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I’ve been thinking about holiday traditions…past, present and what I’d like for the future. What kinds of things do I want Garner to remember as things we always did on Christmas or Christmas Eve?

One thing my Mom and I began a few years ago was Williams Sonoma Hot Chocolate and Marshmallows. DELICIOUS! Thankfully, we’re usually able to find them half price at our local WS outet. So earlier this week while we were doing some Christmas shopping we stopped in and picked up both and a special treat that will help us enjoy that holiday tradition even more.

This week has been full of candy making, shopping, watching holiday movies and another tradition I hope to carry on – homemade orange rolls. The rolls are made in two parts.

From my Mom:
This recipe came to me by way of the Decatur, Al. Junior League Cookbook “COTTON COUNTRY COOKING” (NOT SURE WHAT EDITION, THERE HAVE BEEN SEVERAL SINCE I GOT MINE)
It was a favorite of many homemakers who would have an “open house” in their own home to sell their crafts and goodies prior to the holidays, usually around the first couple of weeks in November.
Rolls were made, put in round aluminum foil pans, covered with plastic wrap and ribbon and sold. This was a “Sister Shubert” roll before there was a sister!


1 cup water 1 cup warm water (105 – 115 degrees with candy thermometer)
1/2 cup butter (1 stick) 2 pkg dry yeast
1/2 cup shortning 2 eggs, slightly beaten
3/4 cup sugar 6 cups all purpose flour
1 1/2 tsp salt

Boil 1 cup water in saucepan. Set off the stove. Add butter and shortening and stir until melted. Add sugar and salt. Cool until lukewarm.

In a large bowl, put one cup of warm water. Sprinkle yeast over and stir until dissolved. Add butter-sugar-shortning mixture then eggs to the dissolved yeast mixture.

Stir in 6 cups of flour or enough to make a thick dough, mix thoroughly. Cover and put in refrigerator overnight. About 2 to 2 1/2 hours before serving rolls. Turn dough out on a floured board, roll to desired thickness, cut and shape. FOR PARKER HOUSE ROLLS: Roll to thickness of 1/3 inch to 1/4 inch, cut with a round cutter and fold in half. Places on a greased pan. let rise about 1 1/2 – 2 hours. Bake at approximately 400 degrees for 12 to 15 minutes, until browned.
The entire recipe will yield approximately 4 dozen large Parker House Rolls. it is not necessary to use all the dough. Make as many rolls as you need, recover remaining dough and refrigerate. Dough will keep for several days.


1/2 Recipe of Refrigerator Roll Dough 1 1/2 teaspoons grated orange rind
6 – 8 tablespoons butter, softened 2 cup confectioners sugar
1/2 cup granulated sugar 3 – 4 tablespoons orange
Cupcake papers

Make up a recipe of roll dough. Use only half for the Orange Rolls. divide this amount of dough into half again. Roll each portion, on lightly floured board, into a 12″ X 8″ rectangle.

Stir together softened butter, granulated sugar and orange rind. Spread half of this mixture over each rectangle. Roll up each rectangle of dough like a jelly roll, beginning with long side. Slice each into 18 equal slices. (If too soft , chill for a few minutes before slicing) Place each slice in a cupcake paper that has been put into a muffin pan. This method will keep all the glaze with each roll – YUM! and is easier to serve individually. If you prefer, put the rolls in a greased
8 inch or 9 inch round or square pan with them touching. Let the rolls rise for about 1 1/2 hours. Bake at 350 degrees for 15 minutes, or until lightly browned.

Combine confectioners sugar and orange juice. Drizzle over warm rolls to glaze. Makes 36 rolls.

December 2010

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