Gommy Rolls

I know, another food post. Things have been incredibly busy for me lately, but when we made these tonight to go with dinner, I thought maybe you all would enjoy them too. This recipe was one of my Gram’s, she was a fantastic cook and this recipe deserves to be shared by many. I know of no way to substitute ingredients and still have it come out the proper taste and texture. If sugar and gluten are something you need avoid, then this recipe may not be for you. However, if you want to attempt substitutions, have at it and let me know how it goes.

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Gommy Rolls

Dough:

2 packages of yeast

¼ cup warm water

¾ cup scalded milk

½ cup sugar

1 teaspoon salt

½ cup melted butter (real, not the fake stuff)

1 egg

1 egg yolk (save the white)

3 ½ cup flour

 

Filling:

4 teaspoons butter (melted)

6 teaspoons cinnamon

1 cup brown sugar

Saved egg white + 1 more white(beaten until frothy)

 

Topping:

1 cup melted butter

2 teaspoons Karo syrup

1 ½  cup brown sugar

1 cup pecans

 

Directions:

Mix yeast, water, 1 tablespoon of sugar, egg and egg yolk. Add cooled, scalded milk, sugar, salt and melted butter and mix in. Add  3 cups flour, mix in, then stir for about five minutes. Stir in final half cup flour. Then  turn out on floured area and knead for about 3 to 5 minutes  (I never actually time it, I just knead it until it looks and feels right). Place dough into oiled bowl, cover with a damp towel and let rise until double. Remove dough from bowl onto floured surface and knead again to work out air bubbles.

Roll out until it’s…well the right thickness and/or thinness. I never measured it.

Mix filling and spread it onto rolled out dough, then beginning at the widest side, roll dough up. Then slice into pieces about 1 to 2 inches wide (another thing I don’t measure) and place in buttered glass pans. (glass pans just work better for this. I have tried metal pans as in the pic above and they just do better in glass)

Cover with plastic wrap (or a lightweight towel like a flour sack towel) and allow to rise until about double (or they look right, again, this is something I’m just used to and don’t think much about, I just know when they’re ready)

Then bake at 350 *F for 25 to 30 minutes. Start at 25 minutes, don’t over bake.

Mix topping and as soon as you remove the rolls from the oven, spread over rolls, may have to spread it around a bit to make sure they are all covered. Defend against family until they’re cool enough to eat without burning the tongue and then enjoy.

 

Completely cooled rolls are delicious if warmed again with melted butter on top.

They are a bit of work, but so unbelievably worth it.

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