When I was a child, my mother would make vinegar rolls for special (breakfast) occasions. Over the years, I and at least one of my sisters have carried on the tradition. But, whenever I have mentioned "vinegar rolls" to anyone outside our family, the concept is greeted with "yuck" (or some similar disgusted sounding response). Is my family the only people who have tasted this lovely version of cinnamon rolls? Here is a "recipe", in case anyone would like to try this fairly delicious concoction (I have never written a recipe before, and seldom follow one, so this is my best effort):
1 Can of biscuits (or, better yet, one batch of homemade biscuits, yeast rolls or similar bread dough)
1/4 LB. Butter at room temperature (homemade is best)
Mixture of cinnamon and sugar
A few tablespoons of flour
1 tsp. white or apple cider vinegar for each roll
Boiling hot wter
Roll out the dough into a rectangle, about 1/4 inch thick. Generously smear the butter all over the dough rectangle, and (again, generously) sprinlke the cinnamon/sugar mixture over the butter. Starting at one end of the rectangle, roll the dough up, into a log. Slice the log into pinwheel sections about 11/2 to 2 inches wide, and set the pinwheels in a cake pan that has been sprayed with oil - leave a bit of room between them, to allow them to rise and spread a bit. atop each roll, place a dab of butter, and follow with the teaspoon of vinegar. Mix the flour together with some cinnamon/sugar mixture, and sprinkle over and between the rolls. Follow with the hot water (over and between the rolls), stirring as well as you can, considering there's not much room between the rolls - this is going to. The water and flour-cinnamon-sugar mixture are going to form a thick syrup in the bottom of the pan. Bake the rolls in a 350 degree oven until browned. Loosen the rolls from the sides, and turn the pan of rolls upside down onto a plate, so the "syrup" coats the rolls. Serve hot.
The vinegar will have evaporated, leaving only a hint of tartness to the syrup.