttered dough.
- Roll dough lengthwise into a log. Cut into 4 pieces using a sharp serrated knife. Place 1 piece in each muffin cup.
- Bake in the preheated oven until golden brown on all sides, 13 to 15 minutes.
Nutrition Facts : Calories 262 calories, Carbohydrate 35.7 g, Cholesterol 32 mg, Fat 12.2 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 305.3 mg, Sugar 17.1 g
OLD-FASHIONED VINEGAR ROLLS
This was an answer to a recipe request in the Star -Telegram sometime in the early 90's. The recipe was in the Parade Magazine published in 1961. The article said the recipe dated from 1880. I thought some of you might be collectors of old historic recipes.
Provided by True Texas
Categories Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine vinegar, water, 1 cup sugar and 2 teaspoons cinnamon. Stir over low heat until sugar disolves. Cook over medium heat for 20 minutes.
- Meanwhile, mix and sift flour, baking powder and salt. Cut in shortening; stir in milk with fork until soft dough forms.
- Roll out into a rectangle about 1/4-inch thick. Combine remaining sugar and cinnamon; sprinkle over surface of rectangle. Dot with 2 tablespoons butter.
- Roll up, starting at longer side. Cut crosswise into slices 1 1/4 inches thick.
- Place slices, cut side up, close togather in deep baking dish. Dot with remaining butter.
- Pour hot vinegar mixture over all. Bake at 375 degrees for 30 to 40 minutes. Serve hot with heavy cream.
Nutrition Facts : Calories 384.1, Fat 15.5, SaturatedFat 6.3, Cholesterol 18.5, Sodium 481.9, Carbohydrate 57.7, Fiber 1.5, Sugar 31.4, Protein 4.1
CINNAMON ROLLS
Make our ultimate classic cinnamon rolls with cream cheese icing to satisfy your sweet tooth. Prepare the day before for warm, sticky buns for breakfast
Provided by Barney Desmazery
Categories Breakfast
Time 1h20m
Number Of Ingredients 14
Steps:
- Tip all the ingredients for the dough, except the butter and golden syrup, into the bowl of a stand mixer with 1 tsp salt. Use a paddle attachment to combine everything until it begins to come together into a dough, then tip out onto a floured surface and knead until smooth, about 2 mins. Put it back in the bowl and gradually add the softened butter, 1-2 tsp at a time, while mixing on a medium setting. Alternatively, knead the butter in by hand until smooth. Flatten the dough to a square roughly 20 x 20cm, then cover and freeze for 30 mins, or chill for at least 1 hr.
- Meanwhile, butter and line the base and sides of a deep baking tray, roughly 20 x 30cm. To make the filling, mix the sugar with the cinnamon and a large pinch of sea salt, then set aside 2 tbsp. Beat in the butter to form a thick paste.
- Lay the dough on a floured surface and roll to a neat rectangle roughly 35 x 25cm. Spread over the filling so it's completely covered. Fold the bottom third of the dough into the middle, then fold over again to cover the top third. For the best results, chill the dough again for another 30 mins.
- Re-roll the dough to another rectangle about 40 x 30cm, then roll it up along the long edge into a tight log. To get the neatest spirals, cut in half, lift onto a tray and freeze for 15 mins to firm up, then cut into 12 equal-sized slices. Arrange the slices, spiral side-up, in the tin. Leave to prove in fridge for at least 1 hr, or up to 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Bake the buns for 20 mins, then scatter over the reserved cinnamon sugar and bake for 10-15 mins until deep brown.
- Meanwhile, mix the golden syrup with 2 tsp boiling water. As soon as the buns come out of the oven, brush them with the syrup glaze, then leave to cool a little. To make the icing, beat the soft cheese, icing sugar and vanilla together, then gradually add 1-2 tbsp boiling water to create a thick but pourable consistency. Drizzle the icing over the buns.
Nutrition Facts : Calories 415 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
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