[ad_1]
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
[ad_2]
Kitchen Nostalgia
Source link
[ad_1]
These Overnight Cinnamon Rolls are soft, fluffy, bakery-style, and completely egg-free, made in a small batch of four big rolls—perfect for cozy weekends or special mornings without leftovers. The dough is prepped the night before, rests in the fridge, and bakes up pillowy and sweet the next morning. Thanks to a simple tangzhong method and everyday pantry ingredients, you get incredible softness with very little morning effort. Warm, gooey, and comforting, these rolls solve the “I want something special but easy” breakfast problem in the best way.
Oriana’s Thoughts On The Recipe
This small-batch Overnight Cinnamon Rolls recipe came from many rounds of testing until the texture felt just right: soft, fluffy, and bakery-worthy without eggs. The secret is a tiny tangzhong—a simple flour-and-milk paste—that keeps the dough tender. It’s one of those quiet tricks I’ve picked up over the years that makes all the difference.
Four big rolls feel just right for our family. Enough to feel special, not so much that you’re committed to days of leftovers. These have become one of our favorite weekend treats—warm, gooey, and shared while the house is still quiet and everyone’s a little sleepy. And the best part? Everyone gets to enjoy them safely.
Why You’ll Want to Try My Recipe
Tangzhong is a simple paste made by cooking flour and milk together for a minute or two. That’s it. No fancy ingredients, no special tools—just flour, milk, and a quick stir on the stove. Tangzhong is used to make bread and rolls extra soft and fluffy. By gently heating the flour with liquid, the flour absorbs more moisture than it normally would. That extra moisture stays locked into the dough instead of baking off in the oven. For these overnight cinnamon rolls, tangzhong is a game-changer—especially since they’re egg-free. It’s one extra step that takes just a couple of minutes and makes these small-batch overnight cinnamon rolls feel truly bakery-worthy.
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Tangzhong
For the Dough
For the Fillin
For the Frosting (Optional)
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.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Roll the dough into a rectangle, spread the butter, sprinkle the cinnamon-sugar, and then roll it all up into a tight log. Slice into four big rolls and place them in a small baking dish. They’re already looking cute!
1. Add a Little Baking Powder:
Gluten-free flour blends don’t behave quite the same as regular flour, so 1/2 teaspoon of baking powder helps give these rolls a bit more lift and fluffiness. Just a small addition makes a big difference!
2. Chill the Dough Right Away:
Here’s the trick: once you’ve mixed your gluten-free dough, you can skip the first rise and pop it straight into the fridge. This makes the dough easier to handle and roll out later on. So after mixing, just refrigerate the dough until it’s nice and chilled, about 20 – 30 minutes.
3. Roll Out and Shape, Then Let Rise Briefly:
When the dough is firm and easy to work with, roll it out, spread on that delicious cinnamon-sugar filling, and shape your rolls. Then let them rise for just about 45 to 60 minutes until they’re nice and puffy before baking.
4. Overnight Method Stays the Same:
If you want to make them overnight, just form the rolls, place them in the baking dish, and refrigerate as usual. In the morning, let them rise at a warm spot as you would with the regular version before baking them off.
Room Temperature: Store unfrosted rolls in an airtight container for up to 2 days.
Refrigerator: Frosted rolls keep well for 3–4 days.
Freezing (Baked): Wrap unfrosted rolls individually and freeze for up to 2 months.
Freezing (Unbaked): After the first rise, shape the rolls, freeze on a tray, then transfer to a bag. Freeze for up to 1 month. When ready to bake, let the rolls thaw in the fridge overnight, then place them in a warm place to finish the rise before baking. Cold temperatures put yeast to sleep. Once the dough thaws and warms up, the yeast “wakes up” and starts working again, but the second rise might take more time.
These overnight cinnamon rolls are soft, fluffy, and perfectly sweet, thanks to a simple tangzhong method and an easy overnight rise. Made egg-free with pantry ingredients, this small batch delivers bakery-style rolls with minimal morning effort—warm, cozy, and just right for sharing.
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!
Whisk together 20 g flour and 100 ml milk in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until thickened into a pudding-like paste (about 2–3 minutes). Let cool to room temperature.
In the bowl of a stand mixer, combine flour, sugar, salt, and yeast. Add the cooled tangzhong, warm water, warm milk, and melted butter. Mix until a dough forms, then knead for 8–10 minutes until smooth and slightly tacky.
Preheat your oven to a low temperature (about 80-90°F / 27-32°C) and then turn it off. Place the dough in a greased bowl, cover, and set it in the warm (but turned-off) oven. Let rise for about 45-60 minutes until puffy and double in size.
Take the rolls out of the fridge. Preheat the oven again to that low temperature (80-90°F / 27-32°C) and then turn it off. Place the rolls inside the warm, turned-off oven for the second rise, about 40 – 60 minutes, until puffy.
Recipe Tips For Success:
➤ Troubleshooting Tips:
➤ Extra Tips:
➤ Gluten-Free Adaptation Tips:
Calories: 840kcalCarbohydrates: 120gProtein: 15gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 90mgSodium: 534mgPotassium: 289mgFiber: 5gSugar: 48gVitamin A: 1100IUVitamin C: 0.1mgCalcium: 122mgIron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
[ad_2]
Oriana Romero
Source link
[ad_1]
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
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.
Yes! You can make potato rolls ahead of time!
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!
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.
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.
Cut in pizza slices and roll, starting at the fat end into crescent 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.
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!
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).
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.
[ad_2]
Carrian Cheney
Source link
[ad_1]
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
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
Scroll down to the recipe card for all the details, including measurements and instructions.
For The Dough:
For The Filling:
For The Maple Cream Cheese Icing:
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.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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.
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.
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.
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!
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).
Grease a 9 x 13-inch (35 x 24 cm) baking pan with 2 tablespoons of softened butter. Set aside.
Spread the softened butter over the dough. Then, sprinkle the filling mixture evenly over the dough.
Starting from one end, roll each strip tightly into a spiral shape to form the cinnamon rolls.
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.
Preheat the oven to 350º F (180º C).
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.
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.
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 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.
Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:
➤ Extra Tips:
➤ Variations & Additions:
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
[ad_2]
Oriana Romero
Source link
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.
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.
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:
Detailed instructions are included in the printable recipe below (scroll down).
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Somewhere between 95°F and 110°F will be fine!
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
[ad_1]
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.
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.
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!”
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.
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:
The measurements for all the ingredients can be found in the recipe card at the end of the post.
Ok, these sweet rolls are so easy to make! No yeast, no rising, just a few steps from deliciousness! Here are the steps:
Keep scrolling down to the recipe card below for the complete instructions.
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.
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.
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.
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!
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!
Heirloom apple rolls are one of my favorite recipes and it’s been passed down through our family for over 200 years!
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
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.
Calories: 283kcal
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.”
[ad_2]
Sweet Basil
Source link
[ad_1]
This is a wonderful recipe using sweet potatos and crescent rolls! Packed with cream cheese, marshmallows, sweet potatoes and cream cheese. It’s delicious!
If you are a fan of sweet potatoes you will also want to check out these delicious Sweet Potato Pancakes. They have wonderful reviews!
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.
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.
We store this in the refrigerator, and just reheat in the microwave. It makes about 12 servings.
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.
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.
Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.
© 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.
[ad_2]
Anne Walkup
Source link
[ad_1]
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.
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!
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.
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.
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.
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.
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.
To make this easy resurrection roll recipe, all you’ll need is:
The measurements for each ingredient can be found at the end of the post in the recipe card.
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!
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!
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).
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!
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.
Calories: 191kcal
[ad_2]
Sweet Basil
Source link
[ad_1]
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.
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?!
Do you know the secret to apple empty tomb rolls?
Marshmallows!!!
Let’s dive in to the recipe.
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!
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.
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!
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.
You can actually make these apple resurrection with a few different dough recipes.
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.
Our favorite is a Honey Crisp or combination of Honey Crisp and Granny Smith, but here are all of the apples you could use.
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!
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.
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.
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
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.
Calories: 126kcal
[ad_2]
Sweet Basil
Source link
[ad_1]
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!
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:
The measurements for each ingredient can be found in the recipe card at the end of the post.
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.
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.
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!
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. 😉
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!
For each cup of buttermilk, use 1 Tablespoon of lemon juice or white vinegar and add enough milk to make 1 cup.
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.
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.
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.
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!
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.
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.
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
Calories: 631kcal
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.
[ad_2]
Sweet Basil
Source link
[ad_1]
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!
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.
Cheeseburger sliders are easy to make – here’s a quick overview.
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!
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!
These easy, cheesy pull-apart sliders with BBQ beef and melty cheese are perfect to feed a crowd!
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.
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.
[ad_2]
Holly Nilsson
Source link
[ad_1]
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.
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.
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.
To make this hoagie bread recipe, you need 9 simple ingredients:
The measurements for all the ingredients are listed in the recipe card at the end of the post.
This sub roll recipe is incredibly easy, but it does require some patience as the dough goes through two separate rises.
The complete instructions are listed in the recipe card. You can also print or save the recipe there.
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!
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.
There is no difference. They are the same thing, but they just are called a variety of names depending on where you are from.
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.
Wrap the rolls well, or place in a zip lock bag. Hoagie rolls will keep for 5-7 days at room temperature.
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.
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!
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.
Calories: 270kcal
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.
[ad_2]
Sweet Basil
Source link
[ad_1]
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.
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.
Serve with butter and/or use as a vehicle to scrap up gravy, au jus or the last bits of soup.
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.
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.
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.
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.
Briskly whisk for 1 minute until thoroughly combined and frothy.
Next add in 1-1/2 cups unbleached all-purpose flour and 1 teaspoon fine salt.
Lastly add in 3 ounces shredded gruyere, the crispy bacon pieces and 2 tablespoons snipped fresh chives.
Stir until just combined. You don’t want to over mix.
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.
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.
They should be popping out of the pan.
Immediately (but carefully) remove the popovers from the pan.
Use a knive to make a small slit in the bottom side of each popover.
Serve immediately.
Store any leftover popovers in an air-tight container at room temperature for 3 to 4 days.
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.
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!
Yield: 6 servings
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.
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℃).
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.
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
Adapted from MarthaStewart.com
This post may contain affiliate links.
[ad_2]
Laurie McNamara
Source link
