SWEET ROLLS
These sweet rolls take a little time to make, but once you serve them to your family and friends, you'll be famous for making the best sweet rolls in the world :). Prep and cooking time does not include time to allow to rise.
Provided by Alan in SW Florida
Categories Yeast Breads
Time 1h50m
Yield 5-6 dozen, 25 serving(s)
Number Of Ingredients 10
Steps:
- Let milk come to a boil in a heavy saucepan. Add 1/4 cup butter, 1/4 cup sugar, and salt. Cool. Soften yeast in warm water. Stir into milk mixture. Pour into large mixing bowl. Add flour, a little at a time, to liquid mixture. Beat well. Turn out onto floured board. Allow to sit 15 minutes. Knead until smooth and satiny.
- Place dough into a greased bowl. Turn over once. Cover with a cloth. Let rise in a warm place until doubled in size. Roll out dough on floured board to about 1/4-inch thickness. Cut into three 8-inch squares (they don't have to be perfect squares). Work with 1 square at a time. Brush each square with melted butter.
- Mix 1 cup sugar with cinnamon (if necessary,you may have to make more sugar/cinnamon mixture.) Sprinkle most of this mixture generously over entire surface of each square. Starting at one side of each square, roll into a tube. Continue rolling back and forth, until 12 to 18 inches long. Repeat with other 2 squares. Cut each tube into wheels about 1/2-inch wide. Place wheels onto a baking sheet that has been brushed with melted butter and sprinkled well with cinnamon-sugar mixture. Place them so that they touch. Brush tops with melted butter and sprinkle with more cinnamon-sugar mixture. Let stand, covered, at room temperature for 1 hour to rise again.
- Preheat oven to 350 degrees. Bake rolls for 18 to 20 minutes. (You can refrigerate rolls, covered, and then bring back to room temperature for 30 minutes before baking.).
Nutrition Facts : Calories 169.7, Fat 6.1, SaturatedFat 3.8, Cholesterol 16, Sodium 161.2, Carbohydrate 26.4, Fiber 0.9, Sugar 10.1, Protein 2.7
BASIC SWEET-ROLL DOUGH
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 1 3/4 pounds dough
Number Of Ingredients 9
Steps:
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
BEST ROLLS EVER!
A yeast-roll recipe which uses self-rising flour for the most airy, delicious rolls ever! Note: the secret to these light and airy rolls is NOT punching down the dough and NOT kneading it, plus the added lift the self-rising flour gives.
Provided by Cara A. Austin
Categories Bread Yeast Bread Recipes Rolls and Buns
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
- In another bowl, mix 1 cup sugar and eggs.
- In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
- Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
- When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
- Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
- Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 37.9 g, Cholesterol 35.8 mg, Fat 8.5 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 5.1 g, Sodium 654.5 mg, Sugar 8.6 g
BEST BASIC SWEET BREAD
This easy, basic, yeast, sweet-bread recipe uses only eight ingredients and can be made into dinner rolls, cinnamon rolls or sticky buns.
Provided by IROCKET
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
- In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
- Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
- Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 38.7 g, Cholesterol 46.2 mg, Fat 9.1 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 154.5 mg, Sugar 6.7 g
BEST EVER SWEET ROLLS
I got this recipe when with a rolling pin set that I got from QVC in '96. They make HUGE rolls. I almost always put fruit in them as well - - cherry pie filling, cooked apples, dried apricots and the like. It makes way too many rolls for my family to enjoy while they are fresh, so once I roll them up and cut them, I only cook 3 of them and the rest go into the freezer. Then, I can take a few out at a time, thaw them & allow them to raise, then pop them into the oven.
Provided by Krsi Sue
Categories Yeast Breads
Time 2h35m
Yield 3-4 dozen, 12 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, dissolve yeast in warm water 3-5 minutes.
- Add cake mix, 1 cup flour, eggs, oil and salt.
- Beat well until bubbles appear.
- Add 5 1/4 cups flour, slowly.
- Mix in mixmaster or by hand until soft dough forms.
- Knead about 5 minutes.
- Place in greased bowl and let rise until double in size.
- Punch down dough, and roll out on lightly floured surface.
- Coat with melted butter, cinnamon, sugar and optional fruit.
- Roll up like a jelly roll.
- Cut with a dull knife or dental floss to desired thickness.
- Place in a greased baking pan and allow to rise until doubled - - (If you wish to freeze them to bake later, skip this rising step and put directly into the freezer).
- Bake at 350 degrees for 25-35 minutes.
- Coat lightly with buttercream frosting once slightly cool.
Nutrition Facts : Calories 563.9, Fat 20.6, SaturatedFat 6.9, Cholesterol 74.1, Sodium 354.2, Carbohydrate 83.5, Fiber 2.5, Sugar 18.7, Protein 10.7
GRAMMA'S OLD-FASHIONED CINNAMON SWEET ROLLS
Light, flakey dough surrounds the brown sugar-cinnamon-butter filling (with optional raisins or nuts); two perfect pans of exquisite breakfast fare. Serve with some pork links, glass of juice or milk, and you've got a down-home breakfast. My German gramma made these EVERY time our family visited...and she cooked 'em in her wood-burning cook-stove, too. Our 4-H club makes these for a concession stand fund-raiser and we sell-out EVERY year! Don't be put-off by the LENGTHY set of directions---they're written for the uninitiated (non-bread-makers) among us. I really WANT you to have fun making these, so I told you EVERYTHING you'll EVER want to know in how-to-make sweet rolls.
Provided by Debber
Categories Yeast Breads
Time 2h15m
Yield 2 13x9 pans, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a liquid measuring cup, heat milk/water to "wrist-warm" (do NOT boil; just warm).
- Add yeast and 2 tablespoons of the sugar (you'll use the rest in the next step). Stir the yeast and sugar; let this "work" for about 5 or 10 minutes. You should have some bubbly, frothy stuff in the cup when you return. (If not--your yeast is no good, dump it out and get better yeast.).
- Pour yeast-milk into mixing bowl, and add remaining sugar, butter, eggs, salt and 1 cup of the flour. Using beater, mix this mess for about a minute.
- Switch to the paddle (flat beater) or a dough hook, and add remaining flour one cup-at-a-time. The dough will form a ball, and feel slightly sticky. You may not need the entire 5 1/2 cups (depends on humidity, too).
- Fill medium glass bowl with hottest tap water. If your oven can be adjusted to 100 degrees, set it to 100 degrees. Also, if your oven has a light, turn it on; place the hot water on the bottom of the oven. Close the door.
- Grease a large, glass bowl. Remove dough from mixing bowl to a floured table/counter-top; knead for 1 minute; form into a ball and place in greased bowl, turning to get grease on all sides. Cover bowl loosely with a sheet of plastic wrap.
- Turn off 100 degree oven, place bowl of dough into oven; close the door. Set the timer for 1 hour.
- Clean up the mess BUT leave floured counter-top AS IS.
- At the end of one hour the dough should've risen to about double the size. If not, let it go for another 15 minutes (set the timer--it's easy to forget---out of sight, out of mind!).
- Gather filling ingredients: 1/4 cup of melted butter; cinnamon; brown sugar; raisins and/or chopped nuts (optional).
- Punch down the down; remove from bowl; with a large butcher knife, cut dough into two equal parts. Set one aside (cover with plastic wrap).
- Grease two 13x9-inch pans with BUTTER (no substitutes are allowed -- this is GRAMMA's recipe). :-) humor me, okay?.
- On floured counter-top, lay dough and with a rolling pin, shape & roll into large rectangle, oh about 8 x 16 inches or a bit larger, keep thickness consistent throughout.
- Pour HALF of the melted butter over this, and spread with a pastry brush, right out to the edges. Sprinkle generously with cinnamon (like 1-2 tablespoons), then a handful of brown sugar, spreading it evenly with fingers; right to the edges!
- Sprinkle some raisins and chopped nuts -- if using. Keep these closer to the long side closest to you.
- HERE's THE HARD PART: Starting at the side closest to you, LOOSELY roll away from you. Loosely is the KEY word. Tuck in any runaway raisins or nuts.
- Use that big knife to divide the roll in half in the middle. Then cut each half into SIX equal portions, for a total of 12 rolls.
- Starting in the middle of the roll (nicest shaped rolls) and working to the sloppy outside roll piecs, set them along the outside edges of the buttered pan, spacing evenly in the pan. Put the two end rolls in the very center of the pan. Set the cut side DOWN (so the top looks flat-ish). Set this pan on the stove for now.
- Repeat with remaining dough; vary the ingredients -- if you skipped raisins or nuts, maybe add some to this pan of rolls.
- Check if the water in the oven is still warm, if not dump out and start with fresh hot water. Put plastic wrap on both pans (re-use the other piece), and pop in the warm oven. Set the timer for 45 minutes. Go do something productive---clean the counter-top before all that stuff gets hard! :-D.
- When the rolls have risen to the top of the pan (or a smidgen over), remove them from the oven, preheat oven to 350. When it's warm bake them for 20 minutes; tops will be golden brown.
- Cool on a rack; then frost with a cream cheese/butter cream frosting (slather it on thick like Gramma does for the grandkids!).
- You have JUST entered the Pearly Gates!
Nutrition Facts : Calories 155.2, Fat 3.2, SaturatedFat 1.7, Cholesterol 22.7, Sodium 79.7, Carbohydrate 27, Fiber 0.9, Sugar 4.2, Protein 4.3
CHRISTMAS MORNING SWEET ROLLS
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, 1 cup flour, oil, egg and the yeast mixture; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., For filling, in a small bowl, mix sugar, cinnamon and nutmeg. Punch down dough; turn onto a lightly floured surface. Roll into a 18x8-in. rectangle. Spread with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Beat confectioners' sugar, butter, cinnamon, vanilla and enough eggnog to reach desired consistency; spread over warm rolls.
Nutrition Facts : Calories 424 calories, Fat 13g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 267mg sodium, Carbohydrate 72g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
UNBELIEVABLE ROLLS
Simple dinner rolls that are easy to make. Dough is also a great base for cinnamon rolls.
Provided by SHERLIE
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h15m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
- Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
- Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
- Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
- Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 37.2 g, Cholesterol 24.2 mg, Fat 6.9 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 225.9 mg, Sugar 7 g
HAWAIIAN SWEET ROLLS
These sweet rolls are very similar to the kind found in bakeries...only better! Pineapple adds just the right amount of sweetness. My husband can't eat just one.
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add milk, 1/4 cup butter, eggs, salt, remaining sugar and 1-1/2 cups flour. Beat 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 45 minutes. , Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 12x8-in. rectangle. Brush with some of the remaining butter. Roll up, jelly-roll style, starting with a long side. Pinch seam to seal. , Cut each into 12 slices. Place, cut side down, 2 in. apart on greased baking sheets. Brush with remaining butter. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 425°., Meanwhile, in a small saucepan, combine cornstarch and pineapple until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. , Place a teaspoonful of filling in the center of each roll. Bake until golden brown, 12-16 minutes. Remove from pans to wire racks. , For glaze, combine sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls.
Nutrition Facts : Calories 188 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 148mg sodium, Carbohydrate 32g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET POTATO ROLLS
A flavorful roll, good with hearty soups and stews.
Provided by SHERLIE
Categories Bread Yeast Bread Recipes Rolls and Buns
Yield 18
Number Of Ingredients 8
Steps:
- Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
- Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
- Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.
- Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 23.2 g, Cholesterol 20.7 mg, Fat 2.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 168.7 mg, Sugar 3.3 g
SWEET YEAST ROLLS
This is a simple yeast roll recipe from a dear friend who now lives in Maine. The nice thing about this recipe is that you can lessen the amount of sugar to get a less sweet dinner roll. I like to make them a little bigger and use them for hamburger buns. These make the house smell so good :)
Provided by Carb Lover
Categories Yeast Breads
Time 2h20m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- First add the baking soda and sugar to the hot milk & then add the shortening to the milk mixture & cool.
- Put the yeast into the warm water to dissolve.
- Sift the flour, salt and baking powder. When the milk is cool, add the yeast mixture to the milk, then mix with the flour. Cover with a towel; let the dough rise in a warm spot until doubled.
- Stir the batter well then beat vigorously for about 30 seconds. Form into to rolls about 2 hours before baking.
- Bake at 375 degrees for 15 to 20 minutes.
- You can also fill greased muffin-pan cups about two-thirds full.
- Prep time includes proofing time.
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.
GRANDMOTHER STOUGAARD'S CARAMEL PECAN SWEET ROLLS
This is an Stougaard old family favorite. Not the easiest to make, but well worth the trouble. Gooey and sweet. Best eaten fresh from the oven. I usually double the recipe, because if you go to the trouble to make yeast rolls--make lots. Milk can also be warmed in the microwave.
Provided by Snuffles
Categories Bread Yeast Bread Recipes
Time 3h30m
Yield 12
Number Of Ingredients 16
Steps:
- Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
- Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
- In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
- Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
- On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 42 g, Cholesterol 16.3 mg, Fat 12.6 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 209.3 mg, Sugar 19.5 g
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