We’re going way back to 1991 with this episode, filmed in the very first season At Home was on the air! Working with yeast doughs can be a lot of work, but as this show proves, it can be worth it. Arlene is joined by friend and coworker, Mary Anne Skeba, who shares her recipe for homemade cinnamon rolls.
Watch as the two mix, knead, roll, and bake their way to some of the tastiest treats you’ve ever tried. While we just have the basic recipe here, Mary Anne and Arlene demonstrate how you can really spice things up by adding sugar and nuts or even frying the cinnamon rolls like doughnuts!
Cinnamon Rolls
Ingredients
Dough
- 2 packages active dry or rapid rise yeast
- 1 cup warm tap water (about 110 degrees)
- 1 Tbs sugar
- 1 cup boiling water
- 3/4 cup vegetable shortening
- 1/2 cup white sugar
- 1 Tbs salt
- 6 cups flour
- 2 large eggs
Filling
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 stick butter, softened
- 1/4 cup ground cinnamon (or more)
- chopped nuts (optional)
Instructions
Dough
- Dissolve the yeast in 1 cup of warm tap water, then add 1 tablespoon sugar and mix well. Let stand for 3 to 5 minutes.
- Pour boiling water into a large bowl. Add 3/4 cup shortening and stir until melted. Add ½ cup sugar and 1 tablespoon salt. Mix until dissolved and blended well.
- Add 3 cups flour to the shortening mixture. Mix well, then add yeast and beat with spoon for 1 to 2 minutes, beating thoroughly.
- Add eggs and 2 additional cups flour. Beat well. Add remaining 2 cups of flour to make a dough that is a little sticky; not dry. Add more flour if too sticky.
- On a lightly floured countertop, knead for about 5 minutes and then place dough into a greased bowl. Cover with a towel and let rise in a warm, draft-free place for 1 hour or until doubled in bulk. Punch down and let rest for 15 minutes.
Filling and Assembly
- Combine remaining sugars and the cinnamon. Blend thoroughly. Set aside.
- Preheat oven to 375 degrees. Grease two 13 by 9-inch baking pans that have 1 to 2-inch sides.
- Take 1/2 of the dough and roll out to a rectangle, about a 1/2 inch thick. Brush with butter and sprinkle evenly with the filling. Roll the dough like a jelly roll from the narrower side of the rectangle. Pinch edges closed. Cut rolls into 1-inch slices and lay flat, with edges slightly touching, into prepared pans. Sprinkle tops with chopped nuts, if desired.
- Bake in preheated oven for 25 to 30 minutes or until the rolls are light brown and sound hollow when tapped. Allow to cool in the pan. They may be iced, glazed or sugared; whichever is preferred, if any. Makes lots. Enjoy!
- Note: To make cinnamon rolls with a sticky bottom, grease a muffin tin and fill each cup with a few tablespoons of butter, brown sugar, and chopped nuts. Top each cup with the rolled dough and bake 20-25 minutes. Let sit 5 minutes before turning out. (If you wait too long, they will get stuck in the tin.)
- Note: To fry cinnamon rolls, fill a deep skillet or dutch oven with several inches of oil. Bring oil to 350-370 degrees, then fry cinnamon roll dough in oil, turning until browned on both sides. Drain on paper towels.
Transcript
- Hello, I’m so glad that you came by to drop in at home here today. I’ve just been reading over some of the mail, and we have thoroughly enjoyed reading the letters. And the one is from Uniontown, and her name is Charlotte. Charlotte, thanks for your kind comments. One of the things you said was, “My husband and I tuned in to your show “accidentally one evening. “Now we watch every week. “We really enjoy your show.” Well, we’re really glad that you do. Number one, enjoy the show, and number two, join us every week. It’s viewers like you that we’re looking for. Another letter that I got was from a Laverne, and she says, “Dear Arlene, “Once again, I am writing to you to send me “your wonderful, delicious recipes. “The other recipes that I sent for and made “were simply marvelous. “My family and friends enjoyed eating them very much. “Thanks again, Arlene. “I haven’t missed your show since I first saw you.” Well, I’m glad to hear that you’re making the recipes that you have seen on the program, because that tells me that you’re not afraid to try and that you’re willing to give it a shot, try it, and surprisingly enough, you can make them. They’re not complicated recipes, but they’re good. And thanks for telling us about that, Laverne. Another one that I received says, “Dear Mrs. Williams.” Very formal, and that’s nice. “I caught your show for the first time this past week “and must tell you how enjoyable it was to watch. “Why? “You made everything so simple “that even a less experienced person “could follow your instructions. “I look forward to watching your shows from now on.” Well, see, that just backs up what I said to you at the very beginning of our programs. I’m not a fancy chef, I’m not a gourmet cook. It’s just everyday cooking, and she said she caught us for the first time and she’s been watching. We’re glad you are. Another one says, and this is from a lady named Flora, she says, “Dear Arlene, Your program At Home “is a joy to watch. “It is always interesting and enlightening. “I pray it stays on for a long, long time. “Bless you all.” Well, we pray it stays on for a long, long time too, because we enjoy doing these programs every week just for you. And this is a special, this last letter is a special letter because it comes from a man who works with a woman, and they started talking in the office about watching this program, found out that they both watched at home, and he said to me, “Arlene, “your refrigerator is just too bare.” And so, he did something about it. Apparently, this man ministers to people in age at homes or in nursing homes, and let me show you what he made, the beautiful magnet that he made for my refrigerator. We can see this, it’s pretty. I think it’s so nice. It’s a stained glass cross. And so, I wanna thank Gene because he did this very simple, but very nicely, and he told me when I talked with him, he’s made 150 stained glass magnets. So we’re gonna find its rightful place. We’re gonna put it right here where Gene asked us to do. Here we go, right here on our refrigerator. Today’s program, we’re going to be talking about cinnamon buns, cinnamon rolls. My husband loves cinnamon, and this is gonna be one of the most delicious, easy recipes that you’ve ever seen for cinnamon rolls. And my very good friends and guest in Maryann Skiva, and she’s going to start the recipe right after this important message. Stay with us. Here’s today’s At Home hint. To freeze apples, peel, core, and slice them. Dip the slices in lemon juice, pack them closely in containers, and freeze them. If you’ve got a helpful hint that you’d like to share with us, we want to hear from you. Send your hint to At Home Hints, CTV, Wall, PA 15148-1499 Well, here we are with Maryann Skiva, and Maryann, I’m so glad you’re here.
- Oh, I’m blessed to be here too, Ar.
- Do you know, Maryann is our set designer, and she is responsible for my beautiful kitchen and our dining area. And we had a good time doing this, didn’t we?
- Oh, we certainly did. All our shopping sprees and all the big bargains we got. That was wonderful.
- And God was so good to us, wasn’t He?
- Yes, He was.
- We would go into a place, and the thing that we need was on sale, or all the colors were there that we needed for the set. And this lady can do things with sheets and pillowcases like decorating windows, but that’s another whole program and we’ll do that some other day, okay? Today, Maryann, one of the things she’s known for is cinnamon rolls. How long have you been making cinnamon rolls?
- Oh my goodness. I don’t wanna give my age away, so I won’t tell you.
- Well, you and David have been married…
- Close to 10 years.
- Close to 10, and you’ve probably been making them since then, maybe longer.
- [Maryann] Oh yes. David loves sweets.
- [Arlene] Now, is this a hard recipe?
- [Maryann] No, it’s so easy, anybody can do it.
- [Arlene] And it’s versatile, right?
- Very versatile.
- Let me show you the finished product. Now, sometimes we don’t do this. Sometimes we show you, say we’ll just wait, we’ll show you at the end. But I want you to see what she’s going to make with this dough. Now, these are the bsaic cinnamon rolls, right?
- That’s correct, mm-hmm.
- [Arlene] And you had put a little glaze on that? Did you probably put some kind of icing on that?
- [Maryann] Yes, you can put icing or glaze or just drizzle it with honey. It’s wonderful.
- [Arlene] Or just leave them plain if you want to not use that much. And this, these are wonderful. These are walnut rolls, walnut cinnamon rolls. And with the same dough, you can make both.
- [Maryann] The same exact dough.
- [Arlene] And you’re going to show us some other things too, aren’t you?
- Yes, I’m going to show you another variation on this dough using the same principles as we used on those two.
- This is something that she and I, we talk about because we both like to cook and entertain. This is a bread bowl. Now, you don’t have to have this big bowl to make this recipe, but I’m sure that if some of you will look around in your mother’s cupboards or your grandmother’s, she probably has a huge bread bowl like this because in years gone by, that’s what, they had a special bowl that they used, and you didn’t use it for anything else except to make your bread.
- That’s right. Matter of fact, they didn’t even wash these bowls. They just wiped them out, and they just put them by their flour bins.
- Well, you know, I have a friend in North Carolina that her mother has a biscuit bowl that she makes biscuits every day, and she never washes it. She cleans it all out, puts the flour in and gets it ready for the next morning and puts it on the shelf.
- That’s right, that’s what they used to do.
- This is the things that make, to me, that make kitchens interesting. Okay, show us what to do.
- Okay, we’re gonna start off with a basic 3/4 of a cup of shortening. Now, you can use butter, you can use any kind of shortening you want. I prefer Crisco. And what you do is, you get, let me, I didn’t get this here.
- [Arlene] Some hot water?
- Boiling hot water. And you know, the reason for it is, a cup of boiling hot water will melt all that shortening there, but it doesn’t have to be totally melted, okay? To this mixture, you add a half a cup of sugar.
- And we know, you don’t have to wait ’til the shortening melts completely down, okay.
- No, this is why it’s so easy. This is a recipe that’s not fragile. I love it. One teaspoon of salt.
- So glad you said that because sometimes, I get intimidated with a bread dough or a yeast dough because I think if I don’t do it exact, it’s not gonna work out, but you’re saying–
- [Maryann] Arlene, I tell you what. Pastry doughs are very fragile, but bread doughs, you can really kind of beat them up and they don’t mind it. They like to be beat up.
- But I know the pastry, the difference is the pastry dough, the more you work it, the tougher it gets, rather than flaky. But the more you work a bread dough that has a yeast in it, the better it likes it, right?
- I’ll tell you what, that’s the truth. But with this recipe, you don’t even have to hardly knead it at all. That’s what’s so nice about it.
- Wonderful.
- Okay. Into that mixture, then, we’ll start adding our cups of flour. So we will start with one cup of flour.
- [Arlene] Okay now, Maryann is spooning the flour in, and that’s the proper way to do flour. You don’t put the measuring cup down in the bag and drag it up and say that’s about. No, you spoon it in because you don’t want it to be packed down tight, you want it to be spooned in. Okay, let me hold that up while you’re stirring.
- Oh, thanks, Ar. See, now, what you’re gonna do is see, it’s nice and warm because the water was hot, so you’re kind of creating the bed for the yeast to want to rise. Now you know, the yeast likes a warm temperature. If you are using a yeast that is a cake yeast, it needs less warmth than the dry yeast would. The dry yeast needs to have a hotter temperature in order to get its– Okay now, see, we kind of made like a paste. Can you see that? And it’s lumpy, actually, it’s lumpy. But you don’t have to worry about that because in the kneading process, it’s all going to be better. Okay, now to that, I’m going to just whip up a couple little eggs, just a little bit.
- [Arlene] Okay, some beaten eggs.
- [Maryann] Some beaten eggs.
- [Arlene] Two beaten eggs.
- [Maryann] Okay. And we’re gonna mix that in, okay?
- Okay.
- Just, what this basically is, we’re just alternating the dry liquids and the wet liquid, just so that it doesn’t become too hard to handle. Okay, now I’m going to add, well, let me add two more cups.
- How many total cups of flour?
- Well, it’s like six to seven.
- So this is gonna make a lot, right?
- Yes, it does make a lot, Ar, it really does.
- But you know, if you go to the trouble of doing it, it would be good, you know, you’re gonna go to all this getting everything ready, so why not, right?
- [Maryann] That’s right, why not?
- [Arlene] I mean, you know, why not?
- Actually, I have made two recipes at a time. It’s a little bit more difficult to handle, but it works. Now see, it’s starting to get kind of dry. So what we’ll do is, we will put the yeast mixture in.
- Now, you’ve proofed that, haven’t you?
- Yes, I have. I just want to explain a little bit about this. This was cake yeast, and it was just two tablespoons of cake yeast. And what happens is that it needs a certain degree of temperature for it to feel good enough to proof. So it’s like about 108 degrees of water that you put in there. Sometimes you use milk.
- Depending on what the liquid is.
- Depending on what the recipe is.
- But you know it’s working because the little bubbles are coming up.
- Yes. You know what I did also, Ar? I added like a teaspoon of sugar to that.
- Sugar encourages it, doesn’t it?
- It feeds it, it actually feeds it. Linda Wilson came over and said, “Oh my gosh, that is bubbling,” and I said, “of course it’s bubbling.” And you know what it does? When it bubbles like that, it means that it is actually feeding off of that sugar and it is starting to grow already. So it’s time for us to put it into the mixture. Ooh, did you hear that?
- Yeah.
- Ooh, it just kinda–
- It’s fizzin’. Well, look, let them see in the bowl. See what’s happening? It’s bubbling even more once it’s hit the, uh. We have a little obnoxious fly because it’s so sweet in here today. That’s okay, don’t worry about him, Mary. He’ll be all right.
- Yes, we’re not gonna pay attention to him.
- Okay.
- Okay, then you just mix this all up. Now, you see it’s very watery, isn’t it? So it needs more flour.
- Okay. Could I spoon some flour for you while you’re doing that?
- Oh, would you like to? I’m gonna just keep on doing this. Now, you know, some yeast recipes call for a mixer to beat it. This recipe is so nice because you don’t have to do that. This is like an old-fashioned–
- It’s blending beautifully.
- Yeah, see? But it isn’t smooth, but don’t worry about it.
- [Arlene] Okay, another, how ’bout–
- [Maryann] Another cup, let’s put another one in.
- [Arlene] Another one, too, okay.
- [Maryann] Yes, and so that will make six altogether already. You know, and sometimes, I just wanna say this. It depends on the weather.
- Yeah, it really has a lot to do with the success of a dish like this, doesn’t it?
- That’s right. If it’s humid or raining outside.
- Forget it, huh?
- Don’t bake. No, you can bake, but just make sure that your temperatures in your kitchen are a little bit more. Now see, it’s starting to leave the sides of the bowl, but it’s still just a little bit too sticky.
- [Arlene] When it all comes together, that’s when it’s dry enough, is that right?
- [Maryann] Yes.
- [Arlene] Right now it’s not really forming.
- No, see, I think if you were to touch that, it sticks on to your finger. You don’t want that, so we need one more cup.
- So you add it a cup at a time at this point would be all right?
- Well, actually, at this point you should add a little bit less than that, but I could see that this is really sticky.
- Yeah, it still needs some more.
- And you know what? You learn how to work with doughs after a while. And if you have a favorite recipe that works for a lot of different things, use one recipe. You don’t have to–
- Keep changing it, that’s right.
- No, you know, until you feel it. Now see.
- Now Mary, when do you get your hands in there?
- Oh, I’m gonna get ’em in there pretty soon. I love the feel of dough, Ar.
- Oh yeah, I know.
- I really do.
- Okay.
- Okay, now, what I’m gonna do is, I’m gonna turn the bowl upside down.
- Upside-down.
- Yes, and I’m going to put it on this counter.
- You need some flour?
- Yes.
- Okay.
- How ’bout if we put some?
- Just sprinkle some around?
- Yes, and I’m going to…
- [Arlene] Okay.
- [Maryann] And what I’ll do is, whoo, that’s a heavy bowl!
- [Arlene] It sure is.
- [Maryann] Okay, Ar, if you’d like to take that over there.
- [Arlene] Okay.
- [Maryann] Now, this is where the fun begins. Now see, what you’re doing is, you’re just gathering it all together, like in a ball, so that you can make it workable. Oh, if you could just feel that.
- [Arlene] This is kneading, right?
- Feel that, Ar, feel how nice it feels already.
- It’s wonderful.
- And it has a little bit of warmth, right, so that you know it’s gonna be just the right temperature.
- And this is the important step because the gluten in the flour is what’s causing this to be a dough, really.
- [Maryann] Yes, mm-hmm. That’s exactly true.
- [Arlene] Okay, notice how she’s pushing with the heel of her hand. And you do that to get the air bubbles out ’cause you don’t. If you’ve ever picked up a loaf of bread and you take a slice and there’s a big hole in the center, that means that they have not thoroughly kneaded that, or they have kneaded air into it rather than taking the air out. And the only way to do that when you’re making bread is to be sure to keep using the heel of your hand to push away from you. Need more flour?
- Just a tad, Ar, ’cause it’s just a–
- Just almost there, huh?
- It’s almost there. It’s onderful. Matter of fact, it’s hardly sticking to my fingers at all.
- I know, it’s perfect.
- But we have to remember that with roll dough, it’s a richer dough, so it’s gonna be stickier. Now, if I was making Italian bread or French bread–
- It would be drier.
- Yes, there’s hardly any shortening in that at all. Matter of fact, some of them–
- [Arlene] It’s mostly just flour and water and yeast, isn’t it?
- [Maryann] That’s exactly what it is, and salt.
- [Arlene] Salt, yeah.
- [Maryann] But primarily, this is a very, see, and I think it’s almost perfect. So what you do when you knead, you keep turning it like a third of a turn, or a quarter of a turn, rather. Push it, and then bring it back. Turn it, push, and bring it back. And this is good for when you have a headache you know?
- [Arlene] Helps to get all that– And besides that, look how wonderful the buns are when you’re done because they’re nice and smooth.
- Really.
- It’s been productive here.
- But see, it doesn’t take very much, and already it’s pretty smooth. It’s a little bit sticky still, but I think that’ll be just fine.
- Will it be okay?
- Yes, that’ll be just fine for now.
- [Arlene] Now what will we do with that?
- Now, what we do right now is just let that sit there for a minute.
- Okay, you wanna put the bowl on it?
- Yes.
- Okay.
- I’ll just put it right back in there. Normally you don’t do this, okay. Normally what you do is, you have another bowl.
- Can we put it in that one?
- Oh, that’s a good idea.
- Okay.
- My other bowl.
- That would be good, ’cause I like the people to know exactly what to do, and let’s just…
- My other bowl is already being risen in there.
- [Arlene] I know. She’s gonna show you that wonderful dough that has been raising.
- [Maryann] See, I put some oil in here. You just take it and you just move the oil all the way around the sides, and you take your ball of dough and you put it in there and you turn it on the other side.
- So that it has a covering of oil.
- Now, see? And that oil is gonna help it to be malleable. It’s gonna help it to just move up. Wonderful.
- Cover it?
- Now, at this point, then I cover it with this stuff here. Some people call it Saran, some people call it whatever you want. And I just kind of just stick it on there. See, that keeps the daft from hitting it.
- [Arlene] Okay, everybody see that?
- [Maryann] And over that–
- [Arlene] Okay, we have eight minutes, Mary, so we’re just, I want to be sure that everybody sees. And then we cover that.
- So this, you can either put this in the oven like this one is.
- Why don’t you take that one out and we’ll put this one in to raise.
- [Maryann] Ooh, this is wonderful. This has been in there rising, and matter of fact, I had to push it down. Punch it down.
- Now, let’s see this. Is this beautiful? That’s what it should look like. And it has filled the bowl.
- [Maryann] And what you do is, you put your fist through the center. That pushes all the, now, this has been rising for quite a long time, so you could see that after it’s punched down a little bit.
- How long would it take from what we’ve just done to get it to the place where we can use it?
- Oh gosh, an hour, hour and a half. See, it’s a rich dough, so it’s going to take a little time. Okay. Now, I’m gonna take half this dough. And I want you to see this. You don’t cut it with a knife, you kind of squeeze it. If this will let me squeeze it.
- If this one’ll let you do it, huh?
- This one is like, all right, there we go. Oh, that feels wonderful. Let’s have a little bit of flour on here, Ar.
- Some more flour, okay. I’ll just put it there and you can just help yourself.
- Matter of fact, I think that has enough flour on the base there. I’ll just put some on top so that the rolling pin doesn’t get it stuck.
- [Arlene] Okay.
- [Maryann] Okay.
- [Arlene] Looks great.
- [Maryann] Now, you take your rolling pin. By the way, this is a wonderful gift from a wonderful friend, who happens to be–
- Many years ago.
- Who happens to be standing right next to me. And what you wanna do, you wanna roll this into a rectangle. That makes the dough, I guess, well, I like to roll it thinner. It’s like about 3/8 of an inch, okay? And we’re gonna move this very quickly because–
- You’re also bringing any air bubbles that may have formed in the raising process.
- Exactly. You can hear them popping, as a matter of fact.
- I can hear them crackle, yes.
- When you’re doing this.
- So you want a nice shaped rectangle.
- Yes.
- That’s what we’re looking for, okay.
- Yes, okay. Let us say that we have now a nice shaped rectangle.
- Well, they understand, yeah.
- Yes, ’cause we have time problems here. But anyway. Now what I’m gonna do is, I take softened butter. I don’t like to melt my butter, I like to just use softened butter.
- Because she’s an artist, she’s great with a brush.
- And I just kind of brush that on there.
- [Arlene] Okay. Maybe I could do that while you’re telling us what to do with the cinnamon, how’s that?
- And then the cinnamon mixture is two sugars, the brown sugar and the granulated sugar. And along with that, I’ve loaded, as you can see, with lots and lots of cinnamon because cinnamon is so wonderful on the inside of this.
- Do you know, my husband, that’s one of his pet peeves when we buy store bought. He says there’s never enough cinnamon.
- I know.
- And so he will love these, I know.
- Oh, I hope so.
- Mary, as you can see, I’m not an artist, so I’m a little different with it. Am I doing all right?
- Oh, excellent.
- Oh, good.
- I always pray over all my stuff when I’m doing it, so Lord, please make this taste good.
- [Arlene] I’m sure it does.
- [Maryann] Okay, and then you just kind of shake it on the top like that.
- [Arlene] Okay, back and forth, huh?
- [Maryann] Back and forth. Try to hit as much as you can. It’s all right if some comes out. Some people say oh, leave a margin of a quarter. So what. Let it just all, fill it up, fill it up.
- [Arlene] So what, that’s the way I feel. So what, go ahead and do it anyway.
- [Maryann] You know, really, some of these rules, they’re just trying to give you directions. But once you get into it, you have fun with it.
- It’s entirely a personal thing.
- That’s right.
- The more and more I cook, the more I realize that cooking is a personal like and dislike.
- Oh, it is, it really is. Okay, now, I want my rolls to be a little bit wider, so I’m gonna start from the short end. This is called the short end, this is the long. So I’m gonna go like this. I’m gonna start form this side, and you pinch it.
- [Arlene] Now, you don’t ever put raisins or anything like that? You could, though, or not, or whatever you want.
- Listen, though, you could. You can put orange filling or raisin filling. Apple filling. Boy, you could just have fun with this recipe.
- [Arlene] Put whatever you wanted in that filling, huh?
- [Maryann] Whatever you want. And so, now I’m just going to roll it. You should roll it as tightly as you can, okay? Oh, it feels so nice. If you could just see how–
- I cannot tell you how easy this dough is to work with.
- It is, it’s just wonderful.
- It’s perfect.
- Now what you do is, you take these little ends here and you pinch ’em.
- [Arlene] ‘Cause if you don’t, they will unravel as they’re baking.
- [Maryann] Yes, they will.
- [Arlene] And you don’t want that to happen.
- [Maryann] No, no, we certainly don’t. And sometimes, they still unravel anyway. Then I have this little thing. I saw this done in St. Louis at the Cinnamon Factory, cinnamon buns, and they were cutting ’em with this.
- You get a good clean cut with it too, don’t you?
- Good clean cut. Now, this end doesn’t have very much in it ’cause it’s on the end. But what you do it, you take ’em, you cut ’em like about an inch. Can you see that?
- [Arlene] Inch wide, mm-hmm.
- [Maryann] Inch wide. And now we’re gonna place them in a greased pan.
- Now, this is a pan that has seen many a cinnamon roll.
- [Maryann] Can you tell?
- [Arlene] And this pan is what I would call tempered. That’s perfect, that’s wonderful.
- [Maryann] It’s a tempered pan. I also make pizza in there with the same dough, by the way.
- You could make pizza with the same dough?
- Arlena, you could. The only thing is, you don’t have as much sugar in it.
- Okay. Yeah, you would cut the sugar.
- [Maryann] Okay?
- [Arlene] They’re laughing ’cause you called me Arlena.
- [Maryann] Aw, is that why you’re laughing?
- [Arlene] That’s like my pet name, right?
- That’s her pet name. We Italians gotta stick together, right?
- That’s right, honey. ‘Cept I’m not Italian, but I wish I was. But we may as well be, right?
- Your daddy won’t be happy when he hears that. Okay.
- It’s beautiful.
- So, see how nice that is.
- Let’s see, yeah. Turn that in so they can see. That’s exactly what you’re looking for right there.
- [Maryann] Okay, Arlene, I wanna put this oil on to heat so that this’ll be nice and hot. Okay.
- ‘Cause we’re gonna show you what to do with–
- Okay, now I’m gonna show you something else here. Where can I put this? Should I leave this here?
- I’ll hold this.
- If you wanna make pecan or walnut rolls like you see right there, what I did is, I put a couple tablespoons in each of these of brown sugar, then all I did was just pour some Caro syrup on there. You’re supposed to measure these carefully, but I like it gooey, so I just put a bunch in. And so, there’s a couple of these that don’t have it in there, so I’m just, I guess it’s about a teaspoon. Okay, now let me just put some butter on this last one here. I’m losing all my stuff.
- Here’s some, use some of that, yes.
- All right.
- Okay.
- Okay, now what you do is, you have one here that was already cut, you just– Oh my goodness, I forgot to put nuts in there.
- [Arlene] Aha! Have to put, that’s what makes them good.
- [Maryann] I can’t forget the nuts! Oh goodness.
- [Arlene] How many? You just put a little handful in each one, right?
- [Maryann] A little handful, you know why, because what happens is, the sugar happens to boil over and boy, does it make a mess. Ask me later why.
- That bad, huh?
- That bad. Okay, so then you just put this right on top. Okay? Right on top like that, Arlena.
- You mean that’s all you have to do with that.
- That’s all. Let them rise.
- Do you let them raise again?
- Yes, let this raise again.
- Do you let these raise again, too?
- You let those raise again until they’re about doubled in size.
- Which is about what?
- Oh, it doesn’t take very long, maybe half an hour.
- Why don’t you go ahead and finish these, Mary, ’cause we have–
- You want me to finish those?
- Yeah.
- I will. Here, I’ll move this out of the way so they can keep watching what we’re doing here.
- Okay.
- And Arlena, I wanted to use some of these to fry them as soon as that oil heat up a little bit.
- It’s gonna get there. Okay. Well, why don’t we take a break and when we come back, we’ll show how you’re gonna fry them, okay?
- Okay.
- Let’s do that.
- That’ll be great.
- We’ll be back in just a minute. But we wanna tell you how you can get these recipes, the recipe that you’ve seen today. And when we come back, she’s gonna show you something else to do with this dough. Stay with us.
- [Announcer] To receive the recipes presented on today’s program plus many more great recipe ideas, send your best donation and a stamped, self-addressed business-sized envelope to At Home, CTV, Wall, PA 15148-1499 You’ll receive Arlene’s heartwarming newsletter, Enjoy! Featuring an entire month of at-home recipes, including today’s mouthwatering dishes. Be sure to include the Enjoy! issue number with your request.
- Okay, she’s going to take some of this dough that she’s already made these other creations with and she’s gonna fry it. Now, Mary, go ahead.
- This needs to be heated just a tad more, but anyway, I’m going to give you an idea.
- Should we turn it up? There we go. It’s gonna be cranking now.
- Okay, okay.
- All right, now what do you call this? It’s the same roll and everything, and you’re just gonna put it in there to fry.
- I’m gonna put it in there to fry, and you have to make sure, now, there’s sugar in here, so it could get a little sticky. So you just have to keep your eye on it, okay. But oh, it’s so wonderful, and to smell it, it’s just extravagant.
- [Arlene] Okay, see, it’s bubbling.
- And I think that is bubbling.
- Let’s try it. Not yet.
- Yeah, well, that wasn’t exactly it.
- okay, maybe.
- That wasn’t exactly it.
- Well, let me see if I can regulate this and… There, it’s starting to bubble around. Now Mary, what do you do, you use a spatula or something to–
- I could just use this.
- Okay.
- But really, the oil should be like 350 degrees, okay. And then you jut place these in there.
- Okay.
- And then they become like donuts. You know those donuts that you get at Mr. Donuts and at Dunkin’ Donuts and all that?
- Yeah, all those donut places.
- Oh, they taste wonderful. Absolutely wonderful.
- [Arlene] It’s unraveling, but I wanted to get it, you know? But I won’t do it. I will restrain myself. Maryann, I know that you love to entertain like I love to entertain.
- Oh my goodness, I love to.
- She and I both, we’re always looking at all the recipes, all this and that. And it’s such a joy to know–
- I’m gonna put some plain dough in there while you’re talking.
- That while, you know, we work jobs, we have our careers that we are involved with, we still take time to entertain, have family members. In fact, we were at your house for dinner last night.
- Yes, it was so much fun.
- Believe me, when she prepares a meal, she prepares a meal, and it’s always special. And what she does is keeps in mind all the special things that people like, and when you come back, she prepares them again for you. And that’s the mark of a true hostess. And nothing, I have found with Maryann, nothing is ever too much trouble. Nothing is too much bother. If she knows you like it, she makes it for you, and I appreciate that very much. These look wonderful. Are they ready to turn yet, or do they need to brown?
- [Maryann] See, what they do, they need to be golden brown.
- [Arlene] Oh, that one’s getting brown.
- [Maryann] Oh, this one’s getting brown! Good, let’s turn him over.
- They do look like those donuts!
- I know they do.
- That’s wonderful. Can we see this? Just wanna make sure that they’re getting a good–
- [Maryann] And you know what, don’t worry if they don’t stay.
- Okay. Well, thanks for being here today.
- Oh, Arlene, it was a pleasure to be here.
- My pleasure to have you.
- Be sure to join us the next time because it just wouldn’t be the same without you right here At Home. Bye bye now.
- [Announcer] Thank you for joining us for today’s program. Be sure to join us next time, right here At Home. Fresh produce provided by Jordan Banana, wholesalers of fresh fruit and vegetables in Dravosberg, PA. Cookware provided by Wholey’s. Your favorite gourmet deserves the best for less at Wholey Balcony Cookware. Some of our guests stay at the Palace Inn, your home away from home in Monroeville, PA. Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
Add comment