Tag Archives: rolls

Homemade Crescent Rolls

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Looking for the perfect rolls to serve with your Easter ham? Or more importantly, to use the next day to make ham sandwiches?

Look no further: these rolls are amazing. They are soft and tender, but also hold up to slicing and using as a sandwich bun.

Leftovers are always the best part of a big holiday dinner. I love cooking once and then repurposing dinner for the next few days. And rolls are the perfect food to make ahead of time, freeze, and then reheat in the oven just before serving.

To help elongate the crescent rolls and keep them from being too thick in the center, I cut a slit in the wide edge, separate the slit slightly, and then roll the dough into a crescent shape.

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This gives longer ends that are easier to curve into a rounded crescent.

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Happy Easter!

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RECIPE:

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Homemade Crescent Rolls
————(adapted from Our Best Bites)

2 cups whole milk
½ cup + 1 Tbs sugar, divided
1/3 cup (5 1/3 Tbs) butter
2 tsp kosher salt
2 pkg active dry yeast (or 4 ½ tsp)
2/3 cup warm water
8-9 cups all-purpose flour
3 beaten eggs
Melted butter (about 4 Tbs)

Combine milk, ½ cup sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat. Allow to cool to lukewarm.

While the milk mixture is cooling, dissolve the yeast and 1 Tbs sugar in warm water. Let stand about 10 minutes.

In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes. Add beaten eggs.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Grease large baking sheets, or line with parchment paper or silicon mats.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.

Roll each dough half into a circle and cut into 12 wedges. Cut a ½” slit in the wide end of the wedge, separate slightly and roll  into crescent shapes and place on prepared pans.

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go, preheat oven to 375°F.

Bake for 15-18 minutes or until golden-brown. When done, remove from oven. Brush lightly with melted butter.

Yield: 24 rolls

**To prebake for serving another day: Bake rolls on a large baking sheet lined with parchment paper. Bake for 10-12 minutes, or until rolls just barely begin to brown. Remove from oven. Cool. Place in Ziploc freezer bags. Freeze.

On serving day: Place frozen rolls on a baking sheet, bake for about 7-10 minutes, or until hot and golden brown. Brush tops with butter.

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Pumpkin Shaped Dinner Rolls

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Looking for a fun roll to go with your Thanksgiving feast? These pumpkin shaped rolls are also made with pumpkin, but are a savory roll that goes perfectly with all of your Thanksgiving dinner favorites.

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If you can roll a hunk of dough into a ball and have a pair of sharp scissors, you have all the skills you need to make these cute little pumpkins.

You can make these rolls with either whole wheat or white flour. I usually use a combination of about half of each.

To make the pumpkin shapes: Place balls of dough on a greased baking sheet (or use a silicon baking sheet). Use kitchen shears (or other clean sharp scissors) to make about 5 cuts around the edge of the dough; cuts should be about ½” deep.

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Brush or spray dough with oil, cover with a towel and let rise until doubled. For a shiny finish, brush rolls with an egg white wash (room temperature egg white mixed with 1 Tbs water) before baking.

After rolls have baked, use a toothpick or a skewer to poke a small hole in the center of each roll. Press a long sliver of a pecan into the hole to make the stem.

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If you are not into pumpkin shapes, you can always make them into more traditional crescents or knots. Instructions on making these shapes can be found HERE.

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I like to serve these with honey butter: Mix 1 stick of very soft butter  with 1-2 Tbs honey. These rolls can also be made ahead of time and frozen, then baked again just before serving.

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RECIPE:

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Pumpkin Shaped Dinner Rolls
——————-Yield: about 2 dozen rolls

1 ¼ cups warm water
1 egg
1 cup pumpkin puree
3 Tbs honey
2 Tbs olive oil
1 Tbs molasses
4 cups whole wheat or white flour
¼ cup wheat gluten
¼ cup sugar
2 tsp pumpkin pie spice **
2 tsp salt
1  Tbs instant yeast***
about 1- 1 ½ cups additional flour
Egg wash: 1 egg white, mixed with 1 Tbs water
Pecans, for stem garnish

Mix water, egg, pumpkin, honey, olive oil and molasses in a large mixing bowl. Add flour, gluten, sugar, spices, salt and yeast. Mix until thoroughly combined. Add additional flour, if needed, a little at a time, until dough just begins to form a ball. Knead for 5-6 minutes, or until dough pulls away from sides of the bowl and springs back slightly when touched.

Shape dough into about 24 balls. Dough balls should be bigger than a golf ball, but slightly smaller than a tennis ball. Place on lightly greased baking sheets, or use a silicone mat. Use kitchen shears (or other sharp scissors) to make 5-6 cuts around the edge of the dough; snip completely through dough to a depth of about ½”. Spray or brush with oil and cover with towel. Let rise for 30-60 minutes, or until doubled in size.

Brush rolls with an egg wash: 1 egg white (room temp) mixed with 1 Tbs water. Bake at 375°F for about 15 minutes. After rolls have baked, use a toothpick or a skewer to poke a small hole in the center of each roll. Press a long pecan sliver  into the hole to make the stem.

NOTES:
**
Pumpkin Pie Spice substitute: 1 tsp cinnamon, ¼ tsp nutmeg, and 1/8 tsp each allspice, ginger, and cloves.
***If you are using regular, and not instant, yeast, let dough rise once in a covered bowl until doubled, and then shape into rolls and rise again. (Instant yeast only needs one rise period)

If desired, serve with Honey Butter: 1 stick softened butter mixed with 1-2 Tbs honey.

To make and freeze: Shape rolls and place on a large baking sheet lined with parchment paper or a silicon mat. Let rise as usual. Bake rolls for 10-12 minutes, or until rolls just barely begin to brown, but are cooked in the center. Rolls should look slightly underdone (not completely brown). Remove from oven. Do not put pecans into center of rolls. Cool completely. Place in Ziploc freezer bags. Freeze.

On serving day: Place frozen rolls on a baking sheet, bake at 350°F for about 7-10 minutes, or until hot and golden brown. If rolls are thawed, bake for 5-6 minutes, or until browned. Add pecans for stems after baking.

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Easter Resurrection Rolls

Resurrection Rolls 1

It is hard to believe this is Easter weekend when the weather has been doing this all week:

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So we are spending our Easter break skiing instead of mulching and gardening, which is certainly making the kids happy!

When not on the slopes, we have been enjoying some of our favorite Easter food traditions, including dying eggs (and eating egg salad) and making these sweet rolls which remind us of the symbols of the resurrection.

These hollow rolls, symbolic of the empty tomb on Easter morning, are a good way to teach young kids about the resurrection. Made from packaged crescent rolls, marshmallows and cinnamon sugar, they are also easy for kids to make themselves.

Symbolism:
White marshmallow = body of Jesus (perfect)
Melted butter = oils used to anoint Jesus’ body
Cinnamon = spices used to anoint Jesus’ body
Crescent roll (well sealed) = sealed tomb
Hollow roll (after baking) = empty tomb after Christ’s resurrection

To make rolls:

Dip a large marshmallow in melted butter, then roll in cinnamon & sugar mixture.

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Place dipped marshmallow in the center of a crescent roll.

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Pinch the dough around the marshmallow, completely covering marshmallow. Pinch seams to seal well. Be sure to seal the seams completely, or the marshmallow will melt all over the baking sheet.

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Place on prepared baking sheet. Brush tops of rolls with some of the leftover butter and sprinkle with additional cinnamon/sugar mixture. Bake at 375°F for 12-14 minutes.

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I admit that it feels just a little bit sacrilegious to have the kids talk about dipping Jesus in butter, but it is certainly an object lesson that they remember all year. And a delicious way to remember the reason we celebrate Easter- the gift that was the atonement and resurrection of the Savior, as evidenced by the empty tomb.

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May each of you enjoy the joy and blessing that the Savior has given as you celebrate Easter with family and friends. Click below for a great video on the last week of Christ’s life and His resurrection and appearance to Mary that first Easter morning:

He Is Risen

RECIPE:

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Resurrection Rolls

1 can refrigerated crescent rolls
8 large marshmallows
¼ cup butter, melted
¼ cup sugar
1 Tbs cinnamon

Line a baking sheet with a silicone liner, parchment paper, or non-stick foil.

Combine sugar and cinnamon in a small bowl and set aside.

Unroll and separate crescent rolls. Dip a marshmallow in the melted butter, then roll in cinnamon/sugar mixture. Place the covered marshmallow on a raw crescent roll. Pinch the dough around the marshmallow, completely covering marshmallow. Pinch seams to seal well. Be sure to seal the seams completely, or the marshmallow will melt all over the baking sheet.

Place on prepared baking sheet. Brush tops of rolls with some of the leftover butter and sprinkle with additional cinnamon/sugar mixture.

Bake at 375°F for 12-14 minutes. Let cool for 2-3 minutes before removing rolls from baking sheet. Serve warm.

NOTE: Some of the melted marshmallow may leak during baking, but the roll should still form a hollow tomb. Pinch seams tightly to reduce oozing.

Makes 8

Symbolism:
White marshmallow = body of Jesus (perfect)
Melted butter = oils used to anoint Jesus’ body
Cinnamon = spices used to anoint Jesus’ body
Crescent roll (well sealed) = sealed tomb
Hollow roll (after baking) = empty tomb after Christ’s resurrection

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Thanksgiving: Pumpkin Dinner Rolls

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These pumpkin rolls have had a place at our Thanksgiving table for more than a dozen years now. They are a savory roll, not sweet. The pumpkin flavor is not strong, but the pumpkin and spices add a subtle flavor that goes perfectly with a Thanksgiving meal. When we are not eating them with Thanksgiving dinner, I like to serve them with honey butter (1 stick butter mixed with 1-2 Tbs honey).

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I usually make crescent shaped rolls and knots when I make dinner rolls. To make crescent rolls, divide the dough into thirds. Roll each third into a circle. Cut into 8 wedges. Roll up beginning with the large end. Pinch end into bottom dough of the roll so that it doesn’t unravel when rising. Place rolls on a greased baking sheet (or use a silicon baking sheet), curving ends toward the center as you place them on the baking sheet.

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Brush or spray dough crescents with oil, cover with a towel and let rise until doubled. For a shiny finish, brush rolls with an egg white wash (room temperature egg white mixed with 1 Tbs water) before baking.

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To make knots: pinch off a golf-ball sized piece of dough. Roll it in your hands to make a long rope (about 8-10 inches long). Tie rope in a knot (just like you are tying your shoes) leaving the two ends about 1-2 inches long. Fold two ends around to the back of the knot and pinch them together to seal. Place the knot on a baking sheet with the pinched ends on the bottom.

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When making rolls for Thanksgiving, I like to make them ahead of time and then reheat them just before serving. I parbake the rolls and then freeze them until I am ready to serve them. Parbaking (or slightly underbaking) keeps them from overbrowning when you reheat the rolls in the oven just before serving.

To make and freeze: Shape rolls and place on a large baking sheet lined with parchment paper or a silicon mat. Let rise as usual. Bake rolls for 10-12 minutes, or until rolls just barely begin to brown, but are cooked in the center. Rolls should look slightly underdone (not completely brown). Remove from oven. Cool completely. Place in Ziploc freezer bags. Freeze.

On serving day: Place frozen rolls on a baking sheet, bake for about 7-10 minutes, or until hot and golden brown. If rolls are thawed, bake for 5-6 minutes, or until browned. Brush tops with butter and serve immediately.

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RECIPE:

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Pumpkin Dinner Rolls
——————-
Yield: about 2 dozen rolls

1 ¼ cups warm water
1 egg
1 cup pumpkin puree
3 Tbs honey
2 Tbs olive oil
1 Tbs molasses
4 cups whole wheat and/or white flour
1/3 cup wheat gluten
¼ cup sugar
2 tsp pumpkin pie spice ***
2 tsp salt
1  Tbs instant yeast

about 1 additional cup flour
1 egg white, mixed with 1 Tbs water

Mix wet ingredients in a large mixing bowl. Add flour, gluten, sugar, spices, salt and yeast. Mix until thoroughly combined. Add additional flour, if needed, a little at a time until dough just begins to form a ball. Knead for 5-6 minutes, or until dough pulls away from sides of the bowl and springs back slightly when touched.

Shape into rolls (knots or crescents are what I usually make). Place on lightly greased baking sheets. Spray or brush with oil and cover with towel. Let rise for 30-60 minutes, or until doubled in size. Brush with egg white (room temp) mixed with 1 Tbs. water. Bake at 375°F for about 15 minutes.

***Pumpkin Pie Spice substitute: 1 tsp cinnamon, ¼ tsp nutmeg, and 1/8 tsp each allspice, ginger, and cloves.

If desired serve with Honey Butter: 1 stick butter mixed with 1-2 Tbs honey

To make and freeze:Shape rolls and place on a large baking sheet lined with parchment paper or a silicon mat. Let rise as usual. Bake rolls for 10-12 minutes, or until rolls just barely begin to brown, but are cooked in the center. Rolls should look slightly underdone (not completely brown). Remove from oven. Cool completely. Place in Ziploc freezer bags. Freeze.

On serving day: Place frozen rolls on a baking sheet, bake for about 7-10 minutes, or until hot and golden brown. If rolls are thawed, bake for 5-6 minutes, or until browned. Brush tops with butter and serve immediately.

 

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Thanksgiving: White or Whole Wheat Dinner Rolls

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These white rolls are incredibly light and fluffy. Perfect for sopping up gravy, or spreading with cranberry sauce and filling with leftover turkey. The recipe is from one of my favorite food blogs: Our Best Bites. You could also shape them into crescents before baking.

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For a heartier roll: try this recipe for
Whole Wheat Honey Pull-Apart Rolls
:

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The whole wheat recipe is a simpler recipe than the white rolls, as it uses instant yeast (which only requires one rise) and there is no need to heat and then cool milk. But as they are made with 100% whole wheat, they are not as light and fluffy. I happen to prefer a hearty roll, but my kids prefer the white ones.

When making rolls for big gatherings I like to prepare and prebake them a few days ahead. To make and freeze: Bake rolls on a large parchment paper lined baking sheet, leaving a little more space between rolls than if they were in a 9×13”pan. Bake for 10-12 minutes, or until rolls just barely begin to brown. Remove from oven. Cool. Place in Ziploc freezer bags. Freeze.

On serving day: Place frozen rolls on a baking sheet, bake for about 7-10 minutes, or until hot and golden brown. Brush tops with butter.

RECIPES:

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White Dinner Rolls
————(from Our Best Bites)

2 cups whole milk
½ cup + 1 Tbs sugar, divided
1/3 cup (5 1/3 Tbs) butter
2 tsp Kosher salt
2 pkg active dry yeast (or 4 1/2 tsp)
2/3 cup warm water
8-9 cups all-purpose flour
3 beaten eggs

Combine milk, 1/2 cup sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat. Allow to cool to lukewarm.

While the milk mixture is cooling, dissolve the yeast and 1 Tbs sugar in warm water. Let stand about 10 minutes.

In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes. Add beaten eggs.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.

Spray 2 9×13 glass pans with cooking spray. (You can also use large baking sheets) Shape each half of dough into 12 balls and place in prepared pan. Repeat with remaining dough in the second pan. (Dough can also be formed into crescent rolls by rolling each dough half into a circle and cutting into 12 wedges, then rolling up in crescent shape)

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go, preheat oven to 375°F.

Bake for 15-18 minutes or until golden-brown. When done, remove from oven. Rub a stick of cold butter over the tops of the rolls.

Yield: 24 rolls

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Whole Wheat Honey Rolls

2 ½ cups warm water
2 eggs
6 Tbs honey
¼ cup olive oil
5 cups whole wheat flour
1/2 cup wheat gluten
¼ cup dry milk
1 Tbs salt
1 Tbs instant yeast ***
1 – 2 cups additional whole wheat flour

In a large mixing bowl (preferable a stand mixer), add wet ingredients. Add 5 cups flour, gluten, powdered milk, salt and yeast. Mix until well combined. Knead in enough additional flour so that dough just begins to form a ball. Knead for 5-6 minutes. Let dough rest for 10 minutes before shaping rolls.

Shape into balls (or other shape: knots are my favorite). Place in greased pans; brush with oil, cover and let rise until doubled in size. For a shiny roll: brush with slightly beaten egg  just before baking (or brush with butter immediately after removing from oven). Bake at 375°F for 15-18 minutes, or until golden brown.

***Note: If using instant yeast, the dough only needs to rise once (after being shaped). If you are using regular yeast, allow dough to rise before shaping dough, then rise again in pans before baking.

Yield: about 3 dozen rolls

**To prebake for serving another day: Bake rolls on a large baking sheet lined with parchment paper, leaving a little more space between rolls than if they were in a 9×13”pan. Bake for 10-12 minutes, or until rolls just barely begin to brown. Remove from oven. Cool. Place in Ziploc freezer bags. Freeze.

On serving day: Place frozen rolls on a baking sheet, bake for about 7-10 minutes, or until hot and golden brown. Brush tops with butter.

 

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