Huachibolas Cream Cheese Rolls Recipes

HUACHIBOLAS CREAM CHEESE ROLLS

Steps:

• Dissolve yeast in warm water.
• Add 1/4 cup flour to make sponge.
• Put 2-3/4 cups flour and sugar in a bowl; mix.
• Add eggs.
• Add yeast.
• Add butter gradually mixing; dough WILL be sticky.
• Beat 10 minutes.
• Put in greased bowl; cover; let rise 1 hour; punch down.
• Put in refrigerator overnight.
• Bring to room temperature.
• For filling, beat cream cheese and powdered sugar together.
• Roll out dough to 1/2 inch thick; cut into 4 inch squares; you should have 18.
• Spoon 1 tablespoon cream cheese mixture in center.
• Bring all edges towards center; flip over and carefully tighten rounds; twist them.
• Cover and let rise until double.
• Preheat oven to 375 degrees Fahrenheit.
• Brush with egg; sprinkle with big crystal sugar.
• Bake until tops are golden, 25 to 35 minutes.

CREAM CHEESE ROLL-UPS

Steps:

• In a medium bowl, mix together the cream cheese, salsa and onions until fully combined. Spread the tortillas with the mixture, leaving a 1/2-inch edge. Top each with bacon and ham, then roll into tight cylinders and wrap in plastic wrap. Refrigerate for at least one hour. Remove from fridge, discard the plastic wrap and cut each roll into 1-inch pieces, discarding the uneven ends (or eating them while preparing, like I did!). Each roll should yield eight pieces. If you like, before cutting, stick toothpicks in the rolls at 1-inch intervals; it makes serving a snap.

HERB FOCACCIA ROLLS

Steps:

• Combine flour, yeast, 1 tablespoon thyme, 1 tablespoon rosemary, sugar and 1 teaspoon salt. Add water and 2 tablespoons oil; beat 1 minute (dough will be very sticky). , Divide dough among 18 greased muffin cups. Let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. In a small saucepan over medium-low heat, stir together remaining herbs, salt and olive oil just until herbs are fragrant and oil is hot, about 1-1/2 minutes. Remove from heat; cool., Gently spoon cooled herb mixture over each roll. Bake until golden brown, 20-25 minutes.

HOLIDAY HERB-CHEESE ROLLS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, potato flakes, yeast, salt, dill and garlic powder. In a small saucepan, bring water and butter just to a boil., In a small bowl, pour boiling liquid over oats. Let stand until mixture cools to 120°-130°, stirring occasionally. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in mozzarella cheese. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a 13x9-in. baking pan coated with cooking spray; brush milk over rolls., In a small bowl, combine the remaining ingredients; sprinkle over tops. Cover and let rise until nearly doubled, about 45 minutes. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Refrigerate leftovers.