Recipes
|
info
|
|
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.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
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.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
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.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
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.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
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.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
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.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
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.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
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.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
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.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
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.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
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.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
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.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
Chuck Conways Obreads Rye Currant Rolls
In a large mixing bowl stir together starter and water. Mix in half of the white flour and half of the rye, one cup at a time, and salt. Stir in currants, remaining rye flour and enough of the white flour to make a stiff dough. When dough is too stiff to stir, turn out on to work surface. Knead until it comes together in a mass, about 8 mins; dough will still be slightly sticky. Transfer to a clean mixing bowl, cover and set aside until double in size. Turn out dough on lightly-floured surface and punch down with floured hands. Knead briefly and divide in two. Roll each half into a log about 3 inches in diameter; cut each into 12 rolls. Using palm of hand roll each piece of dough into a small, tight round roll. Place rolls, about 2 inches apart, on a cornmeal dusted baking sheet. Cover and set aside to rise, until barely doubled. Preheat oven to 450~. Bake for 30 mins. For crusty rolls, spray walls of oven with water with a plant mister.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
Cinnabon Rolls
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a large greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Then roll out on floured board to 34 x 21-inch size. Take 1 cup soft butter and spread over surface. In small bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch ever 2-inches. Cut with thread or knife. Place on lightly greased cookie sheet 2-inches apart. Take hand an lightly press down on each roll. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Take out when they start to turn golden. DON'T OVER BAKE. Frost warm rolls with Cream Cheese Frosting CREAM CHEESE FROSTING Combine all ingredients and mix until smooth. Makes about 20 very large rolls.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
Cinnamon Bread Rolls
Flatten bread with a rolling pin. In a mixing bowl, beat cream cheese, 1/2 cup sugar and yolks. Spread on bread; roll up, jelly-roll style. Combine cinnamon and remaining sugar. Lightly dip rolls in butter, then in cinnamon-sugar. Place on ungreased baking sheets. Bake at 350 degrees for 20 minutes. Yield: 2 dozen.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
Cinnamon Butterfly Rolls
In large bowl, combine sugar, salt, yeast and 1 cup flour. In 1 quart saucepan over low heat, heat milk and 1/2 cup butter or margarine (1 stick) until very warm (120-130\'F). Butter or margarine does not need to melt.
With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes. Beat in vanilla extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2 minutes scraping bowl often. With wooden spoon, stir in 2 cups flour to make a soft dough.
Turn dough onto floured surface and knead until smooth and elastic, about
10 minutes, working in more flour (about 1/3 cup). Shape into ball; place in greased large bowl, turning to grease top. Cover; let rise in warm place
(80-85\'F) until doubled, about 1 1/2 hours.
Punch down dough. Turn dough onto lightly floured surface; cut dough in half; cover and let rest 15 minutes. Grease 2 large cookie sheets. In small bowl, mix brown sugar, pecans, raisins, and cinnamon. In small saucepan over low heat, melt 4 T butter or margarine (1/2 stick).
With floured rolling pin, roll half of dough into 17 1/2x12\" rectangle.
Brush with half of melted butter; sprinkle with half of brown-sugar mixture. From 17 1/2\" edge, roll dough jelly-roll fashion; pinch seam to seal. Cut roll into 9 wedges, 2 1/2 inches at wide side, 1 inch at short side.
Turn wedges short side up. Press handle of wooden spoon across each. Repeat with other half of dough.
Place rolls 2 inches apart on cookie sheets. Cover; let rise in warm place until doubled, about 1 hour.
Preheat oven to 350\'F. In cup, beat remaining egg; with pastry brush, brush rolls. Bake rolls 20 minutes or until golden. Remove rolls from cookie sheets; cool on wire racks.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
Cinnamon Pull Apart Breakfast Rolls
The day before:
Pour boiling water over sugar, butter/margarine and salt and mix until butter/margarine melts. Cool to lukewarm. Dissolve yeast in 1/4 cup warm wa and add to mixture. Add beaten eggs. Stir in flour and mix to make a soft dough. Place in a large mixing bowl. Cover with plastic wrap and refrigerat overnight.
The next morning:
Preheat oven to 375 degrees F. Remove dough from refrigerator and allow to come to room temperature (about 30 minutes). Melt 3/4 cup margarine and mix with 1 1/2 cups sugar and cinnamon. Form dough into balls about 1 1/2 inches in diameter and roll each one in the cinnamon-sugar- but mixture. Place balls into a tube or loaf pan. Bake for about 45-50 minutes or until nicely browned.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
Cloverleaf Rolls
Preparation Time: 0:20 Lightly grease muffin pans. Shape dough into 1-inch balls; place 3 balls in each muffin cup. Cover and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk. Bake at 400 degrees for 10 to 12 minutes or until golden. Brush rolls with melted butter. Yield: 2 dozen.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
Cold Oven Popovers
Grease muffin tin. In a medium bowl, beat eggs, then add flour, milk and salt. Mix until wet, with a spoon. Fill muffin cups 2/3 full. PUT IN A COLD OVEN. Turn on to heat to 450 degrees. Allow to bake for 30 minutes. Do not open oven door!! Turn oven off. Allow popovers to remain in oven for a few minutes longer.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
Cornmeal Rolls
Preheat the oven to 450 degrees F.
In a bowl sift the dry ingredients. Cut in the shortening. Beat the egg slightly with the milk and add to the dry ingredients.
Toss on a floured board; knead slightly. Roll 1/2-inch thick and cut with a large (3-inch) biscuit cutter. With the back of a knife, make a crease just off center on each round. Brush with butter, and fold the smaller part over, like Parker House rolls. Press the fold gently. Bake in the hot oven for 12 to 15 minutes.
Serve hot.
Yield: about 8 rolls.
Ingredients
|
Category:
Rolls
|
Like this recipe? Leave your comment
here
| |
|
|
| Western Horoscope Birth Sign: |
|
