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.
DANISH KRINGLE
Everyone agrees that no store-bought kringle can top this homemade version. The nut filling and sweet glaze give this spectacular coffee cake great flavor.
Provided by Taste of Home
Time 50m
Yield 2 kringles (10 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Dissolve yeast in warm water; stir into flour mixture with warm milk and egg. Beat until smooth (dough will be very soft). Cover and refrigerate at least 2 hours but not more than 24 hours. , Punch dough down. Divide dough in half; refrigerate one half. On a well-floured surface, roll remaining half into a 15x6-in. rectangle. , Combine filling ingredients. Spread half of the filling down center of rectangle in a 2-in. strip. Fold sides of dough over filling; overlapping 1-1/2-in.; pinch edges to seal. Shape into an oval; pinch ends together. Place seam side down on a greased 15x10x1-in. baking pan. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes. , Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool for 15 minutes. Combine confectioners' sugar, water and vanilla; spread over the kringles. Sprinkle with nuts.
Nutrition Facts : Calories 268 calories, Fat 17g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 162mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY-TARRAGON HOLIDAY DINNER ROLLS
My grandmother made these holiday dinner rolls for any big holiday, and we would all clamor at the table to get our hands on one. Use any remaining rolls as buns for slider sandwiches. -Jeanne Holt, Saint Paul, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine 1 egg, butter, sugar, chives, zest, salt, tarragon, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in cherries and pistachios. 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 down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 10-in. rope. Fold in half; twist together. Shape into a ring and pinch ends together. Repeat with remaining ropes. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes. , Preheat oven to 375°. In a small bowl, whisk remaining egg; brush over rolls. Bake until golden brown, 11-13 minutes. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 179 calories, Fat 5g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 293mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
SPICED RUM FRUITCAKE
This fruitcake not only can be made weeks ahead, it tastes better that way! You can substitute Brazil nuts, pecans and hazelnuts for the walnuts-or use a combination of nuts. -Jason Boor, Manchester, New York
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cherries and mangoes; toss to coat. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer to prepared pan., Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour remaining rum over cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.
Nutrition Facts : Calories 256 calories, Fat 11g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 96mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.
CHERRY SORBET WITH TARRAGON
Steps:
- In a small saucepan, combine the sugar and 13/4 cups water. Bring to a boil and cook until the sugar is dissolved, about 2 minutes. Set aside to cool.
- Pass the cherries through a food mill or puree in a food processor and then pass them through a fine-mesh sieve. Discard the solids and place the juice in a large bowl. (You should have about 2 cups.) Whisk in the ginger, tarragon, lemon juice and sugar-water mixture. Freeze in an ice-cream maker according to the manufacturer's directions.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 29 grams
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