We’re all busy people whether we currently have a child in our life or not. This recipe is my go to dinner roll and/or cinnamon roll recipe. It’s easy, fast and pretty much fail proof which, of course, is why I use it and have used it for years.
I first tasted these rolls in 1970. A farmer’s wife and lovely mother of four baked these for her children every Monday morning. They were so delicious! How did she find the time?
This was my introduction to refrigerator rolls. I’ve recently adjusted the ingredients as I wanted to change it up a little. Below is the recipe as I received it in 1970 with my noted recent change. Enjoy!
1 yeast cake (2 packets of yeast) in
1 Cup warm water
1 Cup boiling water over:
3/4 Cup butter
1 tsp salt
1/2 Cup sugar
2 Cups flour (I use bread flour) to cool it.
When cooled add:
5 Cups flour*
*optional: 4 1/2 Cups flour and 1/2 Cup flax seed meal (My recent change.)
Put in refrigerator for a few hours or overnight.
Two hours before baking take out, punch down and form into Parker House rolls. Place in greased pan. Let rise double.
Bake at 375 for 20 minutes.
Roll 1/2′ thick. Spread with butter, brown sugar, cinnamon (raisins and walnuts optional). Roll and slice 1/2′, place in greased pan to rise.
Frost when warm: 2 Cups powdered sugar; milk to thin–start with 1 Tbs and increase to your liking; 1 tsp of vanilla.