Cinnamon Rolls -- No-Knead
1/2 cup scalded milk
3 tbsp. shortening
3 tbsp. sugar or honey
2 tsp. salt
1 cake or 1 pkg. yeast
1 egg
3 cups flour
2 tbsp. butter
1/4 cup sugar
1 tsp. cinnamon
1/4 cup nuts
Blend together:
1/2 cup scalded milk
3 tbsp. shortening
3 tbsp. sugar or honey
2 tsp. salt
Cool to lukewarm by adding 1/2 cup of water. Add 1 cake or 1 pkg. yeast; mix well. Add gradually 3 cups of flour. Mix until dough is well blended. This dough will be softer than a kneaded dough. Roll out on well-floured board to 18x12" rectangle. Spread with 2 tbsp. melted butter and 1/4 cup of sugar, 1 tsp. cinnamon and 1/4 cup of nuts. Roll as for jelly roll and cut into 1 inch slices. Place cut side down in greased 12x8x2" pan or in greased muffin cups. (You can also put brown sugar or honey in the bottom of pan and invert when you take out of oven). Let rise in warm place (80 to 85 degrees) until light, about 1 hour. Bake in moderate oven (375 degrees) for 25 to 30 minutes.
-- Florence Jessie Meredith Sproul, 1914-2004
The Honey Cinnamon Rolls were a personal favorite of mine. I preferred the gooey honey or brown sugar over the outside. Mom made these a lot in Orange, NJ. A lot of baking was required as there were four adults and two children to feed. Grandpa Meredith always loved a good coffee cake or sweet roll for breakfast. Grandma Meredith would have a crumb cake delivered by the "Dugan's Bakery" man each week. She and Mom would also have orders for Christmas Stollen in December and Hot Cross Buns at Easter. The Dugan's Man would arrive with a huge metal-handled tray filled with baked goods for sale. He would drop it down on the floor by the back d
oor and we would pick what we wanted for the week. It was an exciting day for a small girl. -- Meredith Joy Sproul Friedman
3 tbsp. shortening
3 tbsp. sugar or honey
2 tsp. salt
1 cake or 1 pkg. yeast
1 egg
3 cups flour
2 tbsp. butter
1/4 cup sugar
1 tsp. cinnamon
1/4 cup nuts
Blend together:
1/2 cup scalded milk
3 tbsp. shortening
3 tbsp. sugar or honey
2 tsp. salt
Cool to lukewarm by adding 1/2 cup of water. Add 1 cake or 1 pkg. yeast; mix well. Add gradually 3 cups of flour. Mix until dough is well blended. This dough will be softer than a kneaded dough. Roll out on well-floured board to 18x12" rectangle. Spread with 2 tbsp. melted butter and 1/4 cup of sugar, 1 tsp. cinnamon and 1/4 cup of nuts. Roll as for jelly roll and cut into 1 inch slices. Place cut side down in greased 12x8x2" pan or in greased muffin cups. (You can also put brown sugar or honey in the bottom of pan and invert when you take out of oven). Let rise in warm place (80 to 85 degrees) until light, about 1 hour. Bake in moderate oven (375 degrees) for 25 to 30 minutes.
-- Florence Jessie Meredith Sproul, 1914-2004
The Honey Cinnamon Rolls were a personal favorite of mine. I preferred the gooey honey or brown sugar over the outside. Mom made these a lot in Orange, NJ. A lot of baking was required as there were four adults and two children to feed. Grandpa Meredith always loved a good coffee cake or sweet roll for breakfast. Grandma Meredith would have a crumb cake delivered by the "Dugan's Bakery" man each week. She and Mom would also have orders for Christmas Stollen in December and Hot Cross Buns at Easter. The Dugan's Man would arrive with a huge metal-handled tray filled with baked goods for sale. He would drop it down on the floor by the back d
oor and we would pick what we wanted for the week. It was an exciting day for a small girl. -- Meredith Joy Sproul Friedman
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Ann back in NJ