INCREDIBLE SOFT DINNER ROLLS (ABM)
Made these for our Thanksgiving dinner and they are awesome! Very light and tasty and the dough is so easy to handle.
Provided by Marie
Categories Yeast Breads
Time 22m
Yield 20 rolls
Number Of Ingredients 7
Steps:
- Place all ingredients in bread machine in the order according to manufacturers directions.
- Select dough cycle.
- When cycle is complete, remove dough from pan.
- Cover and let rest for 10 minutes on lightly floured surface.
- Grease a large cookie sheet.
- Divide dough into four parts, then cut each part into 5 pieces.
- Shape each piece into a ball and place 2" apart on cookie sheet.
- Cover and let rise for 30 minutes or until double in size.
- Heat oven to 375° and bake for 12 to 15 minutes or until golden brown.
- Remove from oven and brush tops with melted butter.
- Serve warm or cool on wire rack.
- Notes: Do not use delay cycle on your bread machine.
- For rolls with soft sides, place rolls close together on cookie sheet and let rise.
BUTTER PECAN-RUM MELTAWAYS
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield about 24 cookies
Number Of Ingredients 8
Steps:
- Combine the pecans and rum in a small bowl and let soak at least 30 minutes.
- Whisk the flour, nutmeg and salt in a medium bowl. Beat the butter and 1/2 cup confectioners¿ sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the pecan-rum mixture and the vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Cover and refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared baking sheets. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Put the remaining 1 cup confectioners¿ sugar in a medium bowl. Gently roll the cookies in the confectioners' sugar, returning to the racks as you go, then reroll the cookies to fully coat.
PECAN RUM RAISIN ICE CREAM
Steps:
- Place the dark and golden raisins, rum and orange zest in a small saucepan. Bring the mixture to a boil over medium heat, remove from the heat, cover and set aside.
- Meanwhile, pour the cream, milk, vanilla bean and 1/3 cup of the sugar into a large saucepan and heat it to a simmer over medium heat. Place the egg yolks, the remaining 1/3 cup of sugar and the salt into the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 4 minutes, until very thick. When the beater is lifted, the mixture will fall back on itself in a slow ribbon. With the mixer on low, pour 1/2 cup of the hot cream mixture into the egg mixture. While stirring with a wooden spoon, pour the egg mixture back into the saucepan and cook over medium-low heat, stirring almost constantly, for 8 to 10 minutes, until thickened (175 degrees F to 180 degrees F on a candy thermometer). The mixture will be thick enough to coat the back of the spoon (your finger should leave a trail on the back of the spoon). Immediately pour the mixture through a fine-mesh sieve, discarding the vanilla bean. Refrigerate for at least 3 hours, until cold.
- When ready to freeze, drain the raisin mixture, reserving the rum and discarding the orange zest. Mix 3 tablespoons of the drained rum into the cream mixture (discard the rest). Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. At the end, stir in the raisins and pecans, transfer to a quart container and freeze.
OVERNIGHT PECAN ROLLS
Enjoy warm homemade rolls in the morning! All the work is done the day before!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 14h35m
Yield 15
Number Of Ingredients 15
Steps:
- In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast. Add milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
- On lightly floured surface, gently roll dough in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased large bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
- Grease 13x9-inch pan. In 1-quart saucepan, heat 1 cup brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves.
- In small bowl, mix all filling ingredients except 2 tablespoons butter until crumbly. Punch down dough. On floured surface, pat or roll into 15x10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with filling. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal; stretch and shape to make even. Cut into fifteen 1-inch slices. Place slightly apart in pan.
- Cover unbaked rolls tightly; immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.
- Heat oven to 350°F. Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls.
Nutrition Facts : Calories 390, Carbohydrate 52 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Roll, Sodium 260 mg
OVERNIGHT PECAN ROLLS
Make and share this Overnight Pecan Rolls recipe from Food.com.
Provided by weekend cooker
Categories Breakfast
Time 26m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 5
Steps:
- Grease a 9x13 inch pan and place frozen dough in pan.
- Sprinkle pudding, pecans, brown sugar, and butter on top of frozen dough.
- Place in COLD oven, and leave in oven overnight. DO NOT OPEN THE OVEN DOOR.
- In the morning, turn on oven to 350 degrees, and bake for 20 minutes, or until done.
- Turn out on foil immediately.
Nutrition Facts : Calories 171.8, Fat 7.4, SaturatedFat 2.5, Cholesterol 7.9, Sodium 170.3, Carbohydrate 24.6, Fiber 1.2, Sugar 10.8, Protein 2.7
BLUE RIBBON OVERNIGHT ROLLS
Found on Allrecipes by Pam Vienneau. This is a delicious sweetish roll and great with breakfast. This mixture has to be left overnight - this time has not been included in the preparation time.
Provided by Good Looking Cooking
Categories Yeast Breads
Time 1h
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl mix together yeast, milk and sugar then let stand for 30 minutes.
- Mix eggs, butter and salt into yeast mixture.
- Mix in flour 2 cups at a time then cover with wax paper.
- Let dough stand at room temperature overnight.
- In the morning divide dough in half then roll each half into a 9" round circle.
- Cut each round into 12 pie shaped wedges.
- Roll up each wedge starting from wide end to the tip.
- Place on greased cookie sheets.
- Let stand until ready to bake then bake at 375 for 15 minutes.
Nutrition Facts : Calories 139.4, Fat 4.8, SaturatedFat 2.8, Cholesterol 29.2, Sodium 135.5, Carbohydrate 20.7, Fiber 0.6, Sugar 4.2, Protein 3.2
RUM ROLLS
The coating on these rolls taste like the sauce for Bananas Foster. And who doesn't like that! A neighbor gave me this recipe and I have been making them for at least 10 years.
Provided by gulf-gal
Categories Breads
Time 1h
Yield 24-36 rolls, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- If rolls are not in an aluminum pan, transfer them to a foil lined baking sheet. With a wooden skewer or fork, pierce each roll several times.
- In a small saucepan heat butter and rum over low heat. Add sugar and heat only long enough for sugar to melt.
- Starting 1 hour before baking, brush a thin layer of sauce over rolls every 15 minutes.
- Bake rolls according to package directions.
Nutrition Facts : Calories 533.9, Fat 15.1, SaturatedFat 6.7, Cholesterol 24.4, Sodium 809.6, Carbohydrate 82.1, Fiber 3.1, Sugar 12.4, Protein 13.6
PECAN-RAISIN ROLLS
These sweet yeasted breakfast buns may be prepared and refrigerated in muffin tins overnight so they are oven-ready after one last rise the next day.
Provided by David Tanis
Categories breakfast, brunch, snack, breads, pastries
Time 2h
Yield 12 rolls
Number Of Ingredients 14
Steps:
- Prepare the dough: Put milk in a mixing bowl and stir in yeast and sugar. Leave until mixture begins to bubble, about 10 minutes.
- Whisk in salt, beaten egg and melted butter, then stir in flour until a rough dough forms. Knead dough until smooth, soft and satiny, about 5 minutes. Cover with plastic wrap and let rise until doubled, about 1 hour.
- Butter a standard 12-muffin tin. Punch down dough and turn out onto a lightly floured surface. Roll out to a rectangle approximately 12 by 8 inches.
- Prepare the filling: Mix together brown sugar, cinnamon, pecans and raisins. Sprinkle mixture evenly over rolled-out dough.
- As if rolling up a carpet, roll dough tightly into a 12-inch-long cylinder. Cut into 12 equal pieces, about 3 ounces each. Set dough pieces flat side down into buttered muffin tin and paint each lightly with egg wash. (At this point, unbaked rolls may be wrapped in plastic and refrigerated overnight, to be baked the next day if you'd like.)
- Heat oven to 350 degrees. Loosely cover muffin tin with plastic wrap and put in a warm place to rise. Let rolls rise until doubled, about 45 minutes. Paint rolls lightly with egg wash, place tin on a baking sheet and bake for 25 minutes, until tops of rolls are well browned. Remove from oven and let sit for 5 minutes.
- Carefully invert hot muffin tin over a baking sheet. Use a fork if necessary to help remove rolls from tin. (Be careful: The hot caramelized sugar on rolls will cause a bad burn if dripped on skin.) If desired, make topping by combining sugar and cinnamon, and sprinkle rolls with the topping while still warm. Let rolls cool bottom side up on baking sheet.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 181 milligrams, Sugar 48 grams, TransFat 0 grams
OVERNIGHT PECAN ROLLS
This is a recipe out of the Gold Medal "Lets Bake" that I inherited from my DM. These are rolls my DD loves and makes often on those special occasions.
Provided by Chabear01
Categories Breads
Time 1h20m
Yield 15 rolls, 15 serving(s)
Number Of Ingredients 15
Steps:
- Mix together filling ingredients and set aside.
- Mix 2 cups of the flour, granulated sugar, salt and yeast in large bowl. Add milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour, 1 cup at a time, 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. Place dough in greased large bowl, turning dought to grease all sides. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched).
- Grease rectangular pan, 13 x 9 x 2 inches. Heat brown sugar and 1/2 cup butter to boiling in 1 quart saucepan, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves.
- Gently push fist into dough to deflate. Pat or roll into 15 x 10 inch rectangle. Spread with 2 tablespoons butter sprinkle with filling. Roll up tightly, beginning at 15 inch side. Pinch edge of dough into roll to seal. Stretch and shape to make even. Cut into 15 1-inch slices. Place slightly apart in pan.
- Cover unbaked rolls tightly and immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.
- Heat oven to 350 degrees. Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls.
- ***Note*** to bake immediately ater placing sliced dough in pan, let rise uncovered in warm place about 30 minutes or until doubled. Bake as directed above.
OVERNIGHT ROLLS
I'm pleased to share the recipe for these light and tender rolls, which I've made for 25 years. I once served them to a woman who'd been in the restaurant business for half a century. She said they were the best rolls she'd ever tasted.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 20 rolls.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast and 3/4 teaspoon sugar in 3 tablespoons water. Add remaining sugar and water, oil, egg, salt and 2 cups flour; mix well. Add 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 dough down. Shape into 20 balls. Roll each into a 8-in. rope; tie into a loose knot. Place on a greased baking sheet; cover and refrigerate overnight. Allow rolls to sit at room temperature for 45 minutes before baking. , Bake at 375° until lightly browned, about 12-15 minutes. Brush with butter if desired. Remove to wire racks to cool.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 122mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
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