1 c. shortening (I use oil now.) I do not own shortening.
3/4 c. sugar
2 t. salt
1 c. boiling water
2 cakes (envelopes or teaspoons) yeast
1/2 c. lukewarm water
4 eggs
7 1/2 c. sifted flour (do not add extra flour)
1 c. cold water
In a large bowl, cream shortening, sugar and salt. Add boiling water, stir until smooth. Soften yeast in warm water - then add to shortening mixture which has cooled to lukewarm. Beat eggs and add to yeast/shortening mixture. Add flour alternately with cold water and stir until dough is well-combined and smooth. Lightly grease top of dough and cover with waxed paper. Put foil over and fasten with a rubber band. Place in refrigerator overnight.
Next day - knead - roll out as for cinnamon rolls - butter generously - spread with 2 c. sugar mixed with the grated rind of one large orange - spread thickly over dough - roll up - cut (use dental floss) - put in muffin tins - let rise til double - 2 to 3 hours - bake at 400 degrees about 10 minutes. Frost, if you like, with powdered sugar frosting while warm.
This has been an essential part of Thanksgiving Dinner for a very long time in this family.
ReplyDeleteI can't figure out how to post on this blog, but here's one of my favorite Thanksgiving Recipes--I've been making it for about 15 years now:
ReplyDeleteSweet Potato Casserole
Sweet Potato part:
1 large can of sweet potatoes or yams, mashed
1 cup sugar
1/3 cup melted butter (optional, to me)
1/2 cup milk
2 eggs, beaten
1 tsp vanilla
Mix together well and put in a 2 1/2 quart baking dish.
Topping:
1 cup shredded coconut
1 cup chopped pecans
1 cup brown sugar
1/3 cup flour
1/3 cup butter, softened
Mix together to make a crumb topping. Sprinkle over sweet potatoes.
Bake 20 minutes at 375.