Cooking Our Way

I’m sorry I have no recipe for these delectable and memorable rolls.  I believe it was an Esta Lamb “touch” rather than just a recipe that make them so special and etched the memory of them in our minds.  However, I do know that she used approximately the same ingredients as Refrigerator rolls (See REFRIGERATOR ROLLS).  She put the dry ingredients in a bowl and worked the shortening in with her hands.  She then dumped the liquids in and worked into a dough.  The dough was set to double, covered with a towel.   It was then punched down and rolled out on a floured board to a large rectangle.  Butter generously and put a very generous amount of brown sugar and cinnamon on.  Then roll up jelly roll fashion and cut in slices.  Put in pan cut side down and let rise again.  Bake in about 375 degree oven until browned.  Turn out on serving platter.  Good luck!!!

Note: I recently had a visit with Alice Lamb Caskey who, as a teen, visited with her Grandma and learned to make her sweet rolls. She said the secret was that in the step where you spread the dough with cinnamon and brown sugar, she used part white sugar and part brown. She thought using all brown had too much of a molasses flavor.