Recipe by True Texas
This was an answer to a recipe request in the Star -Telegram sometime in the early 90's. The recipe was in the Parade Magazine published in 1961. The article said the recipe dated from 1880. I thought some of you might be collectors of old historic recipes.
Top Review by gramg54
This recipe brings back wonderful childhood memories!! I lost my mother 5 years ago and didn't think to get this recipe from her before it happened. I was thrilled when I finally found this. If you like a bit of a tart sweet taste you will love these rolls! A break from the "sweet roll norm"
- 177.44 ml cider vinegar
- 354.88 ml water
- 295.73 ml sugar, divided
- 19.71 ml cinnamon, divided
- 473.18 ml all-purpose flour, sifted
- 14.79 ml baking powder
- 4.92 ml salt
- 78.07 ml shortening
- 177.44 ml milk
- 59.16 ml butter or 59.16 ml margarine, divided
Directions See How It's Made
- Combine vinegar, water, 1 cup sugar and 2 teaspoons cinnamon. Stir over low heat until sugar disolves. Cook over medium heat for 20 minutes.
- Meanwhile, mix and sift flour, baking powder and salt. Cut in shortening; stir in milk with fork until soft dough forms.
- Roll out into a rectangle about 1/4-inch thick. Combine remaining sugar and cinnamon; sprinkle over surface of rectangle. Dot with 2 tablespoons butter.
- Roll up, starting at longer side. Cut crosswise into slices 1 1/4 inches thick.
- Place slices, cut side up, close togather in deep baking dish. Dot with remaining butter.
- Pour hot vinegar mixture over all. Bake at 375 degrees for 30 to 40 minutes. Serve hot with heavy cream.