Mama’s Refrigerator Rolls or Cinnamon Rolls

This recipe for Refrigerator Recipes is an old recipe.  Not only does it make exceptional dinner rolls (almost on demand), you now have access to the world’s best recipe for Cinnamon Rolls.

The copy I have was originally handwritten by my father’s mother way-back-when.

The first ingredient you see is scalded milk.  You still need the milk but it is not necessary to scald if you don’t want to bother since our milk has been pasteurized and homogenized.  I still do, just because it’s the way I have always done it.  I have never made this recipe without scalding the milk.

Old recipes called for scalded milk but there were a couple of reasons for this:

  1. Kill any possible pathogens or bacteria in the milk
  2. To destroy enzymes that would otherwise thicken the milk

If you choose to scald the milk, here is how:

Rinse you thick-bottomed pan in cold water.  Add the milk.  Bring the temperature to medium on your stove.  You want to bring the milk to 185°F (85°C) or a little more but do not let the milk boil.  Stir constantly to avoid a “skin” forming on the top and from the milk scorching in the bottom of the pan.  Remove the pan from the burner and let cool.

Mama’s Refrigerator Rolls

3 cups milk (scalded) (cool)

1 package yeast, dissolved in 1/2 cup warm water

7 cups all-purpose flour

1/3 cup sugar

1 1/2 teaspoons salt

2/3 cup melted fat or salad oil

Mix flour, fat, salt and sugar as for pastry.  Add the cooled milk and yeast mixture.  Mix well, then knead on well floured board, use about 2 cups flour.

Put in well greased bowl, cover and let rise until double in bulk. 

Knead down again and put in refrigerator.

Cut off small chunks as needed, form in any shape desired, let rise until double and bake in moderate (350°F) oven.

For Cinnamon Rolls:

Take desired amount of dough and roll about as this as possible, spread generously with melted butter,  1 cup sugar, sprinkle with cinnamon.  Roll up pulling dough tightly as you roll, cut with string, place in greased pan and let rise until double and bake at 350°F.  (I especially like an iron skillet to bake these in, if you have on ha!)  [This recipe is typed exactly as written!]

My Notes: 

  1. Turn the cinnamon rolls out onto a platter or plate so the bottom now becomes the top. 
  2. When you bake the cinnamon rolls in an iron skillet, the butter and sugars blend to caramelize.  They are not only gorgeous, they taste better! 
  3. I have also added raisins to the cinnamon rolls after adding butter and sugar.

SassyCondiments

April 2017
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