Gege’s “Jiffy Rolls” Basic Dough

  Posted on September 18, 2013  by Leslie Blythe  No comments

This very old fashioned recipe comes from my husband’s grandmother. My brother-in-law, Russell, made them. The recipe includes 3 extra variations.

Gege’s “Jiffy Rolls” Basic Dough

¼ cup sugar
1 tsp salt​
¼ cup soft shortening or butter
¾ cup lukewarm milk
1 large egg
1 cake compressed yeast (0.6 oz) or one packet dry yeast
2¼ cup sifted flour
½ tsp nutmeg
½ tsp mace or cinnamon

Mix together sugar, salt, shortening or butter, milk and egg.

Crumble yeast into mixture and stir until dissolved. Add the flour and spices. Beat for one minute (at least 100 strokes).

Scrape dough from sides of bowl, cover with damp cloth and let rise @ 85 degrees F until double in bulk (about 1¾ hours).

Beat well (20-30 strokes).

Make into any shaped rolls desired (makes 12 good-sized rolls).

Sugar & Spice Puffs
Drop by spoonfuls into 12 medium-sized greased muffin pans. Let rise 30-45 minutes.

Bake about 15 minutes at 400 degrees, dip tops and sides immediately in 6 Tbs melted butter, then roll in cinnamon-sugar mixture (1/2 cup sugar and 1 Tbs cinnamon).

Merry Morning Ring
Place dough in ring and let rise 30-45 minutes. Bake 30-35 minutes @ 350 degrees. While still warm, frost with a mixture of ¾ cup confectioner’s sugar and about 1 Tbs milk. Decorate with nuts and maraschino cherries if desired.

Yankee Clipper Coffee Cake
Place dough in square pan. Sprinkle with mixture of ¼ cup sugar, 2 tsp cinnamon, 2 Tbs flour and 2 Tbs butter. Let rise 45 minutes. Bake 30-35 minutes @ 350 degrees.