Cabbie’s Cooking

My wonderful cousin, Jane, gave me this recipe.  This is a great recipe because the dough will keep for several days in and airtight container in the fridge.  You can take out enough to make a few rolls for dinner each night.  Just imagine having fresh rolls each evening for a week.  Yum!

SPOON ROLLS

1 pkg. dry yeast
2 cups warm water
1 1/2 sticks melted margarine or butter
1 egg, beaten
1/4 cup sugar
4 cups self-rising flour

Place yeast in two cups warm water and mix until yeast dissolves. Melt butter and cream with sugar in a large bowl; add beaten egg. Pour in dissolved years mixture. Add flour and stir until mixed well. The batter will be a little lumpy. Place in an airtight bowl in the refrigerator. To bake, drop by spoonfuls onto into well-greased muffin tins. Bake at 350 degrees about 20 minutes. This dough will keep for a few days in an airtight container in the fridge.

My oldest sister, Janice, gave me this recipe.  They sound delicious, don’t they?

ORANGE ROLLS

1 Tablespoon yeast
1/4 cup warm water
3/4 cup milk
3 eggs
1 Tablespoon salt
4 1/2 cups all purpose flour

Dissolve the yeast in the water. Mix with other ingredients until it forms a ball. Let it rise for two hours. Divide into four parts. Roll each part out to 1/4 inch thick and cut into triangles.

Zest of one orange
3 Tablespoons sugar
1/2 cup butter

Mix the orange zest and sugar. Melt butter. Dip each rectangle into melted butter and then into the orange/sugar mix and roll up from the wide end first. Let rise. Bake at 350 degrees for 8 - 10 minutes.

Not long after RT and I first got married in 1969, someone gave me a recipe for Angel Biscuits.  I used to make them all the time because once you make the dough, you can keep it in the refrigerator for up to two weeks - using some of the dough to make fresh biscuits whenever you’d like.  They’re really closer to rolls than biscuits, and they’re delicious.  They’re so good that my mother, Ruthlace, included the recipe in her book titled Recipes, Rhymes and Reflections.  Here it is:

ANGEL BISCUITS

5 cups self-rising flour

3/4 cup sugar

1 tsp. baking soda

1 cup shortening

3 pkgs. yeast (dissolved in 1/4 cup warm water)

2 cups buttermilk

Combine dry ingredients.  Cut in shortening. Stir in yeast and buttermilk.  Roll out and cut, as desired.  Bake in a hot oven (400 degrees)  Dough may be covered tightly and kept in the refrigerator for two weeks.