(6) comments
Add Your Reply
Menu
Dinner Roll Recipe Vintage 1950’s Quicker’N Scat Rolls
By Andrea Sabean | Bread
Some of the links below are affiliate links, which means I will earn a commission at no additional cost to you, if you click through and make a purchase. Regardless, I only link to products we use on our homestead or believe in.
This dinner roll recipe was destined to be shared. When I found this recipe among my great-grandmother’s collection, I knew I had to give it a try just by the name alone!
This quick dinner roll recipe was originally published in a cookbook entitled “Great Neighbour Recipes” (sold for $3.95!) and reprinted in my great-grandmother’s local newspaper in 1953. There’s something to be said for recipes that get passed on.
I m not sure if they are “quicker’n scat,” but they do come together quickly and create fluffy dinner rolls.
I love older recipes, they come with a history and are made from scratch. Plus, how fun is it to say, I’ll have these rolls ready quicker’n scat?
The original recipe calls for white bread flour, shortening, and sugar, but for a healthier option, they are delicious made with spelt flour, butter, and honey as well.
Measure sugar, salt, and shortening (or butter) into a large bowl.
In a saucepan over medium-low heat, scald the buttermilk by heating it until it just starts to bubble around the edges (about 180 degrees). Pour the hot milk over the sugar, salt, shortening mixture and stir to melt the fat and dissolve the sugar. Cool to lukewarm (about 105 – 110 degrees).
While milk mixture cools, soften the yeast in 1/4 cup water.
Once buttermilk mixture has cooled, stir in yeast, and add flour a cup at a time until the dough can be kneaded.
Knead dough until smooth.
With lightly flowered hands, shape dough into 12 balls and place on greased baking sheet. If you want soft-sided rolls, place your balls closer together.
Cover and let rise until doubled in size.
Heat oven to 425 degrees.
Once rolls have doubled, place in the oven and bake for 20 minutes. Brush melted butter on the tops while they are still hot.
Tip: The original recipe notes that you can double the yeast in the recipe for faster rising, making these quick rise yeast rolls.
Spelt is an ancient grain and one of my favorite flours to cook with. It has lower levels of gluten than modern wheat and higher protein levels, making it a healthier choice and tolerated where many people can’t tolerate modern wheat.
Here’s the adaptation to make these with Spelt flour.
Heat buttermilk over medium-low heat until bubbles just start to form around the edges (about 180 degrees.)
While buttermilk heats, measure salt and butter into large mixing bowl.
Once buttermilk has come to temperature, pour over butter and salt and stir until the butter has melted. Stir in 1/4 cup honey. Let cool to lukewarm (105 – 110 degrees).
While buttermilk mixture cools, proof the yeast by mixing with 1/4 cup lukewarm water and 1 tsp honey. In about 10 minutes it should be bubbly and foamy.
Pour yeast mixture into buttermilk mixture and stir to combine.
Add flour 1 cup at a time until a kneadable dough forms. Knead the dough until smooth, adding more flour if necessary to keep the dough workable.
Form dough into 12 balls and place on greased baking sheet. For soft-sided rolls, place the balls closer together.
Cover and let rise until doubled in size.
Preheat the oven to 425 degrees. Bake the rolls for 20 minutes. Brush the tops with butter while they are still warm.
Andrea is an artisan and teacher trying to live a handmade and homemade lifestyle with her husband in Eastern Canada. She is passionate about growing her own food, cooking healthy meals, using herbs for healing, nurturing creativity, and finding joy and blessings in the every-day moments of life. She writes about all of this, plus her adventures in sewing, crafting, and pattern design at http://www.artisaninthewoods.com/
