I thought long and hard about the first recipe I wanted to share with y'all. I wanted it to be something absolutely amazing and something that was special to me. I was about 16 or 17 when Mammy made these one day and Lawdy, let me tell you, they were the best things I had eaten...ever. These are better than any cinnamon roll you could even hope to buy at a store or bakery. They're like having your own little slice of heaven...all rolled up. MMmm MMmm! As one of my besties would say, "These are slap your Mama GOOD!" I loved watching Mammy cook. I can remember standing at the counter just watching her and I still laugh when I think about how, if she was telling someone how to make something, she'd use her hands to demonstrate. "You mixxxxxxxxx it up like this" and her hands would do a mixing motion...or "You stir it realllllllllllll good" and she'd start "stirring". Oh how I loved that woman and still miss her every single day. I wish I had her love for cooking but I don't...but what I DO have....is her recipes and this one, is for y'all :) Mammy's Cinnamon Rolls What you'll need: * 3 packages of dry~ active yeast any brand * 1/2 cup WARM water * 3/4 cup shortening * 1/2 cup sugar * 2 cups buttermilk * 5 cups self~rising flour * 1/2 cup melted butter * 2 cups brown sugar * cinnamon (it's not measured, just use it generously) * 12~inch thread or dental floss * nuts and raisins are optional * makes about 24 cinnamon rolls (YUMMY!!) (For those who don't use our measuring system here in the U.S., you can Google and get the conversions you need...I've provided a link for you that may be helpful) http://www.convert-me.com/en/convert/cooking/ INSTRUCTIONS: Dissolve 3 pkgs yeast in 1/2 cup of warm water in a small bowl and set aside. cream together shortening and sugar in a large mixing bowl. Add buttermilk and yeast to the shortening and sugar mixture. Stir in 5 cups of flour...one cup at a time for easier mixing. On a lightly floured surface, knead dough for 5 minutes and then grease the bowl that you just used to mix the dough in and put the dough back in. Turn dough over so both sides are coated with the grease and place a towel over the bowl and let rise for an hour. After the rising time, punch dough down with your fist. On a floured surface, with a rolling pin, roll out a 15 by 24~inch rectangle (or close to that size, doesn't have to be exact). Using a pastry brush or rubber spatula spread the melted butter over the rectangle of dough but not so much that it runs off the sides. Sprinkle the brown sugar over the dough and then sprinkle generously with cinnamon , and then add the nuts and raisins if you like. Starting from the LONG end, roll up dough tightly, making sure to keep the roll about the same size all the way down the roll. Pinch the seams together To slice the roll, you can use a serrated knife but I use a piece of thread. Gently slide the thread under the roll on one end. bring up the thread to make a criss~cross motion and slice roll at about an inch thick. This recipe doesn't say to grease the pan, however, if you prefer you can use aluminum foil on your pans. Cover pan with a towel and let rise for about an hour. I've made these with the rolls touching each other and I've made them by separating and letting them have their space in the pans...either way worked and were delish. If they're touching each other, it makes the center of the rolls pop up but when they don't touch, they have room to spread out. Pre~heat oven to 350 degrees and watch rolls closely and take out when they are LIGHTLY brown. (I have to take mine out before they get lightly brown, my oven sucks :(...I touch the top and see if they feel done) GLAZE: 1/2 Cup melted butter 1/2 box or bag of confectioner's sugar or powdered sugar 1/4 cup water The last time we made these, Hubby wanted to see how they did if we froze them after baking, and they were good. Fresh out of the oven these are sinfully delish and the very reason I've had to store 2 pair of jeans in the last 2 months! If you ever try this recipe out, let me know how they did for you or better yet, bring one by and I'll help you taste~test it :) If you make these for a group or small gathering, be prepared to have the recipe handy to share cuz...you'll be asked for it! Hope y'all enjoyed it....I would have probably enjoyed it a little more if after having finished this entire post, I hadn't accidentally deleted it...and had to start ALLLLLLLLLLL over again..lol... Today's post is dedicated to the memory of my grandmother. She would have LOVED the idea that her recipe was put out there for everyone to try ...Ty for letting me share her with you all today :) ✻ღϠ₡ღ✻ God Bless ✻ღϠ₡ღ✻ |
HI! My name is Lori and I am a self~ proclaimed agoraphobic and rarely leave my home. My blog is a place for me to come and embrace my Edith Bunker tendencies and to share a few of the things I love. Stories, recipes and crafts, all with a little humor thrown in along the way! ღღ
Archives
June 2023
Categories |