The company originated with a drive-in restaurant called "Parkette" in Charleston, West Virginia. Alex Shoenbaum opened the restaurant in 1947, then acquired a Big Boy franchise in 1951. Two years later, Shoenbaum renamed the Parkette "Shoney's Big Boy." During this time, Ray Danner was building a restaurant business in central Tennessee and opened his first Big Boy franchise in 1959 in Madison, Tennessee. He incorporated his privately owned company in 1968

Headquartered in Nashville, Tennessee, Shoney's, Inc., is one of the restaurant industry's most respected companies. As of 1998 the restaurant chain operated or franchised over 1,300 restaurants in 34 states, including Shoney's, Captain D's, and the Pargo's and Fifth Quarter specialty restaurants. The company owned 893 restaurants and franchised 494 others.




Giant Cinnamon Rolls

Giant Cinnamon Rolls
The Machine Shed Restaurant Recipe

10 cups flour (all purpose)
2 packets active dry yeast
2 1⁄2 cups milk
1 cup butter
1 cup sugar
2 teaspoons salt
3 eggs
1 teaspoon vanilla
1⁄2 cup brown sugar, packed
2 tablespoons cinnamon
1⁄2 cup butter, softened

Butter Cream Icing:
1⁄2 cup butter, softened
3 cups powdered sugar (1 1/2 cups powdered sugar, extra)
1 teaspoon vanilla
1⁄2 teaspoon salt
1⁄4 cup evaporated milk

In very large mixing bowl combine 3 1/2 cups of the flour and yeast.
In medium pan, heat milk, butter, sugar and salt just till warm (120-130 degrees) and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs and vanilla, beating with a mixer on low for 30 seconds, scraping sides of bowl constantly. Beat on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic 
(3 to 5 minutes total). Shape into a ball. Place in greased bowl, turning once. Cover; let rise an a warm place until double, about 1 hour.

For filling, combine brown sugar and cinnamon. Grease two 13x9x2 inch baking pans; set aside.
Punch dough down and turn onto a lightly floured surface. Divide dough in 1/2. Cover and let rest 10 minutes. Roll 1/2 the dough to a 16x12 inch rectangle. Spread dough with half of the softened butter. Sprinkle with half the brown sugar and 1 tablespoon cinnamon. Roll up jelly roll style starting with one of the short sides; pinch edges to seal. Slice roll into 6 pieces. Arrange dough pieces cut side up, in one of the prepared baking pans. Repeat with remaining dough, butter and filling. Cover and let dough rise in a warm place until nearly double (about 45 minutes).

Preheat oven to 350. Bake for 35 to 40 minutes or until browned and rolls sound hollow when lightly tapped. Remove from oven, cool for 1 minute then invert onto wire rack. Invert again onto serving platter and spread with butter cream icing.

Butter Cream Icing: In a large bowl, beat together softened butter, 3 cups powdered sugar, vanilla and salt. Gradually beat in evaporated milk. Beat in enough additional powdered sugar (about 1 1/2 cups) to make a soft spreading consistency.

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