BLUE RIBBON OVERNIGHT ROLLS
Easy tasty recipe! Never any left when I make them.
Provided by Pam Vienneau
Categories Bread Yeast Bread Recipes Rolls and Buns
Time P1DT1h
Yield 24
Number Of Ingredients 7
Steps:
- In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
- Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with wax paper. Let dough stand at room temperature overnight.
- In the morning, divide the dough in half. Roll each half into a 9 inch round circle. Cut each round into 12 pie shaped wedges. Roll up each wedge starting from wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake.
- Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 20.7 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 134.7 mg, Sugar 4.7 g
OVERNIGHT ROLLS
I'm pleased to share the recipe for these light and tender rolls, which I've made for 25 years. I once served them to a woman who'd been in the restaurant business for half a century. She said they were the best rolls she'd ever tasted.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 20 rolls.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast and 3/4 teaspoon sugar in 3 tablespoons water. Add remaining sugar and water, oil, egg, salt and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 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. Shape into 20 balls. Roll each into a 8-in. rope; tie into a loose knot. Place on a greased baking sheet; cover and refrigerate overnight. Allow rolls to sit at room temperature for 45 minutes before baking. , Bake at 375° until lightly browned, about 12-15 minutes. Brush with butter if desired. Remove to wire racks to cool.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 122mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
BLUE-RIBBON HERB ROLLS
These rolls have been a favorite of ours for nearly 25 years. I even baked them in an old wood stove when we lived on a farm. I developed the recipe using several techniques I learned while studying the art of bread making. The recipe won a blue ribbon at our county fair. -Mary Ann Evans, Tarpon Springs, Florida
Provided by Taste of Home
Time 55m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 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. Turn onto a lightly floured surface; divide into 6 portions. Divide each into 24 pieces. Shape each into a 1-in. ball; place 3 balls in each greased muffin cup. Cover and let rise until doubled, 20-25 minutes., Bake at 375° for 12-15 minutes or until tops are golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 94 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 150mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BLUE RIBBON OVERNIGHT ROLLS
Found on Allrecipes by Pam Vienneau. This is a delicious sweetish roll and great with breakfast. This mixture has to be left overnight - this time has not been included in the preparation time.
Provided by Good Looking Cooking
Categories Yeast Breads
Time 1h
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl mix together yeast, milk and sugar then let stand for 30 minutes.
- Mix eggs, butter and salt into yeast mixture.
- Mix in flour 2 cups at a time then cover with wax paper.
- Let dough stand at room temperature overnight.
- In the morning divide dough in half then roll each half into a 9" round circle.
- Cut each round into 12 pie shaped wedges.
- Roll up each wedge starting from wide end to the tip.
- Place on greased cookie sheets.
- Let stand until ready to bake then bake at 375 for 15 minutes.
Nutrition Facts : Calories 139.4, Fat 4.8, SaturatedFat 2.8, Cholesterol 29.2, Sodium 135.5, Carbohydrate 20.7, Fiber 0.6, Sugar 4.2, Protein 3.2
BLUE-RIBBON CINNAMON ROLLS
As Sonja says, be sure to let the "goo" (that's the dough) get "happy" (rise) for an hour before rolling it out.
Provided by Food Network
Categories dessert
Yield Makes 12 rolls
Number Of Ingredients 17
Steps:
- 1. For the dough: In a standing mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and salt. Combine the warm milk and margarine and add to the egg mixture. While mixing slowly, gradually add 4 cups of the flour; beat to combine. Add the yeast and mix thoroughly. Add the remaining 4 cups flour and mix on medium speed for about 7 minutes to make a soft dough.
- 2. Turn the dough out of the bowl. Knead briefly and form into a ball. Put the dough in a lightly oiled bowl. Cover with plastic wrap and set aside at room temperature until doubled in size, about 1 hour.
- 3. Preheat the oven to 350 degrees F.
- 4. For the filling: Turn the dough onto a work surface and roll into a 1 1/2 by 2-foot rectangle. Spread the margarine over the dough and sprinkle the entire surface with the brown sugar, cinnamon, and chopped pecans. Roll the dough up into a cylinder starting with a long edge, and then cut into 12 slices. Lay the slices in an oiled baking pan and bake until golden brown, about 15 minutes. Let cool.
- 5. For the icing: Whisk the confectioners' sugar, salt, and almond extract together in a large bowl. Whisk in a tablespoon of margarine at a time until combined. (This will look a little crumbly.) Slowly whisk in the milk to make a thick glaze. Drizzle the glaze over the rolls; set aside for a couple minutes for the glaze to set. Serve.
CRESCENT ROLL DOUGH (BREAD MACHINE)
We live where cans of crescent roll dough are not available. I searched the 'net for something I could use as a substitute. While I don't claim these are EXACTLY like the canned ones, they're close enough for us. This came from Allrecipes.com (called Blue Ribbon Overnight Rolls). I've always made the dough using a bread machine, so I can't give any feedback making it without the machine. The dough is very easy to work with. EDIT: I just realized this is very similiar to "Recipe #136121", but these ingredients are slightly different and provide bread machine instructions.
Provided by Lovin the Zaar
Categories Yeast Breads
Time 4h12m
Yield 16-24 serving(s)
Number Of Ingredients 7
Steps:
- In bread machine:.
- Place ingredients in bread machine in above order and choose the dough cycle.
- Divide the dough in half.
- Roll each half into a 9" round circle.
- Spread some softened butter onto each circle (if desired) and cut each circle into 8 or 12 pie-shaped wedges, depending on the size of roll you want.
- Starting with the wide end, roll up each wedge.
- Place on greased baking pan, cover with a cloth and let stand for about 2 hours until roll has doubled in size.
- Bake at 375 for 12 minutes.
- Without bread machine:.
- In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
- Mix eggs, butter and salt into yeast mixture.
- Mix in flour, 2 cups at a time.
- Cover with wax paper and let dough stand at room temperature overnight.
- In the morning, divide the dough in half.
- Roll each half into a 9" round circle.
- Spread cutter on circle and cut each round into 8 or 12 pie-shaped wedges.
- Roll up each wedge starting from wide end.
- Place on greased cookie sheets and let stand until ready to bake. Bake at 375 for 12 minutes.
- To freeze:.
- Roll up each wedge, place on a greased baking pan (cookie sheet) or on greased wax paper.
- Place pan in freezer for about an hour. When dough is frozen, put into freezer safe Ziplock bags.
- To bake, remove rolls from bag, place them on a greased baking pan to defrost and to give time to rise (about 2 hours). After dough has doubled, bake at 375 for 12 minutes.
- Preparation time does not allow the 1 1/2 hours dough cycle or 2 hours needed to rise.
Nutrition Facts : Calories 208.9, Fat 7.2, SaturatedFat 4.2, Cholesterol 40.6, Sodium 213.2, Carbohydrate 31, Fiber 1, Sugar 6.3, Protein 4.8
BLUE RIBBON OVERNIGHT ROLLS
Steps:
- In Kitchenaid bowl mix sugar and milk together, then add yeast. Mix and let stand 30 minutes.
- Add butter, salt, and eggs mix well. Add 2 cups flour and mix. Attach dough hook, and add other 2 cups of flour. Run mixer till dough pulls off wall. Remove hook, cover with plastic wrap, and let sit 12 hours or overnight.
- Punch down, and divide in half. On floured board, roll each half into 10" circle. For large rolls, cut in quarters, for small rolls, cut in 1/8's. From the large side, roll each piece up. Place on greased baking sheets, and cover with plastic. Let rise at room temperature for at least 2 hours, but more is fine.
- When ready to bake, mix 1 egg with 2 tsp. of water. Brush all visible sides of rolls with mixture.
- Bake at 375 degrees F for 15 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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