NANA'S CINNAMON ROLLS
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 2h40m
Yield 8 rolls
Number Of Ingredients 16
Steps:
- Spray a large mixing bowl with nonstick spray.
- Dissolve yeast in water in a bowl of a standing mixer with dough hook. Let sit for 5 minutes.
- In a large measuring cup beat together eggs, sugar and salt. Whisk in egg mixture to the bowl of yeast. Add 1 cup flour and mix until smooth. Add melted butter and mix well. Add remaining 4 cups of flour in stages and mix until stiff dough is formed. Add dough to greased bowl. Place bowl in a warm area with a towel on top. Let rise until it doubles in size, about 1 hour.
- Preheat oven to 400 degrees F. Grease a 9 by 13 by 2-inch pan
- On a cutting board, sprinkle 2 tablespoons flour. Punch down and roll out dough to approximately 12 by 15-inch rectangle. Spread with butter. Sprinkle sugar, cinnamon, pecans, and raisins. Roll dough into a large pin wheel cylinder and cut ends off the roll. Cut into 8 portions. Put in greased pan, pin wheel side down and let rise to double in size. Bake for 20 to 25 minutes until browned evenly. Remove from the oven and allow to cool completely.
- Mix in medium size bowl with whisk until smooth.
- Drizzle glaze over on top of the cooled rolls.
NANA'S ITALIAN ROULADE
My great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It's unique and really special in our family. -Roseanne McDonald, Days Creek, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.
Nutrition Facts : Calories 331 calories, Fat 15g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 1491mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 4g fiber), Protein 26g protein.
NANA'S CARAMEL CINNAMON ROLLS
Make and share this Nana's Caramel Cinnamon Rolls recipe from Food.com.
Provided by jamerlynn
Categories Yeast Breads
Time 2h30m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle brown sugar in greased 9x13-inch pan. Pour over whipping cream, set aside.
- In large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt. Add water, egg, and melted butter; beat at low speed until moistened.
- By hand, stir in 1 1/2- 2 cups flour. Knead 3 minutes; let rest 10 minutes.
- Roll dough to a 7x15-inch rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up tightly and seal edges. Cut into 1-inch rolls.
- Place in prepared pan. Cover and let rise until doubled.
- Bake at 350° for 20-25 minutes.
- Invert onto serving plate.
Nutrition Facts : Calories 396.1, Fat 17.7, SaturatedFat 10.8, Cholesterol 70.2, Sodium 287.5, Carbohydrate 56, Fiber 1.2, Sugar 30.8, Protein 4.6
MY NANA'S YEAST ROLLS
Make and share this My Nana's Yeast Rolls recipe from Food.com.
Provided by leyna m
Categories Yeast Breads
Time 3h15m
Yield 48 rolls
Number Of Ingredients 9
Steps:
- dissolve yeast sugar and 1/2 cup water in small cup or bowl. let stand for 15 minutes
- cream shortening and sugar add salt and egg.
- add yeast mixture and 2 cups hot water.
- gradually add flour. once all incorporated knead on lightly floured surface for 10 minutes. let rise in warm place for 1 hour 30 minutes.
- punch down and form into rolls (I use 2 old roasting size pans) 4 rolls across 6 down.
- cover and let rise for 1 hour.
- bake for 10-15 minutes at 400 degrees.
MY NANA'S GALLETTES
These cookies are made on a gallette iron. It is similar to a pizzelle iron, or a krumkake iron. Cookies can be eaten flat, or rolled into tubes or cones and filled.
Provided by Ann
Categories French Recipes
Yield 120
Number Of Ingredients 5
Steps:
- Preheat the gallette iron over medium-high heat for 10 to 15 minutes.
- In a large bowl, cream together the butter and sugar. Stir in the flour, then beat in the eggs, one at a time. Finally, stir in the vanilla.
- Drop batter by rounded teaspoons onto the heated iron, two at a time. Close the iron, and hold on the burner for 30 to 45 seconds, turn over and cook for an additional 30 to 45 seconds. Carefully remove cookies and cool on wire racks.
Nutrition Facts : Calories 62.3 calories, Carbohydrate 7 g, Cholesterol 22.1 mg, Fat 3.5 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 2.1 g, Sodium 27.1 mg, Sugar 3.8 g
NANA'S CARAMEL PECAN ROLLS
Gina: I don't know if any of you have an appetizer before breakfast, but that's what we sometimes do in our house, and it sure is fun. 'Course, when we do, the only appetizer we make is Nana's Caramel Pecan Rolls. Nana was my godmother, who lived across the street from us while we were growing up. Nana is one of the best cooks in our family, and one of our most cherished matriarchs. She took care of me from the time I was six months old until I started school. Later, Nana took care of Shelbi when she was a baby. Nana always made the best caramel pecan rolls, and when we didn't want to make them ourselves, we'd call her and request a batch for a special Sunday breakfast. After making these, you'll know why.
Yield 9 large rolls
Number Of Ingredients 13
Steps:
- Combine the yeast, 1 tablespoon of the sugar, and the warm water in the bowl of a standing mixer fitted with the dough hook, and let sit for 5 minutes, until foamy. In a medium mixing bowl, whisk together the eggs, remaining sugar, and salt. Turn the mixer on low, and pour the egg mixture over the yeast; mix until well combined, about 1 minute. Add 1 1/2 cups of the flour, and mix until smooth. Add the melted butter, and mix well. Add the remaining 3 cups flour, 1 cup at a time, and mix until the dough has a smooth, elastic texture.
- Lightly oil another large bowl. Place the dough in the bowl; turn to coat with oil. Cover the bowl with plastic wrap, then cover with a kitchen towel. Let the dough rise in a warm, draft-free area until doubled in volume, about 1 1/2 hours (or, at this point, the dough can be refrigerated overnight, then rolled out and filled the next day).
- Meanwhile, make the filling. Combine the softened butter, brown sugar, and cinnamon in a medium mixing bowl.
- After the dough has risen, turn it out onto a lightly floured work surface, and roll it into a 12 × 15-inch rectangle (the size of a half-sheet tray). Using a rubber spatula, spread 1/2 cup of the butter mixture evenly over the dough. Sprinkle the butter with 1/2 cup of the pecans and the raisins. Starting with the long edge, roll the dough, jelly roll-style, into a large pinwheel cylinder. Cut the cylinder into nine equal rolls.
- Lightly grease a 9 × 13-inch cake pan, then spread the remaining butter mixture evenly over the bottom of the pan and sprinkle with the remaining 1/2 cup pecans. Arrange the dough slices in staggered rows of three (pinwheel swirl side down), three across and three down on top of the butter mixture. Press each dough piece lightly to spread into an even circle. The slices in the rows across should just touch; there will be a space between the rows down. Cover the pan with plastic wrap and allow the dough to rise in a warm, draft free spot for 45 minutes to an hour, until the rolls have doubled in bulk.
- Preheat the oven to 350°F.
- Bake the rolls, uncovered, for 20 to 25 minutes, until the tops are golden brown. Remove the pan from the oven and cool for 5 minutes on a baking rack. Using a sharp knife, cut around the sides of pan. Place a large baking sheet over the pan. Using oven mitts, hold the baking sheet and pan together tightly and flip over, releasing the cinnamon rolls onto the baking sheet (use a rubber spatula to scrape any remaining buttery syrup or nuts onto the tops of the rolls). Serve the cinnamon rolls warm or at room temperature.
More about "nanas rolls recipes"
NANA'S YEAST ROLLS - CDKITCHEN
From cdkitchen.com
TASTEE RECIPE MAKE NANA'S YEAST ROLLS - YOUR LIFE WILL …
From tasteerecipe.com
NANA’S ITALIAN ROLL - CLARA'S FAMILY COOKBOOK
From clarasfamilycookbook.com
NANA'S GOLABKI (POLISH STUFFED CABBAGE ROLLS) - THE …
From thecrumbykitchen.com
NANA'S CABBAGE ROLLS
From kelliskitchen.org
NANA'S POTICA - SLOVENIAN NUT ROLL FOR EASTER AND …
From trialandeater.com
THE FAMILY COVETED NANA’S DINNER ROLLS, BUT SHE KEPT …
From bostonglobe.com
RECIPES – YONANAS
From yonanas.com
NANA'S CINNAMON ROLLS | BAKING | CHRISTMAS BRUNCH | RECIPE | KIDSPOT
From kidspot.co.nz
PUMPKIN ROLLS - NANA'S BEST RECIPES
From nanasbestrecipes.com
NANA`S QUICK ROLLS - RECIPECIRCUS.COM
From recipecircus.com
NANA'S ROLLS - PLAIN.RECIPES
From plain.recipes
RECIPES FROM NANA'S LITTLE KITCHEN
From nanaslittlekitchen.com
NANA'S YEAST ROLLS - RECIPE | COOKS.COM
From cooks.com
NANA'S DESSERT RECIPES
From nanasrecipes.com
BREADS & BUNS - NANA'S BEST RECIPES
From nanasbestrecipes.com
NANA'S BUTTER ROLLS - KARA J MILLER
From karajmiller.com
GRAM'S BUNS (THE GREATEST BREAD ROLL) - ETHAN
From ethanchlebowski.com
NANA'S RECIPES -- COOKING FROM THE HEART...
From nanasrecipes.com
NANA'S SUNDAY ROLLS - RECIPE | COOKS.COM
From cooks.com
FEATHERY SOFT NAAN ROLLS (EASY DINNER ROLLS) - THE ... - EASY RECIPES
From thecookierookie.com
NANA'S POTATO ROLLS - COOKING BY THE BOOK
From cookingbythebook.com
NANA’S CINNAMON ROLLS – RECIPES NETWORK
From recipenet.org
NANA’S HOMEMADE ITALIAN MEATBALLS RECIPE - THE BUSY BEE
From thebusybee.co
NANAS CARAMEL PECAN ROLLS - PLAIN.RECIPES
From plain.recipes
NANA'S (UTTERLY FABULOUS) MULTI-GRAIN ROLLS RECIPE - FOOD DAY …
From fooddaycanada.ca
REFRIGERATOR ROLLS RECIPE | COOKING WITH NANA LING
From cookingwithnanaling.com
MAKE NANA'S YEAST ROLLS - TASTEE RECIPE
From tasteerecipe.com
NANA'S BUTTERY DINNER ROLLS - BIGOVEN.COM
From bigoven.com
NANAS YEAST ROLLS - BIGOVEN.COM
From bigoven.com
NANA'S YEAST ROLLS
From cs.cmu.edu
THE NEW VINTAGE KITCHEN!A VERMONT INNKEEPER'S COLLECTION OF …
From vintagekitchen.org
NANA’S CRAB ROLL-UPS | 12 TOMATOES
From 12tomatoes.com
NANA'S INDEX OF RECIPES
From nanasrecipes.com
SWEET TEA AND CORNBREAD: NANA'S PUMPKIN ROLL!
From sweetteaandcornbread.net
NANA’S CRAB ROLL-UPS | 12 TOMATOES - MASTERCOOK
From mastercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search