OK, this is a new blog of the recipes that came from my mother's two, stuffed full, recipe boxes. She's been collecting them for over 50 years and many belonged to my grandmother and grandfather. Both were excellent cooks. Some also belonged to my father's family.
First off - Great Grandpie's Rolls
6 c. flour
2 pkg yeast
1/2 c. warm water
1/2 c. sugar
3 eggs
1c. scalded and cooled milk
1/2 c. oil
1 t. salt
Dissolve yeast in warm water and add sugar. In another bowl, beat eggs, add milk, oil, salt and yeast mixture. Mix in flour. Let rest 2 hours. Roll out to 1/2 inch thickness and cut with biscuit cutter. Place in (greased) cake pan or muffin tins. Let raise. Bake at 350 until done.
These can be made into caramel rolls by mixing 1c packed + 2 T brown sugar and 1/2 c. water. Bring to a boil and cook until candy thermometer reaches 245.
I am assuming that you would pour the caramel on the rolls after they baked.
A little bit about my great-grandfather Delaney - He wasn't really related to my grandfather. He was married to my grandfather's aunt. But my grandfather's father died when he was young and Grandpa Delaney took him under his wing. Grandpa Delaney also ran a "BBQ" in southern Wisconsin during summers in the 1920's and 1930's. This is just conjecture on my part but I'm sure it was the great cooking that made it successful, not the fact that it was less than 50 miles from Chicago during Prohibition...
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