Category: Rolls

Ingredients:

1/2, cup firmly packed brown sugar
1/2 cup sugar (light brown sugar)
1⁄2 tsp. ground cinnamon
1 (8 oz.) can refrigerated crescent rolls;.. cup butter or margarine melted

Instructions:

Stir together first 3 ingredients. Unroll crescent rolls; brush with melted butter, and sprinkle evenly with sugar mixture. Separate dough into triangles. RoU up each triangle. starting with shortest side; place on lightly greased baking sheet. Bake at 350° for 10-12 minutes or until golden. Remove to a wire rack to cool. Yields 8 roll ups.

Notes:

These were always made in my kindergarten room at school. What great fun to eat whatever we made!

Servings Yield:

Yields 8 roll ups

Ingredients:

1 (1/2.-oz.) package acthe dry yeast
1/2 cup (110° to
115°) warm water
1 Tbsp. plus
1⁄2 cup sugar, dhrided
3/4 cup (110° to
115°) warm milk
3 eggs lightly beaten
1/2 cup butter or margarine softened
1 tsp. salt S to
51/1 cups all-purpose flour butter or margarine melted.

Instructions:

In large mixing bowl, dissolve yeast in warm water. Add I tablespoon sugar; let stand for 5 minutes. Add milk, eggs, butter, salt and remaining sugar. Stir in enough flour to form a stiff dough. Tum onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cove: r and Jet rise until doubled. about I 1/2 hours. Punch down. Divide into thirds. Roll each into a 12″ circle; cut each circle into 8 wedges. Bruh with melted butter; roll up wedges from the wide end and place, pointed end down, 2″ apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for I 0-12 minutes or until golden. Remove from pans to wire racks. Yields 2 dozen.

Notes:

Tbsp. is a light, golden roll that has a croist 5, hape that only adds to the flavor and aroma. There is no better way to round out a great meaJ than with fresh homemade rolls.

Servings Yield:

Ingredients:

1 packages Pillsbury Crescent Dinner Rolls
2 Tbsp. butter
1 Tbsp. lemon rind Tbsp. confectiooers’ sugar
Glaze:
1 cup confectioners’ sugar Tbsp. lemon juice

Instructions:

Unroll dough from can and lay out flat on cookie sheet so that you have a long rectangle. Combine butter, sugar, and rind together and spread on dough. Roll up dough from the longest side so that the rolJ you produce is about as long as the cookie sheet cut roll into 16 slices. Cook at 375° until brown. Glaze.

Notes:

I got this recipe from a friend in Alice, Texas years ago and it has always been a hit whenever it is served.

Servings Yield:

Ingredients:

2 (16-oz.) cups small curd cottage cheese
2 Tbsp. butter or margarine
2 (114-oz.) packages acth e dry yeast
1/2 cup (110° to
115°) warm water
1/-4cup sugar
2 Tbsp. driro mint.-ed onion
1 to
2 Tbsp. dill weed
1 Tbsp. salt
1/1 tsp. bakin soda. a1/1 to S cups all-purpose flour

Instructions:

In large saucepan over medium heat, cook cottage chese and butter until butter i melted. Cool to 110°. In large mixing bow I, dissolve yeast in water. Add egg sugar. onion. dill, salt, baking soda and cottage cheese mixture. Add 3 cups of tlour. beat until smooth. Add enough remaining flour to form a soft dough. Tum onto a floured board knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down. Fonn into 24 balls; place in greased 13 X 9 X 2″ baking pan that has been sprayed with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes. Yields 2 dozen.

Notes:

These delicious and versatile rolls are great served warm along-side any dinner. I always make extras since my family enjoys the leftovers for mini-sandwiches and snacks.

Servings Yield:

Yields 2 dozen

Ingredients:

3/4acup water, warm (not too hot)
1 package active dry yeast
1/2acup sugar
1 tsp. salt
/. i cups flour, all-purpose
1 egg
1/2acup shortening

Instructions:

Dissolve yeast in warm water with the sugar, let rest 5 minutes until yeast is activated. Add salt and 1/2 of the flour; Beat for 2 minutes. Add egg, shortening and beat in remaining flour. Let rise in bowl in warm place about 50 minutes. Stir batt. er down and spoon into greased muffin pans. Let rise 30 minutes and bake 10-12 minutes at 425°.

Notes:

Makes 12 glieat dinner rolls–perfect timing for Sunday noon dinner when you don t want to knead bread dough. Nothing makes a meal more special.

Servings Yield:

Makes 12 glieat dinner rolls–perfect timing for Sunday noon dinner when you don t want to knead bread dough

Ingredients:

2 (1/2i-oz.) packages active dry yeast
1/2acups (110° to
115°) “‘arm water
1 (4.4-oz..-) custard dessert mix (like JeU-O Americana Custard Dessert)
1/2acup butter or margarine softened
1 tsp. salt
3 to
1/2 cups all purpose flour
25-30 times. Roll into
a
20 X
8” rectangle. Cut rectangle in half lengthwise; with
a long side facing you, fold bottom third to the= center. Bring top of dough down to folded edge. Cut into
2′ pieces. Place
3’ apart on greased baking sheets. Repeat with second rectangle. Cover and let rise in warm place until doubled, about
30 minutes. Bake at
400° for
7-10 minutes or until golden brown. Yields
20 rolls.

Instructions:

In large mixing bowl, dissolve yeast in warm water. Add custard mix, butter, salt and 2 cups flour, beat unfrl smooth. Stir in enough remaining flour to form a soft dough. Tum onto a lightly floured surface; knead

Notes:

Servings Yield:

Ingredients:

1/2 cup chopped nuts
1/2 cup honey
1/3 cup butter or margarine, melted
2 Tbsp. brown sugar
3/4 tsp. cinnamon
1 (10-oz.) can refrigerated biscuits
2 Tbsp. butter or margarine, melted
2 cups powdered sugar
2 Tbsp. milk
2 Tbsp. honey butter

Instructions:

Heat oven to 350°F. In a small bowl, combine nuts, honey, and 1/3 cup melted butter; pour into a greased loaf pan. Separate dough into 10 biscuits. In another small bowl, combine brown sugar and cinnamon. Pat about 1 teaspoon of mixture on one side of each biscuit. Stand biscuits on edge, slightly overlapping, in 2 rows of 5 biscuits each in the pan. Drizzle with 2 tablespoons melted butter. Bake 25 to 30 minutes or until golden. Cool 3 minutes. Mix powdered sugar, milk, and honey butter together and pour glaze over buns. Serve warm.

Notes:

Servings Yield:

Ingredients:

1 packae dry yeast
1/cup (110° to
115°) warm water to
3’h cups biscuit nu.
2 Tbsp. sugar

Instructions:

Dissolve yeast in warm watr in a large mixing bo, I; let yeast mixture stand 5 minutes. Combin biscuit mix and sugar, gradually add biscuit mix to yeast mixture, stirring well. Tum dough out onto a floured surface, and knead until smooth (IO minutes). Roll dough into a 12″ circle on floured surface. Cut circle into 12 wedges; roll upeach wedge, beginning at wide end. Place rolls on greased baking sheets, point side down. Cover and let rise in warm place I hour. Bake at 425° for 10-12 minutes or until golden. Yields 1 dozen.

Notes:

Rolls may be frozen. Prepare as directed, and bake at 425° for 5 minutes; cool. Wrap in aluminum foil, and place in freezer bag; freez. e up to 2 months. To reheat, Jet thaw to room temp. Place on baking sheet, bake at 425° for 7-8 minutes or until golden.

Servings Yield:

Yields 1 dozen

Ingredients:

2 (
1/24-oz.) packages active dry yeast
2 cups (I
10° to
11S0) warm water
1/2 cup sugar
2 tsp. salt
6 to
61⁄2 cups all-purpose flour
1/2 cup shortening
1/2 cup butter or margarine softened

Instructions:

In mixing bowl, dissolve yeast in warm water. Addsugar. salt and 2 cups flour. Beat on medium speed for 2 minutes. Add egg and shortening; mix well. Stir in enough remaining flour to fonn a soft dough (do not knead). Cover and refrigerate overnight. Punch dough down and divide into four ponioos. Cover three pieces with plastic wrap. Roll remaining portion into a 14 x 12 rectangle. Spread 2 T. butter over dough. Fold in half lengthwise; cut into 12 strips. Tie each strip into a knot; tuck and pinch ends under. Place 2″ apart on greased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour. Bake at 400° for 10-12 minutes or until brown. Yields 4 dozen.

Notes:

These roUs are extra nice since they require no kneading. The dough rises in the refrigerator overnight. so there, s Jittle last-minute fuss to serve fresh hot rolls with any meal.

Servings Yield:

Yields 4 dozen