Orange Cinnamon Rolls

 Prep Time: 20 minutes  Cook Time: 30 minutes  Rise Time:  1 hour 30 minutes  Total Time: 2 hours 20 minutes  Serves 12

 

Dough:

1 cup scalded milk (110-115 degrees)

2 (1/4 oz each) packets rapid rise yeast

1/4 cu granulated sugar plus 1 tsp, divided

4 cups all-purpose flour

1 tsp salt

1/3 cup orange juice

4 Tbsp salted butter, melted

1 large egg, lightly beaten

Filling:

1/2 cup salted butter, softened

1 cup granulated sugar

3 Tbsp orange zest

1/2 tsp ground cinnamon

 

Frosting:

4 oz neufchatel cream cheese, softened 

4 Tbsp salted butter, softened

1 1/2 cups powdered sugar

2 Tbsp orange juice, additional as needed to thin

2 Tbsp orange zest

1.  Scalded milk: Place milk into small saucepan over medium-high heat.  Test the temperature of the milk with an instant-read thermometer once the milk has begun to steam and show small bubbles.  If it exceeds the temperature, allow it to cool sightly before adding the yeast.

2.  To make dough: Place scalded milk, yeast and 1 tsp sugar in a small bowl.  Mix lightly then let sit for 8-10 minutes until it bubbles and blooms.  If it doesn't bloom, throw it out and start over.

3.  In a separate bowl, use a whisk to sift together flour, 1/4 cup sugar and salt.

4.  In the bowl of a stand mixer fitted with a dough hook or a large mixing bowl add yeast mixture, orange juice, butter and egg.  Mix just until combined.  With the mixer on low speed gradually add sifted dry ingredients.  Once all is added, and dough has pulled away from sides of bowl, increase speed and knead for 5-7 minutes until elastic. If dough is sticky, add a little more flour just until it pulls away from the side of the bowl.

5.  Butter a large bowl, place dough into bowl, cover with a damp cloth and let rise for 1 hour.

6.  After 1 hour, punch down dough, and roll into an 18 x 12 inch rectangle on a lightly floured surface.

7. To make filling: In a medium size bowl, using an electric mixer, whip together softened butter with granulated sugar, orange zest and cinnamon until combined.

8.  Spread from end to end of dough.  Begin rolling from the widest edge jelly roll style ending seam side down.

9.  Using a knife, divide dough into 12 even portions.  Place side by side in a buttered 13x9 inch baking pan.  Cover with a damp cloth and let rise for 45-60 minutes or until doubled.

10. To bake: Preheat oven to 350 degrees. Uncover rolls, then bake for 25-30 minutes until puffed and lightly golden.  Let sit on counter while you make frosting.

11. To make frosting: Using an electric mixer, whip together neufchatel, butter, powdered sugar, orange juice and zest until combined.  

12.  Frost rolls while warm then serve.

Soft Dinner Rolls

 1 1/2 cup whole milk warmed to 110 degrees

4 Tbsp unsalted butter, melted

1 Tbsp active dry yeast

1/3 cup granulated sugar

1 1/4 tsp salt (fine sea salt)

4 cups all-purpose flour (minus 1 to 3 Tbsp) measured correctly

1 Tbsp butterm melted to brush the tops of dinner rolls

1/2 tsp kosher salt to sprinkle finished rolls

1.  In the bowl of your mixer, whisk together warm milk (about 110 degrees) and 1 Tbsp sugar. Sprinkle the top with 1 Tbsp yeast and let sit 1 minute.  Whisk together and let it sit for about 5 minutes until yeast looks foamy.  Add 4 Tbsp melted butter, remaining sugar and salt.

2.  Add flour half a cup at a time until the dough whisking to incorporate.  Once the dough gets too thick, switch to the dough hook attachment and mix on speed 2 (you can also continue mixing by hand with a stiff spatula).  Add about 4 cups of flour, adding the last 1 to 3 Tbsp of flour only if needed.   The dough should feel sticky and tacky but shouldn't stick to clean/dry finger tips.

3.  Knead the dough with the dough hook in a stand mixer for 2 minutes or knead by hand (10 minutes), then place dough in a oiled bowl.  Cover it the plastic wrap an let it rise about 2 hours in a warm place or until doubled in size. ( Heat a damp towel in the microwave for 1 minutes and place the dough to proof in the closed microwave)

4.  Once the dough rises, turn it out onto a lightly floured surface and cut it into 15-24 even pieces depending on the shape of your baking dish.  Roll each piece of dough into a ball and place them onto an oiled 9x13 casserole dish or baking sheet.

5.  Cover the dinner rolls with plastic wrap and let them rise another 30-60 minutes in a warm place or until puffed (do not over-proof).  Bake at 375 degrees for about 23-25 minutes or until the tops are golden brown.

6.  Immediately brush tops of dinner rolls with melted butter and set aside to cool to room temperature before serving.

Serves 15

Recipe: Natasha's Kitchen

Sour Cream Muffins

 2 cups flour

2 cups sour cream

2 sticks softened butter

In a bowl mix together with a wooden spoon.  Spray a muffin tin and scoop with nonstick spray.  Scoop into muffin tins.  Bake in a 400 degree oven for 20 minutes.  Makes 2 dozen

Recipe:  Paula Dean

Homemade Dinner Rolls

 1/4 cup warm water 

1 Tbsp active dry yeast

2 Tbsp plus 1 tsp granulated sugar, divided

1/2 cup whole milk, warmed

1 large egg, beaten

1/2 tsp kosher salt

6 Tbsp (3 oz) salted butter, melted and divided

2 1/2 cups (about 10 5/8 oz) bread flour, plus more for work surface

cooking spray

1.  Combine milk, egg , salt, yeast mixture, 4 Tbsp of the butter, and remaining 2 Tbsp sugar in bowl of a heavy-duty stand mixer fitted with a dough hook.  Beat on medium-low speed until well combined, about 10 seconds.  With mixer running on medium-low, gradually add flour, beating until all flour is incorporated.  Continue beating until dough is smooth and elastic, about 4 minutes.  Dough with be sticky.  Transfer to a medium-size lightly greased  (with cooking spray) bowl; cover with plastic wrap, and let rise in a warm place until doubled in volume, about 1 1/2 hours.

2.  Turn dough out onto a lightly floured surface, and divide into 12 pieces (about 1 5/8 oz each).  Shape into balls, and place in a lightly greased 8-inch round pan.  Cover with plastic wrap, and let rise in warm place until doubled in volume, about 45 minutes.

3.  Preheat oven to 375 degrees.  Gently brush rolls with 1 Tbsp of the butter.  Bake in preheated oven until golden brown, 12 to 15 minutes.  Brush rolls with remaining 1 Tbsp butter.

Serves: 12

Easy Buttermilk Biscuits

 2 cups self rising flour

1-2 cups buttermilk

frozen stick of butter, 3/4 cup grated

 

In a mixing bowl add flour, and grated butter.  Mix gently. Add buttermilk. 1 cup at a time.  Fold it over to combine. Place on a floured counter and cover with more flour.  Fold on itself a few times to add layers into the biscuits.  With floured hands push into a circle with your fingers using the back of your hands.  Using a biscuit cutter or coffee mug cut into 8-12 biscuits. Spray a pan or oven proof skillet with nonstick cooking spray.  They should be touching each other.

Bake in oven at 450 degrees for 10-12 minutes or until golden brown. Could be up to 15 minutes.

Easy Homemade Rolls

 Serves:  32

Prep Time:  4 hours 10 minutes    Cook Time:  8-10 minutes     Total Time:  4 hour 20 minutes

1 Tbsp active dry yeast

1/2 cup sugar

3 eggs (beaten)

1 cup lukewarm water

1/2 cup butter (melted)

1/2 tsp salt

4 cups all-purpose flour

1.  Mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once.

2.  Add 4 cups flour

3.  Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours or overnight in the refrigerator.  Do not knead the dough.

4.  Turn out dough on a lightly floured surface and divide in half.

5.  Roll each half of dough into a circle about 1/8 thick.

6.  Brush with additional melted butter and cut into 16 pieces, like a pizza.

7.  Roll up each piece from the large end to the point

8.  Place rolls on a baking sheet and let rise 30-60 minutes.

Bake at 375 degrees for 8-10 minutes.

Recipe:  from six sisters

Cinnamon Rolls

 Mix:

3 1/2 cups warm water

3/4 cup sugar

1/2 cup oil

4 1/2 Tbsp of Saf yeast

Let sit in mixer about 15 minutes

 

Add:

1 Tbsp salt

3 large eggs

10 1/2 ups flour (Roller Mills turkey flour)

Mix for 10 minutes.  Let sit for 10 minutes or until mix expands to fill bowl. 

Pull out dough onto greased countertop and cut into 2 pieces.  Press out each piece with hands into a rectangle long enough to give you 12 rolls  per piece.  Spread each half with 1/4 cup melted butter.  (Don't use margarine) and a mixture of 1 cup sugar and 1 tsp cinnamon.  Roll up and cut each piece into 12 rolls.  Place on either a greased coookie sheet or use wax paper. 

Let rise until nice and big about 30-40 minutes.  Bake at 400 degrees for about 12-15 minutes.  Let cool before adding frosting.

Frosting:

6 cups powdered sugar

1 stick butter cut up

dash of salt

2 tsp vanilla

Add milk slowly while mixing until frosting consistency is achieved.  Spread over all 24 rolls.

Recipe: Emily Bell Freeman and Josephine

Easy No Yeast Dinner Rolls

1 cup flour

1 tsp baking powder

1 tsp salt

½ cup milk

2 Tbsp mayonnaise

Combine all ingredients and spoon into greased muffin pan. The recipe makes 5 rolls. Cook in pre-heated oven at 350 degrees for 15 minutes or until golden brown. After you take out of oven brush butter on top.

Easy No Yeast Dinner Rolls

1 cup flour
1 tsp baking powder
1 tsp salt
½ cup milk
2 Tbsp Mayo



Combine all ingredients and spoon into greased muffin pan. Makes 5 rolls. Cook in pre-heated oven at 350 degrees for 15 minutes or until golden brown. After you take out of the oven brush butter on top.

Rolls (4 dozen)

Yeast mixture:

3 Tbsp active yeast

1 Tbsp sugar

1 cup warm water (think baby bath water)

The temp of the water is important. Too cold or too hot will kill the yeast. It needs to be the temperature you'd use for a newborn's bath.

I measure this right into my 2 cup glass measuring cup and add the (1 cup) warm water. When the mixture bubbles/foams up to the top of the two cup mark it's ready.

9-10 cups all-purpose flour

½ cup sugar

1 Tbsp salt

Yeast mixture

3 cups warm water

½ cup oil

Mix everything together and knead until dough is soft. It will be tacky, but not stick to your fingers. Add more flour if it's too sticky.

Put in a greased bowl and cover with a towel for 1 hour (I place it on my stovetop)

Punch it down after it's risen and give a quick knead.

Grease bottom of baking trays (I use Crisco shortening) and make 48 rolls.

Cover the rolls and let rise again for 1 hour.

When they are ready to go in your oven, put softened butter on the tops of each and a lttle sea salt.

Bake at 375 degrees for 20-30 minutes.

For Cinnamon Rolls:

Let the dough rise as normal then cut it into two or four equal portions. Roll one out and spread softened butter to the edges, sprinkle cinnamon and brown sugar, then roll up. Cut, place in a pan, and let rise for 1 hour before baking. I use cream cheese, powdered sugar and milk for the icing.

Hot Cross Buns

Hot Cross Buns

prep time: 30 minutes   Total Time: 8+ hours

Serves: 16

1 cup half and half

1 envelope instant yeast

½ cup sugar

2 large eggs

8 Tbsp (1 stick) unsalted butter, softened

4 cups all purpose flour

1 tsp cinnamon

1 tsp nutmeg

½ tsp ground cloves

¾ tsp salt

1 orange, zested

½ cup raisins

2 cups confectioners sugar

3 Tbsp water

1. In bowl of stand mixer fitted with dough hook, combine half and half, yeast, sugar, eggs, butter, flour, cinnamon, nutmeg, cloves, salt and zest. Mix at medium-low speed until dough starts to come together, about 1 minute. Add raisins and continue mixing another 5 minutes. Dough won't form a ball and will be slightly sticky.
2. Turn dough out onto lightly floured surface and knead by hand 1 minute. Shape into ball and place back in bowl. Cover with plastic wrap and allow to rise until dough doubles in size, about 3 hours or more. Alternately, place bowl in refrigerator and let rise slowly overnight.
3. Turn dough out onto work surface and divide into 16 pieces. Shape into balls. Place dough balls in 4 rows of 4 in a 10-inch square cake pan lined with parchment paper and coated with nonstick cooking spray. Cover with plastic wrap and allow to rise another 2-3 hours until doubled in volume.
4. Preheat oven to 350 degrees. Using scissors, snip a cross in the top of each roll, about ½ inch deep. Bake 45 minutes or until tops are golden brown and toothpick inserted in center of roll comes out clean. Cool completely before removing from pan.
5. Make icing by whisking confectioners sugar and water in medium bowl. The consistency should be loose enough to drizzle but not watery, so adjust with more water or sugar accordingly. Use spoon or pastry bag fitted with small tip to ice crosses on tops of rolls. Enjoy, storing leftovers in an airtight container.

Homemade Cinnamon Rolls

Prep Tine: 2 hrs Cook Time: 14 Mins Total Time: 2 hrs 14 mins

Serving: 12 cinnamon rolls

Dough:

1 cup warm milk

1 Tbsp instant dry yeast

2 Tbsp white granulated sugar

1 tsp salt

3 Tbsp salted butter, softened

1 large egg

3 cups all-purpose flour

Filling:

½ cup salted butter, melted

1 cup brown sugar

2 Tbsp ground cinnamon

Glaze:

4 oz cream cheese, softened

¼ cup salted butter, softened

1 to 1 ½ cups powdered sugar

½ tsp vanilla extract

1 to 2 tbsp milk

1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
2. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
4. Lightly grease a baking sheet. Punch down the dough and roll into a 12 inch by 18 inch rectangle.
5. Brush the dough with ½ cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
6. Place the slices onto a lightly greased 9x13 pan. Cover an let rise 30 to 45 minutes.
7. Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
8. While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
9. Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

Notes:

Some have reported under cooked rolls. Cooking time is dependent on the size of your rolls. You should cook the rolls until they have just a kiss of brown on the top. If they don't have a kiss of brown, they probably aren't done. Cooking time may be upwards of 18-20 minutes.

Make Ahead instructions:

These cinnamon rolls can easily be make ahead. For best results, choose one of the following two methods.

Overnight Instructions: After you've rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator. The next day, remove them from the fridge and allow them to come to room temperature (about 45 minutes to an hour depending on the temperature of your house) before baking.

Freezer Instructions: Roll and cut your cinnamon rolls and place several inches apart on a baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place in a lightly greased baking dish and allow to come to room temperature before baking.

1 Hour Light and Buttery Dinner Rolls

1 1/2 cups warm water (110 degrees)
1 Tbsp instant yeast
2 Tbsp granulated sugar
2 Tbsp unsalted butter, softened
1 tsp table salt
4 cups all-purpose flour, lightly spooned into measuring cup and leveled off

For topping:
3 Tbsp unsalted butter, melted
1 tsp sea salt

1.  In the bowl of a stand mixer fitted with the dough hook, stir together warm water, yeast, and sugar.  Let stand until creamy, about 5 minutes.

2.  To the yeast mixture, add the butter, salt, and 2 cups of the flour.  Mix on low-speed until the ingredients begin to come together.  Still on low-speed, add 1 cup of the remaining flower and mix for 1 minute.

3.  Add the remaining 1 cup flour.  Mix on low-speed until the final addition of flour is fully incorporated into the dough.  Increase the speed to medium and knead until the dough is smooth and elastic, about 5 minutes.  (You will know it is ready when the dough starts to make a slapping sound as it hits the sides of the bowl)

4.  Remove the bowl from the mixer and cover it with a dish towel.  Let the dough rise in a warm place until doubled in volume, about 20 minutes.

5.  Turn the dough out onto a lightly floured surface and form it into an even ball. Using a serrated knife,cut the dough in half vertically, then each half vertically again into thirds so you have 6 equal strips of dough.  Cut each strip of dough into fourths by cutting horizontally to make 24 little squares of dough.  With lightly floured hands, roll each piece of dough into a ball.

6.  Place each rolled piece of dough into a lightly greased 9x13 baking pan in rows of 4

7.  Cover the rolls with a dish towel and let them rise while your oven is preheating to 400 degrees- about 20 minutes.

8.  Lightly brush the rolls with half of the melted butter (reserve the other half)

9.  Bake until golden brown, 13-15 minutes.

10.  Immediately after removing the rolls from the oven, brush them with the remaining melted butter and sprinkle with salt.  Flip the pan over the remove the rolls. 

11.  Serve immediately.

Heavenly Rolls

1 Tbsp. yeast
1/4 cup warm water
1/2 tsp. sugar
1 cup warm milk
1/2 cup vegetable oil
1/2 cup sugar
1 tsp. salt
1 cup flour
2 eggs
3-4 cups flour
butter, melted

1.  Mix 1 Tbsp. yeast with 1/4 cup warm water and 1/2 tsp. sugar.  Let stand until bubbly.
2.  In a large bowl mix 1 cup warm milk, 1/2 cup oil, 1/2 cu sugar, 1 tsp. salt with a wooden spoon.
3.  Add 1 cup of flour to mixture, and mix well.  Add 2 eggs and beat until smooth (mix vigorously by hand).  Add yeast mixture and mix vigorously until smooth.
4.  Add 3-4 cups flour to the yeast mixture.  Dough should be very sticky.  Pour the dough into a large bowl.  Cover with a tea towel and let rise for a few hours until it has doubled in size.
5.  Once the dough has doubled in size punch down and divide in half.
6.  Roll dough onto a floured surface making a circle about 12 inches round.  Dough should be about 3/8 inch thick.
7.  Brush dough with melted butter.  Cut circles with a pizza cutter into 12 pieces (like a pizza).  Roll from rounded edge to the point to make a crescent roll.  Place into a greased pan (we use an11x16 metal pan and do 3 across and 8 rows down).
8.  Cover dough with a tea towel and let rise for a few hours until it doubles in size.
9.  Bake at 375 degrees until light lightly browned, which is about 15-20 minutes.  NOTE: Touch rolls to see if they bounce back- if they do not, bake a little longer).
10.  Brushed with melted butter right while warm.  ENJOY!

Parmesan Pull - Apart Rolls

1/4 cup butter
1 tsp. instant onion flakes
1 tsp. parsley flakes
1 Tbsp. Parmesan cheese, grated
1/4 tsp. celery salt
1 pkg. refrigerator biscuits

Melt butter in an 8" inch round pan.  Add seasonings.  Spread evenly over bottom of pan.  Cut each biscuit in 1/2. Place over butter mixture.  Sprinkle with Parmesan cheese.  Bake at 400 degrees for 8-10 minutes.  Turn upside-down on platter to serve.

Pull Apart Rolls

1 cup brown sugar
1 cube butter
1 Tbsp. cinnamon
2 Tbsp. water
2 packages biscuits

Melt butter and combine all the ingredients together.  Bake in a 350 degree oven for 20-25 minutes.  (I use a 9x9 pan)

Ham and Cheese Sliders

24 good dinner rolls
24 pieces of good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

In a small bowl, mix together mayonnaise and miracle whip.  Spread onto both sides of each roll.  Place a slice of ham and a slice of Swiss cheese inside of each roll.  Close rolls and place them into a large baking dish or heavy cookie sheet.  Place very close together.

Poppy seed sauce
11/2 Tablespoons yellow mustard ( I used honey mustard)
1/2 cup butter, melted
1Tablespoon minced onion
1/2 teaspoon Worcestershire sauce
1 Tablespoon poppy seeds

In a small bowl whisk together all of the poppy seed sauce ingredients.  Pour evenly over all of the sandwiches.  You do not have to use all of the sauce just use enough to cover the tops.  Let sit 10 minutes or until butter sets slightly  Cover with foil and bake at 350 degrees for 12-15minutes or until cheese is melted.  Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy.  Serve warm. 

**sandwiches can be assembled a day ahead and kept in the fridge ready to bake.
recipe from Recipe Club

Orange Rolls

1/2 cup butter, milted
1/2 cup sugar
1 orange peel, grated
12-18 frozen Rhodes rolls

Combine melted butter, sugar, and grated orange peel. Dip rolls in butter mixture and place in muffin tin. Allow to raise 3 hours. Bake at 350 degrees until lightly browned.

Glaze:
1 cup powdered sugar
2 tbsp. butter, softened
2 tbsp. orange juice

Combine ingredients and frost warm rolls.