Old Fashioned Vinegar Rolls Recipes

Steps:

• 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.

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.

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening and sugar; stir until melted. Add cold water and let cool until lukewarm.
• Pour milk mixture into a large bowl. Add egg and yeast; mix well. Beat in 3 cups of flour and let stand for 20 minutes.
• Sift in baking powder, baking soda, salt, and 1 cup flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Divide the dough into 12 equal pieces. Divide each piece in half and form into 24 rolls. Place the rounds in a lightly greased 9x13-inch baking pan or on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden, 15 to 20 minutes.

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.

Steps:

• Mix sugar, vinegar, and water in a medium saucepan; stir well before putting on the stove. Cook over low heat about 8 to 10 minutes until it reaches (228F) the softball stage.
• Add butter or margarine and vanilla.
• Pour the mixture into a buttered platter and let it cool enough so you can handle it. Butter your hands well (important! keep enough butter on your hands otherwise you'll stick), pick up the blob and begin to pull it. The more you pull the whiter it gets.
• When it has reached the right consistency, cut into small pieces with a pair of scissors (easier to use for this than a knife.)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan.
• In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
• In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.
• Bake in preheated oven until brown, about 30 to 40 minutes.

Steps:

• Combine sugar, flour, and salt in medium bowl.
• Beat eggs until very light, then add butter, vinegar, and hot water.
• Add dry ingredients and blend well.
• Cook over double boiler, stirring constantly until thick.
• Add 1/2 cup nuts.
• Pour into pie shell and sprinkle with remaining nuts.
• Supposed to be "one of the most delicious pies".

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.