Paula Deens Easy Rolls Food

CINNAMON ROLLS (PAULA DEEN)

Steps:

• Heat oven to 350 degrees F.
• In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
• When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
• Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
• Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

PAULA DEEN'S EASY ROLLS

Steps:

• Preheat the oven to 350 degrees F.
• Lightly grease a 12-cup muffin tin with butter.
• In a large bowl, combine flour and milk, blending with a rubber spatula. Add the sugar and mayonnaise, and stir until just combined. Spoon batter into prepared muffin tin. Bake for 12 to 15 minutes, or until golden brown.

PAULA DEEN'S EASY YEAST ROLLS

Steps:

• Preheat oven to 400 degrees F.
• Dissolve the yeast in the water. Put the 2 1/2 cups of biscuit mix in a large bowl; stir in the sugar. Add the yeast mixture, stirring vigorously. Sprinkle the work surface generously with the remaining 1/2 to 1 cup biscuit mix.
• Turn the dough out onto the surface and knead well, 15 to 20 times. Shape the dough as desired. (I shape heaping tablespoons of dough into balls). Place on a lightly greased baking sheet, cover with a damp cloth, and let rise in a warm place for 1 hour.
• Just before putting into oven, brush rolls with melted butter. Bake for 12 to 15 minutes, or until golden brown. Brush the rolls again with melted butter while they're hot.

PAULA DEEN'S SESAME CHICKEN STRIPS

Steps:

• Lightly grease a 15 x 10 jelly roll pan. Cut chicken crosswise into 1/2 inch strips.
• In a large bowl, combine sour cream, lemon juice, celery salt, Worcestershire sauce, salt, pepper and garlic. Mix well.
• Add chicken to mixture, coat well and cover.
• Refrigerate at least 8 hours or overnight.
• Preheat oven to 350°F.
• In a medium bowl, combine bread crumbs and sesame seeds.
• Remove chicken from sour cream mixture. Roll in crumb mixture, coating evenly.
• Arrange in a single layer in prepared pan. Spoon butter evenly over chicken.
• Bake for 18-25 minutes or until chicken is tender and golden brown.

PAULA DEEN'S SAUSAGE SWIRLS

Steps:

• Open dough and keeping in one piece as much as possible, place on a cookie sheet, unroll carefully, and pinch all the edges together. Do this for both cans of dough.
• Open sausage, cut the roll in half, and spread half thinly over both pieces of dough.
• Roll up the dough lengthwise. Place dough in refrigerator for 30 minutes until firm.
• Preheat the oven to 375º.
• Cut rolls into 1/2 inch to 1 inch pieces and place the swirls 1/2 inch apart on the cookie sheets.
• Bake for 20 minutes until golden brown and sausage is thoroughly cooked.