BISQUICK® HOT DOG ROLLS
What fun! Hot dogs are baked in their own buns! This is a favorite for kids of all ages.
Provided by Betty Crocker Kitchens
Categories Entree
Time 27m
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Grease cookie sheet. Mix Bisquick, milk and mustard until soft dough forms; beat 30 seconds. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times.
- Roll dough into 13-inch circle; cut into 8 wedges. Place about 1 teaspoon pickle relish and 1 cheese strip on each wedge about 1 inch from rounded edge. Top with hot dog. Roll up, beginning at rounded edge. Place crescents, with tips underneath, on cookie sheet.
- Bake about 12 minutes or until golden brown. Serve with additional pickle relish.
Nutrition Facts : Calories 275, Carbohydrate 20 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1060 mg
BISQUICK HOT CROSS BUNS
Make and share this Bisquick Hot Cross Buns recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve yeast in warm water in large mixer bowl. Add egg, sugar and 1 12 cups of the baking mix.
- Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally.
- Stir in remaining baking mix, the cinnamon, nutmeg, currants and citron; beat vigorously 1/2 minute.
- Spoon dough into 12 greased medium muffin cups. Cover and let rise in warm place until double, about 1 hour.
- Heat oven to 375°F Bake 15 to 20 minutes. Make a cross on each bun with Quick icing. 12 buns.
- Quick Icing, blend 1/2 cup confectioners' sugar ad 1 to 2 teaspoon water.
- EASTER BRUNCH.
- Fresh Fruit Cup.
- Chive Scrambled Eggs.
- Broiled Tomatoes.
- Hot Cross Buns.
- Coffee/Milk.
- Betty Crocker's Bisquick Cookbook.
HOT CROSS SCONES
Get sweet scones with a hint of cinnamon spice on the table fast this Easter with this 30-minute recipe that puts a twist on traditional hot cross buns.
Provided by Annalise Sandberg
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Line sheet pan or cookie sheet with sides with cooking parchment paper.
- In medium bowl, stir together flour, granulated sugar, baking powder, salt, orange peel, allspice and cinnamon. With pastry blender or fork, cut cold butter into dry ingredients until butter is size of small peas. Stir in raisins.
- In small bowl, beat egg and cream until well blended. Stir into flour mixture until mixture begins to come together. On clean surface, knead dough a few times until smooth. With hands, pat dough until about 1-inch thick. Use 3-inch round cutter to cut out scones; place in sheet pan. If desired, brush egg wash over tops of scones.
- Bake about 20 minutes or until puffed and golden brown. Cool.
- To make icing, stir together powdered sugar, vanilla and milk until smooth. Icing will be thick. Spoon a cross of icing onto each scone. Let stand 5 minutes before serving.
Nutrition Facts : ServingSize 1 Serving
CHERRY-BERRY HOT CROSS BUNS
Classic risen sweet rolls take a flavor twist with a cherry-berry addition.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 16
Number Of Ingredients 17
Steps:
- In large bowl, dissolve yeast in warm water. Stir in granulated sugar, butter, cinnamon, nutmeg, salt, 2 eggs and 2 cups of the flour. Beat with spoon until smooth. Stir in cranberries, blueberries, cherries and enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
- Grease cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet. Snip a cross shape in top of each ball with scissors. Cover; let rise in warm place about 40 minutes or until double in size.
- Heat oven to 375°F. In small bowl, slightly beat 1 egg and cold water; brush over tops of buns. Bake 18 to 20 minutes or until golden brown.
- Meanwhile, in small bowl, mix all icing ingredients until smooth and spreadable. Remove buns from cookie sheet to cooling rack. Cool 5 minutes. Frost cross on top of each bun with icing. Serve warm.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Bun, Sodium 280 mg, Sugar 15 g, TransFat 0 g
CLASSIC HOT CROSS BUNS
Make and share this Classic Hot Cross Buns recipe from Food.com.
Provided by Chef mariajane
Categories Breads
Time 12m
Yield 12 hot cross buns
Number Of Ingredients 17
Steps:
- BUNS: Dissolve 1 tablespoons sugar in water. Sprinkle yeast over water and let stand for 20 minutes, or until frothy.
- Heat evaporated milk until just steaming.
- In a bowl, blend remaininig sugar, flour, cinnamon, nutmeg, salt and cloves; make a well; in a separate bowl, whisk evaporated milk, oil and eggs. Combine milk and yeast mixtures to flour mixture, stirring until a soft dough forms.
- Knead dough on a lighty floured sruface, adding extra flour as needed, for 8 minutes or until smooth. Place in a lightly oiled bowl turning to coat. Cover and place in a warm area to rise for 1 hour or until doubled in size.
- Punch down the dough; turn out onto a lighty floured surface; knead in currants and peel. Roll into a log and cut into 12 pieces. Shape into balls and place on a greased baking sheet. Cover and let rise for 20 minutes.
- Preheat oven to 400°F Bake buns 12 minutes or until golden brown.
- GLAZE: Heat sugar with water over medium heat until dissolved, brush over hot buns.
- FROSTING: Blend icing sugar with evaporated milk. Pipe a cross on each of the cooled buns.
Nutrition Facts : Calories 293.2, Fat 6, SaturatedFat 1, Cholesterol 36.3, Sodium 135.8, Carbohydrate 53.2, Fiber 1.7, Sugar 24.4, Protein 7.1
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