Party Holiday Rolls Recipes

HOLIDAY ROLL UPS

Steps:

• Mix the cream cheese, ranch dressing mix and the black pepper together thoroughly.
• Spread the mixture on the tortillas, and then sprinkle over the diced bell peppers and green onions. Roll up tightly, wrap in plastic wrap and refrigerate until party time (for at least 1 hour).
• Slice into small wheels and serve.

THE ULTIMATE DINNER ROLLS RECIPE BY TASTY

Steps:

• In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
• Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
• In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it's done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn't rip, it's ready. Or, press a finger into the dough to see if it bounces back.
• Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
• Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
• Divide the dough into 16 equal balls, roughly the size of tangerines.
• Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
• Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
• Preheat the oven to 375˚F (190˚C).
• Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
• Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
• Enjoy!

HOLIDAY CAKE ROLL

Steps:

• Heat oven to 400ºF.
• Spray 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar.
• Beat egg whites in small bowl with mixer on high speed until foamy. Gradually add 1/3 cup granulated sugar, beating until stiff peaks form; set aside. Beat egg yolks in large bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon colored. Blend in vanilla. Mix in flour and baking powder until blended.
• Add egg whites to yolk mixture; stir gently with whisk just until blended. Spread onto bottom of prepared pan.
• Bake 8 to 10 min. or until top of cake springs back when touched in center. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
• Meanwhile, microwave 3 oz. chocolate in microwaveable bowl on HIGH 2 min. or until melted; cool slightly. Mix cream cheese and remaining powdered sugar in medium bowl until blended. Add melted chocolate; mix well. Gently stir in 1-1/2 cups COOL WHIP. Microwave remaining chocolate and COOL WHIP in separate microwaveable bowl on HIGH 45 sec.; stir until blended.
• Unroll cake on towel. Spread cream cheese mixture onto cake; re-roll cake. Place filled cake, seam-side down, on platter. Drizzle with chocolate glaze. Garnish with raspberries and mint.

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.

PARTY HAM ROLLS

Steps:

• Slice potato rolls 3/4 of the way through. Stuff each roll with swiss cheese and ham. Continue until all 24 rolls have been stuffed. Place rolls in a 9x13 pan.
• In a separate bowl, mix remaining ingredients and pour over rolls.
• Bake at 350 for 15 minutes.
• Note: These can be made ahead and refrigerated overnight. If you do this, skip the baking step and bake when needed.

PARTY & HOLIDAY ROLLS

Steps:

• 1. Put yeast into 1/4 cup of warm water. Place shortening, salt and sugar in large mixing bowl. Pour boiling water over these, let stand until lukewarm, not hot! Add yeast/water mix. Beat in eggs. Stir in flour gradually using only enough to make a soft dough, barely past sticky stage to smooth. It will be very light dough! Beware of adding too much flour.
• 2. Place in a Large Greased Bowl. Cover with a plate. Refrigerate overnight (4 to 12 hours) until dough TREBLES in bulk.
• 3. Remove bowl from refrigerator. Gently punch down bread. Butter hands with soft butter. Pinch off small pieces of dough, shape into balls for four dozen small rolls or three inch balls For large rolls, place about two inchs apart on greased or sprayed oblong baking pan. Semi-flatten for biscuit shape. Brush lightly with melted butter on tops.
• 4. Let rolls rise two hours in warm place without drafts. Bake in preheated oven at 425*F. for 20 minutes until very lightly browned on top. Makes 2 to 4 dozen depending on size you make. These rise very high and are seamless in the pan. They do not last on the table more than an hour for a large family.
• My Note Make 2 large pan, 44 rolls +.
• I love homemade rolls but I hate to have to buy bread flour to make it. Now I have a recipe that uses regular all-purpose flour.
• I always put a little sugar in the yeast. I'm also very good about checking the expiration on the yeast. The yeast does work well with 1 tablespoon of sugar. It should froth right away in 15 minute Or your yeast is too old. I keep mine in fridge. Keep only about 6 months without this test. It is called proofing.