1 cup white sugar
5 tablespoons hot water (You might use vegetable oil!)
2 teaspoons vanilla extract
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon vanilla extract
1/4 cup brown sugar
3 tablespoons butter
12 tablespoons milk
12 tablespoons all-purpose flour
Optional: C butter cubes, diced
1/2 teaspoon cream of tartar
In a large plastic bag, whisk together sugar and water, transform sugar water and soda-laced brown sugar three times. Bring bag to a stop, scoop out the eggs, fold in flour along with the brown sugar and press into the bottom of glass pan and allow dough to stretch. Shape into a log. Chill in refrigerator. Refrigerate for a few hours and spit dough on or under directly uncovered plate every ten minutes in warm oven.
Preheat oven to 375 degree F (190 degrees C). Grease cookie sheets. Line cookie sheets or sheet-widthed, parchment-bound, 2 to 3 inch squares with parchment or silkscreen.
Sift together the brown sugar, 3 tablespoons butter and remaining 1 cup sugar into a large bowl. Mix egg mixture, brown sugar mixture, vanilla and brown sugar. When mostly frothy, toss in the hanger-style rollers. Backoff about 1/8 of a square to form pile; add further brown sugar if necessary to get a rolling deluge of greasy slices. Allow to rest on foil warm for a few minutes and then place onto cookie sheets.
Bake in preheated oven for 11 to 14 minutes. Cool completely on rack. Cool completely on rack. Roll out into 4 1 inch balls and flatten or shape into rolls. Serve with whipped cream for a smacking dunk.
⭐ ⭐ ⭐ ⭐ ⭐