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Baked Sandwich Roll
On a lightly floured surface, roll thawed dough into rectangle, approximately 15x20. Spread spicy mustard evenly over entire surface. Lay slices of turkey pastrami over entire surface, then a layer of cheese, then a layer of turkey. Sprinkle
Italian dressing sporadically over turkey. Roll up rectangle, jelly roll style. Pinch to seal edges. Brush top surface with beaten egg white. Bake in preheated 350 F oven 20 to 30 minutes or until golden brown. If top browns too quickly, cover with aluminum foil.
Cool slightly. Slice in 2 inch slices.
NOTES : I make my own Italian dressing for this recipe, adding lots of spices including garlic (powder or roasted garlic paste), cilantro, basil, oregano, onion powder, oil, vinegar and mayonnaise.
You may use any combination of sandwich slices or cheese.
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Category: Rolls
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Basil Dinner Rolls
In a mixing bowl, combine 6 cups flour, sugar, salt and yeast. Add water; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overinight. Punch dough down; knead several times. Cover and let rise for 10 minutes. Meanwhile, combine basil, walnuts and cheese; reserve 2 tablespoons for topping. Shape dough into 32 balls. On a floured surface, roll each ball in a 4 inch circle; place about 1 1/2 teaspoons of the basil mixture in the center of each. Pinch dough together over filling. Place 16 rolls each, seam side down, on two greased baking sheets with rolls touching.
Cover and let rise until doubled, about 45 minutes. Brush tops with butter; sprinkle with reserved basil mixture. Bake at 375 for 25 minutes or until lightly browned. Serve warm. Yield 32 rolls.
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Batter Rolls
Disolve 1 tsp sugar in warm water in lrge bowl. Sprinkle in yeast. let stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening and salt in saucepan. Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth. Gradually stir in remaining 1 c flour. Batter will be soft. Cover with tea towel. Let rise in warm place until doubled about 1 hour. Stir down dough and let stand 10 minutes.
Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake at 375 degrees for 20-25 minutes or until golden. Turn out of pans immediately. Serve warm and cool. Makes about 18 rolls.
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Beer Rolls
Gradually add small amount of flour to this mixture until you have used about 4 1/2 cups, while adding the small amounts of flour, add also 2 tablespoons of beer at a time . Mix thoroughly after each addition. Do not use to much flour. When dough is just dry enough to knead, and it should be slightly moist, knead until bubbles appear in the dough.
Then dip entire batch of dough in melted butter, cover and let rise for about 1 1/2 hours in a warm place. Roll out dough to make rolls of your choice. Bake at 475 oven until they are done.
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Big Batch Rolls
A GOOD ROLL RECIPE TO MAKE AHEAD AND FREEZE FOR DINNERS Dissolve yeast in warm water in a LARGE mixing bowl; let stand 5 minutes. Add dry milk powder and next 5 ingredients; beat at medium speed of an electric mixer until blended. Gradually stir in enough flour to make a very soft dough. Place dough in a well-greased bowl; turning to grease top. Cover and refrigerate at least 4 hours. Punch dough down; divide dough in half. Working with one portion of dough at a time, place dough on a lightly floured surface; knead until smooth and elastic, adding more flour, if necessary. Roll dough to 1/4-inch thickness. Cut dough with a 2-1/2-inch round cutter. Make a crease with dull edge of knife just off center on each round. Brush lightly with melted butter. Fold larger side over smaller so that the edges will meet. Seal. Place 15 rolls in a lightly greased 8-inch square baking pan. Repeat procedure filling two additional 8-inch square pans. Repeat procedure with remaining portion of dough, filling 3 additional square pans. (NOTE: When I made these rolls, I used a total of 7 toaster oven size pans, each holding about 2 dozen rolls) Cover and let rise in a warm place, (85F), free from drafts, 40 minutes or until rolls are doubled in bulk. Bake at 375F. for 10--15 minutes. NOTE: To Freeze, prepare and bake rolls as directed; let cool. Wrap in tin foil; freeze. To serve, let rolls thaw; then bake in foil at 375F. degrees or until thoroughly heated.
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Bulkie Rolls
Place liquid ingredients, salt and sugar in bread machine, add flour, semolina and pumpernickel flour. Make well in flour and add dry yeast. Program machine for dough cycle, allow machine to complete cycle, form 8-12 rolls of desired size. Slash rolls diagonally let rise 2 hours, bake at 425 degrees for 20 minutes until brown. Steam oven with mister in first 10 minutes of baking time. When rolls are done, turn oven off and allow rolls to cool for 10 minutes in the oven.
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Butter Chunk Cinnamon Rolls(Bisquick)
PREHEAT OVEN TO 4250F. GREASE A SQUARE PAN. CUT COLD BUTTER INTO 1/4" CUBES. TOSS BAKING MIX AND BUTTER CUBES UNTIL WELL COATED. BEAT MILK AND EGG; STIR INTO BAKING MIX. TURN DOUGH OUT ONTO A SURFACE COATED GENEROUSLY WITH BAKING MIX. ROLL DOUGH TO COAT WELL. KNEAD AND FOLD TEN TIMES. ROLL DOUGH INTO RECTANGLE, ABOUT 15 X 8". SPREAD MELTED BUTTER OVER THE DOUGH. SPRINKLE WITH MIXED CINNAMON AND SUGAR. ROLL DOUGH STARTING AT THE 15" SIDE. CUT INTO 12 PIECES. PLACE IN THE PREPARED PAN CUT SIDE DOWN. BAKE UNTIL GOLDEN. SPREAD WITH GLAZE MADE FROM 1c POWDERED SUGAR AND 1 TABLESPOON MILK
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Butter Horn Rolls
Soften yeast in lukewarm milk. If compressed yeast is used allow to stand 5 minutes. If dry yeast is used allow to stand 30 minutes. Add salt, shortening, sugar, and eggs. Add flour, a little at a time, beating thoroughly after each addition until the dough is just stiff enough to knead on lightly floured board. Knead until smooth and elastic. Cover with a damp cloth, set in a warm place, and allow to rise until double in bulk. (The dough made with dry yeast will need to rise overnight in a warm place.) Work down. Allow to rise the second time. Turn onto lightly floured board. Roll out in circular shape. Cut into sections as you would pie, having each section about 3 inches wide at the outer edge. Begin at the outside and roll each section toward the center. Form into crescents. Place in well-oiled baking pans. Cover and let rise until treble in bulk. Bake in hot oven (450ø F) 12-15 minutes. 16 rolls.
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Buttermilk Crescents
COMBINE 1 CUP FLOUR, SUGAR, SALT, SODA AND YEAST. HEAT MILK, WATER AND BUTTER TO 130 F. ADD TO DRY MIX AND BEAT 2 MINUTES AT MEDIUM SPEED. ADD 1/2 CUP FLOUR AND BEAT AT HIGH SPEED FOR 2 MINUTES. ADD ENOUGH FLOUR TO MAKE A SOFT DOUGH. KNEAD TILL SMOOTH AND ELASTIC. RAISE IN A GREASED COVERED BOWL TILL DOUBLED IN SIZE. ROLL INTO 2 - 12" ROUNDS AND CUT INTO 12 PIECES. ROLL EACH PIECE INTO A CRESCENT SHAPE AND PLACE ON A BAKING SHEET POINT DOWN. LET RISE TILL DOUBLED. BAKE AT 350 DEG F. FOR ABOUT 15 TO 20 MINUTES OR UNTIL GOLDEN IN COLOR.
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Buttermilk Rolls
Crumble yeast cakes into bowl. Add sugar, buttermilk, stirring until dissolved. Stir in butter. Mix and sift flour, salt and baking soda. Stir into first mixture. Allow to rise in a warm place about 1/2 hour. Shape as desired, bruch with additional melted butter, sprinkle with poppy seeds and allow to rise again on greased pans until about double in bulk. Bake about 20 minutes in hot oven 400 F. Makes about 2 doz. rolls.
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Butterscotch Butter Balls
In a large bowl, dissolve yeast in butter. Blend in eggs and oil. Add 5
cups Hot Roll Mix. Stir well. Add more Hot Roll Mix to make a soft dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled, abut 1 hour. Puch down dough. Divide into 48 balls. Place balls on a baking sheet. Cover with plastic wrap and freeze. When frozen, transfer to bags for storage in freezer. Use within 1 to 2 months. About 8 hours before serving, or the night before, place 24 frozen balls in each of 2 unbuttered Bundt pans. Sprinkle half of butterscotch pudding on each pan of frozen rolls. Combine melted butter and brown sugar in a small bowl. Pour half of mixture over each pan of rolls. Sprinkle pecans and cinnamon over each pan. Cover with towels and let rise about 8 hours or overnight. Preheat oven to 350F. Bake about 30 minutes, until golden brown.
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Candy Cane Rolls
In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth. Stir in cherries. Add enough of the remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest for about 10 minutes. Divide dough into half. Roll each half into a 12x7-inch rectangle. Cut twelve 1-inch strips from each rectangle. Twist each strip and place 2-inches apart on greased baking sheets, shaping one end like a cane. Cover and let rise until doubled, about 45 minutes. Bake at 375øF for 12-15 minutes or until golden brown. Cool completely. Combine confectioner's sugar and milk; frost rolls.
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Caramel Breakfast Rolls
Cut 1 loaf of dough into small pieces; place dough pieces in a greased 13x9x2inch baking dish.
Combine brown sugar, pudding mix, butter, and milk; mix well. Drizzle half of the brown sugar mixture over dough pieces; sprinkle with 1/4 cup nuts and 1/4 cup raisins.
Cut remaining loaf of dough into small pieces; place dough pieces over first layer. Drizzle remaining brown brown sugar mixture over dough pieces; sprinkle with remaining nuts and raisins. Cover and refrigerate several hours or overnight. Bake at 325 degrees for 50 to 60 minutes.
Yield: 10 to 12 servings.
NOTE: chopped maraschino cherries and crushed pineapple may be substituted for nuts and raisins.
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Caraway Dinner Rolls
Dissolve yeast in warm water. Add caraway seeds or dill weed. Heat cottage cheese just until luke warm. Mix cottage cheese, sugar, lite salt,baking soda and egg whites into yeast mixture. Slowly add the flours, mixing until dough cleans bowl. Cover and let rise in a warm place until double, about one hour. Stir down the dough. Place in 24 lightly oiled muffin tins. Cover and let rise again until double, about 45 minutes. Preheat oven to 350. Bake about 25 minutes. Remove from muffin tins while warm. Makes 24 rolls.
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Cheddar Wheat Herb Crescents
Have egg at room temperature. Heat milk to lukewarm. Soften butter. Stir the milk and sugar in a large bowl, sprinkle on yeast, let soften. Beat in 3 1/2 cups flour, cover, let rest 15 minutes. Beat in the salt and egg, then add the 3 T butter, a little at a time, as you stir in the remaining whole wheat flour. Turn out and knead on floured board 10 minutes. Place in greased bowl, turn, cover, let rise until double.
Make herb butter with 1/2 lb butter, basil, oregano and a few drops of lemon juice.
Punch down dough, gradually kneading in the cheese. Divide dough into fourths. Roll each into a circle (keep dough not in use covered). Spread rolled dough with herb butter, cut into wedges, roll up, put on baking sheet. Cover loosely. Repeat with remaining dough. Let rise until almost doubled. Brush with egg wash, sprinkle with a few sesame seeds.
Bake at 375 degrees F, 25 minutes.
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Cheery Cherry Rolls
Directions: Melt marshamallows in water over low heat; remove from heat. Add cherries, 2 cups sugar and vanilla; mix well. Sprinkle pastry cloth or board with remaining sugar. Knead cherry mixture for 2 to 3 minutes or until > smooth; shape into 3 rolls, 3/4 inch in diameter by 6 inches long. Let stand at room temperature for 30 minutes. Melt caramels and cream in saucepan; remove from heat. Spread rolls with thick layer of caramel; roll in peanuts. Wrap rolls in waxed paper or plastic wrap. Let stand at room temperature for 1 to 2 hours. Cut into 1/2 inch slices. Yield: About 3 dozen rolls.
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Cheese Stuffed Rolls
* These are approximate sizes. Recipe called for 1
small jar of
Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot.
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Cherry Blossoms
In small bowl, combine confectioners' sugar and milk; mix well. Pour into 9 inch deep-dish pie pan. Sprinkle 1/2 cup cherries and pecans evenly over sugar mixture.
On lightly floured surface, roll bread dough into 12x8 inch rectangle; brush with melted butter. In small bowl, combine brown sugar and cinnamon; sprinkle over dough. Top with remaining 1/2 cup cherries. Roll up rectangle, jelly roll style, starting from long side; pinch to seal edges. With sharp knife, cut roll into 12 slices.
Place slices on top of mixture in pan. Let rise, covered, in warm place 30 minutes or until nearly double. (Or, cover with waxed paper, then with plastic wrap. Refrigerate 2 to 24 hours. Before baking, let chilled rolls stand, covered, 20 minutes at room temperature.)
Bake, uncovered, in preheated 375 oven 20-25 minutes (25-30 minutes for chilled rolls) or until golden brown. If necessary, cover rolls with foil during last 10 minutes to prevent overbrowning. Let cool in pan 1 to 2 minutes. Invert onto serving platter. Serve warm. Makes 12 rolls.
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Chocolate Caramel Pecan Rolls
In a large bowl, combine 1 1/2 cups flour, sugar, salt and yeast. Heat water and 2 Tbsp. butter until hot (120-130 degrees). Add water mixture and egg to flour mixture and blend at low speed just until mixed. Continue mixing at high speed for 3 minutes. Stir in as much remaining flour as you can until dough pulls cleanly away from sides of bowl.
On floured surface, knead about 2 minutes. Roll dough into a 15x7" rectangle. Melt chocolate chips and 2 Tbsp. butter together; cool and spread over rectangle. Sprinkle with pecans. Starting with long side, roll dough up jelly-roll fashion. Cut into 12 slices.
Sprinkle a greased 13x9" pan with Topping ingredients (to follow). Place dough slices on top. Cover loosely with plastic wrap or a towel. Let rise in warm place until nearly double (35 to 40 minutes). Bake at 375 degrees for 25 to 30 minutes; turn out onto a serving platter. If desired, drizzle Chocolate Glaze (to follow) over the top of rolls.
TOPPING:
1/2 cup brown sugar 1/4 cup pecans, chopped 1/2 cup butter, softened 2 Tb
corn syrup
In a small bowl, combine all topping ingredients and mix well.
CHOCOLATE GLAZE:
1/3 cup semi-sweet chocolate chips 1 Tb butter
In a small saucepan, melt chocolate chips and butter over low heat. Drizzle chocolate mixture over rolls, after you have turned them out onto serving platter.
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Category: Rolls
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Chocolate Finger Rolls
Combine ingredients in order given, mixing whole wheat flour, sugar, and chocolate together. Add white flour and mix thoroughly. Turn onto lightly floured board. Knead until smooth and elastic. Cover and let stand in a warm place until double in bulk. Knead well, let rise the second time. Form into rolls 3 inches long. Arrange in a well-oiled shallow pan. Cover and let rise until treble in bulk. Bake in hot oven (425ø F) about 15 minutes. As soon as taken from the oven, brush with melted butter or butter substitute. Serve hot. 16 rolls.
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