Sarah’s grandfather would make Rolly Pollys from scratch on occasion. Though they seem to be a lot like cinnamon rolls, her grandfather would prepare them for dessert. Tonight we did the same.
The dough is simple, and more like a crust than bread. Here’s his recipe:
ROLLY POLLYS
- 4 cups sifted flour
- 1/4 teaspoon salt
- 4 level teaspoons baking powder
- generous cup of shortening
- liquid (milk) to make a fairly soft dough.
Mix flour, salt & baking powder together. cut in shortening or rub it in until mixture is crumbly. add liquid to make a soft dough. roll dough to about 1 inch thick, spread 1/2 lb soft butter (not melted) then spread this over with light brown sugar to at least 1/2 inch thick, sprinkle with cinnamon, roll up into a long roll. cut slices 1 inch thick, grease pan & place rolly pollys right side, dont pack to tight in the pan. Bake in a hot over for 20 minutes or until light brown & sugar & butter begin to bubble. be careful they do not burn.
The process photos:
The recipe doesn’t say how much milk to use. I used a cup and a half, and that was about right. I also baked them at 350 degrees for 25 minutes. Because it’s a crust and not a bread it doesn’t turn brown like cinnamon rolls do. Critique from the expert also notes that the roll should be much tighter than the one I did.
Part of her happy memories was the mess that was created and that if you made them right you’d be covered with flour at the end. Success!