SWEET MILK DINNER ROLLS
A hint of sweetness in these tender buns brings in many compliments. Served warm with butter or jam, this sweet roll recipe is a big hit at any meal. They re-heat nicely, too. -Merle Dyck, Elkford, British Columbia
Provided by Taste of Home
Time 55m
Yield 16 rolls.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the sugar, butter, salt and 3 cups flour. Beat until smooth. 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. Turn onto a floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 35-40 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 168 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 174mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY-PECAN ROLLS
Make and share this Strawberry-Pecan Rolls recipe from Food.com.
Provided by RecipeNut
Categories Yeast Breads
Time 2h30m
Yield 24 Rolls
Number Of Ingredients 16
Steps:
- In medium saucepan, combine 1 3/4 cups milk, salt, oil and honey.
- Heat over medium heat until warm (118°F. to 120°F.).
- Place in large bowl.
- Stir in yeast and 2 cups of the flour.
- Cover; let stand 10 minutes.
- Stir in egg and 2 cups of the flour, adding additional 1/2 cup flour if dough is very sticky.
- Turn out onto floured surface; knead 6 to 8 minutes or until smooth.
- Cover; let stand 30 to 40 minutes or until risen by half.
- Spray 15x11-inch pan with non-stick cooking spray.
- Punch dough down to deflate; turn out onto floured surface.
- Divide dough in half.
- Cover each half; let stand 10 minutes.
- Heat oven to 400°F.
- Roll out half of the dough into 15x10-inch rectangle.
- Spread 4 tablespoons of the butter over dough, leaving 1-inch border.
- Spread with 1/3 cup of the strawberry preserves.
- In small bowl, stir together 1 tablespoon sugar and cinnamon; sprinkle half of the cinnamon-sugar mixture over preserves.
- Starting at long edge, roll dough; pinch edges to seal.
- Gently cut into 12 pieces; place, cut side down in pan.
- Repeat with remaining dough.
- Cover; let stand 30 minutes.
- Bake 25 to 30 minutes or until light brown.
- Cool completely.
- In small bowl, beat together cream cheese, powdered sugar, 1 tablespoon of the milk and almond extract at low speed until smooth, adding additional 1 tablespoon milk if needed.
- Drizzle over cooled rolls; sprinkle with pecans.
Nutrition Facts : Calories 226.1, Fat 8.8, SaturatedFat 4.2, Cholesterol 26.8, Sodium 153.6, Carbohydrate 33.4, Fiber 0.9, Sugar 14.3, Protein 3.7
BUTTERMILK ROLLS
These wonderful rolls are a real treat. You don't have to break the bank to enjoy a batch of golden rolls.-Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in water. Beat in the buttermilk, oil, sugar, salt, baking soda and 2 cups of flour until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; 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 1-1/2 hours., Punch dough down. Divide into 18 pieces; roll into balls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 15-20 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 185 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 188mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S CINNAMON ROLLS
The secret to these rolls is the brown sugar sauce they're baked in. I serve them as dinner rolls as well as for special breakfast treat.
Provided by Taste of Home
Time 55m
Yield 15 rolls.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup warm water. Let stand for 5 minutes. Add the remaining sugar and water, butter, egg, salt and 1-1/2 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; 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. , Meanwhile, combine topping ingredients; pour into a greased 13x9-in. baking pan; set aside. Combine filling ingredients; set aside. , Punch dough down and turn onto a lightly floured surface. Roll into a 15x8-in. rectangle; spread filling over dough. Roll up from the long side. Seal seam. Slice into 15 rolls; place with cut side down over topping. Cover and let rise until nearly doubled, about 30-45 minutes. , Bake at 375° for 25 minutes or until golden brown. Cool 3 minutes; invert pan onto a serving plate.
Nutrition Facts : Calories 321 calories, Fat 14g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 251mg sodium, Carbohydrate 46g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
NUT AND POPPY SEED ROLLS
My grandmother always made Nut and Poppyseed Roll, a Hungarian family favorite, as a treat for Christmas. It tastes extra delicious with a cup of coffee on Christmas morning as you sit by the Christmas tree. -Carrie J. Gamble, Doylestown, Pennsylvania
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (14 slices each).
Number Of Ingredients 23
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, sour cream, sugar, butter, eggs, salt and 3 cups flour. Beat until smooth. Beat in remaining flour until mixture forms a soft dough. Transfer to a greased bowl, turning once the grease the top; cover and refrigerate overnight., Divide dough in half. Roll each portion into a 14x12-in. rectangle. For nut filling, in a small bowl, combine pecans, sugar, dates, milk and salt. In another bowl, beat egg white until stiff peaks form; fold into pecan mixture. Spread over 1 portion. Spread poppy seed filling over remaining dough; sprinkle with raisins and walnuts. Roll up each jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on parchment-lined baking sheets. Let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar and enough water to achieve desired consistency; drizzle over breads.
Nutrition Facts : Calories 290 calories, Fat 9g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 298mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.
SIMPLE PECAN ROLLS
There's no letting the dough rise overnight with these delightful cinnamon pecan rolls...all you need is a package of ready-made rolls. It can stay your secret that these sticky treats weren't made from scratch!
Provided by Taste of Home
Time 20m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat butter, brown sugar and cinnamon until well blended. Spread in the bottom of a 9-in. round baking pan. Top with pecans. Place rolls upside down over pecans. , Bake at 450° for 8-10 minutes or until golden. Immediately turn onto a serving platter. Serve warm.
Nutrition Facts : Calories 488 calories, Fat 32g fat (13g saturated fat), Cholesterol 44mg cholesterol, Sodium 392mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein.
GOLDEN CARROT BUNS
These rolls have a nice flavor...folks usually don't guess that carrots are one of the ingredients. My family really likes them; see if yours will, too!
Provided by Taste of Home
Time 55m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- Place carrots in a saucepan and cover with water; cook until tender. Drain and cool slightly. Place in a blender or food processor. Add eggs and 1/2 cup water; puree until smooth. , In a large bowl, dissolve yeast in remaining water. Add carrot mixture. Stir in oil, sugar, molasses, salt and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; 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. Turn onto a lightly floured surface. Shape into 48 balls. Place 2-in. apart on greased baking sheets. Cover and let rise until almost doubled, about 1 hour. , Bake at 350° for 18-20 minutes or until browned. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 128 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 105mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
PECAN STICKY BUNS
Yummy! Everyone's favorite - gooey, sticky, and rich.
Provided by Stefanie Sellars
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 15
Steps:
- Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
- Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
- Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.
Nutrition Facts : Calories 275.5 calories, Carbohydrate 36.5 g, Cholesterol 28.7 mg, Fat 12.7 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 4.2 g, Sodium 341 mg, Sugar 13.7 g
STRAWBERRY SWEET ROLLS RECIPE BY TASTY
Here's what you need: unsalted butter, whole milk, granulated sugar, active dry yeast, flour, baking powder, salt, butter, strawberry preserve, cream cheese, butter, whole milk, vanilla extract, powdered sugar
Provided by Julie Klink
Categories Breakfast
Yield 8 servings
Number Of Ingredients 14
Steps:
- Generously grease a 9-inch (23 cm) cast iron or cake pan.
- In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
- Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
- Add 4 cups (500 grams) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- Preheat oven to 325˚F (160˚C).
- After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional flour as necessary, about ½ cup (60 grams), until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ½-inch (12 mm) thick.
- In a small bowl combine the strawberry preserves and butter, stir to combine.
- Spread the filling mixture evenly over the rolled out dough, leave about 1½ inches (4 cm) from the edge.
- Starting from the bottom roll the dough upward, being careful not to squeeze the filling out.
- With a knife cut the rolled dough into 8 pieces.
- Place strawberry roll in the prepared cast iron or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The strawberry rolls should expand to the edges of the pan during this time.
- Bake for 45 minutes. Cover the rolls with foil to prevent the outside from burning, and bake for an additional 35 minutes.
- While the strawberry rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.
- Remove the strawberry rolls from the oven and let cool in the pan for at least 20 minutes. Once cool, drizzle frosting over the rolls before serving.
- Enjoy!
Nutrition Facts : Calories 768 calories, Carbohydrate 118 grams, Fat 27 grams, Fiber 2 grams, Protein 12 grams, Sugar 44 grams
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