POTLUCK PAN ROLLS
The appealing homemade yeast-bread flavor of these golden rolls is unbeatable. Soft and light, they're great alongside any entree. Folks are disappointed if I don't bring them to potluck dinners. -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Time 40m
Yield 27 rolls.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water. Add the butter, eggs, milk powder, salt, 3 cups flour, and the remaining sugar and water. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Divide into 27 pieces; shape into balls. Place 18 balls in a greased 13x9-in. baking pan and remaining balls in a greased 9-in. square baking pan. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 375°. Bake rolls until golden brown, 17-20 minutes. Cool on wire racks.
Nutrition Facts : Calories 141 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 158mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON ROLL TWISTS
Love cinnamon rolls, but short on time? Now you can have all the elements of a roll in a super easy twist! Puff pastry is slathered in melted butter and sprinkled with cinnamon and sugar then baked until golden; from oven to plate in 20 minutes!
Provided by anniesnomsblog
Categories Breads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400F and line 2 baking trays.
- Place light brown sugar and cinnamon into a small bowl and stir until combined. Leave to one side.
- Place ready rolled pastry sheet onto a cutting mat and brush melted butter all over.
- Sprinkle the cinnamon mix all over the pastry and press slightly with the back of a spoon, just to make sure it's stuck.
- Slice into 12 strips, about 1 inch thick, but this will depend on the size of your sheet.
- Take either end of the strip and twist; twist one hand away and the other towards until the twist meets in the middle.
- Place twists on baking tray, 6 to a sheet with 2 inch gaps between them.
- Place in oven for 10-12 minutes until risen, puffy and golden.
- Leave to cool on the trays completely.
- Once cool, place the cream cheese, icing sugar and vanilla into a medium sized bowl and beat on med-high speed until light and creamy, about 1 minute. Add in 1/2tbsp milk and beat until combined. If required, add the other 1/2tbsp and mix. You want a consistency which will pour, but isn't so thin it won't stick to anything.
- Either drizzle over the twists or place in a small bowl to dip the twists inches.
- Twists will keep in an airtight container, at room temperature for 2 days, dip will keep covered in the fridge for 2 days.
Nutrition Facts : Calories 221.7, Fat 14.9, SaturatedFat 5.2, Cholesterol 12.3, Sodium 120.9, Carbohydrate 19.2, Fiber 0.5, Sugar 6.3, Protein 3
CINNAMON TWISTS
These delightful golden twists are perfect for a spring brunch or lunch. The brown sugar and cinnamon give them a delicate spicy flavor. People can rarely eat just one. -Janet Mooberry, Peoria, Illinois
Provided by Taste of Home
Time 40m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Roll into a 16x12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4-in. strips. Cut each strip into sixteen 4x1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° 15 minutes or until golden.
Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 97mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
EASY CINNAMON TWISTS
These easy dough twists are perfect as a morning snack with breakfast or next to hot beverage in the afternoon.
Provided by Anna Olson
Categories bake,Bake With Anna Olson,cheese,eggs and dairy
Yield 16 servings
Number Of Ingredients 10
Steps:
- For the dough, beat the butter and cream cheese together in a large bowl until smooth. Beat in the sugar, then add the flour and stir until well combined. Shape the dough into 2 discs, wrap in plastic wrap and chill for at least 2 hours, until firm.
- To assemble, preheat the oven to 375 ºF (190 ºC) and line 1 to 2 baking trays with parchment paper.
- Stir the sugar, lemon zest and cinnamon together in a small dish.
- Roll out the first disc of dough on a lightly floured work surface to a rectangle about 10-x-15-inches (25-x-36 cm) and ¼-inch (12 mm) thick. Trim the edges and then brush it with the melted butter and sprinkle generously with the cinnamon sugar. Sprinkle half of the raisins on half of the dough (10-x-7.5 inches/12-x-18 cm) and fold the half without raisins over this to cover and press gently (the dough will not seal). Cut this into 8 strips and give each a few twist before placing onto the baking trays, leaving space between them (don't worry if a few raisins fall out). Repeat this with the second piece of dough.
- Brush the twists with a little egg wash and sprinkle with remaining cinnamon sugar, if any is left. Bake the twists for about 20 minutes, until golden brown. Cool the twists on the baking trays.
- The twists will keep up to 3 days in an airtight container.
CINNAMON TWISTS
Bake these fabulous cinnamon twists for an on-the-go breakfast or sweet treat. They take a little effort but are well worth it
Provided by Liberty Mendez
Categories Afternoon tea, Breakfast, Brunch, Treat
Time 1h
Yield Makes 16-18
Number Of Ingredients 11
Steps:
- Heat the milk and butter in a small pan until the butter has melted. Allow to cool slightly - the milk should be warm, not hot. Put the flour in a large mixing bowl with a pinch of salt to one side of the bowl. Add the yeast into the flour on the other side of the bowl, so it's not touching the salt. Pour in the sugar, then mix it all together.
- Gradually pour the warm milk into the dry ingredients, mixing with your hands until you have a relatively sticky dough. You may not need all of the milk. Add in the egg and continue to work until combined.
- Lightly dust a surface with flour and tip out the dough. It will be quite wet - the more you knead it, the easier it will become. Knead for around 10 mins until you have a smooth dough. Put in a lightly floured bowl to prove for 1 hr or until doubled in size.
- To make the filling, mix the melted butter, sugar and cinnamon together until you get a smooth paste. Set aside.
- Roll out the dough on a lightly floured surface to around a 30 x 40cm rectangle. Spread over the filling using a palette knife until the dough is completely covered.
- Fold in half widthways and cut into 16-18 strips down the shortest side. Twist both ends of each strip in opposite directions until a spiral shape forms. Holding one end in your hand, wrap the rest of the dough around it and over, pressing the ends into the bottom of the bun so it doesn't unravel during cooking.
- Lay on two lined baking trays spaced 5cm apart. Leave to prove for 30-45 mins until risen slightly. Heat the oven to 190C/170C fan/gas 5. Brush the tops of the buns with a little egg and bake for 18-20 mins until golden. Don't worry if a little cinnamon butter comes out.
- For the coating, mix together the sugar and cinnamon. Whilst still warm, toss the buns in the sugar and eat straight away.
Nutrition Facts : Calories 221 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
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