Blue Ribbon Herb Rolls Recipes

BLUE-RIBBON HERB ROLLS

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour and remaining water. Beat until smooth. Stir in enough all-purpose 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 lightly floured surface; divide into 6 portions. Divide each into 24 pieces. Shape each into a 1-in. ball; place 3 balls in each greased muffin cup. Cover and let rise until doubled, 20-25 minutes., Bake at 375° for 12-15 minutes or until tops are golden brown. Remove from pans to wire racks.

BUTTERHORN ROLLS

Steps:

• In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. In a large bowl, beat the eggs, 1/2 cup sugar, and salt together. Add the milk mixture and yeast mixture to the egg mixture, stirring to blend. Sift in the flour and baking powder, and mix well. Cover, and refrigerate overnight.
• Divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. Spread surface with the soft butter. Cut each circle like a pie into 8 triangles, and roll up from larger to small end. Place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)
• Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.

FRESH HERB SPOON ROLLS

Steps:

• Heat oven to 400°F. Lightly grease 24 regular-size muffin cups with shortening or cooking spray.
• In large bowl, stir together yeast and warm water. Let stand 5 minutes. Stir in remaining ingredients. Spoon batter into muffin cups, filling three-fourths full.
• Bake 20 to 22 minutes or until golden brown. Remove from pans to cooling racks. Serve warm.

SAVORY HERB AND PARMESAN ROLLS

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
• While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
• In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
• For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
• Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
• On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
• Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.

BLUE-RIBBON CINNAMON ROLLS

Steps:

• 1. For the dough: In a standing mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and salt. Combine the warm milk and margarine and add to the egg mixture. While mixing slowly, gradually add 4 cups of the flour; beat to combine. Add the yeast and mix thoroughly. Add the remaining 4 cups flour and mix on medium speed for about 7 minutes to make a soft dough.
• 2. Turn the dough out of the bowl. Knead briefly and form into a ball. Put the dough in a lightly oiled bowl. Cover with plastic wrap and set aside at room temperature until doubled in size, about 1 hour.
• 3. Preheat the oven to 350 degrees F.
• 4. For the filling: Turn the dough onto a work surface and roll into a 1 1/2 by 2-foot rectangle. Spread the margarine over the dough and sprinkle the entire surface with the brown sugar, cinnamon, and chopped pecans. Roll the dough up into a cylinder starting with a long edge, and then cut into 12 slices. Lay the slices in an oiled baking pan and bake until golden brown, about 15 minutes. Let cool.
• 5. For the icing: Whisk the confectioners' sugar, salt, and almond extract together in a large bowl. Whisk in a tablespoon of margarine at a time until combined. (This will look a little crumbly.) Slowly whisk in the milk to make a thick glaze. Drizzle the glaze over the rolls; set aside for a couple minutes for the glaze to set. Serve.

QUICK ( I MEAN QUICK) HERB ROLLS

Steps:

• Melt butter in 9-inch cake pan.
• Mix herbs and cheese together and stir into butter.
• Let stand 10-15 minutes.
• Cut biscuits into halves and swish around in herb butter to coat all sides.
• Place into 9-inch cake pan.
• Bake at 425°F for 12-15 minutes.

BLUE RIBBON OVERNIGHT ROLLS

Steps:

• In large bowl mix together yeast, milk and sugar then let stand for 30 minutes.
• Mix eggs, butter and salt into yeast mixture.
• Mix in flour 2 cups at a time then cover with wax paper.
• Let dough stand at room temperature overnight.
• In the morning divide dough in half then roll each half into a 9" round circle.
• Cut each round into 12 pie shaped wedges.
• Roll up each wedge starting from wide end to the tip.
• Place on greased cookie sheets.
• Let stand until ready to bake then bake at 375 for 15 minutes.