Blogging about my scrapbook pages for elementary school is making me a bit sentimental. So, It’s time to share the recipe for my grama’s 2-hour rolls. My grama’s rolls are famous everywhere she goes. Even when she makes double batches, they always run out. The secret to these rolls is not to over handle them, and if possible use a gravy flour, such as Wondra, for consistency.
- 3 pkg dry yeast
- 1/2 cup sugar
- 2 eggs
- 2 cups warm water
- 3 T liquid shortening
- 1 t salt
- 6 1/2 cups flour
Beat yeast, sugar, eggs and water until frothy. Knead in remaining ingredients until well mixed. Do not handle more than necessary. Let rise until mixture doubles in bulk. Separate into thirds and make butter-horns or cinnamon rolls.
For butter-horns roll dough into a circle and brush with butter cutting into eights like a pie and roll from outside in. For cinnamon rolls roll into rectangle and brush with butter and sprinkle with cinnamon sugar. Then roll dough into log and cut into eights.
Place dough onto greased cookie sheet or muffin tins and let rise again. Bake at 375 for 15 minutes.**These rolls can also be made into an Italian roll, by sprinkling garlic salt and Italian seasoning on the butter before rolling.