BASIC ROLL DOUGH
Makes 2 to 3 dozen rolls
3 1/2 cups all-purpose flour, divided use
I package active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 egg
In mixing bowl combine 1 1/2 cups of the flour and the yeast.
Heat milk, sugar, shortening, and salt together just till warm (115-120 degrees), stirring constantly till shortening almost melts. Add to dry mixture; add egg. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in remaining flour to make a soft dough. Shape into ball.
Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double, 1 1/2 to 2 hours. Punch down; turn out on floured surface. Cover; let rest 10 minutes.
Shape into desired rolls. Place on greased baking sheets or in greased muffin pans. Cover; let rise in warm place till double, 30 to 45 minutes.
Bake in hot oven (400 degrees F) for 10 to 12 minutes.
REFRIGERATOR ROLLS:
Prepare Basic Roll Dough. After adding remainder of flour, place dough in lightly greased bowl, turning once to grease surface. Cover and refrigerate at least 2 hours or till needed. (Use within 3 to 4 days.)
TO SHAPE AND BAKE ROLLS:
About 1 1/2 to 2 hours before serving, shape into desired rolls as described below. Cover; let rise in warm place till double, 1 to 1 1/4 hours. Follow baking times above.
CORKSCREW ROLLS:
Corkscrew: Wrap a rope of dough, 8 inches long and 1/4 inch thick, around greased wooden clothespin; seal ends. Place on greased baking sheets.
PARKER HOUSE ROLLS:
Roll dough 1/4 inch thick. Cut with floured 2 1/2 inch round cutter. Brush with melted butter. Make an off-center crease in each round. Fold in half so top overlaps slightly. Place 2 to 3 inches apart on greased baking sheets.
JIFFY CLOVERLEAF ROLLS:
Using scissors dipped in flour, snip golf-ball-size pieces of dough across top, making 2 cuts at right angles. Place on greased baking sheets.
CLOVERLEAF ROLLS:
Place three 1-inch balls of dough in each greased muffin pan (fill pan half full). Brush balls with melted butter or margarine.
BUTTER FANS:
Roll dough to 27x14-inch rectangle. Brush with melted butter. Cut crosswise in eighteen 1 1/2-inch strips. Pile 6 strips on top of one another; make ends even. Cut each stack into 9 portions. Place, cut side down, in greased muffin pans.
BOWKNOTS:
Roll dough to 18x10-inch rectangle. Cut strips 10 inches long and 3/4 inch wide. Roll each strip lightly under fingers into a pencil-like stand; loosely tie in knot. Place on greased baking sheet.
ROSETTES:
Shape Bowknots and tuck under loose ends of knot.
BUTTERHORNS:
Roll dough to a 12-inch circle. Brush with melted butter. Cut into 12 wedges. To shape rolls, begin at wide end of wedge and roll toward point. Place, point down, on greased baking sheet.
CRESCENTS:
Shape Butterhorns and curve the ends of rolls.
ROLLING DOUGH FOR SWEET ROLLS:
Roll a portion of dough into a rectangle, following size given in recipe. Spread filling evenly over dough. Roll up, starting from long side as for jelly roll, and seal seam securely. To cut rolls, place piece of thread under rolled dough and pull up around sides. Crisscross thread at top. then pull quickly.
RAISIN-CINNAMON ROLLS
Makes 16 rolls
Basic Roll Dough (1/2 recipe)
1/4 cup sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
1/4 cup raisins
On lightly floured surface roll 1/2 recipe Basic Roll Dough to 16x8-inch rectangle.
Mix sugar and cinnamon; add butter. Spread over dough. Sprinkle with raisins. Roll as for jelly roll, starting with long edge; seal. Cut in 1-inch slices. Place, cut side down, in greased 9x9x2-inch baking pan. Cover; let rise in warm place till double, to 45 minutes.
Bake in preheated moderate oven (375 degrees F) for 20 minutes. Remove from pan. Frost with Confectioners Icing, if desired.
ORANGE ROLLS
Makes 16 rolls
Prepare recipe for Raisin-Cinnamon Rolls, substituting 2 teaspoons grated orange peel for the cinnamon and omitting the raisins. Continue shaping and baking as directed.
CARAMEL ROLLS
Makes 12 rolls
Basic Roll Dough (1/2 recipe)
1/2 cup butter, melted
1/2 cup brown sugar, divided use
1 teaspoon ground cinnamon
1/4 cup butter
1 tablespoon light corn syrup
Roll 1/2 recipe Basic Roll Dough on lightly floured surface to l12x8-inch rectangle. Brush with 1/4 cup melted butter; sprinkle with mixture of 1/4 cup brown sugar and 1 teaspoon ground cinnamon. Roll as for jelly roll, starting with long edge; seal. Cut in 1-inch slices.
In saucepan mix the remaining 1/2 cup brown sugar, 1/4 cup butter, and 1 tablespoon light corn syrup. Heat slowly, stirring often. Pour into 8x8x2-inch baking pan. Place rolls, cut side down, over mixture. Cover; let rise in warm place till double, 30 to 45 minutes.
Bake in a preheated 375 degree F oven about 20 minutes. Cool 2 to 3 minutes; invert on rack; remove pan.
Source: Better Homes and Gardens New Cook Book, 1976
Hi Ira,
I believe this is the same Basic Roll Dough and Raisin-Cinnamon Roll recipe that is in the 1969 edition. Maybe someone will have that cookbook and can look it up for us.
Happy Baking!
Betsy
