This is a very old recipe from Melvin's (Lorraine's grandmother) mother. I've only ever seen them made as cinnamon rolls, but they would be divine dinner rolls as well.
Rhodes Rolls
1 pint lukewarm water
2 packages yeast
6 cups flour
1/2 cup sugar
1 teaspoon salt
2 eggs, slighly beaten
2 tablespoons shortening
Dissolve yeast in water. Sift dry ingredients together. Cut in shortening. Add yeast and eggs alternately. Place in refrigerator overnight.
Work on board and cut with biscuit cutter or pinch into small balls. Roll in butter and fold in half.
Let rise 30 minutes in summer time. Let rise 1 or two hours in winter. You want the rolls to double in size.
Bake until lightly browned, 350° - 400°
For cinnamon rolls, mix five parts sugar and one part cinnamon. Sprinkle generously onto rolls just before folding in half.
1 comment:
Five to one is the absolute perfect mix of sugar and cinnamon for any application: rolls, toast, etc. It has long been the standard ratio in the Rhodes family.
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