ITALIAN DINNER ROLLS
Over the years, I've added a pinch of this and a dash of that to this recipe until my family agreed it was just right. These rolls are especially good served warm with spaghetti and lasagna.
Provided by Taste of Home
Time 40m
Yield 15 rolls.
Number Of Ingredients 12
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Stir in 1/2 cup cheese and enough remaining flour to form a soft dough. , Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 15 minutes. , Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each into a ball. Melt remaining butter; dip tops of balls in butter and remaining cheese. , Place in a greased 13-in. x 9-in. baking pan. Cover and let rest for 10 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 173 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 278mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
ITALIAN CINNAMON ROLLS
Provided by Giada De Laurentiis
Time 2h40m
Yield 12 rolls
Number Of Ingredients 18
Steps:
- For the dough: Sprinkle the active dry yeast over 1 1/4 cups warm water. Allow it to sit until it becomes creamy and starts to bubble, about 2 minutes.
- Meanwhile, in the bowl of an electric mixer, combine the flour, granulated sugar, salt and anise. Stir together with a rubber spatula. Whisk together the melted butter, heavy cream, vanilla and egg yolks in a separate bowl. Add the wet ingredients and the active yeast to the dry ingredients. Using a rubber spatula, stir together to form a rough dough. Place the bowl on the mixer with a dough hook and knead until the dough pulls away from the sides but is still soft and silky, about 10 minutes. Cover with plastic wrap and set aside to double in size, about 1 hour.
- For the filling: Mix together the brown sugar, orange zest, lemon zest, anise, cinnamon and salt in a bowl. Dust the counter lightly with flour. Pour the dough out onto the counter and dust the top of the dough with more flour. Gently, roll the dough into a rectangle about 22 by 15 inches and a 1/3 inch thick. Spread the softened butter evenly over the dough, leaving a 1/4-inch border around the edge. Sprinkle evenly with the brown sugar mixture. Starting at the end closest to you, begin rolling the dough away from you. Moisten the far edge with a little water and seal. You should have a log that looks like a pinwheel on the sides. Cut the log into twelve 2-inch rolls.
- Butter the inside of a 9-by-13-inch glass baking dish. Place the rolls in the pan and allow to double in size, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake the rolls until golden brown and puffed, 30 to 35 minutes. Allow to cool slightly while preparing the glaze.
- For the glaze: Whisk together the powdered sugar and orange juice in a small bowl. Drizzle the glaze over the rolls and serve warm.
ITALIAN-STYLE ROLLS
Load ciabatta rolls with fresh pesto, buffalo mozzarella, artichokes, roasted red peppers and basil leaves for a delicious Italian-Inspired sandwich lunch
Provided by Esther Clark
Categories Afternoon tea, Lunch, Supper
Time 5m
Number Of Ingredients 6
Steps:
- Split the rolls and spread the pesto over the bases. Top with the artichokes, pepper, cheese, basil and the bun tops to serve.
Nutrition Facts : Calories 502 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.4 milligram of sodium
EASY SOFT DINNER ROLLS RECIPE
These Dinner Rolls are soft & light. Easy to make with a few simple ingredients. Yeast rolls made fluffy & delicious. Perfect with any dinner dish.
Provided by Rosemary Molloy
Categories Appetizer Bread and Pizza
Time 30m
Number Of Ingredients 7
Steps:
- In a small bowl add the water and sugar, stir, then sprinkle the yeast on top, let sit for 5 minutes then stir to combine.
- In the bowl of the stand up mixer whisk together the flour and salt, make a well in the middle and add the mashed potatoes and oil. Start to knead on low then add the yeast mixture and continue to knead on low/medium speed for about 3-4 minutes or until dough is smooth and pulls away from the sides of the bowl.
- Place the dough in a lightly greased bowl (rolling the dough to lightly grease it, this keeps the dough from drying out), cover the bowl with plastic and a clean dish towel. Place in a warm draft free area and let rise 1-2 hours or until doubled in bulk.
- Divide the dough into 6 equal parts and form into balls. Place on a parchment paper lined cookie sheet, cover and let rise for about 30-60 minutes.
- Pre-heat oven to 350F (180C).
- Bake the rolls for approximately 15-20 minutes. Brush with melted butter once baked, eat warm or room temperature. Enjoy!
Nutrition Facts : Calories 201 kcal, Carbohydrate 37 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Sodium 199 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
ITALIAN SAUSAGE ROLLS
Steps:
- Preheat oven to 350 degrees F.
- Lay the puff pastry sheets out on a flat work surface. Split the sausage casings lengthwise and turn the mild sausage meat out onto 1 pastry sheet and the hot sausage meat out onto the other pastry sheet. Gently pat the meat out to fit the pastry sheets, being careful to leave a 1/2-inch strip bare on both long sides of each sheet. Top with 3 tablespoons of Romano and 5 basil leaves per sheet. Starting with 1 of the bare strips, roll the pastry tightly around the filling. The bare strip on the far end will stick to itself.
- Place the rolls in the freezer for at least 1 hour; they should be just frozen enough to make slicing easy. (The recipe can be made to this point 1 week in advance.) Slice the rolls into 1/2-inch pieces, place on baking sheets and place in the oven for 20 to 30 minutes, or until golden brown. Remove and let cool 5 minutes before serving.
ITALIAN-STYLE CABBAGE ROLLS
Here's a great way to get your family to eat their vegetables. Not only is this one of my gang's favorite dinners, but my 8-year-old son loves to help me roll the turkey filling into the cabbage leaves. -Erika Niehoff of Eveleth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 10 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut., In a large bowl, combine the carrot, onion, egg substitute, 2 tablespoons tomato soup, 2 tablespoons vegetable soup, 1 tablespoon Italian seasoning, cayenne, pepper and rice. Crumble turkey over mixture and mix well. Place about 1/3 cupful on each cabbage leaf. Overlap cut ends of leaf; fold in sides, beginning from the cut end. Roll up completely to enclose filling., Place rolls seam side down in an 11x7-in. baking dish coated with cooking spray. Combine the remaining soups; pour over cabbage rolls. Sprinkle with remaining Italian seasoning. Cover and bake at 350° for 50-60 minutes or until cabbage is tender and a thermometer reads 165°.
Nutrition Facts : Calories 293 calories, Fat 10g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 582mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
ITALIAN EGG ROLLS
Impress your company with these homemade egg rolls filled with yummy sausage, veggies and cheese from Shirley Intihar of Eveleth, Minnesota. . The simple party starters come together really easily. You'll master the technique quickly!
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 14 egg rolls.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the sausage, green pepper and onion over medium heat until meat is no longer pink; drain and cool. Stir in the spinach, cheeses and garlic powder., Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. , In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, in batches, for 2-4 minutes on each side or until golden brown. Drain on paper towels. Serve with spaghetti sauce if desired.
Nutrition Facts :
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