Old Fashioned Vinegar Rolls Recipes

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VINEGAR ROLLS (CINNAMON ROLLS)



Vinegar Rolls (Cinnamon Rolls) image

I just found a cookbook that my mother put together for our church when I was 9 or 10 that I had forgotten about! This book is full of recipes from all the old grannies that my mother grew up with, so you know they're good! These women were friends of my grandmother, so I knew many of them as well. Let me tell you, these women...

Provided by Christine Whisenhunt

Categories     Other Breakfast

Time 1h

Number Of Ingredients 12

2 c flour
1 1/2 tsp baking powder
1 tsp salt
2 Tbsp shortening
1 c milk
1 stick butter
1 c sugar
cinnamon, to taste
FOR SYRUP:
1/2 c vinegar
2 c sugar
1 1/2 c water (original recipe said 2 1/2, but based on others attempts at this, it seems that was most likely a typo, but i noted the original amount here as reference, in case you find you need a little more.)

Steps:

  • 1. Mix first five ingredients as you would for biscuit dough. Roll out in to a 10x5 inch thin rectangle on a well floured board. Spread butter over the dough. Sprinkle sugar evenly over butter. Sprinkle cinnamon over sugar. Roll up into a log, from the log side. Cut into 1 inch slices. Place cut side down in baking dish.
  • 2. Syrup: Mix the 3 syrup ingredients in saucepan and boil for 5 minutes. Pour hot syrup over rolls and bake at 350 degrees for 15 minutes, or until golden brown on top.

MOM'S AIR BUNS (ROLLS)



Mom's Air Buns (Rolls) image

This recipe for light, soft, buns did NOT come from my Mom, but it is so good that I dedicate it to all Moms who bake bread..or anyone who bakes bread for that matter! I will give the original recipe, but I admit that I now use the ABM to knead the dough, and will give instructions for this variation at the end. Preparation time is the length of time for the "dough" cycle on my bread machine. For anyone wishing to make 100% whole wheat buns,(a variation of this recipe, and equally delicious IMHO), I have submitted it as recipe #168802 with minor alterations. More tweaking...I now like Mom's 100% Whole Grain Air Buns, recipe #186744 even better for a healthier version.

Provided by Sweet Baboo

Categories     Yeast Breads

Time 2h20m

Yield 16 buns

Number Of Ingredients 10

1/2 cup warm water
1/2 tablespoon yeast
1 teaspoon sugar
1/4 cup lard (I use shortening)
1/4 cup granulated sugar
1/2 teaspoon salt
1 tablespoon white vinegar
1 1/4 cups warm water
1 1/2 cups white bread flour
3 cups more white bread flour

Steps:

  • Mix the 1/2 cup warm water, yeast, and 1 tsp sugar, and allow to proof.
  • Melt the lard, and mix in sugar, salt, vinegar, and warm water. When body warm, add the proofed yeast, and beat in 1 1/2 cups flour. Let rest for 15 minutes.
  • Knead in approximately 3 cups more flour.
  • Let dough rise till double (approximately 2 hours).
  • Deflate dough, and form into buns, any size, (I make 16 large) or loaves. Rise till double (takes approximately one hour, but depends on size/shape chosen).
  • Bake buns at 350°F for approximately 20 minutes.
  • For ABM, in my machine, on the "dough" cycle, I use 2 teaspoons of bread machine yeast, and I reduce the water to about 1 1/2 cups, the flour to 4 cups, adding a tad more water or flour as it kneads to get a smooth,soft ball of dough. I leave the other ingredients as posted.

VINEGAR ROLL



Vinegar Roll image

My grandmother made this dessert for my father. It is one of his favorites. I don't really measure things, so I have approximated some measurements. This is a sweet-sour syrup served over a crunchy biscuit-like turnover. It really is better than it sounds. I think it was called a 'Roll' because some people rolled the dough and prepared like cinnamon rolls. I was always served this like a turnover. Either way is fine.

Provided by KerryBnTX

Categories     Dessert

Time 1h5m

Yield 6 approximately, 6 serving(s)

Number Of Ingredients 10

2 cups flour
1 teaspoon salt
2/3 cup solid white shortening
1/2 cup very cold water
butter, cut in small pieces
melted butter
granulated sugar
2 cups sugar
2 1/2 cups water
1/4-1/2 cup cider vinegar

Steps:

  • Preheat oven to 375°F.
  • Lightly grease baking dish or cookie sheet.
  • FOR PASTRY: Combine flour and salt in bowl.
  • Cut in shortening until mixture particles are size of small peas.
  • Add water as needed.
  • Roll dough thin on floured surface.
  • Cut out saucer size rounds.
  • FOR FILLING: Place pieces of cut up butter on each round, approx a teaspoon.
  • Sprinkle with about 1 1/2 Tablespoons sugar.
  • Fold over each circle and crimp edges with a fork ala turnovers.
  • Place turnovers in prepared pan.
  • Brush with melted butter.
  • Bake for 20-25 minutes or until nicely brown and crunchy.
  • FOR SYRUP: In a sauce pan mix sugar, water and vinegar.
  • Cook on low heat until sugar dissolves then on medium about 20 minute.
  • TO SERVE: Place one turnover in a dessert bowl.
  • Break open the turnover and ladle the syrup over it.

Nutrition Facts : Calories 613.2, Fat 23.2, SaturatedFat 5.8, Sodium 393.1, Carbohydrate 98.5, Fiber 1.1, Sugar 66.7, Protein 4.3

GRANDMA'S OLD-FASHIONED YEAST ROLLS



Grandma's Old-Fashioned Yeast Rolls image

This recipe is one of our family traditions. We don't know how old it is, but it is at least Depression Era (no milk, no eggs). It was handed down from my Grandma Pearl Nash. She never wrote down the recipe, always measured by memory and her hands. She developed breast cancer in the early 60's and shortly before she died. My Daddy asked her to measure out all the ingredients so the recipe would not be lost. He carried her into the kitchen, where she carefully placed the ingredients on newsprint paper. My mama (who my kids called Tutu) shifted the ingredients into measuring cups and spoons to record the amounts.

Provided by Asgard Ranch

Categories     Roll and Bun Recipes

Time 2h40m

Yield 24

Number Of Ingredients 7

2 ½ cups warm water
1 ½ tablespoons active dry yeast
½ cup white sugar
1 tablespoon salt
¾ cup shortening (such as Crisco®)
7 cups all-purpose flour, divided, or more as needed
½ cup butter, melted

Steps:

  • Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
  • Fill a pot with hot (not boiling) water.
  • Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
  • Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
  • Heavily grease two 9x13-inch pans with shortening.
  • Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 32.3 g, Cholesterol 10.2 mg, Fat 10.6 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 272.3 mg

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