The Vintage Chiffon Cake Site

| Welcome | History | Before You Begin | The Original Recipe | Variations | Frostings/Icings, etc. | More Vintage Recipes | About This Site | Updates |

More Classic / Vintage Recipes

Betty Crocker

5 WAY Buttermilk Rolls (1949)

(Click to enlarge)


Betty Crocker 5 WAY Buttermilk Rolls

Perfect results assured only when Gold Medal
"Kitchen-tested" Enriched Flour is used.


Mix together . . . . . { 1 cup lukewarm thick
1 tsp. sugar
1/4 tsp. soda
1 tsp. salt
3 tbsp. soft shortening

Crumble into mixture . . . . . . . { 1 cake compressed yeast
(*or 1 pkg. dry gran-
ular yeast)

Stir until yeast is dissolved.

Mix in, first with
spoon, then
with hand . . . . . { 2 1/2 cups to 2 3/4 cups sifted
GOLD MEDAL "Kitchen-tested" Enriched
Flour, adding in 2
additions, using
amount necessary to
make dough easy to

Turn dough onto floured board. Cover, let
stand 10 minutes to tighten up, then knead
until smooth and elastic. Shape as directed be-
low. Cover with damp cloth, let rise at 85° until
double . . . from 1 to 1 1/4 hr. Bake as directed.

*If dry granular yeast is used, follow the pkg. direc-
tions. Or, add to 1/4 cup lukewarm water and let
stand 5 minutes without stirring. Stir thoroughly be-
fore adding to liquid mixture in recipe. Subtract the
1/4 cup water from total liquid in recipe.

VARIATIONS (Use whole recipe above for each)

Shape into 1-in. balls.
Place 3 balls in each of 18 greased medium-
sized muffin cups. Let rise as above. Bake 15 to
20 min.
in mod. hot oven (400°). Makes about
1 1/2 doz

2. PARKERHOUSE ROLLS: Roll 1/4-in. thick
on lightly floured board. Cut with 2 1/2-in.
floured cooky cutter. Spread with very soft but-
ter. Make crease with back of knife across each
round . . . just off center. Fold so larger half
slightly overlaps. Press edges together at ends
of crease. Place almost touching in greased bak-
ing pan. Let rise as above. Bake 15 to 20 min. in
mod. hot oven (400°). Makes about 1 1/2 doz.

3. CINNAMON ROLLS: Roll dough on lightly
floured board into an oblong 9x12-in. Spread
with 2 tbsp. softened butter. Sprinkle with mixture
of 1/2 cup sugar and 2 tsp. cinnamon. Roll up
tightly, beggining at wide side. Seal well by
pinching edge of dough into roll. Cut in 12
slices 1-in. wide. Place cut-side-up in well-
greased square pan, 9x9x2-in., or 8-in. skillet.
Let rise as above. Bake about 25 min. in mod. hot
(400°). Ice tops with confectioners' sugar
icing, if desired. Makes 1 doz.

4. BUTTERSCOTCH ROLLS: Proceed as for
Cinnamon Rolls, but place slices in 9x9x2-in.
baking pan coated with 1/3 cup melted butter,
1/3 cup brown sugar, 1/3 cup pecan halves
. Let rise;
bake, then turn upside down immediately onto
a baking sheet. Let pan stay 1 min to allow
mixture to run down over them. Makes 1 doz.

5. PAN ROLLS: Form into balls the size of
large walnuts. Place close together in greased
8-in. round layer pan. Let rise as above. Bake
about 30 min. in mod. hot oven (400°). Makes
about 1 1/2 doz
NOTE: Do not use this recipe with Self-Rising Flour!