Spiral Rolls Recipes

Steps:

• Cover bread evenly with spreadable cheese.
• Layer turkey, tomato, Swiss cheese and spinach on bread, leaving about 4 inches at one side covered with spreadable cheese only.
• Beginning at the side layered with turkey, roll up bread. Trim each end with serrated knife to make even; cut bread roll into 1-inch slices.

Steps:

• Stir together milk, yeast, and 1/2 tablespoon sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Pulse flour and butter in a food processor until mixture resembles fine bread crumbs, then stir together with salt and remaining 2 tablespoons sugar in a large bowl. Add yeast mixture and stir just until a dough forms.
• Turn out dough onto a work surface (not floured) and knead until smooth and elastic, 8 to 10 minutes. Transfer to an oiled large bowl and turn dough to coat. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
• Punch down dough and turn out onto work surface (not floured). Divide into 12 equal portions.
• Roll out 1 piece of dough into a 9- by 1-inch strip with a rolling pin, rolling and folding lengthwise and crosswise to make sides as straight as possible. Starting with 1 end, roll up strip and put, a spiral side up, in a muffin cup. Make 11 more rolls in same manner.
• Cover rolls loosely with oiled plastic wrap and let rise in draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
• Preheat oven to 375°F.
• Lightly beat egg with 1 teaspoon water and gently brush tops of rolls with some egg wash.
• Bake in middle of oven until tops are golden and bottoms are golden brown and sound hollow when tapped, 18 to 20 minutes. Transfer to racks to cool completely.

Steps:

• Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until the butter melts. Let cool to 105F-115°F.
• Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, 1 1/2 cups flour, and egg; bat at medium speed of an electric mixer until smooth. Stir in remaining 3/4 cup flour.
• Turn dough out onto a lightly floured surface, and knead until smooth and elastic ( it usually takes 8-10 minutes). Place in a well greased bowl, turning to grease top. Cober and let rise in a warm place ( about 85 degrees), free from drafts, 1 hour. Dough should double in bulk.
• Punch down dough, turn out onto a lightly floured surface. Roll into a 12 x 8 inch rectangle; spread with 2 tablespoons butter. Combine brown sugar, and cinnamon, sprinkle ove rectangle. Sprinkle with raisins, if desired. Roll dough up like a jellyroll, starting at the long side. Pinchthe seam to seal, but do nt seal the ends. Cut roll into 1 inch slices' place slices, cut side down, in a greased 8 inch sqaure pan. brush top with melted butter. Use a fork to gently lift the center of the rolls, to from a peak.
• Cover and let rise in a warm place free from drafts, about 40 minutes 9 they will NOT double in bulk). Bake at 350F for 35 minutes.COmbine powdered sugar and 2 tablespoons milk, stir well. Drizzle over warm rolls.

Steps:

• Place the water in the bowl of an electric mixer; sprinkle with yeast. Let stand until foamy, about five minutes. Add shortening, 1/2 cup sugar, and salt to bowl. Attach bowl to mixer fitted with the paddle attachment; beat until combined. Beat in eggs and half of zest until combined.
• With mixer on low speed, add flour, 1/2 cup at a time, beating until incorporated after each addition. Transfer to a floured work surface, and knead slightly to form a ball. Transfer to an oiled bowl, cover loosely with plastic wrap, and let rise until doubled in bulk, about one hour.
• Punch down dough with your hands, and replace plastic wrap. Refrigerate overnight. About four hours before serving, remove dough from refrigerator, and let stand at room temperature.
• Coat three 12-cup muffin tins with cooking spray. In a medium bowl, whisk together remaining 1/2 cup sugar and orange zest with the orange juice and melted butter; set aside. Divide dough into three equal pieces; cover with plastic wrap or a damp kitchen towel.
• On a lightly floured work surface, roll out one piece of dough into an 8-by-14-inch rectangle. Let rest a few minutes if dough resists. Brush dough with some of the orange mixture. Starting with one long side, roll dough into a tight cylinder. Cut crosswise into 12 slices.
• Repeat process with two remaining dough pieces. Place slices in prepared muffin tins. Cover loosely with plastic wrap sprayed with cooking spray. Let rise until dough fills cups, about 45 minutes.
• Preheat oven to 375 degrees. Brush tops of rolls with remaining orange mixture. Bake until golden brown, 10 to 12 minutes. Remove from oven, and serve warm.

Steps:

• In a small bowl, mix the first 5 ingredients. Unroll dough; spread butter mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side. Cut into 12 slices; place in greased muffin cups, cut side down., Bake at 400° for 10-12 minutes or until golden brown.