Herb rolls with herbal butter

Sometimes there is not enough time to make homemade dinner rolls.  Here is a quick way to make them in just an afternoon.  There are many variations to making the rolls with frozen bread dough.  But, here is one that works every time.

I thaw the frozen bread dough in a glass bowl coated with Pam olive oil, covered, inside the oven with the light on. The bread dough thaws and rises in about 4 hours.  When ready, I roll the dough flat and spread with 1/4 cup of melted margarine.  Then, I sprinkle the dough with parsley flakes, chives, dill, oregano and basil.

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Roll the dough lengthwise and cut into 9 rolls.  Place into a Pam coated muffin tin and top with sesame seeds.

 

 

Bake 12-14 minutes or until the tops are lightly browned.  Serve with herbal butter.

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To make the herbal butter:  Use the same herbs and mix into a softened 1/2 cup of margarine.  Place into a serving cup.

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Easy Bacon Garlic rolls

From the Taste of the South magazine, published in November 2014, comes this fabulous recipe for easy bacon garlic rolls.  These rolls are made with frozen pizza dough and are delicious.  They can be used for lunches or served with a bowl of soup for dinner. Take out the frozen pizza dough early in the day, and these rolls will come together very quickly.  They can be refrigerated for lunches for the week.

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To make the rolls, gather these ingredients:  16 ounces of pizza dough, 4 tablespoons margarine or butter, 1 cup crumbled cooked bacon, 1 1/2 cups shredded fontina or white cheddar cheese, 1/4 cup parsley flakes, minced garlic to taste, kosher salt, and ground black pepper.

Prepare a round cake pan with vegetable spray.  Roll out the dough.  Spread the dough with margarine, leaving a border around the edge.  In a bowl, mix 3/4 cup of bacon, 1 cup cheese, 2 tablespoons parsley, garlic, salt and pepper.

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Sprinkle over the butter on the dough.  Roll the dough into a log.  Place seam side down and cut into 10 slices.  Place in the baking pan.  Cover and allow to rise, which will take less than one hour.  Preheat the oven to 350 degrees.  Uncover the rolls and bake for 18 minutes.  Top with the remaining bacon and cheese.  Bake another 5 minutes.  Cool and top with parsley to garnish.

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2015 breakfast or appetizer biscuits

Are you looking for a way to celebrate the New Year?  How about using Pillsbury crescent roll dough to shape into the numerals of the year?  I found this idea on their website.

It was so easy. SAMSUNG CAMERA PICTURES I rolled the crescent dough into a 12 by 8 rectangle and cut into 8 squares.  I then divided each square into 4 sections and formed the numbers.  I placed them on a cookie sheet prepared with Pam original spray and baked at 350 degrees for 11 minutes.

Be sure to press the numbers together very well before baking, or they will separate when removing them from the baking sheet.  We still enjoyed the numbers, even if they separated, and used them with jam for breakfast.  Also, they were used for a football party with cheese.

Easy and cute for a different type of biscuit.  Next time, I will add sesame seeds or poppy seeds for flavor.  Another idea would be to form initials for your favorite sports team.  This would be a cute tailgating idea.

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cinnamon puff breakfast rolls

Here is another recipe that uses a refrigerated convenience dough.  This one uses refrigerated buttermilk biscuits.

The recipe comes from The Herbal Breads Cookbook by Donna Frawley.  Every one of her recipes works beautifully.

I forgot how easily this recipe comes together for a holiday breakfast.  I divide the can of 10 biscuits into 20 pieces and make them in a smaller sized muffin tin. (24 count size)  They look beautiful served on a pretty holiday dish.  Offered with a lovely breakfast, this roll compliments the meal perfectly. And, no one needs to know the secret !

To make the rolls:

Divide one can of refrigerated buttermilk biscuits/10 count into 20 pieces.  Place in an ungreased muffin tin.

Bake at 400 degrees for 8-9 minutes.  Donna suggests baking at 450 degrees, but I find my oven to be too hot for that direction.  While the rolls are baking, melt 1/4 cup margarine, and prepare a dish with cinnamon and sugar.

Hot out of the oven, dip the rolls in the melted margarine and roll in cinnamon and sugar.  Yummy.

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honey butter

SAMSUNG CAMERA PICTURESOne of the ways I try to improve the average meal is by simply improving the basic ingredients.

For Thanksgiving dinner this year, I served honey butter with fresh-baked rolls.  The honey butter is nothing more than selecting a very nicely flavored honey, and combining the day before with margarine or butter.

I usually bring the honey up to room temperature, and then mix with the room temperature margarine.  For one stick of butter, add 2-3 tablespoons of honey. Next, I choose my serving container, and return to the refrigerator until ready to serve the next day.  Just by taking the time to make a compound butter, shows your guests that you are making the effort to have every detail covered for their special meal.

This year, I used honey with cinnamon, and it was delicious.

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easy simple hot cross buns

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for good friday, i made hot cross buns.  i read about this tradition recently on http://www.catholiccuisine.blogspot.com.  here is a brief passage from the article: “The Hot Cross Bun is the most famous, and probably the oldest, of the many English buns. Unlike today, when it is to be found throughout Lent, the Hot Cross Bun was originally eaten only on Good Friday. According to tradition, Father Rocliff, a monk and the cook of St. Alban’s Abbey, in Hertfordshire, on Good Friday in 1361 gave to each poor person who came to the abbey one of these spiced buns marked with the sign of the cross, along with the usual bowl of soup. The custom was continued and soon spread throughout the country – though no other buns could compare, it was said, with Father Rocliff’s. Hot Cross Buns became enormously popular in England in the eighteenth and nineteenth centuries.

i found a very easy recipe to make the buns on cooking with Paula Deen. i used frozen white bread dough and then just added the ingredients to make the buns.  these rolls are super easy and tasty.  they save well in the refrigerator and freezer for days when there is not time to bake.

try this recipe and see what you think.  thaw one loaf of frozen white bread dough according to the directions.  usually that takes at least 4 hours for me.  then prepare a baking sheet with a silpat or parchment paper.  mix in a small bowl the following:  3/4 cup raisins, (i used golden), 1 tablespoon sugar, 1 teaspoon ground cinnamon)  roll out the dough on a floured board and spread the ingredients from the bowl onto the dough.

roll the log the long length and slice into 10 slices. roll into balls.  place on the baking sheet.  allow to rise at least one hour.  i covered mine with plastic to increase the rise.  remove the plastic and spread an egg wash on the rolls.  bake at 350 degrees for 20 minutes.

when cool, glaze with 3/4 cup confectioner’s sugar mixed with 1 tablespoon or a bit more of milk.  make the sign of the cross on the buns. serve for breakfast or brunch.

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almond cinnamon rolls

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yum. yum. yum.  this recipe is a KEEPER.  i will compare these rolls to anything you have ever tasted from a French bakery.  in fact, i would say this might be one of the best cinnamon roll recipes i have ever baked.  with that, i will tell you that these rolls are super delicious.  i will not say they are low in calories or carbohydrates, but this is a recipe for a special holiday celebration.  i found the recipe in the current Country Living magazine, March 2014.  They list the nutritional facts as:  protein 6 grams, fat 23 grams (wow), carbohydrate 36 grams (wow), fiber 2 grams, calories 369 for one.  this recipe makes 12 rolls.

i did use reduced fat crescent rolls and margarine instead of butter, so that may help those numbers a bit, and i would recommend doing that, because the taste is over the top. no one would ever realize that reduced fat products were used in this recipe.

the key to the recipe is the almond paste product.

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only one half of this can is used for the recipe.

to make these rolls:   preheat the oven to 375 degrees.  in a medium bowl, stir 1 cup of chopped almonds with 4 ounces of almond paste, along with 6 tablespoons brown sugar and 2 teaspoons ground cinnamon.  mix very well together to blend.

Image   next, on a piece of waxed paper or parchment, unroll one package of crescent roll dough and spread 1/2 stick of softened room temperature margarine on the dough.  make certain that all of the perforations are smoothed together.

next, using half of the almond mixture, spread over the margarine.  on the long side of the dough, roll into a roll and slice into 6 even pieces.

repeat with the remaining crescent dough package.  then, spray a 12 cup muffin tin with cooking spray, and place one bun in each muffin tin.  bake until golden brown about 15 minutes.

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remove the pan from the oven and allow to cool for 20 minutes.  in a small bowl, make the icing for the rolls.  using 1 cup of powdered sugar, mix one tablespoon at a time of whole milk or half and half until a nice icing comes together.  this may take a couple of tablespoons of milk to allow the sugar to flow from the spoon.  drizzle with icing and serve warm.   these rolls can be reheated with the microwave for 20 seconds at a time.  delicious!