DANISH ROLLS
Crescent rolls are the starting point for these plump homemade Danish rolls with a cream-cheese filling. It does not get any easier than this! Great for breakfast or just sitting around with friends drinking coffee. So easy and so quick...they will think you are a genius!
Provided by NcMysteryShopper
Categories Breakfast
Time 35m
Yield 8 Rolls, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
- Separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
- On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
- Bake at 350°F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
Nutrition Facts : Calories 362.6, Fat 13.6, SaturatedFat 7.2, Cholesterol 59.7, Sodium 394.8, Carbohydrate 52.8, Fiber 2.1, Sugar 24.1, Protein 7.6
DANISH COFFEE/TEA ROLLS (BOLLER)
These rolls are popular in Denmark where they are served as part of the traditional 'coffee spread' where several cakes, breads and rolls are served. The rolls are served with butter, jams, cheese on top, but usually these are laid out next to the rolls for guests to add their preferred topping. The rolls are also very popular at kids' birthday parties along with the birthday cake and hot chocolate. Kids love these rolls. All breads in Denmark are baked using fresh yeast and if you are lucky enough to have any you should crumble 25 grams of yeast into the lukewarm milk.
Provided by Deantini
Categories Breads
Time 1h45m
Yield 15 rolls (boller), 15 serving(s)
Number Of Ingredients 6
Steps:
- Stir the yeast into the lukewarm milk, make sure the yeast is fully disolved.
- Add egg and salt and stir well.
- Add flour a bit at a time; knead for a good 5 minutes until the dough is smooth and elastic, you may not need all the flour so 'go easy' on the flour towards the end.
- Let rise in bowl for 45 min or until double size.
- Prepare one baking sheet with parchment paper or spray with non-stick cooking spray.
- Turn oven on to 350 F.
- punch dough down again and form into 15 round balls, size is similar to a golf ball - they will double in size.
- Let the rolls rise again for 20-30 min.
- Lightly beat last egg and brush rolls - this makes them nice and shiny.
- Place an ovenproof bowl filled with water in the bottom of your oven.
- Bake the rolls for 20-25 min until golden and firm to the touch.
Nutrition Facts : Calories 128.2, Fat 1.1, SaturatedFat 0.4, Cholesterol 29, Sodium 172.5, Carbohydrate 24.1, Fiber 1, Sugar 1, Protein 4.8
COFFEE TIME ROLLS
I received this recipe from my mother and use it whenever I want to make rolls in a hurry. They're similar to the big rolls you get in restaurants. -Karen Gapp, Walhalla, North Dakota
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 1/4 cup butter, salt and 4 cups flour; beat until smooth. 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 the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; spread with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. , Cut each roll into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes., In a small bowl, combine brown sugar and cornstarch; stir in sour cream and vanilla. Spoon over rolls. , Bake at 400° for 20-25 minutes or until golden brown. Immediately invert onto serving platters. Serve warm.
Nutrition Facts : Calories 292 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 147mg sodium, Carbohydrate 54g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
DANISH COFFEE CAKES
I think that as long as I'm in the kitchen baking I might as well make enough to share. This traditional recipe gives me three cheese-filled coffee cakes drizzled with a sweet vanilla icing. -Sheri Kratcha, Avoca, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 3 coffee cakes (10 slices each).
Number Of Ingredients 20
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight., For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended., Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle., On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. , Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.
Nutrition Facts : Calories 204 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
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