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Old-Fashioned Vinegar Rolls: A Taste of History

There’s a certain magic that unfolds when a recipe whispers tales of generations past, a story embedded in the very flour and sugar. I remember the first time I encountered these Old-Fashioned Vinegar Rolls. It wasn’t in a bustling restaurant kitchen, but rather, tucked away in a treasured family cookbook, passed down from my grandmother. The scent of cider vinegar and cinnamon, even from the faded ink on the page, evoked a comforting warmth, reminding me of her patient hands shaping dough and the anticipation of a truly unique treat. This recipe, with its surprisingly simple ingredients and its roots stretching back to the late 19th century, is more than just a baked good; it’s an edible piece of history, a sweet and tangy embrace from a bygone era.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 30-40 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Yield: Approximately 12-15 rolls
Dietary Type: Traditional

Ingredients

This recipe is a testament to the brilliance of simple, humble ingredients. With just a few pantry staples, you can create something truly extraordinary.

For the Vinegar Syrup:
- 3/4 cup cider vinegar
- 1 1/2 cups water
- 1 1/4 cups sugar, divided
- 2 teaspoons cinnamon, divided
For the Dough:
- 2 cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup shortening
- 3/4 cup milk
For Assembling:
- 4 tablespoons butter or 4 tablespoons margarine, divided

Equipment Needed

Medium saucepan
Whisk
Large mixing bowl
Measuring cups and spoons
Pastry blender or your fingertips
Rolling pin
Rectangular baking dish (e.g., 9×13 inch)
Sharp knife

Instructions

The process for making these Old-Fashioned Vinegar Rolls is straightforward, yet each step is crucial in developing their unique texture and flavor. Embrace the simplicity, and let the aromas guide you.

Prepare the Vinegar Syrup: In a medium saucepan, combine the 3/4 cup cider vinegar, 1 1/2 cups water, 1 cup of the sugar, and 2 teaspoons of the cinnamon. Stir these ingredients together over low heat until the sugar is completely dissolved. Once dissolved, increase the heat to medium and let the mixture simmer for 20 minutes. This process allows the flavors to meld and the vinegar to mellow, creating a wonderfully aromatic syrup. Set this aside; it will be poured over the rolls later.
Mix the Dry Dough Ingredients: While the syrup is simmering, in a large mixing bowl, combine the 2 cups of sifted all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Whisk them together to ensure they are evenly distributed. Sifting the flour is key to achieving a lighter texture in the finished rolls.
Incorporate the Shortening: Add the 1/3 cup of shortening to the dry ingredients. Using a pastry blender or your fingertips, cut the shortening into the flour mixture until it resembles coarse crumbs. The goal here is to distribute the fat evenly, which will contribute to the tenderness of the dough.
Form the Dough: Gradually add the 3/4 cup of milk to the flour and shortening mixture. Use a fork to stir until a soft dough forms. Be careful not to overmix, as this can develop the gluten too much and result in tough rolls. The dough should be just cohesive enough to handle.
Roll and Fill the Dough: Turn the dough out onto a lightly floured surface. Gently roll it out into a rectangle approximately 1/4-inch thick. For the filling, in a small bowl, combine the remaining 1/4 cup of sugar with the remaining 2 teaspoons of cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the surface of the rolled-out dough. Then, dot the surface with 2 tablespoons of the butter (or margarine), cut into small pieces.
Shape the Rolls: Starting from the longer side of the rectangle, carefully roll up the dough into a log. Once rolled, use a sharp knife to cut the log crosswise into slices, each about 1 1/4 inches thick.
Arrange and Add Remaining Butter: Arrange the cut slices, cut side up, in your baking dish. Place them close together so they touch each other. This encourages them to bake up soft and pull apart easily. Finally, dot the tops of the rolls with the remaining 2 tablespoons of butter (or margarine).
Bake the Rolls: Pour the hot vinegar mixture (that you prepared in step 1) evenly over all the rolls in the baking dish. Ensure the liquid seeps down around them. Bake in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 30 to 40 minutes. The rolls should be golden brown and the syrup should be bubbly.
Serve: Serve these Old-Fashioned Vinegar Rolls hot. They are best enjoyed immediately, perhaps with a dollop of heavy cream for an extra touch of decadence.

Expert Tips & Tricks

These rolls possess a unique character that comes from the tangy vinegar syrup and the sweet, spiced filling. Here are a few insights to elevate your experience:

Don’t Fear the Vinegar: While it might sound unusual, the cider vinegar doesn’t make the rolls taste like vinegar. Instead, it tenderizes the dough beautifully and its acidity balances the sweetness, creating a more complex flavor profile. The long simmering of the syrup also mellows its sharpness considerably.
Sift for Softness: Always sift your flour for this recipe. It aerates the flour, leading to a lighter, more tender dough that won’t feel heavy.
Dough Consistency: The dough should be soft but not sticky. If it feels too dry, add a touch more milk, a teaspoon at a time. If it’s too wet, a dusting of flour on your work surface can help.
Even Baking: Arrange the rolls snugly in the baking dish. This helps them steam and bake evenly, ensuring they’re soft and yielding. If your oven has hot spots, rotating the dish halfway through the baking time can ensure a more uniform browning.
Temperature is Key: Ensure your vinegar mixture is hot when you pour it over the rolls before baking. This helps to start the cooking process and infuse the rolls with flavor immediately.

Serving & Storage Suggestions

These rolls are at their absolute best when served warm, fresh from the oven. The sticky, sweet syrup coating the tender rolls is an irresistible combination.

Serving: Present them directly from the baking dish, perhaps using a spatula to lift them out and onto a serving plate. A generous drizzle of heavy cream is the classic accompaniment, but a dollop of crème fraîche or even a light dusting of powdered sugar can also be delightful. They make a wonderful breakfast treat, a comforting snack, or an impressive accompaniment to brunch.
Storage: While best fresh, any leftovers can be stored. Cover the baking dish tightly with plastic wrap or transfer the rolls to an airtight container. They will keep at room temperature for up to 2 days.
Reheating: To enjoy them as close to their fresh state as possible, gently reheat them in a low oven (around 300°F / 150°C) for about 5-10 minutes, or until warmed through. You can also microwave them for a very short burst, but be mindful not to overcook them, which can make them tough. Freezing is not generally recommended for these rolls as the texture can be compromised upon thawing.

Nutritional Information

While precise nutritional values can vary based on specific ingredients and portion sizes, here’s an estimated breakdown for these Old-Fashioned Vinegar Rolls:

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	384.1 kcal
Calories from Fat	139 kcal
Total Fat	15.5 g	23%
Saturated Fat	6.3 g	31%
Cholesterol	18.5 mg	6%
Sodium	481.9 mg	20%
Total Carbohydrate	57.7 g	19%
Dietary Fiber	1.5 g	5%
Sugars	31.4 g	125%
Protein	4.1 g	8%

Note: This information is an estimate and may vary.

Variations & Substitutions

While this recipe is a cherished classic, there’s always room for a personal touch.

Spice It Up: Feel free to adjust the cinnamon to your liking. A pinch of nutmeg or even a whisper of ground cloves could add another layer of warmth and complexity to the syrup.
Citrus Zest: For a brighter note, consider adding the zest of half a lemon or orange to the syrup while it simmers.
Nutty Addition: If you enjoy a bit of crunch, a sprinkle of chopped pecans or walnuts over the cinnamon-sugar before rolling could be a delightful addition.

FAQs

Q: Why are these called “Vinegar Rolls”?
A: The cider vinegar is a key ingredient in the syrup that is poured over the rolls before baking. It tenderizes the dough and balances the sweetness, contributing to their unique flavor and texture.
Q: Can I use a different type of vinegar?
A: While cider vinegar is traditional and recommended for its flavor profile, white vinegar could be used in a pinch. However, it might result in a slightly sharper taste.
Q: How do I prevent the rolls from sticking to the baking dish?
A: Ensure you place the rolls close together. The syrup and butter also help to create a natural non-stick coating as they bake, but if you are concerned, you can lightly grease your baking dish before arranging the rolls.
Q: Can I make the syrup ahead of time?
A: Yes, the vinegar syrup can be made a day in advance and stored in an airtight container in the refrigerator. Gently reheat it before pouring over the rolls.
Q: My rolls came out a bit dry. What went wrong?
A: This could be due to overbaking or using too much flour. Ensure you measure your flour accurately (spoon and level, don’t scoop directly from the bag) and keep a close eye on the baking time, removing them as soon as they are golden brown.

Final Thoughts

These Old-Fashioned Vinegar Rolls are more than just a recipe; they are an invitation to slow down, to connect with the past, and to savor the simple joys of home baking. The slightly tangy, deeply comforting syrup, the tender dough, and the warm embrace of cinnamon create a truly unforgettable experience. I encourage you to gather your ingredients, embrace the process, and share these delightful rolls with loved ones. They are a perfect companion to a cup of hot coffee or tea, and a wonderful way to add a touch of history and hearth to your day. Happy baking!

Old-Fashioned Vinegar Rolls Recipe