Huachibolas Cream Cheese Rolls Food

CREAM CHEESE ROLL-UPS

Steps:

• In a medium bowl, mix together the cream cheese, salsa and onions until fully combined. Spread the tortillas with the mixture, leaving a 1/2-inch edge. Top each with bacon and ham, then roll into tight cylinders and wrap in plastic wrap. Refrigerate for at least one hour. Remove from fridge, discard the plastic wrap and cut each roll into 1-inch pieces, discarding the uneven ends (or eating them while preparing, like I did!). Each roll should yield eight pieces. If you like, before cutting, stick toothpicks in the rolls at 1-inch intervals; it makes serving a snap.

HUACHIBOLAS CREAM CHEESE ROLLS

Steps:

• Dissolve yeast in warm water.
• Add 1/4 cup flour to make sponge.
• Put 2-3/4 cups flour and sugar in a bowl; mix.
• Add eggs.
• Add yeast.
• Add butter gradually mixing; dough WILL be sticky.
• Beat 10 minutes.
• Put in greased bowl; cover; let rise 1 hour; punch down.
• Put in refrigerator overnight.
• Bring to room temperature.
• For filling, beat cream cheese and powdered sugar together.
• Roll out dough to 1/2 inch thick; cut into 4 inch squares; you should have 18.
• Spoon 1 tablespoon cream cheese mixture in center.
• Bring all edges towards center; flip over and carefully tighten rounds; twist them.
• Cover and let rise until double.
• Preheat oven to 375 degrees Fahrenheit.
• Brush with egg; sprinkle with big crystal sugar.
• Bake until tops are golden, 25 to 35 minutes.

BOLILLO ROLLS

Steps:

• Heat water, honey, butter, and salt together in a saucepan.
• Let cool to lukewarm; add yeast.
• Let stand for 10 minutes.
• In separate bowl, add flour to the water mixture; mix well.
• Turn out and knead for 10 minutes, adding more flour as necessary.
• Replace in bowl, cover and let rise until doubled.
• Punch down, divide into sixteen pieces and form into logs.
• Place rolls on greased baking sheet.
• at this point add 4 small cubes of cream cheese and a few jalapenos to the inside slash so steam escapes of each roll you do this too.
• Cover and let rise until doubled.
• Preheat oven to 375°F.
• While the dough is rising for the second time, mix water and cornstarch together until smooth in a saucepan; bring to boil until thick, let cool.
• Brush rolls with the glaze and lightly score top of rolls with sharp knife.
• Bake 35 minutes or until golden.

FIESTA PINWHEELS

Steps:

• In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

CREAM CHEESE-OLIVE ROLL-UPS

Steps:

• Hand-squeeze out as much excess moisture in the olives as possible before chopping, and make certain to chop finely.
• In a bowl combine cream cheese with garlic, mayonnaise, green and black olives, green onions and black pepper; mix to combine well.
• Spread a thin layer of the cream cheese mixture over each tortilla, then sprinkle a small amount cheddar cheese over the top of the cream cheese.
• Roll up each tortilla as tightly as possible.
• Place each tortilla onto a plate.
• Cover with plastic wrap and chill for a couple of hours or up to 24 hours (a longer chilling time will only improve on the flavor).
• Slice each tortilla into about 1-inch pieces.

MEXICAN CREAM CHEESE ROLLUPS

Steps:

• In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions.
• Spread cream cheese mixture in a thin layer onto each tortilla.
• Roll up tortillas.
• Chill about 1 hour, or until the filling is firm.
• Slice chilled rollups into 1 inch pieces.
• Serve with salsa for dipping.

CREAM CHEESE ROLLS

Steps:

• Combine sour cream, sugar, butter and salt in a saucepan.
• Cook over medium heat until butter melts, stirring occasionally.
• Let cool to 105*F to 115*F.
• Dissolve yeast in warm water in a large bowl.
• Let stand 5 minutes.
• Stir in the sour cream mixture and eggs.
• Gradually stir in enough flour to make a soft dough.
• Dough will be sticky.
• Cover tightly and chill 8 hours.
• Divide dough into 4 equal portions.
• Working with 1 portion at a time, turn dough onto a floured surface, knead 4 or 5 times.
• Roll 1 portion of dough into a 12 by 8 inch rectangle.
• Spread one fourth of the filling over rectangle, leaving a 1/2 inch margin around edges.
• Carefully roll up dough, jellyroll fashion, starting at long side.
• Firmly pinch seam to seal.
• Cut roll into 1 inch slices, place slices 2 inches apart on a greased baking sheet.
• Repeat procedure with remaining dough and filling.
• Cover and let rise in a warm place, free from drafts, 45 minutes to 1 hour, until doubled in bulk.
• Bake 375*F for 15 to 20 minutes, or until lightly browned.
• Remove to wire racks, and drizzle with glaze while still warm.
• For filling: combine all ingredients in a large bowl and beat at high speed until well blended.
• For Glaze: combine all ingredients in a bowl, stirring until smooth.

DELICIOUS CHIPA ROLLS (A TYPE OF CHEESE ROLLS)

Steps:

• Put the tapioca in a big bowl (it is quite thin so it can make a mess), along with coldish butter (chopped roughly), the mozzarella or any semi-soft cheese (also roughly cut to make the process easier), the grated parmesan cheese, and the eggs.
• Start mixing the ingredients by hand until the dough is somewhat formed.
• Add the hard cheese cut into small squares to the dough and keep kneading until you have a homogeneous dough (with the exception of the hard cheese squares, which aren´t supposed to blend in).
• Refrigerate for 30 minutes or so. This step can be skipped if in a hurry and they´ll still come out great.
• Take small pieces of dough and form little balls with it.
• Cook in a 400°F oven for around 15 mins, checking every 5 mins or so. The result should be crunchy outside and softer inside.