HONEY CREAM CHEESE CROISSANTS
Provided by Jessica & Nellie
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Use a whisk to combine the soft cream cheese and the honey.
- Unroll crescent dough and separate the 8 triangles.
- Spoon 1 TBSP of the cream cheese/ honey mixture onto each triangle. Gently spread the mixture out a bit.
- Starting at the wide end of the triangle, begin loosely rolling the dough up, ending at the point.
- You can leave the rolls as-is, or you can slightly turn the ends in, so they're more croissant shaped.
- Bake 12-14 minutes, until rolls are golden brown.
- Drizzle each roll with a little additional honey and sprinkle with sliced almonds, if desired.
BAKED HAM AND CHEESE ROLLS WITH HONEY MUSTARD SAUCE
Classic ham and cheese sandwiches meet Stromboli in these baked rolls made with pizza dough and finished with honey mustard poppy seed glaze. A crowd-pleaser for kids and adults.
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 1h5m
Number Of Ingredients 7
Steps:
- If the pizza dough is refrigerated, take it out of the fridge 20 minutes before you begin so that it comes to room temperature (this will make it easier to work with).
- Preheat oven to 400 degrees F. Spray an 8 x 8 baking dish with nonstick cooking spray.
- Roll pizza dough out on a lightly floured surface into a rectangle that is roughly 16" x 8" (just use the baking dish as a guide, no need to be exact).
- Heat butter in the microwave until melted. Brush the surface of the rectangle lightly with melted butter (this should require about 1 Tablespoon of butter), and set the remaining butter aside.
- Top the pizza dough with ham and then with cheese each in a single layer with no slices overlapping.
- Starting with the edge closest to you, roll the pizza dough up into a log so that the ham and cheese is on the inside. Use a serrated knife to slice the roll into 9 even pieces. Place the pieces in the prepared baking dish and set aside to rise for 20 minutes.
- Whisk remaining butter with mustard, honey and poppy seeds. After the dough has risen slightly, pour honey mustard glaze over the top of the rolls. (This will look like a lot of sauce, but that's what makes it so good!)
- Bake the rolls until the dough is cooked through and golden on top, 30 to 40 minutes.
- Serve rolls warm or at room temperature.
Nutrition Facts : ServingSize 1 roll, Calories 346 kcal, Carbohydrate 27 g, Protein 13 g, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 56 mg, Sodium 646 mg, Fiber 1 g, Sugar 5 g
BAKER'S DOZEN YEAST ROLLS
A yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try 'em with soups and chili. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 40m
Yield 13 rolls.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Bake rolls 11-14 minutes or until lightly browned. Combine honey, garlic salt and remaining butter; brush over rolls. Remove from pan to wire rack.
Nutrition Facts : Calories 131 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 169mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
CHEDDAR PAN ROLLS
Thanks to the cheesy dough, these rich cheddar rolls have a gorgeous golden color and fabulous flavor. -Esther Current, Kitchener, Ontario
Provided by Taste of Home
Time 50m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in cheese and enough remaining flour to make a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes (dough will be soft)., Punch dough down; divide into 3 portions. Shape each portion into 12 balls. Place in 3 greased 9-in. round baking pans. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Brush with egg white. Bake at 350° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 96 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 250mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
HONEY AND CHEESE ROLLS
Make and share this Honey and Cheese Rolls recipe from Food.com.
Provided by Leslie
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix feta, anthotiro, honey, egg yolk and cinnamon until a thick pulp is created.
- Cut the filo crust in stripes of 12 cm wide each.
- Baste with melted butter and place on the bottom of each stripe a portion of the mixture.
- Then roll each stripe like rolling a cigar. Baste the surface of each roll with melted butter and bake in preheated oven in 160 - 170 C until golden.
- Garnish with honey and grated nuts.
Nutrition Facts : Calories 221.2, Fat 3.2, SaturatedFat 0.9, Cholesterol 31.5, Sodium 207.8, Carbohydrate 45.7, Fiber 0.9, Sugar 23.3, Protein 3.5
CHEESECAKE ROLLS
These easy, flaky cheesecake rolls are filled with cream cheese, frozen fruit and honey! Any frozen berry can be used for the filling. -Jennifer Stalcup, Vancouver, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. On a lightly floured surface, separate biscuits and flatten each to a 5-in. circle. In a small bowl, combine cream cheese and honey; gently fold in blueberries. Place 2 tablespoons mixture in center of each circle. Bring edges of dough together above filling; twist and pinch to seal., Place on parchment-lined baking sheets, seam side down. Brush with butter; sprinkle with granulated sugar., Bake until golden brown, 18-21 minutes. Remove from pans to wire racks to cool for 10 minutes. Meanwhile, whisk together confectioners' sugar, milk and lemon juice; brush over rolls. Cool completely. Refrigerate until chilled, if desired. Sprinkle with additional confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 299 calories, Fat 14g fat (8g saturated fat), Cholesterol 24mg cholesterol, Sodium 535mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
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- Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
- With the stand mixer running on low speed, add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour. Beat on low speed for 1 minute, then add remaining 1/2 cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle– add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
- Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl– I usually just use olive oil or nonstick spray. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven.
- Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 8 equal pieces for a total of 16 pieces that are about 1/4 cup each– golfball size, give or take. They don’t need to be perfect! Shape into balls as best you can and arrange in a greased 9×13 baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.
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