Mini Toffee Rolls Recipes

MINI SWISS ROLLS

Steps:

• For the cake: Preheat the oven to 375 degrees F. Coat an 18-by-13-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment.
• Beat the cream of tartar and egg whites in a medium bowl with an electric mixer on medium speed until soft peaks form, about 3 minutes. Gradually beat in 1/4 cup of the sugar. Increase the speed to medium high and beat until stiff peaks form, 3 to 4 minutes.
• Whisk the egg yolks with the milk, oil, vanilla and remaining 1/2 cup sugar in a large bowl. Sift the flour, cocoa powder, baking powder and salt in a medium bowl; whisk into the yolk mixture until smooth. Stir one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the remaining egg white mixture in 2 batches. Spread the batter in the prepared baking sheet. Bake until the cake springs back when gently pressed, about 10 minutes. Let cool 5 minutes.
• Generously sift cocoa powder over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment, then dust the top with cocoa powder. Starting at the long end, roll up the cake and towel together. Transfer seam-side down to a rack and let cool completely.
• For the filling: Whip the cream, corn syrup and vanilla in a medium bowl with an electric mixer until stiff peaks form. Refrigerate until ready to use.
• For the glaze: Heat the chocolate, cream, coconut oil and vanilla if using in the top of a double boiler, stirring occasionally, until the chocolate is melted and the mixture is smooth and warm, about 4 minutes. Let cool slightly.
• To assemble: Unroll the cake and spread with the filling. With one of the short edges facing you, slice the cake horizontally into 6 strips, then slice in half vertically so you have twelve 3-by-6 1/2-inch strips. Roll the strips to form tight mini jelly rolls. Dust off any excess cocoa powder. Chill for 15 minutes.
• Fit a baking sheet with a wire rack. Arrange the rolls on the rack so they are not touching and pour the glaze over them, completely covering the rolls on all sides. Chill at least 15 minutes to set the glaze before serving.

COFFEE TIME ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 1/4 cup butter, salt and 4 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 the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; spread with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. , Cut each roll into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes., In a small bowl, combine brown sugar and cornstarch; stir in sour cream and vanilla. Spoon over rolls. , Bake at 400° for 20-25 minutes or until golden brown. Immediately invert onto serving platters. Serve warm.

MINI SHRIMP ROLLS

Steps:

• Chop shrimp, set aside. In a mixing bowl, beat cream cheese until smooth. Add mozzarella cheese, mix well. Stir in the cabbage, onions, carrot, soy sauce, garlic and shrimp.
• For each shrimp roll, place 1 tablespoon of shrimp mixture across the bottom third of a wonton wrapper to within 1/4 inch of bottom and side edges. Combine flour and water until smooth; brush a 1/4 inch-wide strip on side edges and fold side edges over 1/4 inch.
• Brush the side edges and top edge with water mixture. Fold bottom third of wonton wrapper over filling, then bring top over and pinch edges to seal completely.
• Lightly spray rolls with nonstick cooking spray. Place on a baking sheet coated with nonstick cooking spray. Bake at 400°F for 15-18 minutes or until golden brown, turning once. Serve warm.

TOFFEE BARS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar. Stir in the vanilla, then the flour; mix well. Stir in the chocolate chips. Press into an unprepared jellyroll pan. Bake for 20 minutes in the preheated oven. Cut into bars while hot.

BACON AND CHEESE MINI ROLLS

Steps:

• Preheat oven to 220 C.
• Line a baking tray with baking paper.
• Lay pastry sheets out flat.
• Cover with bacon,cheese and basil.
• Leave 2 cms strip at the top.
• Brush strips with egg yolk.
• Roll up from opposite end and press down brushed end to seal well.
• Cut rolls into 6 pieces.
• Place on prepared tray.
• Brush each roll with egg.
• Bake in oven 20 minutes.
• Cool slightly before serving.

MINI CARAMEL ROLLS

Steps:

• Preheat oven to 375°. In a small saucepan, combine brown sugar, butter, corn syrup and milk; cook and stir over medium heat until blended. Pour into a greased 9-in. pie plate., Separate crescent dough into 4 rectangles; gently press perforations to seal. In a small bowl, mix sugar and cinnamon; sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Cut each roll into 9 slices; place in prepared dish, cut side down. Bake 15-18 minutes or until golden brown. Cool 1 minute before inverting onto a serving plate.