Rainbow Sweet Rolls Recipes

BASIC SWEET-ROLL DOUGH

Steps:

• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

RAINBOW SWEET ROLLS

Steps:

• Warm milk in microwave (should be warm like bath water). Dissolve yeast in milk and let rest 5 minutes or until frothy on top.
• In a separate bowl, whisk together eggs, sugar and melted butter. Mix in yeast and milk mixture until combined.
• Add flour to the bowl and stir until a ball of dough forms. Turn the dough out onto a lightly floured surface and knead the dough briefly until it is smooth and even. Form the dough into a ball, place in greased bowl, cover loosely and let rise for one hour or until it doubles in volume.
• While your dough rises, make your filling:.
• Stir together cream cheese, sugar, melted butter and cinnamon. Divide into 6 bowls and tint each one with a color of the rainbow: red, orange, yellow, green, blue, purple.
• Preheat the oven to 400 degrees. Punch down the risen dough and transfer it to a lightly floured work surface. Using your hands, flatten, stretch and shape the dough into a rectangle. Use a rolling pin to roll out the dough until it is approximately 16 inches by 24 inches and about 1/4-inch thick.
• Spread each rainbow filling across dough in separate stripes, length-wise, getting as close to the edges as possible. Then, starting with the long, red side of the rectangle, roll the dough up into a log.
• Use a sharp knife or serrated bread knife to carefully (and without downward pressure, you don't want flat rolls!) slice the log into 12 equal portions. To help make each portion the same size, first cut the long in half, then quarters, then each quarter into three pieces.
• Arrange the cinnamon rolls in a greased 9x9 inch casserole or pie plate.
• Bake for 12-15 minutes or until puffy and golden. Let cool 10 minutes.
• While cooling, make your glaze:.
• Mix the confectioners' sugar, butter, and vanilla together. Adding half the milk to start, stir to make a thick glaze. Add a drop more of the milk at a time until you get a nice thick glaze.
• Drizzle glaze immediately on cooled cinnamon rolls and top with an abundance of rainbow sprinkles. Glaze will harden as it cools.

BIRTHDAY CAKE SWEET ROLLS

Steps:

• Preheat oven to 350 degrees. Grease an 8" x 8" square cake pan.
• In a medium bowl, combine cream cheese, cake mix, melted butter, and a pinch of salt. Mix until smooth. Divide into 6 small bowls and tint each one with a different color.
• Place bread dough on a lightly floured work surface. Using a rolling pin, shape the dough into a rectangle, ⅛-inch thick and 13" x 10".
• Spread each rainbow filling across dough in separate stripes, length-wise, getting as close to the edges as possible. Starting with the long, red side of the rectangle, roll the dough up into a log.
• Use a sharp knife or serrated bread knife to carefully slice the log into 9 equal portions. Transfer to prepared cake pan, placing rolls cut side up, 3-by-3. Transfer to oven and bake until golden and puffed, about 30 minutes. Let cool 10 minutes.
• Meanwhile, make glaze. Add confectioners' sugar, milk, and vanilla to a large bowl. Whisk to combine, adding more milk if necessary to reach a consistency that is thick but pourable.
• Drizzle glaze immediately on cooled birthday cake rolls and top with rainbow sprinkles. Serve warm.

GRAMMA'S OLD-FASHIONED CINNAMON SWEET ROLLS

Steps:

• In a liquid measuring cup, heat milk/water to "wrist-warm" (do NOT boil; just warm).
• Add yeast and 2 tablespoons of the sugar (you'll use the rest in the next step). Stir the yeast and sugar; let this "work" for about 5 or 10 minutes. You should have some bubbly, frothy stuff in the cup when you return. (If not--your yeast is no good, dump it out and get better yeast.).
• Pour yeast-milk into mixing bowl, and add remaining sugar, butter, eggs, salt and 1 cup of the flour. Using beater, mix this mess for about a minute.
• Switch to the paddle (flat beater) or a dough hook, and add remaining flour one cup-at-a-time. The dough will form a ball, and feel slightly sticky. You may not need the entire 5 1/2 cups (depends on humidity, too).
• Fill medium glass bowl with hottest tap water. If your oven can be adjusted to 100 degrees, set it to 100 degrees. Also, if your oven has a light, turn it on; place the hot water on the bottom of the oven. Close the door.
• Grease a large, glass bowl. Remove dough from mixing bowl to a floured table/counter-top; knead for 1 minute; form into a ball and place in greased bowl, turning to get grease on all sides. Cover bowl loosely with a sheet of plastic wrap.
• Turn off 100 degree oven, place bowl of dough into oven; close the door. Set the timer for 1 hour.
• Clean up the mess BUT leave floured counter-top AS IS.
• At the end of one hour the dough should've risen to about double the size. If not, let it go for another 15 minutes (set the timer--it's easy to forget---out of sight, out of mind!).
• Gather filling ingredients: 1/4 cup of melted butter; cinnamon; brown sugar; raisins and/or chopped nuts (optional).
• Punch down the down; remove from bowl; with a large butcher knife, cut dough into two equal parts. Set one aside (cover with plastic wrap).
• Grease two 13x9-inch pans with BUTTER (no substitutes are allowed -- this is GRAMMA's recipe). :-) humor me, okay?.
• On floured counter-top, lay dough and with a rolling pin, shape & roll into large rectangle, oh about 8 x 16 inches or a bit larger, keep thickness consistent throughout.
• Pour HALF of the melted butter over this, and spread with a pastry brush, right out to the edges. Sprinkle generously with cinnamon (like 1-2 tablespoons), then a handful of brown sugar, spreading it evenly with fingers; right to the edges!
• Sprinkle some raisins and chopped nuts -- if using. Keep these closer to the long side closest to you.
• HERE's THE HARD PART: Starting at the side closest to you, LOOSELY roll away from you. Loosely is the KEY word. Tuck in any runaway raisins or nuts.
• Use that big knife to divide the roll in half in the middle. Then cut each half into SIX equal portions, for a total of 12 rolls.
• Starting in the middle of the roll (nicest shaped rolls) and working to the sloppy outside roll piecs, set them along the outside edges of the buttered pan, spacing evenly in the pan. Put the two end rolls in the very center of the pan. Set the cut side DOWN (so the top looks flat-ish). Set this pan on the stove for now.
• Repeat with remaining dough; vary the ingredients -- if you skipped raisins or nuts, maybe add some to this pan of rolls.
• Check if the water in the oven is still warm, if not dump out and start with fresh hot water. Put plastic wrap on both pans (re-use the other piece), and pop in the warm oven. Set the timer for 45 minutes. Go do something productive---clean the counter-top before all that stuff gets hard! :-D.
• When the rolls have risen to the top of the pan (or a smidgen over), remove them from the oven, preheat oven to 350. When it's warm bake them for 20 minutes; tops will be golden brown.
• Cool on a rack; then frost with a cream cheese/butter cream frosting (slather it on thick like Gramma does for the grandkids!).
• You have JUST entered the Pearly Gates!

VEGAN RAINBOW SPRING ROLLS

Steps:

• Have all your ingredients prepared and ready to go before you start assembling the rolls. Dip a spring roll wrapper into a shallow bowl of water until it just softens (don't leave it too long or you'll be left with a gluey mess). Put the wet wrapper on a chopping board, then top with a couple of mint and basil leaves (if using), and some spring onion, courgette, carrot, mango, chilli and peanuts (if using).
• Starting with the edge nearest to you, fold the wrapper into the centre so that it covers half the filling. Fold in both of the shorter ends, then, rolling away from you, fold the wrapper over so that the entire filling is encased. Repeat with the remaining wrappers and fillings to make 12 spring rolls. Can be made in the morning and kept in the fridge for later.
• To serve, cut the spring rolls in half on the diagonal. Serve with sweet chilli dipping sauce on the side.

RAINBOW RICE PAPER ROLLS

Steps:

• Soak the noodles in boiling water from the kettle, following pack instructions. Drain and rinse under cold running water to cool, then toss in a little sesame oil to stop them sticking together.
• Next, make the dipping sauce by mixing all the ingredients together. Set aside.
• Fill a wide, shallow dish a few centimetres deep with warm water. Working with one rice paper wrap at a time, soak it for a few seconds until it's flexible, then lay it on a chopping board. Scatter some of the herbs down the centre, then top with a couple of prawns or a little bit of chicken, then some veg pieces and mango, and a small bundle of noodles. Try to keep the fillings in the centre, and don't overfill. Tuck the ends of the wrap over the ingredients to slightly enclose them, then roll up from the sides, keeping everything as tight as you can. Put the finished rolls on a plate covered with a damp sheet of kitchen paper until you're finished assembling all the rolls. Will keep in the fridge for up to 24 hrs. Serve with the sesame dipping sauce.

RAINBOW ROLLS

Steps:

• Dust your largest baking sheet or tray with flour. Mix the flours, yeast, oats, seeds, nuts, bicarbonate and 2 tsp salt in a bowl, then rub in the butter with your fingers until it almost disappears.
• Pour in the buttermilk and 150-200ml water and mix quickly with a wooden spoon, then your hands, to form a dough. Divide into 3 and knead a grated veg into each to make a courgette dough, a carrot dough and a beet dough. Form each into 6 rounds with floured hands. Arrange, spaced apart, on the baking tray, cover loosely with oiled cling film, and leave to rise somewhere warm for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Brush the tops with milk or egg, scatter with extra seeds and bake for 30-35 mins until the bases are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool a bit - this will keep them soft.