Directions: |
Directions:Mix the yeast, 3 tbsp flour, 1 cup water and 2 tsp sugar in a 2-cup measuring cup or small bowl, covered with plastic wrap and set aside for approximately 10 minutes. Mixture should look foamy.
Place 3/4 cup sugar, 1 tbsp salt, and vegetable shortening in a large mixing bowl and cover with boiling water, stirring until melted. Cool slightly, then add beaten eggs and yeast mixture, mixing thoroughly. Add flour two cups at a time, mixing well after each addition. Dough will be soft and slightly sticky. Place dough sponge in a container such as Tupperware with a tight fitting lid. Keep in refrigerator for at least six hours.
When ready to make rolls take out as much as you want, returning the remainder to the refrigerator.One third of the dough will make approximately one dozen rolls, cinnamon rolls or pigs in a blanket. Be sure to flour working surface well. Allow rolls to rise in a slightly warmed oven for about an hour or until doubled in size.
Preheat oven to 350º Fahrenheit. Bake rolls for approximately 25 minutes or until nicely browned. |
Personal
Notes: |
Personal
Notes: My neighbor, Mama Sal, gave us the best cinnamon rolls, made with this dough, on the day we moved into our home in 1982. The original recipe comes from the McGregor Ranch in Wichita Falls. I have tried to pass it forward when new neighbors come or just whenever I want to take something that will warm one's heart. The original recipe refers to Crisco, by name, to keep the dough soft when it is refrigerated.
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This recipe for Paradise Valley Yeast Rolls is from