About a week ago, I found a 1951 Better Homes and Gardens cookbook in an antique store in really good condition. Doesn’t look like it was ever used. My mom had a BHG cookbook when I was growing up and I’ve missed some of the recipes in it, so I went ahead and bought it. What a stroll down memory lane it is to look through the recipes. And I found a new one I hadn’t seen before that intrigued me.
So I put my hair in curlers, dressed up in a dress, apron, hose and high heels, 1951 style, and got cooking:
Yield: 1 1/2 dozen rolls
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 3/4 cup + 3 tablespoons milk (120 degrees)
- 1 package yeast
- 1/8 cup lukewarm water
- 1 egg
- 3 1/4 cups all purpose flour
- 1/2 teaspoon nutmeg
- 1/4 cup sugar
- 1/2 cup applesauce
- 1 tablespoon brown sugar
- 1/2 tablespoon butter
- 1/8 tablespoon nutmeg
- 1/4 cup raisins
Mix together sugar,
water and milk
in a medium mixing bowl. Add yeast
and egg, beat well.
In a separate bowl, mix together flour, sugar
Add flour mixture 1 cup at a time to wet mixture and blend well.
Turn dough out onto well floured work surface
and knead 4 times.
Put dough in a greased bowl, turn dough over,
cover with towel, put in a warm place, and allow to rise until double.
Punch down dough, and roll out on a floured surface with a rolling pin 1/4 inch thick, and cut into 3 inch squares.
Collect dough scraps, knead into a ball, roll out to 1/4 inch, and cut into 3 inch squares.
Prepare filling: Mix applesauce, brown sugar, butter, nutmeg, and raisins together in a small bowl.
Place 1 teaspoonful of filling on each dough square.
Bring corners together,
and pinch edges firmly closed.
Place in muffin tin,
cover with towel, and let rise in a warm place until double. Preheat oven to 375 degrees. Brush each roll with melted butter
and sprinkle with cinnamon and sugar.
Bake until brown.
Keep an eye on them, as they brown quickly at the end of baking time. Mine were a little overdone, whoops, but hey, they were still delicious.Printer Friendly