Mamaws Rolls Recipes

Steps:

• 1. Mix the water, sugar, and yeast together in a small bowl or measuring glass. 2. In a large bowl mix together flour and salt. 3. Add in vegetable oil and start to mix. 4. Pour in dissolved yeast mixture and stir with your hands (They're gonna get messy). 5. Once it forms a ball dump onto a floured counter and knead. 6. Knead dough until it becomes smooth. 7. You may need to add a tablespoon or two more of water if the dough is too dry. 8. Once well-combined place dough in a large oiled bowl and cover with a damp cloth. 9. Place in a warm area of the house to rise for about an hour until the dough has doubled in size (I use my laundry room with the dryer running). 10. Once doubled if you poke it with your finger it shouldn't push back out. 11. Punch down dough. 12. To form even balls for your rolls split the dough in half then half each of those in half and so on and so on until you have 32 balls*. 13. Form rolls and place in a grease circular pie plate 7 around and one in a center. (I use disposable pan so I can freeze a lot). 14. Place covered in a warm place and allow to rise again for about an hour 15. Preheat oven to 350 degrees 16. Brush melted butter on the tops of the risen rolls Eating right away: 1. Place in the oven and bake for 20 min or until golden brown Freeze directions: 1. Only bake for 10 to 15 minutes until set but not golden brown yet. 2. Allow to cool completely. 3. Cover with foil and place into a gallon sized freezer bag. 4. To bake later allow to defrost completely. 5. Preheat the oven to 350 degrees. 6. Place in the oven and bake for 10-20 minutes until golden brown. Note: *If making Mamaw sized rolls divide dough into 16 even rolls and follow all remaining directions.

Steps:

• With a large, sharp knife, cut out the core from the cabbage.
• Place the cabbage in a deep pot and pour boiling water into the core until the cabbage is completely covered.
• Let stand until the outer leaves can be separated, then parboil or steam the leaves just until soft and pliable.
• Continue with the remainder of the cabbage.
• In a saucepan, bring 2 cups of water to a boil; add the rice.
• Reduce the heat to low and cook, covered, for 15 minutes; drain.
• Meanwhile, in a separate saucepan, cook the bacon over medium heat until all the fat is drawn out.
• Add the onions; cook until lightly browned.
• Add to the cooked rice; season with salt to taste.
• Line a roasting pan with the outer cabbage leaves.
• Place a spoonful of the rice mixture onto each inner cabbage leaf; roll up, tucking in the ends, and place in the pan.
• If necessary, trim out the centre rib of the leaf to make rolling easier.
• Pour tomato juice over the cabbage rolls.
• Cover with more cabbage leaves.
• Cover and bake in a 350 degree F oven for 1-1/2 to 2 hours or until tender.

Steps:

• 1. Preheat oven to 350 degrees F 2. Grease a 13x9 baking dish with butter or cooking spray, set aside 3. Sprinkle flour on your work surface 4. Once Mamaw's dough has risen and doubled in size punch it down and turn it out onto the floured surface 5. Form it into a log shape and then pat down to form a rectangle 6. Roll out the dough to 16 inches by 20 inches Cinnamon Filling 1. In a medium bowl mix the brown sugar, butter and cinnamon until an even paste if formed. 2. Very carefully spread the cinnamon filling over the dough to all the edges but one long edge. 3. Starting from the long edge with the filling to the end start to carefully roll towards the edge with no cinnamon until you make a long log. 4. Cut the end of the roll off so that you end up with a flat edge on either end. 5. Cut 1 1/2 inch to 2 inch slices. 6. Pick up each roll and carefully tuck the edge with no cinnamon under the bottom of the roll and set it in the baking pan. 7. Repeat with all the rolls (if you have extra you can bake them off in a cake pan). 8. Place in the oven and bake for 25-30 minutes or until they are golden brown. Cream Cheese Icing 1. While the cinnamon rolls are baking start your icing. 2. Place the cream cheese and butter into the bowl of a stand mixer and beat with the whisk attachment until light and fluffy. 3. Add in the confectioners' sugar on slow speed until incorporated. 4. Pour in the vanilla extract and then beat until light and fluffy. 5. As soon as the cinnamon rolls are done place 1 teaspoon of the icing onto each roll and spread it so that it melts into the cracks of the cinnamon swirl. 6. Allow the cinnamon rolls to cool for 5 to 10 minutes but not all the way then frost them with the remaining cream cheese icing.

Steps:

• Place water in large bowl.
• add yeast.
• stir in sugar, oil, salt, and 4 cups flour.
• Beat well with electric mixer at med to high speed.
• Stir in the last 2 cups of flour 1/4 cup at a time until the dough pulls away from the sides of the bowl and is soft and elastic.
• Turn out on floured board and knead for 5 to 10 minute.
• Transfer to greased bowl, cover and place in warm, draft-free area.
• Allow to rise to double.
• Punch down and turn out on floured board.
• Knead to remove most of the air bubbles.
• Pinch off approx 2 inch diameter pieces.
• Place in greased pan.
• When all rolls made, brush with oil or butter.
• Allow to rise to double.
• Bake in hot (425) oven until golden brown.
• Remove from pans and cool on wire rack or serve while still warm.
• May be frozen after baking.