MIMI'S ROLLS
These are the rolls that I have been making for years. The recipe makes a lot of them. You can make Parmesan Cheese Fingers with part of it or all of it (directions follow). They are so good. Keep dough soft for fluffy rolls.
Provided by Mimi in Maine
Categories Yeast Breads
Time 3h30m
Yield 4-5 dozen
Number Of Ingredients 9
Steps:
- Dissolve the yeast and sugar in the lukewarm water; let proof for about 15 minutes.
- Add the lukewarm milk, butter, sugar, and salt; mix well.
- Add 4 cups of the flour and mix well.
- Add the beaten eggs and mix well.
- Add the last of the flour adding only enough to get a soft dough (probably will need most of it).
- Place on floured board and knead for about 3 minutes.
- Place in a greased bowl and rise once--about 1-1 1/2 hours.
- Make rolls and place on a greased pan.
- Rise till rounded in pan--about 1 hour--don't over-rise.
- Bake in a 375-400 degree oven for about 10-15 minutes--if they are getting too brown, cover them with a piece of foil.
- CHEESE FINGERS: Make dough fingers about 2"-3" long; dip one side in melted butter and then in parmesan cheese--bake.
MINI PEPPERMINT ROLLS
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h20m
Yield 16 rolls
Number Of Ingredients 12
Steps:
- For the rolls: Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan with cooking spray or butter.
- Mix the granulated sugar, melted butter, vanilla extract and peppermint extract in a bowl. Unroll the crescent dough sheets and coat each sheet in half of the butter mixture, spreading it to the edges of the sheets. Roll each sheet tightly, starting with the longer side, and place the seam side down. Cut each roll into 8 equal pieces, making a total of 16 pieces. Arrange the pieces in the prepared cake pan.
- Bake until golden and cooked through, 22 to 24 minutes. Let cool completely, about 30 minutes.
- For the glaze: Meanwhile, make the glaze by whisking together the powdered sugar, milk and peppermint extract, Add the melted butter and red food coloring, whisking until completely combined.
- Remove the cooled rolls from the pan and top each one with the glaze. Sprinkle over the crushed candy canes and serve.
MIMI'S NEVER FAIL REFRIGERATOR ROLLS
These are one of the types of rolls I make for every holiday. I had very disappointed grandson's when my oven was broken and couldn't make them once. This is a very requested recipe that I have used since the 70s. This dough can be made ahead and kept up to 1 week in the fridge, but it doesn't last that long around here.
Provided by Karla Harkins
Categories Other Breads
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Mix 1st 3 ingredients in a small bowel. Let yeast and sugar dissolve and start bubbling.
- 2. In a large bowl I add water and shortening and then microwave until water is warm enough to melt shortening. I then stir in sugar and salt. When it has cooled down to lukewarm I add the yeast mixture and combine. Beat egg and add to bowl.
- 3. Add flour and mix well. Form into a ball, pour a little bit of oil into bottom of bowl and turn dough to coat on all sides. Cover and let rest untl doubled in size.
- 4. Pre-heat oven to 400. Mash down dough and knead on a flour covered surface until smooth and elastic. At this point dough may be covered and kept in fridge until ready to use. Just remove dough from fridge and allow to warm a little then proceed with recipe.
- 5. In 13 x 9 pan melt 1/2 to 1 stick of butter. Pinch pieces of dough off and form into balls of dough or whatever shape you prefer. Cover and let rise. Bake until golden brown and serve.
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