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  • The Softest Potato Rolls Ever (Hands Down!)

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    These potato rolls don’t require any kneading, and honestly, they’re hands down the best rolls we’ve ever had. Soft, buttery, and melt-in-your-mouth delicious, they’re our #1 most requested roll recipe.

    These rolls are ridiculously easy to make — no fancy equipment, no complicated techniques — and perfect for any meal, holiday dinner, or special occasion. Once you try them, you’ll see why everyone keeps asking for this recipe.

    These are seriously the best potato dinner rolls ever. They are so soft and seriously melt in your mouth. They are ridiculously buttery. 

    Suggested Products

    These are all affiliate links for amazon but you can go to a store to find a lot too. Amazon is just easiest.
    • Potato Gems or Pearls – We use these dehydrated potatoes as they seem to give the best flavor and texture.
    • Dough Scraper – Any ol’ scraper will do but we prefer a plastic scraper to scrape the dough and flour off our counter and out of bowls for 10x faster clean up.
    • Silpat Baking Mat – We bake everything on a silpat; cookies, rolls and even loaf breads cook evenly and without sticking! No spray needed!
    • Nordic Ware Cookie Sheet – The cookie sheet you use absolutely can make or break your recipe. If it’s too dark it will cause your food to look dark and over-bake. You want a cookie sheet that bakes evenly and won’t affect color.
    • Stainless Mixing Bowls – I love glass mixing bowls, but the truth is, everyone should have good stainless bowls in all sizes and these are great ones.

    Ingredients You’ll Need

    • Sugar: Feeds the yeast to help the dough rise and adds a touch of sweetness that enhances flavor. It also promotes browning, giving your rolls that beautiful golden color.
    • Unsalted Butter: Butter adds richness, tenderness, and flavor to the rolls. The fat coats the flour proteins, which limits gluten development — that’s why your potato rolls turn out so soft and melt-in-your-mouth.
    • Milk: Milk makes the dough tender and adds subtle sweetness and flavor. The natural sugars in milk also help with browning, while the proteins contribute to a soft, rich crumb.
    • Potato Flakes: This is your secret weapon! Potato flakes (or mashed potatoes) make the rolls extra soft and moist by attracting and holding onto moisture.
    • Salt: Balances the sweetness, enhances flavor, and strengthens the gluten structure so your rolls rise evenly and hold their shape.
      • PRO TIP: Always add salt after the yeast has been mixed in with other ingredients to avoid slowing yeast activity.
    • Instant Yeast: The leavening agent that makes your rolls rise. Instant yeast works quickly and doesn’t require proofing in water first — just mix it right in with the dry ingredients.
    • Eggs: Eggs add richness, flavor, and beautiful golden color. They also help bind the dough and contribute to a soft, tender texture.
    • Flour: The backbone of the recipe! Flour provides structure and gluten formation — the framework that traps air and gives your rolls their shape and lightness.
    a potato roll that has been torn in half and stacked on each other so you can see the inside of each roll

    How to Make Potato Rolls

    1. Scald the Milk: Heat a saucepan over medium heat and add the milk. Cook until the edges begin to foam but don’t let it come to a boil. Remove from heat.
    2. Add: Stir in the sugar, butter, potato flakes and salt until combined and then let it cool to luke warm.
    3. Stir: Add the eggs and stir them in followed by the eggs.
    4. Combine: Place the flour in a large bowl then add the wet ingredients and stir until the dough comes together. The dough will be sticky.
    5. Rise: Cover the bowl with a towel or plastic wrap and let it rise for an hour.
    6. Divide: Punch the dough down and divide into 4 equal parts.
    7. Roll: Roll out each of the portions into a circle that is 1/2″ thick and butter 2 of the 4 circles. Place the unbuttered circles on top of the buttered circles so that the butter is between the two circles and press around the edges to seal.
    8. Form: Cut each circle either into 1″ wide strips or 16 wedges depending on how you want to form the rolls. Tie the strips into knots or roll the wedges into a crescent shape (see section below).
    9. Rise: Place formed rolls on a baking sheet lined with parchment and cover with a towel. Let them rise for 1.2 hours or until doubled in size.
    10. Bake: Once they have risen, bake in a preheated oven at 350℉ until golden brown, (14-20 min).
      • PRO TIP: Make sure you eat one straight out of the oven. Oh my goodness, it’s like heaven. The best potato rolls literally melt in your mouth.
    a single golden baked potato roll on a small white plate with a baking sheet full of the baked rolls in the backgrounda single golden baked potato roll on a small white plate with a baking sheet full of the baked rolls in the background

    Can You Make Potato Rolls Ahead of Time?

    Yes! You can make potato rolls ahead of time!

    1. Method 1 is making the dough, covering it in a bowl with plastic wrap and allowing it to sit in the fridge overnight. The next day, set the bowl until no longer chilly and proceed as normal.
    2. Method 2 is to allow the dough to rise, roll out the dough on a cookie sheet and then cover in plastic wrap and rest in the fridge overnight. Place on the counter to take the chill off for an hour or two and then bake.

    How Long Do Potato Rolls Last?

    Potato rolls will stay soft for days thanks to the potato starch molecules’ ability to keep wheat starches from getting stale.

    Let the rolls cool completely before storing and place in a plastic storage bag, or wrap in foil and store at room temperature.

    Properly stored, rolls will last for about 5 to 7 days at normal room temperature. But, let’s be honest here-the BEST Potato Rolls are so darn good, you won’t have any left-overs to store!

    a baked golden potato roll on a small white platea baked golden potato roll on a small white plate

    Can You Freeze Potato Rolls?

    Bake the rolls as usual — as if you were going to serve them right away. Let them cool completely, then wrap them tightly in aluminum foil.

    Place the foil-wrapped package in a freezer bag or storage container and freeze for up to a month

    OR

    Freeze the rolled out dough on a cookie sheet then store in freezer bags in the freezer for up to 1 month.

    How to Form into Knots

    The really long pieces I generally cut in half, but I also love huge rolls (not on my body), so it’s up to you.

    Create a knot by crossing the ends of the strip and pull one end through the hole. Just like when you are tying your shoe.

    How to Shape Like Crescent Rolls

    Cut in pizza slices and roll, starting at the fat end into crescent rolls.

    a sheet pan full of baked potato rolls that are formed tied knotsa sheet pan full of baked potato rolls that are formed tied knots

    Why are Potato Rolls Lighter Than Other Rolls?

    When you boil potatoes, it enlarges the starch molecules. This makes it difficult for the proteins in the flour to form gluten (the enemy of light, airy bread and pastry).

    Potatoes contain potassium which causes yeast to rise faster than it would with breads that contain only wheat. Potato starches absorb more water than wheat starches, leading to a moist texture.

    These potato rolls don't require any kneading and are hands down the best rolls we've ever had. Our number one most requested recipeThese potato rolls don't require any kneading and are hands down the best rolls we've ever had. Our number one most requested recipe

    And that’s it — the secret to the softest, most buttery potato rolls you’ll ever eat! No kneading, no stress, just fluffy, melt-in-your-mouth rolls that are perfect for any meal or holiday.

    If you loved these rolls, don’t forget to try them with our Buttery Mashed Potatoes, Roasted Turkey, or with other Thanksgiving Side Dishes for the ultimate comfort-food feast. Once you make these potato rolls, they’ll become your go-to recipe too!

    More BREAD SIDES You’ll Love:

    Watch This Video to See How They are Made…

    Prevent your screen from going dark

    • Heat a medium sauce pan over medium heat and add the milk.

      3 Cups Milk

    • Cook until the edges begin to foam and froth, but do not allow it to boil. There will be a little layer of the milk “skin” on top.

    • Remove from heat and add the sugar, butter, potato flakes and salt.

      ¾ Cup Sugar, ¾ Cups Land O’Lakes Unsalted Butter, 1 Cup Potato Flakes, 1 Tablespoon Salt

    • Stir thoroughly and allow to cool to luke warm.

    • Add the yeast, stir and then add the eggs, stirring until they are mixed in.

      1 Tablespoon Instant Yeast, 4 Eggs

    • Place the flour in a large bowl.

      7 Cups Flour

    • Pour the milk mixture in and stir until the dough has come together, but is still soft. Sometimes we only use like 6- 6 ½ cups of flour. This is not like a bread dough. It is a slightly sticky dough.

    • Cover the bowl with a towel or saran wrap.

    • Let dough rise for one hour.

    • Push down and divide dough into 4 parts. Roll out one portion at a time into 1/2″ thick circle and butter 2 of the 4 of dough with a few pats of butter. Place the unbuttered dough circles on top of the buttered dough and press to seal.

      ⅓ Cup Additional Butter

    • Cut into 1″ wide strips or 16 wedges. Pick up one strip at a time and tie into knots. Or if you cut wedges, starting at the fat end, tightly roll into crescent rolls.

    • Place on lightly greased cookie sheet and cover with a towel. Let rise for 1-2 hours more or until doubled in size. Bake at 350℉ until golden brown, (14-20 min).

    Butter can be replaced by butter flavored shortening if you’re ever in a pinch.
    Scalding milk does not have to be scary. Just heat on med-low heat, watch for the foamy bubbles around the sides of the pan and use a wooden spoon to occasionally touch the top of the milk to see if a slight skin has formed.
    Bread making just takes practice. You may be unsure of yourself the first time or two, but this is one of those things that the more you do it the better you get. The dough will look shaggy. Don’t worry. Just place the towel over the bowl and let it rise anyway. These can be made a day ahead, let the dough rest in the fridge, bring it back to room temp, roll it out and proceed as normal.
    Rolls will keep for up to 7 days in an airtight bag.

    Serving: 1roll, Calories: 201kcal, Carbohydrates: 28g, Protein: 5g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 40mg, Sodium: 253mg, Potassium: 95mg, Fiber: 1g, Sugar: 6g, Vitamin A: 259IU, Vitamin C: 2mg, Calcium: 38mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    These potato rolls don't require any kneading and are hands down the best rolls we've ever had. Our number one most requested recipeThese potato rolls don't require any kneading and are hands down the best rolls we've ever had. Our number one most requested recipe

    These potato rolls don't require any kneading and are hands down the best rolls we've ever had. Our number one most requested recipeThese potato rolls don't require any kneading and are hands down the best rolls we've ever had. Our number one most requested recipe

    how to tie rolls into knotshow to tie rolls into knots

    Carrian Cheney

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  • Eggless Pumpkin Cinnamon Rolls – Soft, Fluffy & Filled with Cozy Fall Flavor

    There’s something so comforting about the smell of freshly baked cinnamon rolls, especially when they’re made with pumpkin! These Eggless Pumpkin Cinnamon Rolls are soft, fluffy, and filled with cozy fall flavor—no eggs needed. As an allergy mom who’s been baking egg-free for over 12 years, I’ve perfected this recipe using simple, everyday ingredients that always deliver amazing results. They’re the perfect treat for crisp mornings when you want something warm, homemade, and totally irresistible.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    Fall baking is my happy place. As soon as the air turns crisp, I can’t resist pulling out the pumpkin and whipping up something cozy for my family. These Eggless Pumpkin Cinnamon Rolls were born one chilly weekend morning when my kids asked for “something special” for breakfast—but I needed it to be egg-free, of course!

    Pumpkin is one of my secret weapons for eggless baking. It adds natural moisture, helps bind the dough beautifully, and gives the rolls that rich, golden color that feels like autumn in every bite. The smell of cinnamon and pumpkin filling the kitchen? Pure comfort. This recipe has quickly become a family favorite, and I’m so excited for you to try it too.

    Why You’ll Want to Try My Recipe

    • Soft & fluffy: The pumpkin makes these rolls incredibly tender and pillowy.
    • Egg-free & family-approved: Safe for those with allergies, but loved by everyone at the table.
    • Cozy fall flavor: A swirl of cinnamon sugar and creamy maple icing—pure autumn bliss.
    • Simple ingredients: Everyday pantry staples, no fancy substitutes needed.
    • Perfect make-ahead treat: Great for weekend brunch, holidays, or just a cozy morning at home.
    oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    An overhead view of labeled bowls filled with flour, milk, butter, sugar, instant yeast, pumpkin puree, spices, cream cheese, and maple syrup—perfect for making Eggless Pumpkin Cinnamon Rolls.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    For The Dough:

    • Bread or All-Purpose Flour: Bread flour gives extra chewiness, but all-purpose works perfectly too.
    • Instant Yeast: Helps the dough rise beautifully. You can use active dry yeast, just activate it first in warm milk.
    • Granulated Sugar: Feeds the yeast and adds a touch of sweetness.
    • Pumpkin Pie Spice: Brings that warm fall aroma and flavor—feel free to adjust to taste.
    • Salt: Balances sweetness and enhances flavor.
    • Whole Milk: Adds richness and helps create a tender dough. Use dairy-free milk if needed.
    • Pure Pumpkin Puree: The star of the show! Adds flavor, color, and moisture while replacing eggs.
    • Unsalted Butter: Gives softness and richness. Substitute with dairy-free butter if needed.

    For The Filling:

    • Unsalted Butter: Helps the cinnamon sugar stick to the dough.
    • Brown Sugar (Light or Dark): Creates that gooey, caramelized center.
    • Ground Cinnamon: The cozy spice that makes cinnamon rolls irresistible!

    For The Maple Cream Cheese Icing:

    • Cream Cheese: Adds creaminess and tang to balance the sweetness.
    • Pure Maple Syrup: Brings natural sweetness and warm flavor.
    • Whole Milk: Loosens the icing to the perfect drizzle consistency.
    • Confectioners’ Sugar: Makes the icing smooth and sweet.

    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Make the Dough

    • Side-by-side images: left shows butter, milk, and pumpkin puree in a glass measuring cup; right shows the same mixture blended into a smooth orange sauce for Eggless Pumpkin Cinnamon Rolls.
      Place milk, butter, and pumpkin puree in a microwave-safe bowl. Microwave for about 2 minutes or until lukewarm and the butter has melted. The liquid should feel warm, like a comfortable bath—not hot or boiling. The ideal temperature for activating yeast is between 100°F and 110°F (37°C and 43°C).
    • a photo gallery showing how to mix dry and wet ingrefients to make Eggless Pumpkin Rolls.
      Place flour, yeast, sugar, pumpkin pie spice, and salt in the bowl of your stand mixer; mix to combine. Then, add the warmed milk/pumpkin mixture to the bowl with the flour.
    • Two glass bowls with pumpkin-colored dough for Eggless Pumpkin Cinnamon Rolls. Left: dough is rough and sticky. Right: dough is smooth and shaped into a ball. Steps labeled 5 and 6.
      Mix at medium speed until all the ingredients are well combined and the dough comes together in a ball, for about 2-3 minutes. Then, continue mixing for about 5 – 6 more minutes, or until smooth and bounces back when pressed.

    Step 2 – First Rise

    • Two sets of side-by-side images show a bowl of yellow dough for Eggless Pumpkin Cinnamon Rolls before and after rising, both covered and uncovered with plastic wrap. Each set is labeled as step 1 or step 2.
      Lightly spray a large bowl with cooking spray and place the dough in it. Spritz the top of the dough with spray as well, and cover the bowl lightly with plastic wrap or a clean kitchen towel. Place the covered bowl in a warm place. Let rise for 1 – 2 hours in a warm place or until the dough is full and puffy. It will double in volume.

    💡 Oriana’s Tip for Faster Rising

    My kitchen is usually on the chilly side, and I’ll admit—I don’t have the most patience when it comes to waiting for dough to rise. To speed things up, I like to preheat the oven to 200º F (90º C), then turn it off as soon as it reaches temperature. When the dough is ready to rise, I pop the covered dough inside the warm oven, close the door, and let it rise there. It creates the perfect cozy environment so the dough rises faster and more evenly, even on cold days.

    Step 3 – Make the Filling

    • cinnamon sugar in a bowl.
      Mix together the brown sugar and cinnamon. Set aside.

    Step 4 – Form the Rolls

    • a photo gallery showing how to roll out the egg-free dough to make Eggless Pumpkin Rolls Recipe Steps
      To shape your pumpkin cinnamon rolls, start by rolling out the dough on a lightly floured surface into a large rectangle, about ¼ inch thick. Spread a generous layer of softened butter all over, then sprinkle the cinnamon-sugar mixture evenly from edge to edge—it should look completely covered. Next, grab a sharp knife or a pizza cutter and slice the dough into even strips. Finally, roll up each strip tightly to create those beautiful swirls.

    Step 5 – Second Rise

    • Two side-by-side images show unbaked Eggless Pumpkin Cinnamon Rolls in a rectangular baking dish before (left) and after (right) proofing, with the rolls visibly larger in the second image.
      Place the rolls in a greased baking pan. Cover the pan and let the rolls rest again for 30–45 minutes, or until they look puffed up and cozy. This second rise helps them bake up extra soft and fluffy.

    Step 6 – Bake

    • Baked eggless pumpkin cinnamon rolls in a baking pan over a cooling rack.
      Bake the rolls in a preheated oven at 350°F (180°C) for 20–25 minutes, or until they’re golden brown on top and smell amazing. Don’t overbake—you want them soft and tender, not dry.

    Step 7 – Make the Icing

    • Maple cinnamon rolls icing in a bowl.
      While the rolls bake, whisk together the cream cheese, maple syrup, milk, and powdered sugar until smooth and creamy. Add a little more milk if you like it thinner for drizzling.

    Step 8 – Ice and Enjoy!

    • Iced Egg-free pumpkin cinnamon rolls in a baking dish.
      Spread or drizzle the warm icing over the rolls right after baking so it melts into all those cinnamon swirls. Then grab a fork (or use your fingers—I won’t judge!) and enjoy your soft, fluffy, pumpkin-spiced masterpiece. Perfect for cozy mornings with coffee or a sweet fall brunch!

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • Dough Not Rising Fast Enough: Cooler kitchens can slow yeast activity. Pro Tip: Find a warm, draft-free spot (like inside your oven with the light on) and let the dough rise there until it doubles in size.
    • Dough Feels Sticky: Pumpkin adds moisture, which can make the dough tacky. Pro Tip: Lightly flour your hands and work surface—but avoid adding too much flour or your rolls may turn dense.
    • Rolls Aren’t Soft After Baking: Overbaking can make them dry. Pro Tip: Bake just until golden on top and slightly soft in the center. They’ll continue to cook a little from the residual heat.
    • Measure the ingredients correctly. A kitchen scale is always the best option, in my opinion.
    • Yeast. If using active yeast, you need to activate it. To do so, mix warmed water and milk (bath temperature), yeast, and 1 tablespoon of sugar in a small and stir. Cover with a paper towel and let it sit until bubbly, about 5 – 8 minutes. If using instant yeast, you don’t need to activate it. In that case, add to the flour in step 1.
    • Make sure your liquids are not too hot. It must be slightly warm to the touch but not steaming, about 105-115º F. Anything hotter is likely to kill the yeast, which means the cinnamon rolls will not rise. TIP: Dip your finger in the milk — it should feel warm, like warm bath water, but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.
    • Knead long enough. The windowpane test is one of the best ways to tell if you’ve sufficiently kneaded your bread dough. If properly kneaded, the dough should stretch, without tearing or breaking, into a thin membrane that you can see through. It means that the gluten is well-developed, and your dough is ready to rise.
    • Oriana’s #1 Tip for Faster Rising. My kitchen is usually on the chilly side, and I’ll admit—I don’t have the most patience when it comes to waiting for dough to rise. To speed things up, I like to preheat the oven to 200º F (90º C), then turn it off as soon as it reaches temperature. When the dough is ready to rise, I pop the covered dough inside the warm oven, close the door, and let it rise there. It creates the perfect cozy environment so the dough rises faster and more evenly, even on cold days.
    • Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
    An eggless pumpkin cinnamon roll on a baking dish with small bowls of ingredients in the background.

    Variations & Additions

    • Pecan Crunch: Add chopped pecans or walnuts to the filling for extra texture.
    • Pumpkin Spice Glaze: Swap maple syrup for a little extra pumpkin puree and pumpkin spice in the icing.

    Storage and Freezing Instructions

    Leftover rolls can be stored in an airtight container for 2 days at room temperature. They can also be wrapped in plastic and stored in the refrigerator for up to 1 week or frozen for up to 1 month.

    To freeze baked rolls, I recommend freezing them without frosting. You can choose to either freeze the entire pan or individual rolls. Make sure they are well covered to avoid freezer burn. When ready to eat, defrost the rolls at room temperature, then warm them in the oven at 350º F for 10-15 minutes or in the microwave for 20-30 second intervals until warmed through.

    Reheat leftover rolls in a 300º F oven until warmed through, about 10 minutes, or in the microwave for 20 – 30 sec.

    Frequently Asked Questions

    An Eggless Pumpkin Cinnamon Roll topped with cream cheese frosting sits on a white plate with a fork, surrounded by a baking dish and pumpkin decor.

    Try These Egg-Free Cinnamon Roll Recipes Next!

    Recipe Card

    A close-up of eggless pumpkin cinnamon rolls in a white baking dish, topped with a layer of white icing.

    Eggless Pumpkin Cinnamon Rolls

    Oriana Romero

    these Eggless Pumpkin Cinnamon Rolls take cozy fall baking to a whole new level. Made with real pumpkin purée, they’re soft, fluffy, and full of sweet cinnamon goodness—no eggs required! As an allergy mom with 12+ years of egg-free baking experience, I know how hard it can be to find recipes that feel special yet safe for everyone. This one checks every box: simple ingredients, tested until foolproof, and unbelievably delicious every single time.

    Prep Time 20 minutes

    Cook Time 25 minutes

    Rising Time: 3 hours

    Total Time 3 hours 45 minutes

    Servings 8 – 12 Rolls

    For Maple Cream Cheese Icing:

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    Make The Dough:

    • Place flour, yeast, sugar, pumpkin pie spice, and salt in the bowl of your stand mixer; mix to combine. Make a well in the center.

    • Place milk, butter, and pumpkin puree in a microwave-safe bowl. Microwave for about 2 minutes or until lukewarm and the butter has melted. The liquid should feel warm, like a comfortable bath—not hot or boiling. The ideal temperature for activating yeast is between 100°F and 110°F (37°C and 43°C).

    • Add warmed milk/pumpkin mixture to the bowl with flour. Mix at medium speed until all the ingredients are well combined and the dough comes together in a ball, for about 2-3 minutes. Then, continue mixing for about 5 – 6 more minutes, or until smooth and bounces back when pressed. The dough has the right amount of flour when it feels very moist but does not stick to your fingers when pressed. If the dough is still very wet and sticking to the sides of the bowl, add ¼ cup of flour a tablespoon at a time; continue mixing until smooth and do not stick to your fingers when pressed.Note: If you do not have a stand mixer, you can do this in a large mixing bowl. Mix the dough together with a large wooden spoon or rubber spatula. It will take a bit of arm muscle.

    Let the Dough Rise:

    • Lightly spray a large bowl with cooking spray and place the dough in it. Spritz the top of the dough with spray as well, and cover the bowl lightly with plastic wrap or a clean kitchen towel. Place the covered bowl in a warm place. Let rise for 1 – 2 hours in a warm place or until the dough is full and puffy. It will double in volume.Oriana’s Tip for Faster Rising: My kitchen is usually on the chilly side, and I’ll admit—I don’t have the most patience when it comes to waiting for dough to rise. To speed things up, I like to preheat the oven to 200º F (90º C), then turn it off as soon as it reaches temperature. When the dough is ready to rise, I pop the covered dough inside the warm oven, close the door, and let it rise there. It creates the perfect cozy environment so the dough rises faster and more evenly, even on cold days.

    Form The Rolls:

    • Grease a 9 x 13-inch (35 x 24 cm) baking pan with 2 tablespoons of softened butter. Set aside.

    • Punch down the dough to release the air. Place dough on a lightly floured work surface, and using a lightly floured rolling pin, roll dough into a rectangle. Make sure the dough is smooth and evenly thick.Tip 1: For 12 rolls, roll the dough out in a 24×12-inch (60×30-cm) rectangle. For 8 rolls, roll the dough out in a 20×10-inch (48×24-cm) rectangle.Tip 2: If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much more easily.

    • Spread the softened butter over the dough. Then, sprinkle the filling mixture evenly over the dough.

    • Using a sharp knife or a pizza cutter, slice the dough into even strips. The number of strips will depend on how big you want your rolls to be.Tip: For 12 rolls, 2-inch (5 cm) strips. For 8 rolls, 2.5-inch (6 cm) strips.

    • Starting from one end, roll each strip tightly into a spiral shape to form the cinnamon rolls.

    Second Rise:

    • Place them on the prepared baking pan, leaving a bit of space between each roll for rising. Cover the pan and allow the rolls to rise in a warm place for 30 – 45 minutes (or overnight in the fridge, see instructions in the notes) or until nearly doubled in size.

    Bake:

    • Preheat the oven to 350º F (180º C).

    • When the oven reaches temperature, uncover the rolls and bake for 25 – 28 minutes, until the rolls are lightly golden brown and the center is cooked through (or until the internal temperature reaches 185º F / 90º C).Tip: After about 15 minutes of baking, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly.

    • When the rolls are ready, remove the pan from the oven and place it on a wire rack for about 10 minutes while you make the icing.

    Make The Icing:

    • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and continue beating on high speed until smooth. Add the confectioners’ sugar and beat on medium speed until creamy.

    • Drizzle the icing over the warm rolls and serve immediately.

    Overnight Rolls Instructions:

    • Prepare the dough, roll it out, sprinkle it with filling, and form the rolls following the recipe’s steps above. Arrange the rolls in the baking pan; cover tightly with aluminum foil and let them rest in a warmed place for about 10 – 15 minutes to kickstart the rising process. Then, store in the refrigerator overnight or for up to 16 hours.

    • The next day, preheat the oven to 200º F (90º C) for 10 minutes; turn off the oven.

    • Place the covered rolls in the warm oven, close the oven door, and let them rise until they look slightly puffy, approximately 60 – 90 minutes. Remove the rolls from the oven.

    • Preheat the oven to 350º F (180º C).

    • When the oven reaches temperature, uncover the rolls and bake for 25 – 28 minutes, until the rolls are lightly golden brown and the center is cooked through (or until the internal temperature reaches 185º F / 90º C).Tip: After about 15 minutes of baking, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Also, please keep in mind that every oven is different, so the rolls might be just barely browned after 15 minutes in the oven, so keep your eyes on it.

    • When the rolls are ready, remove the pan from the oven and place the pan on a wire rack for about 10 minutes. Drizzle the icing over the warm rolls and serve immediately.

     
    Leftover rolls can be stored in an airtight container for 2 days at room temperature. They can also be wrapped in plastic and stored in the refrigerator for up to 1 week or frozen for up to 1 month.
     
    To freeze baked rolls, I recommend freezing them without frosting. You can choose to either freeze the entire pan or individual rolls. Make sure they are well covered to avoid freezer burn. When ready to eat, defrost the rolls at room temperature, then warm them in the oven at 350º F for 10-15 minutes or in the microwave for 20-30 second intervals until warmed through.
     
    Reheat leftover rolls in a 300º F oven until warmed through, about 10 minutes, or in the microwave for 20 – 30 sec.
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

     
    Recipe Tips For Success:
    ➤ Potential Recipe Challenges & Pro Tips:

    • Dough Not Rising Fast Enough: Cooler kitchens can slow yeast activity. Pro Tip: Find a warm, draft-free spot (like inside your oven with the light on) and let the dough rise there until it doubles in size.
    • Dough Feels Sticky: Pumpkin adds moisture, which can make the dough tacky. Pro Tip: Lightly flour your hands and work surface—but avoid adding too much flour or your rolls may turn dense.
    • Rolls Aren’t Soft After Baking: Overbaking can make them dry. Pro Tip: Bake just until golden on top and slightly soft in the center. They’ll continue to cook a little from the residual heat.

     
    ➤ Extra Tips:

    • Measure the ingredients correctly. A kitchen scale is always the best option, in my opinion.
    • Yeast. If using active yeast, you need to activate it. To do so, mix warmed water and milk (bath temperature), yeast, and 1 tablespoon of sugar in a small bowl and stir. Cover with a paper towel and let it sit until bubbly, about 5 – 8 minutes. If using instant yeast, you don’t need to activate it. In that case, add to the flour in step 1.
    • Make sure your liquids are not too hot. It must be slightly warm to the touch but not steaming, about 105-115º F. Anything hotter is likely to kill the yeast, which means the cinnamon rolls will not rise. TIP: Dip your finger in the milk — it should feel warm, like warm bath water, but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.
    • Knead long enough. The windowpane test is one of the best ways to tell if you’ve sufficiently kneaded your bread dough. If properly kneaded, the dough should stretch, without tearing or breaking, into a thin membrane that you can see through. It means that the gluten is well-developed, and your dough is ready to rise.
    • Oriana’s #1 Tip for Faster Rising: My kitchen is usually on the chilly side, and I’ll admit—I don’t have the most patience when it comes to waiting for dough to rise. To speed things up, I like to preheat the oven to 200º F (90º C), then turn it off as soon as it reaches temperature. When the dough is ready to rise, I pop the covered dough inside the warm oven, close the door, and let it rise there. It creates the perfect cozy environment so the dough rises faster and more evenly, even on cold days.
    • Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

     
    ➤ Variations & Additions:

    • Pecan Crunch: Add chopped pecans or walnuts to the filling for extra texture.
    • Pumpkin Spice Glaze: Swap maple syrup for a little extra pumpkin puree and pumpkin spice in the icing.

     
     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast

    Cuisine American

    Keyword cinnamon rolls egg-free pumpkin recipe

    Oriana Romero

    Source link

  • Soft & Easy Eggless Dinner Rolls

    Soft & Easy Eggless Dinner Rolls



    These Soft Eggless Dinner Rolls are fluffy, buttery, straightforward, and delicious! They’re super easy to make. The perfect addition to any dinner menu. The recipe includes step-by-step photos and lots of tips.

    Oriana’s Thoughts On The Recipe

    These Soft Eggless Dinner Rolls are SO delicious and easy to make! I know there are tons of frozen and canned bread out there, and don’t get me wrong, I use them very often since they are super convenient. But I think there is nothing like the smell of fresh homemade bread out of the oven.

    Seriously…when these eggless rolls are in the oven, the whole kitchen smells heavenly. And once they’re out… everyone makes their way into the kitchen to get a roll to try!

    They’re so fluffy, buttery, and soft. Despite being eggless, these rolls have a golden brown exterior and a pillowy center. Even better, they’re so easy to make that anyone can make this recipe!

    These soft eggless dinner rolls are a MUST at family gatherings, holiday dinners, or just any occasion.

    They are, of course, fantastic slathered with butter (my personal favorite) but are also great for dipping in soups, chili, and mopping up gravy and/or sauce. 

    Overhead view of eggless dinner rolls beside some butter and a butter knife.Overhead view of eggless dinner rolls beside some butter and a butter knife.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Soft & Easy Eggless Dinner Rolls with name tags. Ingredients needed to make Soft & Easy Eggless Dinner Rolls with name tags.

    Amounts are included in the printable recipe below (scroll down). Most of these items you probably already have in your pantry, which is why it will be easy on the budget! Here’s what you’ll need:

    • Warm Water: you’ll need it to activated the yeast.
    • Sugar: Regular white granulated sugar or caster sugar.
    • Yeast: You can use active yeast or instant yeast. If using instant yeast, you don’t need to activate it; just mix it with the dry ingredients.
    • Flour: I use bread flour when available, but this recipe will also work fine with all-purpose flour.
    • Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
    • Evaporated Milk: I like to use evaporated milk in this recipe because it helps create the perfect fluffy texture. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular milk in this recipe, keep in mind that its higher water content can lead to a slightly different texture and less richness compared to using evaporated milk.
    • Milk: I like to use whole milk for baking, but you can use any milk you have handy.
    • Butter: I use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.

    Food Allergy Swaps

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. Milk: Instead of milk, use non-dairy milk like soy or oat milk.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking bread, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

    Process Overview: Step-by-Step Photos

    Detailed instructions are included in the printable recipe below (scroll down).

    Step 1 – Bloom Your Yeast (if using active yeast)

    Place warm water and sugar in a small bowl; mix to combine. Sprinkle with yeast, and let stand until foamy, about 5 – 7 minutes.

    Note: If using instant yeast, you can omit this step and just mix the yeast with the dry ingredients.

    Step 2 – Make the Egg-Free Bread Dough

    Place all the dry ingredients together in the bowl of your stand mixer; mix to combine.

    Pro Tip: If you do not own a stand mixer, you can do this in a large mixing bowl; just mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle.

    dry ingredients needed to make egg-free dinner rolls mix together in the bowl a stand mixer.dry ingredients needed to make egg-free dinner rolls mix together in the bowl a stand mixer.

    Make a well in the center. Add wet ingredients and mix until all the ingredients are well combined, and the dough comes together in a ball, about 2-3 minutes. Continue mixing for about 2 – 3 more minutes to knead the dough until smooth and bounces back when pressed.

    egg-free dinner rolls dough in the bowl a stand mixer.egg-free dinner rolls dough in the bowl a stand mixer.
    smooth egg-free dinner rolls dough in the bowl a stand mixer.smooth egg-free dinner rolls dough in the bowl a stand mixer.

    Step 3 – Let the Dough Rise

    Place in an oiled bowl, cover with plastic wrap, and place in a warm place to rise until doubled in size, about 1 – 2 hours.

    bowl of egg-free dinner rolls dough in the bowl a stand mixer.bowl of egg-free dinner rolls dough in the bowl a stand mixer.
    risen egg-free dinner rolls dough in the bowl a stand mixer.risen egg-free dinner rolls dough in the bowl a stand mixer.

    Step 4 – Form the Rolls

    Turn the risen dough out onto your counter, then press down and divide into 12 equal pieces. Take each piece of dough and roll it into a smooth ball. Place the ball seam side down in the prepared baking pan.

    Pro Tip: To form a nice and smooth roll, I recommend cupping the ball with your hands and moving it in a tight circular motion. This will pull the edge down and create a nice roll.

    A close up of a single dough ball before baking.A close up of a single dough ball before baking.

    Step 5 – Let the Rolls Rise Again

    Cover the baking pan with a kitchen towel so that the formed buns won’t dry out. Return the pan to a warm place and leave for 30 – 45 minutes, or until the dough has risen and almost doubled in volume.

    Overhead view of dinner rolls proofing in a lined parchment pan.Overhead view of dinner rolls proofing in a lined parchment pan.

    Step 6 – Bake & Enjoy

    Once the rolls have risen, Preheat the oven and then bake them for about 15 – 20 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven.

    A pan of freshly baked dinner rolls made without egg.A pan of freshly baked dinner rolls made without egg.

    Recipe Tips

    If Using Active Yeast. It’s important to have warm water to bloom your yeast in. If your water is too hot, then your yeast will die. If your water is too cold, then your yeast won’t activate. The ideal temperature of the water is 68° to 81°F. The yeast should begin to foam after 5 to 8 minutes. You will be able to see creamy foam and bubbles on the surface of the water.

    If Usinf Instant Yeast. You don’t need to activate it in the warm water (step 1); just skip this step and add it along with the flour and other dry ingredients in step 3. 

    Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade rolls regardless of whether you use bread flour or all-purpose flour. 

    You can bake the eggless dinner rolls in any baking pan: rectangular, round, or a combination of pans.

    Always preheat the oven for 15 – 20 minutes for the best results.

    The time it takes to rise may vary depending on the temperature of your kitchen. Be sure to wait until the dough has doubled. Alternatively, you can let the rolls rise inside an off-oven with the light on.

    Variations You Can Apply To This Recipe

    You can easily jazz these rolls up! Just add any herbs or spices you like to the dough, such as chopped rosemary, dried basil, dried parsley, Italian seasoning, or garlic (about 2 tablespoons). You can also add some grated cheddar cheese or mozzarella to make a cheesy version (about 1 cup). Other cheese varieties work but avoid super-soft cheeses. You can also mix melted butter with garlic and brush over the top as soon as they are out of the oven.

    Butter being brushed onto a freshly baked pan of dinner rolls.Butter being brushed onto a freshly baked pan of dinner rolls.

    Make Ahead Egg-Free Dinner Rolls

    Overnight Egg-Free Dinner Rolls

    You can easily make these dinner rolls ahead of time by rolling the dough into rolls and then refrigerating overnight (uncooked). When you’re ready to bake them, at least 3 hours before you need them, remove the rolls from the refrigerator and allow them to rise in a warm place for about 1-2 hours before baking.

    Freeze Unbaked Egg-Free Dinner Rolls

    To freeze the dough after it has risen, shape the dough into rolls and place them in the baking pan. Place the baking pan into the freezer and freeze until the rolls are very firm. Transfer the frozen-shaped rolls into a plastic bag and freeze for up to 2 weeks.

    Defrost & Bake Egg-Free Bread Rolls

    Place frozen rolls in a lightly greased baking pan. Cover with plastic wrap or a damp towel and let rise until puffy, about 2- 3 hours, then bake as the recipe instructs.

    Close up of a freshly baked dinner roll without egg.Close up of a freshly baked dinner roll without egg.

    Storing & Freezing Instructions

    These egg-free dinner rolls are so delicious that you might not even have leftovers to pack up! But if you do have leftovers or you’re planning on making these ahead of time for a party, here’s how to do so.

    Leftovers

    The eggless dinner rolls will stay fresh in an airtight container or wrapped in aluminum foil at room temperature for up to 4 days. You can also warm them in a toaster oven or microwave if you’d like them to be toasty.

    Freeze Baked Dinner Rolls

    You can freeze these dinner rolls for later if you have too much. Simply let the eggless dinner rolls cool and then wrap them up tightly with aluminum foil or plastic freezer wrap and freeze for a month. Thaw and reheat until warm before enjoying.

    Frequently Asked Questions

    Can I make these without a stand mixer?

    Absolutely! You can do this recipe in a large mixing bowl and mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer could work, too, but mixing by hand with a wooden spoon or rubber spatula is a better choice than a hand mixer, in my opinion, since the dough recurrently gets stuck in the beaters.

    Why are my rolls dense and not fluffy?

    Probably you’ve added too much flour, this can easily happen if you don’t measure the flour correctly. The best way to do it is using a kitchen scale, but if you don’t have one, spoon the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour.

    Can I make these rolls ahead of time?

    Yes, you can easily make these dinner rolls ahead of time by making the dough, then rolling the dough into rolls, and then refrigerating overnight (uncooked). When you’re ready to bake them, at least 3 hours before you need them, remove the rolls from the refrigerator and allow them to rise in a warm place for about 1-2 hours before baking.

    What is the best temperature for yeast to rise?

    Somewhere between 95°F and 110°F will be fine!

    How long does it take for the yeast to foam up?

    The yeast should begin to foam after 5 – 8 minutes. You will be able to see a creamy foam and bubbles on the surface of the water.

    Can I freeze baked dinner rolls?

    Yes! Let them cool completely, then wrap them tightly in aluminum foil. Place the foil-wrapped rolls in a freezer bag or container and freeze for up to a month.

    Can I freeze unbaked dinner rolls?

    Yes! After the dough rises for the first time. Shape the rolls and place them in the baking pan. Place the baking pan into the freezer and freeze until the rolls are very firm. Transfer the frozen-shaped rolls into a plastic bag and freeze for up to 2 weeks.

    egg-free dinner roll with butter over a marble surface.egg-free dinner roll with butter over a marble surface.

    More Eggless Bread Recipes You’ll Love!

    Recipe Card

    A batch of freshly baked, golden brown eggless dinner rolls rests on a marble surface, accompanied by a dish of butter and a knife nearby.A batch of freshly baked, golden brown eggless dinner rolls rests on a marble surface, accompanied by a dish of butter and a knife nearby.

    Soft Eggless Dinner Rolls

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=g64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These Soft Eggless Dinner Rolls are fluffy, buttery, straightforward, and delicious! The perfect addition to any dinner menu. How to make-ahead and freezing tips included. 

    Prep Time 15 minutes

    Cook Time 20 minutes

    Rising Time 3 hours

    Total Time 3 hours 35 minutes

    Servings 12 big rolls or 24 small rolls

    Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

    Activate the Yeast:

    • Place warm water and sugar in a small bowl; mix to combine. Sprinkle with yeast, and let stand until foamy, about 5 – 7 minutes. Note: If using instant yeast, you don’t need to activate it in the warm water; just skip this step and add it along with the flour and other dry ingredients in step 3.

    Make the Dough:

    • Place flour, ¼ cup sugar, and salt in the bowl of your stand mixer; mix to combine. Make a well in the center. Note: If using instant yeast add here too.
    • Add evaporated milk, melted butter, and yeast mixture (if using active yeast) to the well. Mix at medium speed until all the ingredients are well combined and the dough comes together in a ball, for about 2-3 minutes. Then, continue mixing for about 5 more minutes, until smooth and bounces back when pressed. Note: If you do not have a stand mixer, you can do this in a large mixing bowl. Mix the dough together with a large wooden spoon or rubber spatula. It will take a bit of arm muscle.

    Let the Dough Rise:

    • Lightly spray a large bowl with cooking spray and place the dough in it. Spritz the top of the dough with spray as well, and cover the bowl lightly with plastic wrap or a clean kitchen towel. Place the covered bowl in a warm place. Let rise for 1 – 2 hours in a warm place or until the dough is full and puffy. It will double in volume.

    Form the Rolls:

    • Gently deflate the dough and pat out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 equal long strips, then cut each strip into 3 portions for a total of 12 dough balls. For smaller rolls, cut each strip into 6 portions for a total of 24 dough balls.

    • Line a 9×13-inch baking pan with parchment paper or lightly grease it with butter or cooking spray and set aside. Note: You can place the rolls into any baking pan: rectangular, round, or a combination of pans.

    • Take each piece of dough and roll it into a smooth ball. Place the ball seam side down in the prepared baking pan. Cover the baking pan with a kitchen towel so that the formed buns won’t dry out.

    Bake:

    • Preheat oven to 375º F (190º C) and position one of the oven racks into the center of the oven.

    • Once the rolls have risen, bake them for 15 – 20 minutes or until golden brown. When they come out of the oven, brush them with melted butter immediately.

      Yeast: If using instant yeast, you don’t need to activate it in the warm water (step 1); just skip this step and add it along with the flour and other dry ingredients in step 3. Rise times will be slightly shorter if using instant yeast.   Flour: Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade rolls regardless of whether you use bread flour or all-purpose flour.    Evaporated Milk: I like to use evaporated milk in this recipe because it helps create the perfect fluffy texture. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular milk in this recipe, keep in mind that its higher water content can lead to a slightly different texture and less richness compared to using evaporated milk.   Store: The eggless dinner rolls will stay fresh in an airtight container or wrapped in aluminum foil at room temperature for up to 4 days. If you’d like them toasty, you can also warm them in a toaster oven or microwave.   Freeze: To freeze baked rolls, wrap them up tightly with aluminum foil or plastic freezer wrap and freeze for a month. Thaw and reheat until warm before enjoying.   Make-Ahead:  You can easily make these dinner rolls ahead of time by making the dough, then rolling the dough into rolls, and then refrigerating overnight (uncooked). When you’re ready to bake them, at least 3 hours before you need them, remove the rolls from the refrigerator and allow them to rise in a warm place for about 1-2 hours before baking.   Overnight Egg-Free Dinner Rolls: You can easily make these dinner rolls ahead of time by rolling the dough into rolls and then refrigerating overnight (uncooked). When you’re ready to bake them, at least 3 hours before you need them, remove the rolls from the refrigerator and allow them to rise in a warm place for about 1-2 hours before baking.     Food Allergy Swaps:
    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. Milk: Instead of milk, use non-dairy milk like soy or oat milk.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking bread, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
        Recipe Tips:
    • If Using Active Yeast. It’s important to have warm water to bloom your yeast in. If your water is too hot, then your yeast will die. If your water is too cold, then your yeast won’t activate. The ideal temperature of the water is 68° to 81°F. The yeast should begin to foam after 5 to 8 minutes. You will be able to see creamy foam and bubbles on the surface of the water.
    • If Usinf Instant Yeast. You don’t need to activate it in the warm water (step 1); just skip this step and add it along with the flour and other dry ingredients in step 3. 
    • Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade rolls regardless of whether you use bread flour or all-purpose flour. 
    • You can bake the eggless dinner rolls in any baking pan: rectangular, round, or a combination of pans.
    • Always preheat the oven for 15 – 20 minutes for the best results.
    • The time it takes to rise may vary based on the temperature of your kitchen. Be sure to wait until the dough has doubled. Alternatively, you can let the rolls rise inside of an OFF oven with the light on.
         
    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 239kcalCarbohydrates: 36gProtein: 6gFat: 7gSaturated Fat: 4gCholesterol: 17mgSodium: 318mgPotassium: 81mgFiber: 1gSugar: 6gVitamin A: 210IUCalcium: 33mgIron: 0.5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Side Dish

    Cuisine American

    Calories 239

    Keyword bread dinner eggfree Eggless recipe Rolls

    Eggless Baking Frequently Asked Questions

    You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

    Originally posted in March 2021, this recipe was updated in October 2024 to include even more helpful information. We made a slight adjustment to the recipe itself after many readers shared they had a flax allergy, so it no longer includes flax eggs.





    Oriana Romero
    Source link
  • Heirloom Apple Rolls – Oh Sweet Basil

    Heirloom Apple Rolls – Oh Sweet Basil

    Heirloom apple rolls are one of my favorite recipes and it’s been passed down through our family for over 200 years! Perfect for breakfast or dessert, these rolls are the perfect treat for a cozy autumn day.

    Grandma’s House

    My Grandma was such a lovely, sweet, tender hearted woman and these apple rolls are her recipe from over 100 years ago at least (although I did modernize them with butter instead of lard). She pass just a few months ago now so this recipe has taken on a new level of tenderness and memory.

    I loved going to Grandma’s house, sitting on her lap to read a bazillion stories and have her tickle my arms or back until both of us were out cold. She lived in the same, cute house in Jerome, Idaho until the end, and I don’t know that many people had a backyard quite like hers. We would have summer picnics where all the cousins would come over and we’d run around playing games while the adults prepared the food and Grandma made homemade ice cream.

    The weather was always perfect, the grass green and the trees were strong and tall to climb in. You could always find my older sister up in an apple or apricot tree reading another book. We loved visiting the cows on the farm to give them bottles, collecting “cat tails”, playing in the ditch,  and creating “circus acts” on the swing set during family picnics under the fruit trees. Grandma’s house was magical.

    a photo of taken over the top of an golden baked apple cinnamon roll topped with a sweet glaze and sitting in a shallow dish of cream

    Heirloom Rolls

    This apple roll recipe has sooo much sentimental value to me. This is a recipe that just keeps getting passed down through the generations, and I now I’ve taught my darling girls to make them for their future families. Grandma said that this recipe was passed down through the “Mamas” to their new families clear until it got to my mom, who hates cooked apples and dropped the ball. I’m lucky that Grandma taught me to make them so I can continue the tradition. I love how much she loved this recipe and her memories of her mother making them and the kids being so excited and mouths just watering while they waited to eat them.

    Here’s what Grandma said about the rolls,

    “We used to be so hungry for them, and mama would put them in a big square pan and that’s all we would eat for dinner. We would eat them with fresh cream and we just couldn’t wait to eat them up!”

    Heirloom apple rolls are one of my favorite recipes and it's been passed down through our family for over 200 years!Heirloom apple rolls are one of my favorite recipes and it's been passed down through our family for over 200 years!

    Grandma was just darling. Seriously, just look at how cute she was! Mary Tyler Thueson was an incredible storyteller. In fact, she wrote a book and gave it to each of her kids and grandkids. So, I thought it would be fun to share her stories every now and again (scroll down past the recipe card to read one of Grandma’s stories). Plus, I love that these old recipes use ingredients that are simple and have been around forever.

    Ingredients for Heirloom Apple Rolls

    It may come as a surprise but there is no yeast in these sweet rolls. There are just a few ingredients needed to make this treasured recipe. Here is what you’ll need:

    Dough

    • Flour: just regular all-purpose flour is all you need
    • Baking Powder: Since there is no yeast, this acts as the leavening agent to give the rolls rise and fluffiness.
    • Salt: enhances all the flavors
    • Butter: binds all the ingredients together and adds richness and flavor
    • Milk: pulls everything together

    Syrup

    • Sugar: combines with the water to create a simple syrup to bake in
    • Water: combines with the sugar for the simple syrup

    Filling

    • Ground Cinnamon: adds warm flavor
    • Melted Butter: helps the cinnamon and sugar stick to the dough
    • Brown Sugar: adds sweetness and rich flavor
    • Apples: grated small, keep scrolling for a list of the best apples to use

    The measurements for all the ingredients can be found in the recipe card at the end of the post.

    a photo of a glass baking dish full of golden baked sweet apple rolls topped with a simple glazea photo of a glass baking dish full of golden baked sweet apple rolls topped with a simple glaze

    How to Make Heirloom Apple Rolls

    Ok, these sweet rolls are so easy to make! No yeast, no rising, just a few steps from deliciousness! Here are the steps:

    Dough

    1. Prep: Preheat the oven to 400 degrees F.
    2. Mix: Add the dry ingredients (flour, baking powder and salt) to a large bowl and whisk to combine.
    3. Cut: Add the butter and cut it into the flour mixture using a pastry cutter or fork until it looks like sand.
    4. Stir: Add the milk to the mixture and stir with a wooden spoon until fully combined and a soft dough forms.
    5. Roll: Flour your work surface and roll the dough out using a rolling pin into a rectangular sheet about 1/4 inch thick. Brush the dough with the melted butter.
    6. Grate: Take your peeled apples and grate them over the dough so that apple shavings cover the whole dough. Sprinkle the apples with brown sugar and cinnamon.
    7. Roll: Start rolling up the dough on the longer side of the dough and roll up the dough like a cinnamon roll tucking the apples in as you go.
    8. Slice: Using a sharp knife or a piece of unflavored dental floss, cut the dough log into 1 1/2 inch thick slices.
    9. Bake: Place the rolls into a 9×13″ baking dish with the syrup (see next section) in the bottom of the dish giving the rolls room to expand. Stick the pan in the oven and bake for 40 minutes.
    10. Serve: Once the rolls are baked and golden brown, serve them warm with warm milk or cream in a dish with the rolls.

    Syrup

    1. Heat: Add the water and sugar in a medium saucepan and place it on the stove top over medium high heat and stir until heated through and the sugar is dissolved.
    2. Pour: Pour the syrup into a 9×13″ baking dish.

    Keep scrolling down to the recipe card below for the complete instructions.

    a photo of unbaked apple cinnamon rolls sitting on a marble countera photo of unbaked apple cinnamon rolls sitting on a marble counter

    What Apples are Best for Baking?

    When it comes to cooking with apples, not all apples are created equal.

    The best apples for baking keep their structure and don’t turn to mush when baked.

    Granny Smith apples are an all time favorite, but there are others that are excellent choices also…Johnny Gold, Honeycrisp, Braeburn, Winesap and Pink Ladies are all great choices for baking.

    Are Cooked Apples Nutritious?

    Cooked apples are a good source of vitamin C.

    Both raw and cooked apples are a great source of polyphenols, although the amount decreases when apples are cooked.

    Cooked apples are also a good source of fiber.

    a photo taken over the top of a apple cinnamon roll sitting in a thin layer of cream on a plate with a fork sitting next to ita photo taken over the top of a apple cinnamon roll sitting in a thin layer of cream on a plate with a fork sitting next to it

    Tips for the Best Apple Heirloom Rolls

    Make sure that you cut the shortening/butter into the flour mixture until it resembles a sandy like texture.

    Don’t grate the apple into a bowl ahead of time or it will quickly brown. I actually prefer to peel my apple and then grate the whole apple until I get to the core, turning as I go. This way I always have something to hold onto.

    Roll out into a rectangle about 1/4″ thick, spread with the brown sugar/cinnamon and then one by one grate the peeled apple over all of the dough. Try to keep the apples spread out evenly over the dough.

    Lastly, I prefer to cut my rolls with unflavored floss or thread. It’s how my mom did it and I find it quicker and easier. Just slide the thread under the dough, cross on top and pull tight to cut through. Slide the thread back under the dough, and repeat until done.

    a photo taken over the top of a baked apple cinnamon rolls that has been cut into with a fork and a bite removeda photo taken over the top of a baked apple cinnamon rolls that has been cut into with a fork and a bite removed

    Storage Tips

    Apple cinnamon rolls can be stored at room temperature in an airtight container. They will keep for 2-3 days or in the fridge for up to 1 week. They can also be stored in the freezer in a freezer-safe container and they will keep for up to 3 months.

    I love to eat these sweet rolls warm, so a quick zap in the microwave is my favorite way to reheat leftovers!

    a photo taken over the top of a pan of baked apple cinnamon rollsa photo taken over the top of a pan of baked apple cinnamon rolls

    I can’t wait for you all to take a little piece of my family into your homes so you can start creating your own sweet memories. It warms my heart to know that this heirloom apple rolls recipe can be enjoyed in homes anywhere! My grandma would be so tickled by that!

    More Tasty Sweet Roll Recipes:

    Servings: 10

    Prep Time: 10 minutes

    Cook Time: 40 minutes

    Total Time: 50 minutes

    Description

    Heirloom apple rolls are one of my favorite recipes and it’s been passed down through our family for over 200 years!

    For the Dough

    • In a large bowl add the flour, baking powder and salt.

      2 Cups Flour, 4 teaspoons Baking Powder, 1/2 teaspoon Salt

    • Whisk to combine thoroughly.

    • Add the shortening or butter in chunks and cut in with a pastry cutter or fork until you reach a sand like texture (small pieces of shortening).

      1/4 Cup Butter

    • Add the milk, and stir to combine into a soft dough.

      3/4 Cup Milk

    • On a floured board, roll the dough in an oblong sheet 1/4 inch thick, and brush with melted butter.

      2 Tablespoons Butter

    • Cover dough with 3 cups grated apples, and sprinkle with brown sugar and cinnamon, roll like a jelly roll, cut in slices 1 1/2 inch thick and place in a pan of sugar water.

      1/4 Cup Brown Sugar, 3 Cups Apples, 2 teaspoons Cinnamon

    • Bake at 400 degrees F about 40 min

    For the Syrup

    • In a medium saucepan over medium heat add the water and sugar.

      1 Cup Sugar, 2 Cups Water

    • Heat through and stir until dissolved.

    • Pour into a 9×13″ baking dish.

    • Serve with warm milk or cream in the dish with the rolls.

    You may use lard, shortening or butter for this recipe. We use butter.
    Apple rolls can be reheated in the microwave.

    Serving: 1gCalories: 283kcalCarbohydrates: 52gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 184mgPotassium: 267mgFiber: 2gSugar: 30gVitamin A: 263IUVitamin C: 2mgCalcium: 110mgIron: 1mg

    Author: Sweet Basil

    Course: 500+ Best Dessert Recipes

    Recommended Products

    It had been a long, cold winter but today was warm and sunny. The new leaves on the big popular trees had already unfolded and little green plants were pushing their way up through the warm, rich soil. It had only been a few short weeks since the young farmer had come in from doing chores and said, ‘The snow has begun to recede from the Tetons; Spring is on it’s way!’ Even though the Grand Tetons were many miles away, their three stately spires could be seen reaching high into the clear blue sky.

    This day, the young mother took her chair out on the lawn to be near her children as they gathered rocks from the little stream behind the log house. She was busy sewing lace on a tiny white frock but took the time to wipe a little nose or look at the pretty colored rocks the children brought to her. 

    The robins who were noisily gathering twigs and bits of string to build their nest seemed to sense the mother’s secret held close beneath her heart. They wanted to be the first to tell the whole world. 

    Summer was busy and passed quickly, as they always do on a farm with baby calves to feed, long rows of potatoes to cultivate, hay to mow and stack, and wheat to thresh. There were no tractors or other motorized conveniences on this farm. The machinery was all pulled by horses, who were cared for and treated like family members. 

    It was the last of October when the farmer announced to his family that winter was on the way because there was fresh snow on the Grand Tetons that very morning. On the 26th of October a baby girl was born to the young farmer and his wife. The baby was named, “Mary” for a grandmother this child would never know. 

    Thus, my happy life began on our farm west of Ucon, Idaho. I not only joined six brothers and sisters but also shared the lace from my very first dress with a nest of baby robins.”

    Heirloom apple rolls are one of my favorite recipes and it's been passed down through our family for over 200 years!Heirloom apple rolls are one of my favorite recipes and it's been passed down through our family for over 200 years!
    Heirloom apple rolls are one of my favorite recipes and it's been passed down through our family for over 200 years!Heirloom apple rolls are one of my favorite recipes and it's been passed down through our family for over 200 years!
    Heirloom apple rolls are one of my favorite recipes and it's been passed down through our family for over 200 years!Heirloom apple rolls are one of my favorite recipes and it's been passed down through our family for over 200 years!
    Heirloom apple rolls are one of my favorite recipes and it's been passed down through our family for over 200 years!Heirloom apple rolls are one of my favorite recipes and it's been passed down through our family for over 200 years!
    Heirloom apple rolls are one of my favorite recipes and it's been passed down through our family for over 200 years!Heirloom apple rolls are one of my favorite recipes and it's been passed down through our family for over 200 years!

    Heirloom apple rolls are one of my favorite recipes and it's been passed down through our family for over 200 years!Heirloom apple rolls are one of my favorite recipes and it's been passed down through our family for over 200 years!

    Heirloom apple rolls are one of my favorite recipes and it's been passed down through our family for over 200 years!Heirloom apple rolls are one of my favorite recipes and it's been passed down through our family for over 200 years!

    Sweet Basil

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  • SWEET POTATO CRESCENT ROLLS

    SWEET POTATO CRESCENT ROLLS

    This is a wonderful recipe using sweet potatos and crescent rolls! Packed with cream cheese, marshmallows, sweet potatoes and cream cheese. It’s delicious!

    Sweet Potato Crescent RollsSweet Potato Crescent Rolls

    If you are a fan of sweet potatoes you will also want to check out these delicious Sweet Potato Pancakes. They have wonderful reviews!

    ❤️WHY WE LOVE THIS RECIPE

    If you are a fan of sweet potatoes you will love this recipe. It’s super easy and so good with a cup of coffee. It can be a dessert too and we love it with the powdered sugar glaze to add a little extra sweet.

    🍴KEY INGREDIENTS

    • Sweet Potatoes
    • Butter
    • Sugar
    • Vanilla Extract
    • Nutmeg
    • Cinnamon
    • Milk
    • Egg
    • Crescent Rolls
    • Marshmallows
    • Nuts (your choice)
    • Cream Cheese
    • Powdered Sugar

    🍽️HOW TO MAKE

    This recipe takes a little prep, which is making the sweet potatoes, but other than that, it comes together very quickly.

    Step 1
    Boil (or bake)  sweet potatoes until tender, remove from water, drain and peel.  Place cooked potatoes in a large mixing bowl and add butter, brown sugar, vanilla extract, nutmeg, cinnamon, milk and egg.  Mash with potato masher and then stir to make sure all ingredients are mixed well.  

    Step 2
    Place one can of the crescent rolls in a 9 x 13 baking dish. (I do not grease or spray the dish)  Pinch edges together to make a bottom crust.  Spread the sweet potatoes over the rolls.  Sprinkle on the 2 cups of miniature marshmallows, the chopped nuts and cut the cream cheese up in pieces about the size of a dime on top of all the ingredients.  

    Step 3
    Place the second can of crescent rolls over the ingredients.  Bake in preheated 350 degree oven for 30 to 35 minutes until crescent rolls are brown on top.  Remove from oven and let cool.  Whisk together the topping ingredients and drizzle over rolls. (I use a small cream pitcher). This will keep for several days in the refrigerator and you can reheat individual servings in the microwave.  

    Sweet Potato Crescent RollsSweet Potato Crescent Rolls

    OTHER SWEET POTATO RECIPES

    STORING, REHEATING & SERVING SIZE

    We store this in the refrigerator, and just reheat in the microwave. It makes about 12 servings.

    Sweet Potato Crescent Rolls

    Anne Walkup

    This recipe for Sweet Potato Crescent Rolls is one you will make over and over again. Serve it to family and guests for a wonderful breakfast dish with coffee or serve it as dessert with ice cream or whipped cream.

    Prep Time 20 minutes

    Cook Time 30 minutes

    Total Time 50 minutes

    Course Breakfast, Dessert

    Cuisine American

    • 2 medium sized sweet potatoes cooked and peeled or about 2 cups
    • 4 tablespoons butter or 1/4 cup
    • 1/4 cup brown sugar
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cinnamon
    • 2 tablespoons milk
    • 1 egg
    • 2 12 ounce cans regular crescent rolls
    • 2 cups miniature marshmallows
    • 1/2 cup chopped nuts walnuts or pecans
    • 4 ounces cream cheese

    TOPPING

    • 3/4 cup powdered sugar
    • 2 to 3 tablespoons milk
    • 1 teaspoon vanilla extract

    • Boil (or bake) sweet potatoes until tender, remove from water, drain and peel. Place cooked potatoes in a large mixing bowl and add butter, brown sugar, vanilla extract, nutmeg, cinnamon, milk and egg. Mash with potato masher and then stir to make sure all ingredients are mixed well.

    • Place one can of the crescent rolls in a 9 x 13 baking dish. (I do not grease or spray the dish) Pinch edges together to make a bottom crust. Spread the sweet potatoes over the rolls.

    • Sprinkle on the 2 cups of miniature marshmallows, the chopped nuts and cut the cream cheese up in pieces about the size of a dime on top of all the ingredients. Place the second can of crescent rolls over the ingredients. Bake in preheated 350 degree oven for 30 to 35 minutes until crescent rolls are brown on top. Remove from oven and let cool.

    • Whisk together the topping ingredients and drizzle over rolls.

    This will keep for several days in the refrigerator and you can reheat individual servings in the microwave. Makes about 12 servings.

    Keyword Sweet Potato Crescent Rolls

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

    Anne Walkup

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  • Easter Resurrection Rolls (aka Empty Tomb Rolls) – Oh Sweet Basil

    Easter Resurrection Rolls (aka Empty Tomb Rolls) – Oh Sweet Basil

    Every Easter our family makes these sweet empty tomb rolls (aka resurrection rolls) where the marshmallow melts down to a caramel sauce inside the roll. This is one of our all-time favorite Easter recipes!

    We usually start our Easter with these sweet rolls for breakfast. They can also be eaten as an appetizer, side dish or dessert. They go great with a honey baked ham and potato casserole. No matter when you eat them, they will make a great addition to your Easter celebration.

    What are Resurrection Rolls?

    These rolls can be called empty tomb rolls or resurrection rolls, heck you can even call them disappearing marshmallow rolls if you prefer. Either way, they are a soft, homemade roll that has a cinnamon sugar, butter-dipped marshmallow inside. The dough is formed around the marshmallow and dipped in more butter and cinnamon sugar then baked. As the dough bakes, the marshmallow melts into a sweet caramel-like sauce inside the dough. When you open the resurrection rolls the marshmallow is gone but the dough is sweet and sticky.

    The empty tomb rolls are meant to symbolize the burial and resurrection of Christ. It is a tender object lesson to teach kiddos what we celebrate on Easter. The marshmallow represents Jesus’ body and the roll dough represents the tomb.

    If you aren’t religious it doesn’t really matter because you still get to eat a yummy roll! They are easy and so tasty!

    a photo of a round pan full of six baked resurrection rolls covered with cinnamon and sugar

    Our Story of Faith While Preparing for Another Baby

    Heads up, I’m about to get personal so feel free to keep scrolling if you just want the recipe.

    We had a special little conversation while making these resurrection rolls. You see, I’ve been incredibly ill with Hyperemesis Gravidarum with all three of my pregnancies. It’s one of the hardest things I’ve endured in my 30 some odd years of life, but it’s obviously been incredibly rewarding too.

    Our oldest daughter witnessed so much this last pregnancy that she was able to grasp what was happening a little more than before. She asked me yesterday why I had been willing to be pregnant a third time knowing that it would be so horrible and I jumped at the opportunity to tell her.

    Someone was Missing

    Have you ever felt this stirring inside of you and you know you are meant to do something? Or had that odd feeling that someone is missing? It may be that you felt this great pull and desire to start your own business, be a teacher, have children, or anything else you can dream up, and all you can say is that you just knew you were meant to do it? We — I especially — have had both feelings each time we’ve had a baby. Every. Single. Time.

    PREGNANCYPREGNANCY

    It took us five years to put on our brave pants and try for another baby. We had felt strongly that there was another who was meant to be in our family, but we thought it would probably be through adoption or foster care. We continuously prayed and sought medical advice in the meantime but just never felt the time was right, which to be honest, after a few years had created quite the hole in our hearts as we yearned to have a third but were afraid of the dangers it carried with it.

    At one point, we knew it was time. We just felt it and there is literally no other way to explain it. It would take great sacrifice so this was not a selfish desire, instead it was a humbling experience to have the opportunity to consider another baby.

    The Faith to Sustain Us

    To say that we were nervous, scared, and everything else you could think of about getting pregnant and going through Hyperemesis again is an understatement. One night we decided that no matter what, we didn’t want to ever look back with regret that we didn’t listen to what we were feeling so we knelt in prayer and asked that we be given the faith needed to move forward, leave our adoption papers as is, and proceed with a pregnancy of our own if it was the right choice. It took all the faith that I had to say those words out loud.

    As the words rushed out of my mouth I felt a great desire to just sit and listen and as we did just that our hearts were filled with the most amazing peace I’ve ever felt. Cade and I both looked at each other and just cried. One of those cries that says everything your lips cannot utter. Faith welled up in us both and I know this all sounds like some big amazing story but I knew without a shadow of doubt that we were meant to have one more, that I would be cared for and survive as would the baby and that our faith would in fact sustain us.

    Prince of Peace

    That’s what I told her, that we had faith in the answer we’d been given. We prepared with a wonderful doctor and nurses for everything we could so that my body was ready to be so sick. We went every week while I was pregnant, which was an enormous sacrifice for someone who couldn’t make it more than a few hours without throwing up. And in the end, we had a healthy little boy who I wish you all could know. He’s a gift and he is our missing puzzle piece. You can read our whole store here.

    The Prince of Peace is a new Easter initiative that we’ve felt so inspired about so thank you for letting us share our experience of using faith in our lives. I don’t know why I needed to share this, and I hope you all know that we completely respect differences of opinions and beliefs, but this is in fact our story and as Easter approaches and the new Prince of Peace initiative takes place I had to tell my story of how faith was given, and my faith increased all because of Him. If you feel up for it, we would love to hear your stories as well.

    Now, let’s get back to those resurrection rolls.

    empty tomb rolls on white plateempty tomb rolls on white plate

    Resurrection Rolls Ingredients

    To make this easy resurrection roll recipe, all you’ll need is:

    • Rhodes Rolls: you could also use crescent dough or make your own dough
    • Marshmallows: you’ll want the large size
    • Granulated Sugar: adds sweetness
    • Cinnamon: adds flavor and warmth
    • Melted Butter: used to coat the marshmallows and rolls helping to make the caramel and help the cinnamon sugar to stick to the outside

    The measurements for each ingredient can be found at the end of the post in the recipe card.

    plate of cinnamon sugar resurrection rollsplate of cinnamon sugar resurrection rolls

    How to Make Resurrection Rolls

    Start out with your favorite homemade roll dough, crescent rolls, Rhodes frozen rolls, whatever you like. Yes, I shortcut these all the time. In fact, I like to get the dough in balls into the fridge the day before so they can defrost if frozen.

    Press each dough ball into a flat circle. Then, dip your marshmallow in melted butter and then into the cinnamon-sugar mixture. Place it in the middle of the dough circle and seal it up around the marshmallow and roll it in more butter and cinnamon sugar and place it in a greased baking dish, baking sheet or muffin tin. Bake until golden brown.

    Let the empty tomb rolls rest for 15 minutes and then bake at 350ºF. When you open the rolls the marshmallow will have melted down into a caramel like sauce that you can barely see.

    You can now talk to the kiddos about the resurrection and how Christ’s body wasn’t there, but that just like how the rolls have become sweet so is His death sweet because all of us can live again because He is Risen. In fact, I like to just barely under bake them so a little marshmallow is remaining and talk about the white burial clothing that remained in the tomb. Plus, extra marshmallow is AWESOME!

    Watch How these Resurrection Rolls are Made

    How to Explain Resurrection Rolls

    These empty tomb rolls (or resurrection rolls) are meant to made along with the Easter story in the Bible. Specifically, Christ’s body being wrapped in the white clothing, the butter represents the oils they anointed him with as well as the cinnamon sugar for the spices and herbs, then he is placed in the tomb, and finally resurrected on the third day.

    “He is not here: for he is risen…” (Matthew 28:6). When you tell the story, make sure you get to the part where he is not found in the tomb and open up your rolls at the same time. Kids and adults love it!

    empty tomb roll cut in half on plate

    Can I Prep Resurrections Roll in Advance?

    Yes, you can prep the rolls the night before, pop them into the refrigerator, and then bake them off the next day. Just be sure to let them come to room temperature before baking them (set them on the counter for 30ish minutes, then bake).

    empty tomb roll with marshmallow filling

    Tips for Making Empty Tomb Rolls

    • If making the dough from scratch, you’ll want to section it off into golf ball-sized pieces to make the resurrection rolls. That’s roughly how large the Rhodes rolls are, so I’m thinking that should work when making empty tomb rolls from scratch!
    • Also make sure to use large marshmallows. Mini marshmallows won’t work and the giant sized marshmallows will puff up too much (even if you cut them down to a normal size).
    • Have everything out and ready to go before you start assembling them, especially if you have little ones are helping you. Oh, and prepare for a mess…rolling the marshmallows and rolls in melted butter and cinnamon sugar is so fun for the kiddos but it ends up everywhere! All part of the fun (deep breathing for me)!
    • Make sure you seal the dough around the marshmallow well. You don’t want the gooey marshmallow to leak out too much.
    • I prefer to bake these in a muffin tin. If the marshmallow does leak out a little bit, the muffin tin helps contain it and it actually makes the bottom of the roll so gooey and delicious!
    • Note that these resurrection rolls are best fresh from the oven, but leftovers are tasty too! They tend to deflate a little as they cool.
    • This makes a great Easter gift for neighbors and friends. Give a bag of marshmallows, some Rhodes rolls, a container of cinnamon sugar, and a stick of butter with a little explanation of the meaning of the resurrection rolls.
    a photo of a round cake pan full of baked resurrection rolls coated with cinnamon and sugar.

    This Easter recipe has been become an annual tradition for us and one that my children love. It’s so sweet (pun intended!) to see my little guy’s eyes light up when that marshmallow is gone and the tomb is empty! I love having those teaching moments in the kitchen and these resurrection rolls are both delicious and celebratory! The tomb was empty!

    More of our FAVORITE EASTER RECIPES:

    Servings: 12

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Resting Time: 15 minutes

    Total Time: 40 minutes

    Description

    Every Easter our family makes these sweet empty tomb rolls (aka resurrection rolls) where the marshmallow melts down to a caramel sauce inside the roll. This is one of our all-time favorite Easter recipes!

    Prevent your screen from going dark

    • Heat the oven to 350 degrees F. Grease a 9×13-inch baking dish or a muffin tin.

    • Mix the sugar and cinnamon in a bowl.

      1/4 Cup Granulated Sugar, 1 Tablespoon Ground Cinnamon

    • Press the dough out into a circle. Roll a marshmallow in the butter and then the cinnamon sugar and place on the dough.

      12 Rhodes Rolls, 12 Marshmallows, 1/4 Cup Melted Butter

    • Pinch the circle closed around the marshmallow and roll the dough in the butter and cinnamon sugar.

    • Place in the baking dish.

    • Repeat until you’ve used all the dough.

    • Let rest 15 minutes and then bake for 15 minutes or until golden.

    • Serve immediately.

    Store covered at room temperature for 2-3 days.

    Serving: 1rollCalories: 191kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 10mgSodium: 261mgPotassium: 54mgFiber: 2gSugar: 9gVitamin A: 120IUVitamin C: 0.02mgCalcium: 84mgIron: 2mg

    Author: Sweet Basil

    Course: Over 100 Easter Recipes for Spring, Yeast Bread Recipes and Quick Bread Recipes

    Cuisine: American

    Recommended Products

    cinnamon sugar resurrection roll split in halfcinnamon sugar resurrection roll split in half

    Sweet Basil

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  • Apple Empty Tomb Rolls – Oh Sweet Basil

    Apple Empty Tomb Rolls – Oh Sweet Basil

    A soft, buttery, flaky roll stuffed full of chopped up apples in an incredible caramel sauce. But what’s the secret to Apple Empty Tomb Rolls?

    If you’ve been following us for a while now you know that there’s a recipe that almost broke our site, do you know which one it is?

    Actually, I lied.

    There are a few recipes that continue to bring in millions of views, but we can chat about those later if you’d like. But Empty Tomb Rolls is the one I’m talking about right now. And it’s what inspired this version or Apple Empty Tomb Rolls which I think blows the original out of the water.

    a close up of an apple pie empty tomb roll

    Our original recipe calls for roll dough, butter, cinnamon sugar and marshmallows.

    Crazy, crazy easy.

    You’ve got to go check out the recipe and watch the video. It’s a really delicious one.

     

    All summer the idea kept coming to my mind that it would be really delicious if I could make a new version. That’s kind of hard though because there’s literally nothing to the recipe, but the idea came to my mind so many times I knew it was inspiration.

    I kept pondering and pondering over what new idea could be used when I asked a question on Instagram about fall and what flavor you all prefer, apple or pumpkin.

    On one post it was overwhelmingly APPLE and on another, PUMPKIN! Seriously? How does that help me know what to make?! LOL, it was awesome. And then it hit me, Apple Empty Tomb Rolls. They are even kind of like our Apple Pie Bombs, but no frying needed!

    You see, Empty Tomb Rolls, or as some people call them, Resurrection Rolls (there’s a whole story that you tell your kids as you make them, it’s pretty cute) end up with a caramel-y sauce inside of the roll and it’s so good! What goes better with apples than caramel?!

    The Secret to Apple Empty Tomb Rolls

    Do you know the secret to apple empty tomb rolls?

    Marshmallows!!!

    Let’s dive in to the recipe.

    a close up of an apple pie empty tomb rolla close up of an apple pie empty tomb roll

     

    What to Serve with Apple Empty Tomb Rolls

    Actually, hold on a second! Do you know what would be really good? These hot, saucy apple empty tomb rolls are reminiscent of apple pie. In fact, if you made them with two crescent rolls and more filling it would totally look like mini hand pies. But listen, I’m getting too far off here, the point is, it’s like apple pie, so what would really be good is to serve them up with a cold, creamy scoop of vanilla ice cream!

    How to Make Apple Empty Tomb Rolls

    It’s probably one of the easiest desserts you’ll ever make and it all starts with the apples.

    You will need to microwave the apples for about a minutes so that they are beginning to turn tender. The bake time isn’t longing enough to soften them up, so the microwave is going to help out with that.

    Next, toss the apples with melted butter and mini marshmallows. As you know, large marshmallows are used in the old recipe, but they don’t fit in there with the apples. Don’t worry, it will still work out just the same with mini marshmallows.

    Add in cinnamon sugar and toss to coat.

    a close up of an apple pie empty tomb rolla close up of an apple pie empty tomb roll

    How to Create Empty Tomb Rolls

    Separate each crescent roll and make sure you watch the video in how I press out the dough. Many will use the palm of their hand or pick up the dough and try to stretch it, but pressing it doesn’t evenly spread the dough and stretching it always makes the middle too thin and often rips the dough. You should keep your fingers close together and rapidly move them across the dough to press it out evenly.

    Fill with apple filling and fold up all of the sides and corners and seal it shut.

    Be very gently as you roll the dough in more melted butter and then in cinnamon sugar.

    Place in a greased muffin tin and then bake for only 10, maybe 12 minutes.

    Let cool for a minute and dig in!

    a close up of an apple pie empty tomb rolla close up of an apple pie empty tomb roll

    The Most Important Step

    Alright, this is the most important step, the apples will have liquid in the bowl after microwaving, so let them sit and begin to cool and then drain off absolutely all of the liquid.

    If you leave all of that liquid in there the sauce won’t thicken up as well in the rolls and will make the dough more wet and tricky to pinch shut. It’s not life or death, but it’s an easy way to keep things perfect.

    a close up of an apple pie empty tomb rolla close up of an apple pie empty tomb roll

    Can You Make Resurrection Rolls with Biscuits

    You can actually make these apple resurrection with a few different dough recipes.

    • Homemade Dough- Rolls Recipe
    • Packaged Biscuits- Grands or other brands work great but will give a different flavor and texture.
    • Rhodes Rolls- We love using Rhodes or other frozen roll dough, however make sure you’ve got time to defrost the dough before starting and let them rise a little once you fill the dough.

    What Kind of Crescent Rolls for Empty Tomb Rolls

    We’ve learned that not all crescent roll dough works correctly. Original is what’s truly best for this recipe. The butter flake ones are a little too buttery that it distracts from the apples and some of the others bake up with flakes that make the apples hard to stay in.

    The most important thing isn’t as much about the kind you buy, but about their temperature. Keep the dough cold until you’re ready to use it and then make sure you press it out on a silpat, a silicone mat so it doesn’t stick.

    a close up of an apple pie empty tomb rolla close up of an apple pie empty tomb roll

    What Kind of Apples for Dessert

    Our favorite is a Honey Crisp or combination of Honey Crisp and Granny Smith, but here are all of the apples you could use.

    • Granny Smith
    • Honeycrisp
    • Jonagold
    • Braeburn
    • Pink Lady

    How to Explain Resurrection Rolls

    Our original post on Empty Tomb Rolls, or Resurrection Rolls if you prefer, is fully explained in our post. If you aren’t looking to tell the story, that’s ok too because lucky you, even without the story these turn out absolutely drool worthy!

    Products Needed for Apple Empty Tomb Rules

    It’s not very often that we recommend what you’ll need for a recipe, but seriously, don’t leave this page without these items that will make your life easier, like by a lot.

    • Apple Peeler, Corer and Slicer– It’s only $20 and more than worth every penny.
    • Silpat Mats– That crescent roll dough is a real beast and will stick to everything, a silpat is a must!
    • USA Muffin Tin– This muffin pan is light versus dark metal and those crescent rolls brown incredibly fast, so it’s best to use a pan that won’t make that happen even faster. On top of that, it has ridges on top so any caramel overflow is easier to clean off.

    a close up of an apple pie empty tomb rolla close up of an apple pie empty tomb roll

    Apple RECIPES

    Looking for more apple recipes? An apple a day…  so make sure you try our Easy Homemade Apple Pie Filling, Apple Cheesecake Bars,  Apple Pie Bombs A la Mode, Instant Pot Apple Crisp, or apple Pie Pull Apart Bread

    Or if you would like another sweet indulgent breakfast option, try this monkey bread!

    REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

    Servings: 8

    Prep Time: 5 minutes

    Cook Time: 10 minutes

    Total Time: 15 minutes

    Description

    A soft, buttery, flaky roll stuffed full of chopped up apples in an incredible caramel sauce. But what’s the secret to Apple Empty Tomb Rolls?

    Prevent your screen from going dark

    • Preheat the oven to 375 degrees

    • Spay a muffin tin with nonstick spray

    • Peel, core and slice the apple, preferably using this peeler.

    • Cut the apple slices into 1″ chunks and place in a microwave safe bowl.

    • Microwave the apples for 1 to 1 1/2 minutes or until barely tender.

    • Let cool while you melt the butter.

    • Drain out all liquid from the apples.

    • Pour 1 Tablespoon of butter over the apples

    • Add 1 1/2 Tablespoons of cinnamon sugar

    • Add the marshmallows and gently stir to combine.

    • Place remaining cinnamon sugar in a bowl.

    • Press out one triangle of crescent roll dough on the silpat using the method described in the post.

    • Place a spoonful of the filling in the center and carefully fold up every corner and side and pinch shut on top, careful to not rip the bottom.

    • Roll the dough in the remaining butter and then cinnamon sugar and place in the greased muffin tin.

    • Repeat with remaining ingredients.

    • Bake for 10-12 minutes.

    You may want to add more cinnamon sugar or marshmallows based on taste. Feel free to do so.
    May be stored in the refrigerator for 2-4 days.

    Serving: 1gCalories: 126kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 17mgSodium: 23mgFiber: 1gSugar: 13g

    Author: Sweet Basil

    Course: Yeast Bread Recipes and Quick Bread Recipes

    Recommended Products

    a close up of an apple pie empty tomb rolla close up of an apple pie empty tomb roll

    Sweet Basil

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  • World’s Best Homemade Cinnamon Rolls – Oh Sweet Basil

    World’s Best Homemade Cinnamon Rolls – Oh Sweet Basil

    Who needs buns of steel when you could have buns of cinnamon? These are the World’s Best Homemade Cinnamon Rolls and once you try them you’ll never go back.

    This post is going to be full of pictures, and not much else because who needs stories about Mom bribing us with cinnamon rolls to get us to eat the potato soup which later turned into a tradition? No one, because everyone really just wants the recipe so let’s get on with the world’s best cinnamon rolls. Boom!

    Ingredients for Homemade Cinnamon Rolls

    This ingredients list might look long at first glance, but several of the items overlap between the three different components and most of the items will be things you already have at home. Here is what you will need:

    For the Dough

    • Warm Water: helps activate the yeast, should be between 105° and 115°F
    • Heavy Cream: adds to the squishiness of the rolls, whole can be substituted
    • Instant Yeast: I prefer instant yeast over active dry yeast and would recommend not substituting it.
    • Sugar: feeds the yeast to active it
    • Buttermilk: adds to the fluffiness of the rolls
    • Sea Salt: enhances all the flavors in the cinnamon rolls
    • Eggs: provides structure to the rolls and helps binds all the ingredients
    • Canola Oil: adds a little more fat while helping the cinnamon rolls stay tender
    • Butter: adds richness to the dough
    • All Purpose Flour: provides the structure for rolls
    • Soy Lecithin: and emulsifying agent that helps fat and water stay together that helps create the most perfect rolls, can be omitted if needed but it really makes a difference!

    For the Filling

    • Unsalted Butter: don’t melt it, leave it at room temperature
    • Brown Sugar: adds richness and pairs well with cinnamon
    • White Sugar: adds additional sweetness
    • Cinnamon: adds that signature warm flavor to cinnamon rolls
    • Cornstarch: helps keep the filling thick and extra gooey

    For the Frosting

    • Cream Cheese: adds a delicious tang to the frosting
    • Unsalted Butter: adds richness to the cream cheese icing
    • Vanilla Extract: adds flavor
    • Corn Syrup: helps the frosting looks glossy
    • Powdered Sugar: adds the sweetness and structure to the frosting

    The measurements for each ingredient can be found in the recipe card at the end of the post.

    a photo of a baking dish full of golden fluffy homemade cinnamon rolls topped with a thick white sweet glaze.

    Tips for the Best Homemade Cinnamon Rolls

    Alright, first a few tips. Make sure you know and understand what is the difference between instant yeast and dry active yeast.

    Number 1: Instant yeast (or bread machine yeast) is best. Don’t substitute. And let it “proof”. That means let it get all foamy. You see, instant yeast works faster, but I’ll let you click our link above to read more about the difference.

    Number 2: These babies want to give you fat pants, and that’s ok, so let’s go ahead and add a little heavy cream into the rolls. It will make them squishy, just like our thighs after eating these. You can use whole milk as a substitute if you need to.

    Number 3: Soy Lecithin can be skipped if you must but I promise it creates the perfect roll.

    And yes, the soy lecithin is like honey but totally gets added straight to the flour. I don’t know why, and I don’t really care as long as these keep turning out bomb.com.

    a photo of a pan of golden cinnamon rolls topped with white frosting with one cinnamon roll missing in the front.a photo of a pan of golden cinnamon rolls topped with white frosting with one cinnamon roll missing in the front.

    How to Make Cinnamon Roll Filling Gooey

    Number 4: I don’t melt the butter. My mom didn’t, so I don’t. I actually think it makes for a better filling too. When it’s at room temperature, you can smear it by hand or spatula all over the rolled dough. Press the cinnamon sugar filling into the dough as much as possible which is best done by working fast with the softened butter, even using a spatula if needed to ensure all the butter goes on the dough and isn’t stuck between your fingers.

    Number 5: Yes, I do use brown sugar and white sugar, Maeser taught me and he is king of the cinnamon rolls so just do it all Nike style. We have tested recipes for a little over 6 years and while there are some I just plain don’t like, there are others that I think are fantastic. I add cornstarch. It really does make a difference.

    a close up photo of perfectly golden baked cinnamon rolls topped with white cream cheese frosting.a close up photo of perfectly golden baked cinnamon rolls topped with white cream cheese frosting.

    How to Make Soft Cinnamon Rolls

    Number 6: One thing I’ve learned is to not go tooooo thin when rolling out the dough because the layers end up too weak to hold in the filling and you end up not sinking your teeth into a big ol’ soft bite. Use a rolling pin to roll the dough out to about 1/4″ thick. I wouldn’t go any thinner than that.

    Number 7: Now, this next part is totally up to you. I like our rolls soft, so while you have to be careful not to under bake I prefer to put them close together in a baking pan versus way spread apart so that the sides stay soft. Then I gently press the outer layers down a little so I create a more rounded top and can see all of the cinnamon goodness.

    Which makes them turn out like this! Aren’t they beautiful? They really are The World’s Best Cinnamon Rolls!

    a photo of a whole of unbaked cinnamon roll dough spiraled with cinnamon and sugar sitting on the counter ready to be sliced into individual rolls.a photo of a whole of unbaked cinnamon roll dough spiraled with cinnamon and sugar sitting on the counter ready to be sliced into individual rolls.

    Number 8: In testing I learned that all brown sugar recipes didn’t get that gooey cinnamon thing going on as well even when flour or cornstarch was added. When we pulled them out of the pan there was never any gooeyness left behind which became a sign to us that the recipe wasn’t just right. These rolls leave a little something in the pan, aka awesomeness.

    See how beautiful and soft they turn out? And really, if the saying is true that you are what you eat then you will be beautiful for eating these. #Fatpants and all. 😉

    How to Cut Cinnamon Rolls

    My preferred method is to use dental floss or thread to cut cinnamon rolls. If you use dental floss, make sure that you use flavorless floss. You don’t want a little lingering minty flavor on your rolls!

    Slide the floss carefully under the rolled up dough about 1-1.5 inches from the end of the roll, bring both ends of the floss up, cross them in an X over the top of the roll, switch both ends of the floss to the other hand and cross the floss through the dough roll. Using floss helps the cinnamon rolls stay round and not smashed.

    If you don’t want to use floss, a sharp knife can also be used to cut the cinnamon rolls. Be very gentle when slicing through the dough, you don’t want to smash it!

    a photo of a single unbaked cinnamon roll sitting in a baking dish surrounded by several unbaked cinnamon rolls.a photo of a single unbaked cinnamon roll sitting in a baking dish surrounded by several unbaked cinnamon rolls.

    What Can You Substitute For Buttermilk?

    For each cup of buttermilk, use 1 Tablespoon of lemon juice or white vinegar and add enough milk to make 1 cup.

    How Many Times Do Cinnamon Rolls Need to Rise?

    Cinnamon roll dough will need to rise twice. Once the dough is made, it will rise for 1-2 hours. Then you form the cinnamon rolls and they will need to rise for another 1-2 hours. Each dough rise is critical to get the fluffiest cinnamon rolls.

    a photo of a 9x13 baking dish full of golden baked homemade cinnamon rolls topped with white frosting.a photo of a 9x13 baking dish full of golden baked homemade cinnamon rolls topped with white frosting.

    How Long Will Cinnamon Rolls Keep?

    Cinnamon rolls will keep for 2 days at room temperature.

    They should be wrapped in plastic or foil so they don’t dry out.

    Cinnamon rolls will keep for an additional week in the refrigerator.

    Can You Freeze Frosted Cinnamon Rolls?

    You can freeze cinnamon rolls unfrosted, thaw them and warm them and add frosting before eating. Or, you can freeze cinnamon rolls already iced.

    Just freeze them and then wrap tightly in foil or plastic wrap and keep frozen till ready to eat. Uncover and thaw before serving.

    a photo of a single homemade cinnamon roll being removed from a pan of cinnamon rolls.a photo of a single homemade cinnamon roll being removed from a pan of cinnamon rolls.

    Homemade cinnamon rolls are what dreams are made of and what fill my fat pants! Good gracious this is the best cinnamon roll recipe in the whole world and that cream cheese frosting is perfection!

    a photo of a single golden baked cinnamon roll on a small dessert plate with a silver fork sitting next to the plate.a photo of a single golden baked cinnamon roll on a small dessert plate with a silver fork sitting next to the plate.

    More Sweet Breakfast Options:

    Servings: 20 -24

    Prep Time: 4 hours

    Cook Time: 20 minutes

    Total Time: 4 hours 20 minutes

    Description

    Who needs buns of steel when you could have buns of cinnamon? These are the World’s Best Homemade Cinnamon Rolls and once you try them you’ll never go back.

    • 1 Cup Warm Water
    • 1/2 Cup Heavy Cream, *may substitute whole milk
    • 4 1/2 teaspoons Instant Yeast
    • 1 Cup Sugar, divided, plus 2 teaspoons
    • 1/2 Cup Buttermilk, at room temperature
    • 2 teaspoons Sea Salt, fine grain
    • 1/3 Cup Canola Oil
    • 1/3 Cup Butter, melted, we like Land O Lakes
    • 2 Eggs, large, lightly whisked
    • 7-8 Cups All Purpose Flour, We use Lehi Roller Mills or Gold Medal
    • 2 Dime Sized Circles Soy Lecithin, NO MORE

    Prevent your screen from going dark

    • In a glass measuring cup, add the water and cream.

      1 Cup Warm Water, 1/2 Cup Heavy Cream

    • Heat in the microwave until warm, about 30 seconds to 1 minute.

    • Make sure it’s warm and not hot.

    • Add the yeast and 2 teaspoons of sugar.

      4 1/2 teaspoons Instant Yeast, 1 Cup Sugar

    • Allow to foam for 5-10 minutes.

    • In another measuring cup, add the buttermilk and warm as well. Making sure it’s luke warm, add it to the yeast mixture.

      1/2 Cup Buttermilk

    • In another measuring cup, add the remaining sugar, salt, oil, butter and eggs, whisking to combine.

      2 teaspoons Sea Salt, 1/3 Cup Canola Oil, 1/3 Cup Butter, 2 Eggs

    • Add to the yeast mixture in a standing mixer.

    • Stir with a dough hook to combine.

    • Add the flour over the top and the soy lecithin.

      7-8 Cups All Purpose Flour, 2 Dime Sized Circles Soy Lecithin

    • Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional 1/4 cup flour if you were too light handed with the first measurement and it needs more. I never do, but everyone measures differently.

    • Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.

    • Very lightly flour the counter and roll the dough into a large, even rectangle.

    • Spread the soft butter all the way to the edges.

      12 Tablespoons Unsalted Butter

    • In a small bowl, mix the brown sugar, sugar and cinnamon with the corn starch.

      2 Cups Light Brown Sugar, 1/2 Cup White Sugar, 5 Tablespoons Ground Cinnamon, 4 Tablespoons Cornstarch

    • Sprinkle liberally over the butter, all the way to the edges.

    • Roll into a tight log and using floss, slice the rolls by sliding it under the dough, bring it up and make an “x”, pull it tight to cut through and set it in the lightly greased cookie sheet.

    • Repeat until all of the rolls are in the pan and then drape with a towel to rise for 1-2 hours.

    • Heat the oven to 350 degrees and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake.

    • Remove from the oven, cool for 2 minutes and top with frosting while hot.

    • Sneak into another room to enjoy one all alone before the husband and kids find you.

    For the Frosting

    • In a bowl, with a handheld mixer, whip the cream cheese and butter together until softened.

      6 oz. Cream Cheese, 4 Tablespoons Unsalted Butter

    • Add the corn syrup (karo syrup) and vanilla a beat again.

      1 1/2 Tablespoon Corn Syrup, 1 1/2 teaspoon Vanilla Extract

    • Finally, slowly beat in the powdered sugar until desired consistency.

      2- 2 1/2 Cups Powdered Sugar

    store in an airtight container at room temperature

    Serving: 1RollCalories: 631kcalCarbohydrates: 103gProtein: 7gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 67mgSodium: 314mgPotassium: 146mgFiber: 3gSugar: 65gVitamin A: 616IUVitamin C: 1mgCalcium: 72mgIron: 3mg

    Author: Sweet Basil

    Course: 500+ Best Dessert Recipes

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    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

     

    Apple Cinnamon Roll Danishes

    These are amazing! Cinnamon Roll Apple Danishes that are ready in 15 minutes! ohsweetbasil.comThese are amazing! Cinnamon Roll Apple Danishes that are ready in 15 minutes! ohsweetbasil.com

     

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  • Cheesburger Sliders

    Cheesburger Sliders


    These easy bites are hot and hearty, quick and easy!

    Cheeseburger slides start with a sheetpan beef patty sandwiched between sweet hawaiian rolls and topped with lots of melty cheese.

    It’s perfect for game day, movie night, or anytime!

    stack of Sliders

    Easy Cheesy Sliders

    • This slider recipe feeds a crowd with just one pan – assemble, bake, and serve!
    • We keep them simple with beef and cheese but add your favorite toppings like pickles and sliced tomatoes.
    • Make them in advance and reheat when ready, they’re perfect for lunches.
    Hawaiian rolls , sesame seeds , butter , Worcestershire , cheese , ground beef, bbq sauce , bread crumbs , garlic powder and onion powder with labels to make Sliders

    Ingredients for Cheeseburger Sliders

    Meat – Use 80/20 lean ground beef (20% fat) for the best sliders. You can substitute ground turkey in place. Adding breadcrumbs to the meat helps the sliders stay juicy and keeps the beef from shrinking.

    Sauce – I love BBQ sauce on these burgers for flavor, but you can skip it or DIY homemade bbq sauce.

    Cheese – Any cheese will do! I like sliced cheddar, but try Monterey jack or Swiss cheese.

    Rolls – Hawaiian sweet rolls are light and fluffy and make the perfect touch slider roll. Regular dinner rolls or even a roll or two of baked biscuits will work. You can replace the sesame seeds on top with everything bagel seasoning if you’d like!

    Variations – You can set out toppings and condiments like mayo, Dijon mustard, fried mushrooms, or sliced dill pickles.

    ground beef in a pan to make Sliders
    brushing bbq sauce on cooked ground beef to make Sliders
    bottom of Hawaiian buns to make Sliders
    adding cheese to bbq beef to make Sliders

    How to Make Sliders

    Cheeseburger sliders are easy to make – here’s a quick overview.

    1. Prepare the ground beef mixture, form it into a rectangle, and bake.
    2. Brush with BBQ sauce and broil for a few minutes.
    3. Cut slider buns in half horizontally and layer the beef and cheese slices on top of the rolls.
    4. Brush the top buns with melted butter and sprinkle on sesame seeds.
    5. Bake (per the recipe below) until the cheese is melted. Cut between the buns before serving.

    Slider Toppings

    Serve sliders with bowls of shredded lettuce or coleslaw, pickled red onions, or jalapenos. Or top with crispy fried onions or even crumbled bacon. Sliced or chopped crispy pickles always taste great as a tangy topping as well!

    Sliders with pickles on top

    Storing Sliders

    Leftover sliders can be individually wrapped in plastic wrap and kept in the refrigerator for up to 4 days. Enjoy them cold or unwrap them and reheat them in the microwave.

    Cooled sliders can be frozen by wrapping them in plastic wrap and placing them in a zippered bag for up to a month.

    Did your family love these sliders? Be sure to leave a comment and a rating below!

    easy cheesy Sliders

    5 from 1 vote↑ Click stars to rate now!
    Or to leave a comment, click here!

    Sliders

    These easy, cheesy pull-apart sliders with BBQ beef and melty cheese are perfect to feed a crowd!

    Prep Time 20 minutes

    Cook Time 25 minutes

    Total Time 45 minutes

    Author Holly Nilsson

    an empty white 9x13 inch baking dish

    For the BBQ beef mixture:

    • Preheat the oven to 400°F.

    • In a medium bowl, add the ground beef, onion powder, garlic powder, bread crumbs, Worcestershire sauce, and salt & pepper. Mix just until combined.

    • Pat the beef mixture into a 9×13 pan (or form a 9×13-inch rectangle on a baking sheet). Bake for 14 minutes.

    • Remove the beef from the oven and turn the oven to broil. Use a paper towel to dab any grease off the top with a paper towel, and brush the top of the beef with the barbecue sauce. Broil 6 inches from the heat for 2 to 4 minutes or until browned and cooked through (160°F).

    • Turn the oven temperature down to 375°F.

    • Without separating the rolls, cut the slider buns across to create a top and bottom. Place the bottom half in a clean 9×13 baking dish or on a rimmed baking sheet.

    • Place the cooked beef on top of the buns and top with cheese. Add the top buns, brush with melted butter, and top with sesame seeds. Bake for 5 to 7 minutes or until the cheese is melted.

    • Cut between each bun to separate the sliders. Serve with toppings as desired.

    Condiments like mustard or ketchup can be added to the rolls before or after cooking. I prefer to add them after cooking so each person can prepare their own sliders.
    Leftover sliders can be stored in the fridge for up to 4 days. 

    Calories: 225 | Carbohydrates: 19g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 349mg | Potassium: 294mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 53IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Beef, Lunch, Party Food, Snack
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    stack of Sliders with a title
    Sliders with melty cheese and writing
    Hawaiian roll Sliders with a title
    Sliders on a wooden board and in a stack with a title





    Holly Nilsson

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  • Easy Hoagie Roll Recipe (9 Ingredients!) – Oh Sweet Basil

    Easy Hoagie Roll Recipe (9 Ingredients!) – Oh Sweet Basil

    Made with just 9 simple ingredients, these easy Hoagie Rolls are the perfect base for French dip sandwiches, meatball sliders, pesto meatball sandwich and more!

    I am all about homemade bread recipes! Homemade is just always better. These homemade hoagie rolls are soft and chewy and so easy to make. You’re going to absolutely love this recipe! The texture is perfect. They are slightly hard and crunchy on the outside and soft and pillowy on the inside.

    Easy Hoagie Recipe

    I’m ready for it. Go ahead and let me have it about how darn long I took to post our hoagie roll recipe. And if you’re new here I’ll let you in on my story. It’s not a very exciting one, but it is the truth.

    Years ago I posted our favorite recipe for French Dip Sandwiches. It’s a slow cooker recipe with only a few ingredients, all of which are generally on hand anyway, so it makes it easy to bust out a comfort foods dinner without a trip to the grocery store.

    Why Make Fresh Hoagie Rolls?

    BECAUSE YOU WILL BE A HERO.

    We even make our own hoagie rolls because it goes so fast, it’s easier for me than to remember to run to the store. The only problem is, I didn’t think everyone else would want to make them too, but boy was I wrong!

    At first there was a comment saying they would like the recipe and I had stated I would post it, but I forgot and got busy aka side tracked with the gazillion recipes always floating around in my head. And then over the past few months that recipe has gotten really popular and I not only started getting more comments, but emails too!

    Last week we were eating french dip sandwiches for dinner when, BAM! I remembered that I was going to photograph them. I had hardly any light left and we were literally eating them so I quickly threw the hoagies on a board, snapped a few shots and now here we are.

    Four golden hoagie rolls on a wire cooling rack.

    What’s Needed for Hoagie Rolls?

    To make this hoagie bread recipe, you need 9 simple ingredients:

    • Warm Water: helps activate the yeast
    • Instant Yeast: you can use active dry yeast, but you’ll need to activate it before adding it to the recipe
    • Granulated Sugar: feeds the yeast and helps activate it
    • Honey: adds natural sweetness and flavor
    • Flour: just regular all-purpose flour
    • Salt: adds flavor
    • Butter: adds flavor
    • Egg: combines with the milk to create and egg wash
    • Milk: the egg wash creates a shine on the rolls and helps it get golden

    The measurements for all the ingredients are listed in the recipe card at the end of the post.

    Four hoagie rolls sitting on a wire cooling rack. they are baked to a golden brown.Four hoagie rolls sitting on a wire cooling rack. they are baked to a golden brown.

    How to Make Hoagie Buns

    This sub roll recipe is incredibly easy, but it does require some patience as the dough goes through two separate rises.

    1. Using a stand mixer fitted with a paddle attachment, make the dough (**see section below for tips on making the dough).
    2. Transfer the dough to an oiled bowl, cover with a towel, and let rise until doubled.
    3. Line a baking sheet with a silpat or parchment paper and shape the dough into 4-8 hoagies.
    4. Cover lightly with a towel and allow to rise another 1 to 2 hours.
    5. Slash the top of each roll with a really sharp knife or blade and brush with egg and milk mixture.
    6. Bake until golden and sound hard when you gently tap the outside. Brush with butter.

    The complete instructions are listed in the recipe card. You can also print or save the recipe there.

    Tips for Making the Dough

    Since posting this recipe, we have received several comments about the recipe being wrong, the dough is too wet, the ratios are off, etc. I started to wonder if somehow the recipe had been changed without my knowing it. So I made the recipe again exactly how it is written, and they came out perfectly!

    In fact, they were so good, I re-photographed them and those pictures are the ones you see now.

    The dough will seem a little wet and shaggy at first (known as slack dough which is like a blog and will not hold a shape), but you just have to keep mixing it. As you work the gluten, the dough become so smooth and silky. Patience is key and trust the process!

    What How Each Step of This Recipe Should Look…

    What is a Hoagie Roll?

    A hoagie roll is a type of long flat roll used to prepare hoagie sandwiches. A Hoagie is the same thing as a Sub sandwich, hero sandwich, or grinder.

    What is the Difference Between a Hoagie Roll and a Sub Roll?

    There is no difference. They are the same thing, but they just are called a variety of names depending on where you are from.

    Where Did the Hoagie Roll Get Its Name?

    In all my research, it’s a little hard to say where the word “hoagie” comes from. There’s a consensus that it comes from the Philadelphia area in the mid 1900s, but where it exactly originates is debatable.

    How Long Will Hoagie Rolls Keep?

    Wrap the rolls well, or place in a zip lock bag. Hoagie rolls will keep for 5-7 days at room temperature.

    Can Hoagie Rolls Be Frozen?

    Yes! To freeze hoagie rolls and buns, place them inside a freezer bag and seal tightly. Hoagie rolls will keep 3 months in the freezer.

    Tips for Finishing Hoagie Rolls

    • I highly recommend brushing the hoagie bread with butter before serving it.
    • If you like a little crunch and an added flavor, sprinkle some sesame seeds on the top right after brushing with butter.
    • The bread is hard upon removal but quickly softens, so don’t worry that you over baked.
    • Let the sub rolls cool for 15 or so minutes before cutting them.
    A hoagie roll on a wire cooling rack. the roll is baked to a golden brown.

    Homemade is always better, and that has never been more true than with these easy hoagie rolls! No need to run to the store! I’m going to bet you have all 9 ingredients already in the house. Can’t wait for you try them!

    More Easy Bread Recipes to Try:

    Servings: 8 hoagies

    Prep Time: 20 minutes

    Cook Time: 16 minutes

    Rise Time: 4 hours

    Total Time: 4 hours 36 minutes

    Description

    Made with just 9 simple ingredients, these easy Hoagie Rolls are the perfect base for French dip sandwiches, meatball subs, and more! 

    Prevent your screen from going dark

    • In the bowl of a standing mixer, add the warm water, yeast, sugar, and honey.

      1 1/2 Cups Warm Water, 1 Tablespoon Instant Yeast, 1 Tablespoons Granulated Sugar, 1 Tablespoon Honey

    • Allow to foam up for about 5 to 10 minutes.

    • Add the flour and using a dough hook mix for 4 minutes on low.

      3 3/4 Cups All-Purpose Flour

    • Increase the speed to medium and add the salt, mixing for another 3 minutes.

      1 Tablespoon Salt

    • Finally, add the cold butter, one tablespoon at a time and mix for another minute or two after each addition. Continue to mix until no pieces of butter remain. This is going to be odd to see that butter slapping around in there, but trust me, as you mix, the dough will firm up and be silky and all butter will be incorporated.

      3 Tablespoons Unsalted Butter

    • Place the dough in a lightly oiled (olive oil or vegetable oil is great) bowl, turning over to coat, cover with a towel and allow to rise for 1 to 2 hours.

    • Place a silpat or parchment paper on a baking sheet and shape the dough into 4-8 hoagies depending on size preference. I like to flatten each piece into a rectangle, fold one end up like an envelope, turn 180 degrees and fold up the other end over the first. Repeat until you’ve formed a hoagie and pinch shut the seam and end seams.

    • Place seam side down and repeat with remaining dough.

    • Cover lightly with a towel and allow to rise another 1 to 2 hours.

    • Whisk together the egg white and milk. Using a razor blade, make a slit down the top of each roll. Brush each top with the egg mixture.

      1 Egg White, 1 Tablespoon Milk

    • Preheat the oven to 375ºF, place the hoagie rolls on the baking pan and bake for 16 to 22 minutes.

    • Remove from the oven when they are lightly golden and feel hard when you tap the crust.

    • Rub with a little butter if desired and allow to cool.

    • The bread is hard upon removal but quickly softens, so don’t worry that you over baked.

    Serving: 1rollCalories: 270kcalCarbohydrates: 49.1gProtein: 6.7gCholesterol: 11.4mgFiber: 2gSugar: 3.9g

    Author: Sweet Basil

    Course: Yeast Bread Recipes and Quick Bread Recipes

    Cuisine: American

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    REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

    A photo of one golden brown hoagie roll in focus in the middle with an out of focus roll in the foreground and another out of focus in the background all on a wire cooling rackA photo of one golden brown hoagie roll in focus in the middle with an out of focus roll in the foreground and another out of focus in the background all on a wire cooling rack

    Sweet Basil

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  • Bacon Gruyere Popovers – Simply Scratch

    Bacon Gruyere Popovers – Simply Scratch

    In these Bacon Gruyere Popovers, crispy bacon, mildly nutty and creamy gruyere and fresh snipped chives are mixed into a classic popover batter of eggs, milk, flour and salt. Baking in a hot popover pan in an equally hot oven yields tall, airy and incredibly delicious popovers. Yields 6 servings.

    Bacon Gruyere Popovers

    What Is A Popover?

    A popover is a light and airy roll made from an egg batter instead of using yeast to rise. It’s baked into a (usually buttered) special popover pan in a hot oven where it rises or puffs up while baking. The exterior is crispy while the center is mainly hollow with unique nooks and crannies. A popover is an American version of England’s Yorkshire pudding, to which beef drippings are typically used.

    Bacon Gruyere PopoversBacon Gruyere Popovers

    Serve with butter and/or use as a vehicle to scrap up gravy, au jus or the last bits of soup.

    ingredients for Bacon Gruyere Popoversingredients for Bacon Gruyere Popovers

    To Make This Bacon Gruyere Popover Recipe You Will Need:

    • bacon – Reserve the bacon fat for the pan. I like to use center cut bacon for this recipe.
    • eggs (room temperature) – Adds richness, flavor and a lightness to the roll.
    • whole milk (room temperature) – I haven’t tested this recipe using anything other than whole milk.
    • unbleached all-purpose flour – Binds the ingredients together and helps forming the crispy exterior crust.
    • kosher salt – Enhances the flavors in this popover recipe.
    • gruyere cheese – Lends a mild nutty flavor.
    • chives (fresh) – Adds a pop of fresh onion flavor.
    • avocado oil – Or use a nonstick spray of your choice.

    Note: In order to get a good rise, you’ll need to allow time to bring eggs and milk to room temperature. I place eggs in a bowl of warm (not hot) water and let them sit for 10 minutes or so. And then slowly warm the milk in the microwave – the milk shouldn’t be overly warm.

    crisped bacon pieces in skilletcrisped bacon pieces in skillet

    Dice 4 strips of center cut bacon and add to a skillet. Cook over medium to medium low, stirring often until crispy. Use a slotted spoon to remove the bacon and transfer to a paper towel lined plate. Save the bacon fat.

    popover panpopover pan

    Preheat The Pan:

    Place a popover pan onto a rimmed metal baking sheet. Slide into your oven and then preheat to 450℉ (or 230℃).

    Because my oven is smaller, I bake on the lower third rack.

    whisk eggs and milk until frothywhisk eggs and milk until frothy

    Make The Popovers:

    When the oven is just about preheated, make the popover batter.

    In a mixing bowl, preferably with a spout, add in 3 room temperature eggs and 1-1/2 cups  room temperature whole milk.

    frothy eggs and milkfrothy eggs and milk

    Briskly whisk for 1 minute until thoroughly combined and frothy.

    Add flour and saltAdd flour and salt

    Next add in 1-1/2 cups unbleached all-purpose flour and 1 teaspoon fine salt.

    add cheese, bacon and chivesadd cheese, bacon and chives

    Lastly add in 3 ounces shredded gruyere, the crispy bacon pieces and 2 tablespoons snipped fresh chives.

    Stir until just combinedStir until just combined

    Stir until just combined. You don’t want to over mix.

    Divide batter among panDivide batter among pan

    Once the oven is preheated and the pan is HOT. Carefully remove and lightly spray with nonstick spray. I also, add a teaspoon (give or take) of the bacon fat into each popover well before dividing the batter, filling each one about 2/3 full.

    filled popover panfilled popover pan

    Bake in your preheated 450℉ (or 230℃) oven for 20 minutes. Then reduce the oven temp to 350℉ (or 180℃) – do not open the door and bake for 10-15 minutes or up to 20 minutes more (depending on oven) or until risen and a deep golden brown.

    freshly baked Bacon Gruyere Popoversfreshly baked Bacon Gruyere Popovers

    They should be popping out of the pan.

    transfer popovers to wire racktransfer popovers to wire rack

    Immediately (but carefully) remove the popovers from the pan.

    make a small slit in sidemake a small slit in side

    Use a knive to make a small slit in the bottom side of each popover.

    Bacon Gruyere PopoversBacon Gruyere Popovers

    Serve immediately.

    What To Serve With Popovers:

    Bacon Gruyere PopoversBacon Gruyere Popovers

    How To Store Popovers:

    Store any leftover popovers in an air-tight container at room temperature for 3 to 4 days.

    How To Freeze Popovers:

    Place cooled popovers in a freezer-safe conifer. Freeze for up to 1 month. To reheat, thaw in microwave and reheat, or toast use either a toaster oven or air fryer to get the crispy edges back.

    Bacon Gruyere PopoversBacon Gruyere Popovers

    Enjoy! And if you give this Bacon Gruyere Popovers recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    inside of Bacon Gruyere Popoversinside of Bacon Gruyere Popovers

    Yield: 6 servings

    Bacon Gruyere Popovers

    In these Bacon Gruyere Popovers, crispy bacon, mildly nutty and creamy gruyere and fresh snipped chives are mixed into a classic popover batter of eggs, milk, flour and salt. Baking in a hot popover pan in an equally hot oven yields tall, airy and incredibly delicious popovers.

    Prep Time: 15 minutes

    Cook Time: 35 minutes

    Total Time: 50 minutes

    • 4 strips center cut bacon, diced small
    • reserved bacon fat
    • 3 large eggs, brought to room temperature
    • 1½ cups whole milk, brought to room temperature
    • 1½ cups unbleached all-purpose flour
    • 1 teaspoon fine salt
    • 3 ounces shredded gruyere cheese, at room temperature
    • 2 tablespoons snipped fresh chives
    • ghee oil or avocado oil spray

    • Allow time to bring eggs and milk to room temperature. I place eggs in a bowl of warm (not hot) water and let them sit for 10 minutes or so. And then slowly warm the milk in the microwave – the milk shouldn’t be overly warm.

    • Add bacon to a small skillet, stir and cook over medium to medium-low heat until crispy. Use a slotted spoon to transfer bacon pieces to a paper towel lined plate. Reserve the bacon fat.

    • Position oven rack in the middle to lower third of your oven (my oven is small so I bake on the lower third). Place popover pan onto a rimmed baking sheet and slide onto rack and preheat oven (and pan) to 450℉ (or 230℃).

    • Meanwhile, add eggs and milk to a mixing bowl (preferably with spout). Briskly whisk for 1 minute or until frothy. Add in flour and salt, whisk to combine. Lastly add cooked bacon, gruyere cheese and snipped chives. Stir until incorporate – don’t over mix.NOTE: I start making the batter once the oven is nearly preheated.

    • Once the oven (and pan have preheated) remove and spray with nonstick spray and add a small ½-teaspoon or so of bacon fat to each one. Fill each popover cup 2/3 of the way.

    • Slide the pan into the oven and bake for 20 minutes. Once time is up, reduce the oven temp to 350℉ (or 180℃) and continue baking for 10-15 minutes or up to 20 minutes more (depending on oven) or until risen and a deep golden brown.DO NOT OPEN OVEN.

    • Once baked, carefully remove each popover to a wire rack. Make a small slit in the side to release air. Serve immediately.

    Serving: 1popover, Calories: 246kcal, Carbohydrates: 27g, Protein: 13g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 116mg, Sodium: 561mg, Potassium: 174mg, Fiber: 1g, Sugar: 3g, Vitamin A: 412IU, Vitamin C: 1mg, Calcium: 238mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Breads & Baked Goods, Side Dishes

    Cuisine: American

    Adapted from MarthaStewart.com

    This post may contain affiliate links.

    Laurie McNamara

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