Monday, April 1, 2013

Jiffy Rolls and Pecan Cinnamon Rolls

I asked Grandma what roll recipe she uses and she uses my mom's jiffy roll recipe.  She told me that she likes to make cinnamon rolls with it and line the pan that you put the rolls in with brown sugar, butter and nuts.  She told me her mom taught her to do that.  So, I tried it out and it was so good!

1/2 cup melted butter (plus more for coating)
2 cups water
1/2 cup sugar
1 tsp salt

5 tsp yeast
1/2 cup warm water
1 tsp sugar

2 eggs
7 cups flour

Combine water, butter, sugar and salt.  Dissolve 5 tsp yeast in 1/2 cup warm water, along with 1 tsp sugar and let it grow (for about 10 minutes.) Add 2 well beaten eggs to water/butter/sugar mixture. Beat in 3 cups of flour and then add yeast mixture. Then add 4 cups flour. Knead. Roll out(the key to making these really good is to make them thin when you roll them out), coat in butter, cut into sections with pizza cutter, roll up*. Let rise until double in bulk (about 2-4 hours). Bake at 375 for 10-20 minutes (depending on how done you like them.) Coat with butter (if you want, but not needed) when out of oven.  Makes approximately 5 dozen small to medium rolls.

*Pecan Cinnamon Rolls
Roll dough into rectangle.  Coat with butter, cinnamon and sugar.  Roll up.  Cut into cinnamon rolls.  Chop up about 1 cup of nuts (pecans).  Melt 1/4 - 1/2 cup butter pour into a 9 inch glass dish.  Sprinkle 1/2 - 1 cup of brown sugar over butter.  Top with pecans.  Then place cinnamon rolls on top of pecans.  Bake for 20-25 minutes (might need to put some tinfoil on top of rolls so they don't burn.  Invert when you take them out of the oven.

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