Vinegar Rolls

The Record’s “Recipe of the Week”:
Vinegar Rolls by Mrs. Paul Carnahan

SAUCE:
3/4 cup cider vinegar
1-1/2 cups water
1 cup sugar
2 tsp. cinnamon

ROLLS:
2 cups sifted flour
1 T. baking powder
1 tsp. salt
1/3 cup shortening
3/4 cup milk
1 tsp. cinnamon
1/4 cup sugar
4 T. butter or margarine

For the sauce: Combine the sauce ingredients in a saucepan. Stir over low heat until sugar dissolves. Cook over medium heat for 20 minutes. Set aside.

For the rolls: Mix and sift together the flour, baking powder and salt. Cut in the shortening. Stir in the milk with a fork until a soft dough forms. Roll out into a rectangle about 1/4” thick. Combine the sugar and cinnamon. Sprinkle over the surface of the rectangle. Dot with 2 T. of the butter. Roll up, starting at the longer side.

Cut crosswise into slices about 1-1/4” thick. Place cut-side up close together in a deep baking dish. Dot with the remaining 2 T. butter. Pour hot vinegar mixture over all. Bake at 375° for 30 to 40 minutes. Serve hot with thick cream.