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“This may have originally been in a Navigator Cookbook, but she made it her own.”
3hrs 15mins
48 small rolls

Ingredients Nutrition


  1. Soften/proof yeast in the lukewarm water and set aside.
  2. Pour scalded milk on the sugar, salt and shortening. Let sit until lukewarm.
  3. Then add 2 C sifted flour - mix thoroughly.
  4. Add 1 beaten egg and the yeast and water to flour mixture - beat well.
  5. Add up to 3 ½ C flour (that much is never needed - start with 2 C).
  6. Kneed on board until smooth-still kind of sticky (not too stiff).
  7. Put in greased bowl and cover - let rise until double (1-2 hours).
  8. When finger dent stays - Punch down. (At this point, you may grease and refrigerate).
  9. Punch and let rise again … OR make rolls and let them rise).
  10. Make rolls - Take half the dough, roll it out in a long rectangle. Spread with butter and sprinkle generously with cinnamon and sugar. Roll lengthwise. Cut in ½ inch pieces. Place in buttered muffin tin cups. Or make a rounded coffee bread ring shape.
  11. Bake 375 º 12-15 minutes.
  12. These freeze well.
  13. Frost with powdered sugar frosting.

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