GRANDMOTHER'S OLD FASHIONED BUTTER ROLL
If you like butter, you'll love these simple but delicious butter rolls. They're baked in a sweet milk sauce. Just the thing for a cold morning.
Provided by Donna Young
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan.
- In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
- In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.
- Bake in preheated oven until brown, about 30 to 40 minutes.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 33.2 g, Cholesterol 33.8 mg, Fat 29.6 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 12.1 g, Sodium 195.8 mg, Sugar 17.3 g
PUMPKIN NUTMEG DINNER ROLLS
Steps:
- In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy. In a large bowl combine well 7 cups of the flour, the nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal. Add the whole egg, the pumpkin purée, and the yeast mixture and stir the dough until it is combined well.
- Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking, for 10 minutes, or until it is smooth and elastic. Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball. Fit the balls into a buttered 10-inch springform pan and let them rise, covered with a kitchen towel, in a warm place for 45 minutes, or until they are almost double in bulk. Brush the rolls with the egg wash and bake them in the middle of a preheated 350°F. oven for 40 to 50 minutes, or until they are golden brown. Let the rolls cool slightly in the pan, remove the side of the pan, and serve the rolls warm. The rolls may be made 1 week in advance and kept wrapped well and frozen. Reheat the rolls, wrapped in foil, in a preheated 350°F. oven for 25 minutes, or until they are heated through.
NUTMEG ROLLS
I can't bring myself to roll these down to only 1/4" wide. I mean really, I want cookies, not toothpicks! I can manage 1/2 an inch well enough and I get nicely sized cookies with that.
Provided by Annacia
Categories Dessert
Time 42m
Yield 60 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter with vanilla.
- Gradually beat in sugar, then blend in egg.
- Mix together with flour, nutmeg & salt.
- Add to butter mixture & mix well.
- Divide into 14 equal portions.
- On sugared board shape each piece in roll 12 inches long and 1/4 inch wide.
- Cut in 2 inch lengths and put on greased cookie sheet.
- Bake in preheated 350 Fahrenheit oven for 12 minutes.
- Cool on rack.
- Spread with frosting, sprinkle with nutmeg.
- Glaze Preparation:.
- Cream butter with vanilla.
- Add rum extract and blend in sugar and cream.
- Beat until smooth.
Nutrition Facts : Calories 87.5, Fat 4.4, SaturatedFat 2.7, Cholesterol 14.7, Sodium 40.3, Carbohydrate 11.3, Fiber 0.2, Sugar 6.5, Protein 0.8
NUT ROLLS
This is a combination of two or three old recipes.
Provided by Karren L. Kukral
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 35
Number Of Ingredients 15
Steps:
- In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and 1 teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into 7 equal parts.
- To Make Filling: Melt 1 cup plus 3 tablespoons butter. Add 2 cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired. Divide filling into 7 equal amounts.
- Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites.
- Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown. Cool. These freeze well.
Nutrition Facts : Calories 500.2 calories, Carbohydrate 41.7 g, Cholesterol 50.5 mg, Fat 35.1 g, Fiber 3.1 g, Protein 9 g, SaturatedFat 10.6 g, Sodium 116.3 mg, Sugar 18.4 g
OUR FAVORITE CINNAMON ROLLS
Our ultimate cinnamon rolls combine a rich, buttery dough with the warming flavors of cinnamon and nutmeg and the crunch of pecans. Drizzle these heavenly rolls with our simple glaze, and watch how quickly they disappear.
Provided by Rhoda Boone
Categories Breakfast Bake Cinnamon Pastry Birthday Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Frankenrecipe
Yield Makes 16 rolls
Number Of Ingredients 24
Steps:
- Make the dough:
- In the bowl of a stand mixer fitted with a paddle attachment, add flour, yeast, and sugar. Mix on low speed until well combined. Add eggs and mix on low to combine. In a small pot, heat milk, butter, and cinnamon over medium-low heat until butter is melted and mixture is between 120 and 130°F (use a thermometer).
- Add warm milk mixture and salt to stand mixer. Beat on low speed 2 to 3 minutes, occasionally scraping down sides of bowl with a spatula. Beat on medium speed until smooth and elastic, 2 to 3 minutes. Dough will be very sticky.
- Lightly oil a large bowl with cooking spray. Form dough into ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
- While dough rises, cut 2 pieces of parchment to fit 2 9-inch round cake pans. Butter pans, line with parchment, and butter parchment.
- Make the filling:
- Mix brown sugar, cinnamon, nutmeg, and salt in medium bowl.
- Make the glaze:
- In a medium bowl, whisk together the powdered sugar, milk, vanilla, and salt.
- Assemble and bake:
- Preheat to 375°F and position rack in center of oven. Punch down dough and transfer to floured work surface. Roll out to 16-by-12-inch rectangle. Spread butter over dough, leaving 1/2-inch border on the long sides. Sprinkle filling mixture evenly over butter, then add pecans. Starting at a long edge, roll dough toward you into a log, pinching gently to keep it rolled tightly. With seam side down, cut dough crosswise with a thin sharp knife into 16 equal slices.
- Divide rolls between baking dishes, arranging cut side up; rolls will be touching. Cover baking dishes with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
- Bake rolls until tops are golden, 18 to 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. Drizzle glaze over rolls and serve immediately.
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5/5 (5)Category DessertCuisine AmericanEstimated Reading Time 4 mins
- Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large bowl, cut the shortening into the flour using a pastry blender or two forks. The goal is to get the shortening cut into tiny pea-size pieces.
- Add the water and stir until combined. Use your hands to gently knead the dough until it holds together.
- Turn the dough out onto a lightly floured surface and roll the dough into a thin rectangle that is about 10x16-inches. Spread the soft butter to cover the dough then sprinkle with the sugar and nutmeg (or cinnamon). Carefully and tightly roll the dough up jelly roll style and pinch to seal the long edge. Cut the dough into 12 even rolls and place them into the prepared dish.
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