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Pets de soeurs ( cinnamon rolls)

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Acadian, Bakery, Breads, Desserts, French, North American, Pastry, Western European

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Rating: good (3)
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The Pets de soeurs ( cinnamon rolls) is the name of the recipe.

3 cupFlour
2 tbspBaking powder
1 tsp-Salt
1 tspSugar
1/2 cupLard
1 cupMilk
2 tbspButter , softened
1 cupBrown sugar
1 tspCinnamon
1 cup-Water
Step one:To quote the author marie cormier-boudreau , "these pastries which resemble cinnamon rolls , have been made throughout acadia for many , many years.
Step two:Although they are usually given the colourful name pet de soeurs ( literally nun"s fart) , they are also be called ( sic) rosettes , rondelles , hirondells , bourriques de veilles , bourriques de soeurs or bourriques de viarges ( rosettes , slices , swallows , old women"s belly buttons , nun"s belly buttons and virgin"s belly buttons." sift the dry ingredients together.
Step three:Blend in the lard to form a coarse mixture.
Step four:Gradually add the milk until a soft dough is formed.
Step five:Roll the dough until it is fairly thin , although it should be thicker than a regular pie crust.
Step six:Butter the dough with soft butter , cover with inch of brown sugar and sprinkle with cinnamon.
Step seven:Roll the dough up like a jelly roll and slice into circles about inch thick.
Step eight:Pour water into a casserole dish.
Step nine:Put the sliced dough into the casserole and bake at 375f for about 30 minutes or until the pets de soeur are golden brown.
Step ten:Variation : cranberry jam may be substituted for the sugar and the cinnamon.

This recipe is Category of Acadian, Bakery, Breads, Desserts, French, North American, Pastry, Western European.
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Pets de soeurs ( cinnamon rolls) Reviews
Rating: good (3)   1 reviews
Parts of this recipes are cut off. Can you please email it to me or fix the page. Also, how deep should the water end up in the casserole dish, or how big is the dish? Thanks very much

Rating: good (3)
Submitted by: B Therrien
posted 1/12/2011 7:31:49 PM