Fluffy 1 Hour Dinner Rolls

Fluffy Dinner Rolls

www.jamiecooksitup.blogspot.com  Time: about 1 hour 10 minutes Yield: 12 rolls Recipe from Jamie Cooks It Up! 3/4 C milk 4 T butter 3/4 C hot water 4 T sugar 1 t salt 4 - 4 1/2 C flour 1 heaping T yeast (I use active dry, but instant would work as well) 1. Pour your milk into a microwave safe container. These Pyrex glass measuring cups work fabulously. Add your butter to the milk and put it in the microwave for 1 1/2 minutes. 2. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. If you add cold water, your rolls will are going to rise at a snails pace, and you'll feel like cursing. We wouldn't want that kind of thing going on....so please add hot water. I put my hand in the water to test it. You want it to be just on the edge of unpleasant.  3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 C of the flour...let it mix for 1 minute. 4. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time. 5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.  6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.  7. Take a stick of butter and coat the inside of a 9x13 pan. 8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.  9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can....perfection is not necessary. What a relief. 10. Gently round them into balls, and put them in your buttered 9x13 pan. 11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen about 1 inch above the rim of the pan. 12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the time baking. Bake until golden brown. 13. Brush with a little softened butter and serve warm.

Pesto Twists

from Nicole/ Walters

Ingredients:
1 pkg (17.3 oz) frozen puff pastry; thawed
1/2 C shredded parmesan cheese
1/2 C prepared pesto

Directions
Preheat oven to 400 degrees.

Unfold the puff pastry sheets on a floured surface. Roll each sheet into a 12 inch square. Spread the pesto onto one puff pastry sheet to within 1/4 in of the edges. Sprinkle with the parmesan cheese. Top with the remaining puff pastry, pressing lightly. Cut the pastry into twelve-1-inch wide strips. Twist each strip four times. Place the pastry strips 2 inches parat on parchment paper-lined baking sheets, pressing down the ends. Bake for 12-15 min or until golden brown. Serve warm.

Blueberry Cinnamon Rolls

Blueberry Cinnamon Rolls from Beantown Baker

These were great to have in the height of blueberry season. Sweet with a hint of fruit. Next time I would try to use a little more filling with more sugar and cinnamon sprinkled on top before rolling them up. 

Ingredients

Dough

Any recipe will work, I use my mom's recipe, as it is amazing and my favorite.

 

Blueberry Filling

• 1 pint blueberries
• 3 tablespoons granulated sugar
• 2 teaspoons cornstarch
• 2-3 teaspoons lemon juice
• 3/4 cup water

Additional Blueberries for Sprinkling

• 1 pint blueberries
• 2 Tbsp sugar
• 4 Tbsp cinnamon
• 2 Tbsp flour
• 1 batch Cream Cheese Frosting

Instructions

For the Blueberry Filling

In a small saucepan, combine 1 pint of the blueberries, sugar and cornstarch. Stir in lemon juice and water. Turn heat to medium and cook, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.

Spread half of the blueberry filling onto the dough once you have rolled it out. (Easiest to do half at a time). Sprinkle half of the additional blueberries for sprinkling on top. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Repeat with other half of dough and blueberry filling.

Cover the rolls and let sit for 30 minutes to an hour.

Bake at 350 for 15 to 18 minutes.

Generously drizzle frosting over warm rolls after they come out of the oven. Enjoy.

Grandma's Rolls

from Grandma G.

Ingredients:
1 scant T yeast in 1/4 c. water
1/2 C butter
1 C milk
1/2 C sugar
3 eggs
3/4 tsp salt
5 C flour

Directions:
Mix ingredients and cover with weighted lid. Let sit overnight.

Roll out in am

Let raise 6 more hours

Bake at 350.

The Cinnamon Rolls

from my mom

Ingredients:
3 pkg dry yeast (6 3/4 tsp)
3 C scalded milk (low boil)
3/4 C shortening
10 1/2 C flour
3/4 C warm water
3/4 C sugar
3 tsp salt
3 eggs

1. Scald milk, add sugar and shortening.
2. Beat in 2 C of flour and eggs (eggs cool milk) and then add yeast.
3. Add the rest of the flour and salt.
4. Cover and let rise x 2 hours.
5. Divide dough in 1/2, roll out, spread sugar mixture on, and place in greased baking pan.
6. Let rise 1 hour before baking

Bake at 375 degrees for 20 minutes. Allow to cool and then frost.

Sugar mixture:
2 C brown sugar
1 C butter (2 cubes)
6 tsp cinnamon

1. Mix and spread over rolled out dough.

Buttery Cornmeal Crescent Rolls

 

Buttery Cornmeal Crescent Rolls

from melskitchencafe.com

Note: if you need/want to use active dry yeast instead of instant yeast, change the amount of yeast to 2 tablespoons active dry and dissolve the yeast in 1/2 cup warm water and 1 tablespoon sugar. Let the yeast mixture activate and foam (approximately 5 minutes) before adding it to the cornmeal mixture with the butter and 1/3 cup sugar.

Also, as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I've added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.

*Makes 2 dozen rolls

2 cups milk

2/3 cup yellow corn meal

1 ½ tablespoons instant yeast

½ cup (1 stick) butter

1/3 cup granulated sugar

1 teaspoon salt

3 large eggs

5 ½ - 6 cups flour

Heat the milk to just below a boil so bubbles are just appearing around the edges (this is called scalding milk). Add the cornmeal and cook and stir until thickened, lowering the temperature if needed so the mixture doesn't boil. Pour the cornmeal/milk mixture into the bowl of a stand mixer or a large bowl and let cool until lukewarm. Add the yeast, butter and sugar (if you dissolved active dry yeast with a bit of water and sugar until it foamed, add it now). Mix. Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms. Knead for 5-8 minutes.

Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let rise until doubled.

Divide the dough into three portions and roll each into about an 8-10 inch circle. Brush the top lightly with butter. Cut into 8 wedges and roll each wedge up starting from the wide end so it forms a crescent roll shape. Place each roll on a lightly greased or silpat- or parchment-lined baking sheet, spacing about 1-2 inches apart to allow for rising. Cover lightly with greased plastic wrap. Let the rolls rise until doubled.

Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with butter while still warm.