Kittencals Soft Sub Rolls Recipes

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KITTENCAL'S SOFT TENDER CRESCENT ROLLS

One of the best recipes for crescent rolls! ---I have made this dough using *all* butter in place of shortening and it was just *not* as good, although you could use 1/4 cup of each of shortening and butter if desired --- you could use two eggs for this recipe, but I find that the dough just takes forever to rise and using one egg is just as good :)

Provided by Kittencalrecipezazz

Categories     Breads

Time 2h10m

Yield 30 serving(s)

Number Of Ingredients 10



Kittencal's Soft Tender Crescent Rolls image

Steps:

  • Heat the milk, Crisco, sugar and salt on top of stove until fairly warm (just until the butter melts, but does not have to melt completely) remove from heat and cool until warm but not hot (if you are in a hurry, place in the fridge for about 20 minutes).
  • Warm egg slightly in warm water to bring to room temperature only.
  • When milk is still warm but not hot, place 3-1/2 cups flour in the Kitchen Aid stainless steel mixing bowl bowl with room temp egg and cooled milk/butter mixture, mix, cover with a towel to keep all ingredients warm while proofing yeast.
  • Proof yeast in water with 1 tsp sugar for 10 minutes until foamy, then add to bowl.
  • Start mixing/kneading (adding more flour until a smooth semi-sticky dough is formed (knead for about 8-10 minutes on the heavy-duty stand mixer fitted with a kneader blade.
  • Remove the dough and let stand covered with a clean dish towel for 10 minutes.
  • Gather up dough and knead gently for a couple of times, then form into a ball.
  • Place dough into a well greased bowl.
  • Cover and rise for 1 - 1-1/2 hours.
  • Punch down dough.
  • Divide dough into two or three balls, (three sections will give you smaller crescents) then roll into an even circle with a rolling pin and spread/brush liberally with melted butter (use only butter!).
  • This is a great tip, roll out the dough and just sit a small pizza pan lightly on top of your rolled dough, then run a pizza cutter all around the edges of the pizza pan, you will have an even round circle.
  • Cut into even size triangles (I use a pizza cutter for this!).
  • Roll up the dough starting at the larger end.
  • Place on a baking sheet that has been lightly brushed with melted butter.
  • Cover and rise for about 30-45 minutes or until almost doubled.
  • Bake for about 20 minutes at 375°.

Nutrition Facts : Calories 98.6, Fat 4, SaturatedFat 1.6, Cholesterol 9.2, Sodium 84.5, Carbohydrate 13.6, Fiber 0.5, Sugar 3.5, Protein 1.9

1 cup milk (full-fat or 2% milk is best)
1/2 cup Butter Flavor Crisco (can 1/4 cup each half butter and butter flavor shortening)
1 teaspoon salt
1/2 cup sugar
1 large egg
3 teaspoons yeast (for a quicker rising time use 1 tablespoon yeast, it will not effect the taste)
1/2 cup water
1 teaspoon sugar
3 cups all-purpose flour (more as needed)
melted butter

KITTENCAL'S SOFT SUB ROLLS RECIPE - (4/5)

Provided by Addie

Number Of Ingredients 9



Kittencal's Soft Sub Rolls Recipe - (4/5) image

Steps:

  • 1. Prepare a heavy-duty stand mixer fitted with a kneader attachment. Place about 3-1/2 cups flour in the bowl. Melt the shortening in the microwave; add to the bowl with the flour. 2. In a measuring cup, measure out 1 cup milk, then add in 4 tablespoons sugar and the salt; heat until quite warm in the microwave, stirring to dissolve the sugar and salt. Pour the milk into the bowl with the melted shortening and flour; cover the bowl with a towel to keep ingredients warm. 3. Proof the yeast in a 3/4 cup warm water with 1 teaspoon sugar for about 8-10 minutes or until foamy. After proofing, add to the bowl and start kneading for about 3-4 minutes, then add in more flour as needed to create a soft semi-sticky dough, knead about 8 more minutes until smooth. 4. Place the dough on a very lightly floured counter or board; let rest for 5-10 minutes, covered with a clean tea towel. Grease a large bowl, then place the dough into bowl to rise in a warm place for about 50-60 minutes (because of the amount of yeast, the dough should take a shorter rising time in a warm place). Punch down dough. 5. Cut into pieces (I usually cut into 6 pieces), and shape large balls. Let dough balls rest for about 4 minutes (or just enough time to make shaping easier). Shape the dough into desired length for buns. 6. Sprinkle a large cookie/baking sheet with cornmeal, or lightly grease with cooking spray. Place the long pieces of dough on a baking sheet (shape once again if you need to). 7. Cover and let rise for about 25 minutes, or until doubled. Set oven to 375 degrees. Bake for about 22-25 minutes, or until dark golden brown. Note: If desired after the second rising and just before baking, beat one egg white with 1 teaspoon cold water, then brush on buns and sprinkle with sesame seeds. ~*~*~*~*~*~*~ REVIEWS: Great sub/sandwich roll recipe! I used our leftover bun for garlic cheese bread, and it was fabulous! The dough is so supple, and the finished product is slightly sweet - delish! There were great! I used them to make roast beef dip sandwiches and they were just perfect served fresh and hot. Easy to slice too! Thanks, Kittencal. This recipe was easy to work with and the buns tasted great. I made into 8 instead of 6. Have been wanting to make sub rolls, and this recipe was a success. Thanks so much. My son had his bologna and cheese with mayo (I know, I know but it's the only thing he will take for lunch right now) sandwich on these every day this week. I sliced and froze them after baking and made his sandwich each morning with the frozen bread. Thawed by lunch, but stayed cold and didn't get soggy. Thanks so much! For someone such as myself that is not experienced with working with yeast, I would say that this is a wonderful bun recipe, with easy to follow directions. I made this by hand, and the buns turned out so light and airy, I do believe I will keep making this recipe for a long time to come. Thanks! EXCELLENT!!!!!I don't know what else to say! These were so easy. The dough is like a dream, so soft and supple. They baked up beautifully. I put some poppy seeds on a couple, sesame on a few, and I am so happy with this recipe! Thanks, Kittencal! My DH was wanting his sandwiches on BIG buns and I have been looking for the perfect bun recipe so I tried these...WOW. I've found that recipe. They came out so soft, BIG, and chewy, with that lite and slightly crispy crust. I made 6 but let them rise an extra 1/2 hour(I think the room they rose in was a little too cold for them.). They were so light. Just the way we all like them.

3/4 cup warm water
1 teaspoon sugar
2 tablespoons dry yeast
1/4 cup Crisco shortening, melted
1 cup full-fat milk
1 1/2 teaspoons salt
4 tablespoons sugar
4 cups all-purpose flour (more as needed)
1 tsp malt powder (optional)

KITTENCAL'S SUB/SANDWICH BUNS

This dough is an absolute pleasure to work with, it makes the best sub buns but of coarse you can use this dough for whatever you like, this dough also freezes well after the first rise and the baked buns also freeze well --- I like to add in 1 teaspoon malt powder to the flour mixture but that is only optional, it works with the yeast to improve flavor and texture of the dough and also improves the flavor somewhat.

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 3h25m

Yield 6 large buns

Number Of Ingredients 8



Kittencal's Sub/Sandwich Buns image

Steps:

  • Prepare a heavy-duty stand mixer fitted with a kneader attachment.
  • Place about 3-1/2 cups flour in the bowl.
  • Melt the shortening in the microwave; add to the bowl with the flour.
  • In a measuring cup, measure out 1 cup milk, then add in 4 tablespoons sugar and the salt; heat until quite warm in the microwave, stirring to dissolve the sugar and salt.
  • Pour the milk into the bowl with the melted shortening and flour; cover the bowl with a towel to keep ingredients warm.
  • Proof the yeast in a 3/4 cup warm water with 1 teaspoon sugar for about 8-10 minutes or until foamy.
  • After proofing, add to the bowl and start kneading for about 3-4 minutes, then add in more flour as needed to create a soft semi-sticky dough, knead about 8 more minutes until smooth.
  • Place the dough on a very lightly floured counter or board; let rest for 5-10 minutes, covered with a clean tea towel.
  • Grease a large bowl, then place the dough into bowl to rise in a warm place for about 50-60 minutes (because of the amount of yeast, the dough should take a shorter rising time in a warm place).
  • Punch down dough.
  • Cut into pieces (I usually cut into 6 pieces), and shape large balls.
  • Let dough balls rest for about 4 minutes (or just enough time to make shaping easier).
  • Shape the dough into desired length for buns.
  • Sprinkle a large cookie/baking sheet with cornmeal, or lightly grease with cooking spray.
  • Place the long pieces of dough on a baking sheet (shape once again if you need to).
  • Cover and let rise for about 25 minutes, or until doubled.
  • Set oven to 375 degrees.
  • Bake for about 22-25 minutes, or until dark golden brown.
  • If desired after the second rising and just before baking, beat one egg white with 1 teaspoon cold water, then brush on buns and sprinkle with sesame seeds.

Nutrition Facts : Calories 443.7, Fat 11, SaturatedFat 3.1, Cholesterol 4.1, Sodium 603.5, Carbohydrate 74.2, Fiber 3.3, Sugar 9.3, Protein 11.5

3/4 cup warm water
1 teaspoon sugar
2 tablespoons dry yeast (use 2 tablespoons yeast, even 1-3/4 tbsp will do fine)
1/4 cup Crisco shortening, melted
1 cup full-fat milk
1 1/2 teaspoons salt (can reduce to 1 teaspoon)
3 tablespoons sugar
4 cups all-purpose flour (more as needed)

KITTENCAL'S SOFT AND TENDER PULL-APART GARLIC ROLLS/BUNS

if you are a garlic-lover then you will love these tender soft homemade buns, I suggest for U.S. members to use 2-1/2 cups bread flour or can use half bread and all-purpose flour, for Canadian members you may use 2-1/2 cups all-purpose flour, make certain that your egg is at room temperature you may speed up the process by placing the cold egg in a small bowl of fairly warm water (not hot) for about 15 minutes --- these are at their best when eaten warm out of the oven :)

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 2h55m

Yield 10 serving(s)

Number Of Ingredients 12



Kittencal's Soft and Tender Pull-Apart Garlic Rolls/Buns image

Steps:

  • Spray two round 8-inch baking pans with cooking spray (preferable a dark metal pan).
  • Melt 1/3 cup butter then mix in 1 teaspoon garlic powder until well combined.
  • Drizzle enough melted butter/garlic mixture to lightly cover the bottom of the pan; set the remaining butter/garlic mixture aside to use later.
  • Attach the kneader blade to the heavy duty stand mixer.
  • In a small bowl or cup proof the yeast with 1 teaspoon sugar in 1/2 cup warm water for about 8-10 minutes or until foamy (if the yeast does not foam discard and start again).
  • In the stainless steel mixing bowl from a heavy duty stand mixer combine 2-1/2 cups flour with 1 tablespoon sugar, salt and 1 to 1-1/4 teaspoons garlic powder, warm milk, soft shortening and egg.
  • After the yeast has been proofed pour into the bowl then start mixing/kneading adding in a little more flour if needed to create a soft smooth dough (kneading time should take about 7-8 minutes).
  • Remove to a greased bowl; cover and allow the dough to rise until doubled in size (about 1 to 1-1/2 hours, rising time will vary depending on the temperature of your kitchen and also dough with added egg will take longer to rise).
  • Punch down the dough then divide into 10 even pieces then shape into balls.
  • Place 5 balls in each pan (4 around the edges and 1 in the middle).
  • Stir the reserved melted butter/garlic mixture once again before using as the garlic powder may have settled on the bottom, the lightly drizzle on top of each bun.
  • Using your hands turn the balls to coat in the butter mixture.
  • For even more garlic flavor pinch a small amount of garlic powder between your fingers then sprinkle over the top of each dough ball.
  • Cover with a light clean tea towel and allow to rise for about 30 minutes or until almost doubled in size.
  • Bake in a preheated 375 degree F oven for about 25 minutes or until golden brown.

Nutrition Facts : Calories 221.1, Fat 10.1, SaturatedFat 5, Cholesterol 36.6, Sodium 302.1, Carbohydrate 27.5, Fiber 1.5, Sugar 1.8, Protein 5.3

1/3 cup butter, melted (can use a little more butter)
1 teaspoon garlic powder (more for sprinkling on top of buns if desired)
1/2 cup warm water
1 teaspoon sugar
1 (1/4 ounce) package dry yeast (2-1/4 teaspoons)
2 1/2 cups all-purpose flour (more if needed)
1 tablespoon sugar
1 teaspoon salt
1 teaspoon garlic powder (can use 1-1/4 teaspoons)
1/2 cup warm milk (not hot, and not scalded)
2 tablespoons shortening, room temperature
1 large egg (room temperature)

SOFT SANDWICH BUNS

"I bake these soft and golden sandwich buns a few times a week because my whole family loves them," reports Lesa Young of Turpin, Oklahoma. "I made 300 for a wedding reception and received compliments for weeks afterward."

Provided by Taste of Home

Time 20m

Yield 1-1/2 dozen.

Number Of Ingredients 8



Soft Sandwich Buns image

Steps:

  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide dough in half. Roll each portion to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Brush tops with melted butter. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 10-15 minutes or until lightly browned.

Nutrition Facts : Calories 126 calories, Fat 3g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 130mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

1-1/4 cups milk (70° to 80°)
1 egg, beaten
2 tablespoons butter, softened
1/4 cup sugar
3/4 teaspoon salt
3-3/4 cups bread flour
1-1/4 teaspoon active dry yeast
1 tablespoon butter, melted

KITTENCAL'S CABBAGE ROLLS WITH TOMATO SAUCE

This is my own recipe that I have made for over 25 years, I have made these for weddings, socials and large get togethers and everyone loves them --- I have two large cabbage listed as you will need extra cabbage leaves to line the bottom and top of the pan to prevent the rolls from over browning which may happen during the long cooking time --- cooked rice will also be fine for this and if you like lots of rice you may increase amount --- make certain that the heads of cabbage are frozen then completely thawed before starting this recipe, this will allow for easy removal of the leaves, allow the frozen cabbage heads thaw at room temperature overnight in bowls --- to save some time I most always remove the cabbage leaves a day ahead and refrigerate in a bowl and you may even prepare the ground beef mixture a day ahead so the following day just mix the sauce roll and cook --- for these cabbage rolls I do not precook the ground beef it will cook thoroughly in the oven --- I have listed the sauerkraut as optional if you are a sauerkraut-lover then add it in I most always do it really adds extra flavor to the cabbage and you may use more than 1/2 cup if desired --- the amounts listed will fill a 13 x 9-inch pan very full or even better so you do not over crowd the rolls a larger pan may be used or use two pans and freeze one for another meal, just thaw overnight in the fridge then allow to sit at room temperature for about 2 hours then cook as stated --- if you like lots of sauce then you may double amounts but I would suggest to make it in a larger baking pan if you are doubling the sauce.

Provided by Kittencalrecipezazz

Categories     Rice

Time 3h40m

Yield 16-20 cabbage rolls

Number Of Ingredients 17



Kittencal's Cabbage Rolls With Tomato Sauce image

Steps:

  • Set oven to 350 degrees F (second-lowest oven rack).
  • Grease a 13 x 9-inch baking pan or use a larger pan (for easier clean up I strongly advise to use a disposable heavy foil pan).
  • Make certain that the cabbage heads are completely thawed before using for this (to do this remove the heads of cabbage from freezer and place in a bowl then thaw at room temperature overnight).
  • Using a small sharp knife carefully remove the hard core/stem from the center of the head, then remove the leaves from the cabbage (you may need to keep slicing off some middle part to remove the leaves easier).
  • To speed up cooking time you may want to cook the leaves in boiling salted water for about 8-10 minutes this will give the cabbage rolls a head start and reduce cooking time slightly.
  • Using your hands gently squeeze out 2 to 3 leaves at a time to remove excess water, then place the leaves in a large bowl; set aside.
  • FOR MEAT FILLING; using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined.
  • FOR SAUCE; in another bowl combine all sauce ingredients together until blended (adjust the salt and pepper to taste).
  • Line the bottom of the pan with cabbage leaves (due to the long cooking time this will protect the rolls from over browning/burning in the pan while cooking, you may also place leaves on top of the sauce then cover with foil but that is optional).
  • Using a large spoon or a ladle drizzle half of the sauce over the leaves then spread out to cover the leaves (does not have to cover the leaves completely).
  • Stuff the cabbage leaves tightly but carefully with the meat mixture (I use about 1/3-cup for larger leaves).
  • Roll up tightly and place the rolls in a single layer on top of the cabbage leaves and sauce in the baking dish.
  • Drizzle the remaining sauce over the rolls (using a butter knife separate the rolls slightly to insure the sauce settles between and around each roll).
  • Sprinkle about 1/2 cup or a little more sauerkraut over the sauce (if using).
  • At this point you may cover the rolls with more leaves if desired (this is optional but good to do).
  • Cover tightly with foil.
  • IMPORTANT; if you are using a 13 x 9-inch dish it will be very full so place on a large jelly-roll pan to catch any spills.
  • Cook at 350 degrees F (oven rack set to second-lowest position) for about 2-1/2 to 3 hours or until the cabbage is very tender, the cooking time will vary depending on how thick the cabbage leaves are and if you have pre-boiled the leaves firstly, I usually check after about 2 hours).

Nutrition Facts : Calories 224.4, Fat 11.5, SaturatedFat 4.5, Cholesterol 42.5, Sodium 344.5, Carbohydrate 17.3, Fiber 5, Sugar 8.2, Protein 14.4

2 large head green cabbage (frozen then completely thawed)
1/2 cup sauerkraut, hand-squeezed out to remove excess moisture (optional or adjust to taste)
1 lb lean uncooked ground beef
1 lb lean uncooked ground pork (or use 2 pounds lean ground beef or 1 lb each seasoned bulk pork sausage and ground beef)
1/2 cup grated parmesan cheese (optional but good to add in for for extra flavor)
1 medium onion, finely chopped
2 teaspoons garlic powder (or use 2 tablespoons fresh minced garlic)
2 teaspoons seasoning salt
1 -2 teaspoon fresh ground black pepper (or to taste)
1/2-3/4 cup uncooked instant Minute Rice (can increase to 1 cup)
3/4 cup tomato sauce
1 (10 ounce) can condensed tomato soup, undiluted
1 (8 ounce) can tomato sauce
1 medium onion, finely chopped
2 teaspoons seasoning salt
1/2 teaspoon lemon juice (fresh or bottled)
1/2-1 teaspoon fresh ground black pepper (I like to also add in some cayenne pepper also for a little heat)

KITTENCAL'S DRY RUB FOR PORK RIBS, ROASTS OR CHOPS

If you like more heat then increase the cayenne to suit taste and If you are using this rub for pork shoulder or Boston butt I would recommend to use coarse ground black pepper and for ribs use the fine ground black pepper, make certain to rub the tarragon, rosemary and thyme herbs between fingers to release the flavor.

Provided by Kittencalrecipezazz

Categories     Spicy

Time 2m

Yield 1 3/4 cups (approx)

Number Of Ingredients 14



Kittencal's Dry Rub for Pork Ribs, Roasts or Chops image

Steps:

  • Mix all ingredients together and store in an airtight glass jar in the fridge.

Nutrition Facts : Calories 415.6, Fat 8, SaturatedFat 1.4, Sodium 20423, Carbohydrate 91, Fiber 19.9, Sugar 50.1, Protein 11.3

5 tablespoons kosher salt (use only kosher salt!)
6 tablespoons brown sugar
6 tablespoons chili powder
3 tablespoons paprika
2 1/2 tablespoons black pepper
2 1/2 tablespoons garlic powder
3 teaspoons dried tarragon
1 tablespoon onion powder
1 tablespoon lemon pepper
1 tablespoon rosemary
1 tablespoon dried thyme
1 tablespoon mustard powder
1 teaspoon cumin
1/2 teaspoon cayenne (or adjust to heat level)

KITTENCAL'S JUMBO CINNAMON BUNS/ROLLS

These are large soft tender buttery rolls, the dough is rolled up from the short end creating more layers of cinnamon filling --- Canadian members use all-purpose flour, and bread flour for U.S. members --- to speed things up place the egg in a cup with very warm water for about 15 minutes to bring to room temperature --- you may of coarse use your own favorite icing for the buns --- since every dough rises at different times, the prep times is only estimated this dough is made using egg which will need slightly more rising time then dough made without --- don't be skimpy with the butter and brown sugar mixture, the more the better! :)

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 3h25m

Yield 12 serving(s)

Number Of Ingredients 15



Kittencal's Jumbo Cinnamon Buns/Rolls image

Steps:

  • For the dough; fit a heavy-duty stand mixer with the dough hook.
  • Place 4 cups flour in the stainless steel bowl; set aside.
  • Proof the yeast with 2 teaspoons sugar in 1/2 cup warm water for about 8-10 minutes or until foamy.
  • Meanwhile in a microwave-safe bowl place the milk with butter cubes, salt and sugar; microwave on high until just slightly warmed (about 1 minute or a little more the butter does not have to be completely melted) stir to dissolve the sugar and salt.
  • Add the mixture to the bowl along with the egg.
  • When the yeast is foamy add to the bowl.
  • Start kneading adding in more flour as needed to create a soft smooth dough (kneading will take about 8-10 minutes).
  • Remove to a lightly floured surface, cover with a clean tea towel and allow the dough to rest for 5 minutes.
  • Shape the dough into a ball and place into a greased bowl; cover and rise for about 1-1/2 hours or until doubled (the rising time will vary depending on how warm your kitchen is).
  • Punch down the dough and allow to rest in bowl for 5 minutes.
  • In a small bowl mix together the brown sugar with cinnamon.
  • Transfer to a floured surface, roll into about 18 x 13-inch rectangle with short end facing you to make rolling up easier (I just spread out the dough using my hands, the measurments do not have to be exact).
  • Spread the softened butter over the dough (you can use more than 1/2 cup buter if desired, I usually do!).
  • Sprinkle the brown sugar/cinnamon mixture evenly over the butter, sprinkle with raisins and/or nuts if using.
  • Starting at the short end roll up the dough as tightly as possible (the dough will spread out even more while rolling).
  • Pinch the long seam together as best you can, you might also want to slice a small piece off both ends to even off the roll).
  • Using a serrated knife slice log into two even halves, then slice each half into 6 even slices (this will give you 12 pieces, although I sometimes get less).
  • Generously butter two 9-inch round cake pans (or use one 13 x 9-inch pan and place 3 rounds across, 4 rounds down in the pan).
  • In each round cake pan place 5 dough rounds around the pan and 1 dough round in the middle placing cut-side down.
  • Cover with a clean tea towel and allow to rise in a warm place until doubled (this may take about 1 to 1-1/2 hours or more depending on the temperature of your kitchen).
  • Set oven to 375 degrees F.
  • Bake until browned about 25 minutes.
  • Cool the buns slightly then drizzle the icing over the warm buns.

1/2 cup warm water
2 teaspoons sugar
1 tablespoon dry yeast
1 cup milk
1/3 cup butter, cut into pieces
1 teaspoon salt
1/2 cup white sugar
1 large egg (room temperature, then slighty beaten)
4 -5 cups white flour (more if needed)
1/2 cup soft butter (can use more butter, I always do, more is better, no substitutes please!)
1 1/2 cups brown sugar, packed
3 -4 teaspoons cinnamon
1 cup raisins, can use more (optional)
1 cup chopped pecans (optional) or 1 cup walnuts, can use more (optional)
glaze, for the roll (see my Kittencal's Easy Creamy White Glaze)

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