Gammy's Rolls
Ingredients
- 1 cup scalded milk
- ⅓ cup butter (Knudson)
- ⅓ cup sugar
- 1½ Tbsp. yeast, dissolved in ¼ cup tepid water
- ½ tsp. salt
- 1 egg
- Flour (half cake flour, half all-purpose (AP) flour—King Arthur AP flour preferred)
Instructions
- Cool scalded milk to room temperature.
- Add dissolved yeast, salt, half of the sugar.
- Beat in enough flour to make batter, not dough.
- Beat well, cover in warm place and let rise.
- “Take it young”—don’t let it rise too much.
- Stir it down and add the remaining ingredients (butter, remaining half of sugar, and egg).
- Stir in enough flour to make stiff dough.
- Be careful not to add too much flour—enough flour so it isn’t sticky, but not past sticky.
- Don’t handle the dough too much.
Regular Rolls
- Roll into balls
- Place on well-buttered pans.
Crescent Rolls
- Roll into circle.
- Butter with melted butter.
- Cut into triangles and roll into crescent rolls.
- Place on well-buttered pans.
Cinnamon Rolls
- Roll out dough.
- Place pats of butter 2 inches apart.
- Sprinkle with cinnamon, white sugar, and nuts (walnuts or pecans)
- Roll up.
- Place on well-buttered pans.
- Let rise until double size.
- Cook at 300° in preheated oven for 6 minutes on each side.
- Brush the tops 2-3 times during baking with butter.