Family Favorite Yeast Rolls

Brrrrr...it is cold outside and temperatures are continuing to drop! 

Overnight Sticky Rolls

 

 

As all of you may have heard, we've had a rough time this past week in Texas.  We had record low temperatures, lots of snow, power outages, and damage worse than Hurricane Harvey.  Thankfully, I did not lose power or have any damage that I know of.  My daughter's house lost power off and on, they had a gas leak and two pipes that burst.  However, I'd like to share a story of goodness in the world.  Her husband went to pay the repairman and he said that it would cost $1200.00.  However, the man saw the United States Marines sign in their yard, and asked about Connor. He waived the charge and said to tell Connor "Thank you for his service".  Is that not a heartwarming story??

 

I

Since I have a February birthday, I'm sipping a cup of tea from my Royal Albert Flowers of the Month Violets teacup.  

Here's Harper with Olaf!  

Here's my son pulling little Hayden!   I have another heartwarming story about Hayden.  My son texted me one night and said that he had asked Hayden, "How'd you get so cute...was it from Mama or Daddy?"  Hayden answered,  "It was from Nana".  Oh my goodness, that completely melted my heart.  I asked if she could get any sweeter, and he said, "Well, actually yes she could, because it was 9:30 and she was still up!" 

Yield: 15 delicious buns

Author: Kitty

Overnight Sticky Buns

This recipe came from Betty Crocker and it's wonderful to fix the night before and then bake the next morning. Mine did not rise that much overnight, so I left them to rise covered in my oven with a pan of warm water below.

Ingredients

• Rolls:
• 3 and 1/2 to 4 cups all-purpose flour or Bread flour
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 2 packages regular or quick active dry yeast
• 1 cup very warm milk (120°F to 130°F) 
• 1/3 cup butter or margarine, softened
• 1 egg
• 1 cup brown sugar
• 1/2 cup butter or margarine
• 1/4 cup dark corn syrup (I used light)
• 3/4 cup pecan halves
•  
• Pecan Filling:
• 1/2 cup chopped pecans
• 1/4 cup packed brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons butter or margarine, softened

Instructions

1. In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast. Add milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
2. On lightly floured surface, gently roll dough in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased large bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
3. Grease 13x9-inch pan. In 1-quart saucepan, heat 1 cup brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves.
4. In small bowl, mix all filling ingredients except 2 tablespoons butter until crumbly. Punch down dough. On floured surface, pat or roll into 15x10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with filling. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal; stretch and shape to make even. Cut into fifteen 1-inch slices. Place slightly apart in pan.
5. Cover unbaked rolls tightly; immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.  See NOTE.
6. Heat oven to 350 degrees.   Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls.

Notes:

My rolls had not risen very much in the fridge overnight. I put the covered pan of rolls in my oven with a pan of very hot water below to let them rise, and then baked them.

Created using The Recipes Generator

Thank you for visiting!  xo

Full Plate 

Love Your Creativity Link Party

Meal Plan Monday

Refrigerator Rolls

I wasn't going to start decorating before Thanksgiving, but I started it anyway, since I'm not hosting.  It's always festive when the decorations are out, but it takes me all day any more.   These rolls are so good and I'm having one with some of my Christmas Jam.

It's always nice to bring out my old dishes that my late beloved and I collected from various Target stores, over 30+ years ago, back when Target was called Gold Circle.  I'm having a cup of Harney and Sons Holiday Tea. 

I made this tea cozy last year, and it's reversible.  I think it goes well with my dishes.

My dear daughter bought me all these cooking utensil ornaments for my little kitchen tree.  I put an angel cookie cutter on top.

I shared this roll recipe in my first year of blogging, which can be found here and wanted to share again.  The dough keeps in the fridge for a week, which is nice if you want to plan ahead.  It's a very sticky dough, but makes the best rolls, which I've been making for over 40 years.

I doubled the recipe this time.

Author: Kitty

Print

Refrigerator Rolls

This recipe was given to me my longtime friend, Susie, back when we were neighbors in Ohio. I've adapted the recipe slightly over the years. Back then, it called for a cake of yeast. Susie got the recipe from a Mennonite friend. It makes great cinnamon rolls, too, by rolling out, spreading with butter and sugar and cinnamon.

Ingredients

• 1 1/4 cups warm water
• 1 T. yeast
• 1/4 cup sugar
• 1 t. salt
• 1/3 cup oil
• 3-4 cups flour

Instructions

1. Put all the ingredients in a large bowl and mix. I use my Kitchen Aid, but you can easily do this by hand. Add the flour, starting with 3 cups. I usually use about 3 1/2 cups of flour. Cover the bowl & refrigerate for 1 day or up to 1 week.
2. Take the dough out of the refrigerator 2 hours before you need it. Shape the dough into balls. I usually get around 18-20 rolls. I roll the balls into a little flour before shaping them because the dough is rather sticky. I put them into a greased 9 x 13 inch baking pan. Cover & let rise until doubled in size.
3. Uncover & bake the rolls in a preheated oven at 350 degrees for 20-25 minutes, until the rolls are golden brown.

Notes:

 You can skip the refrigerator rising & just let the dough rise until doubled, punch down & then shape & let rise again until doubled.

Created using The Recipes Generator

 

 

Thank you for your visit!  xo

 

I am sharing this with:

Keep In Touch 

Full Plate 

All About Home with Debra 

All About Home with Amber 

Love Your Creativity Link Party

Meal Plan Monday

Cinnamon Rolls

 Hello friends!  I've baked us some homemade cinnamon rolls to share with you.  i love baking, and baking while quarantined is especially rewarding, because I like to keep busy.  I've been wanting to try this recipe from King Arthur Flour and had even ordered their special dry milk and potato flour, and had planned to make them for my book study group of ladies at my church, but now we are having it through Zoom.  My teacups were in a set of five that my youngest son and DIL gave me several years ago.  The one on the right is English Chintz and the one on the left is Spring Meadow, both by Royal Albert.  My friends, Pat and Bobby brought me the beautiful bouquet of flowers as a gift for making masks for them.  Wasn't that so nice? 

I broke shelter in place on the night before Easter, as my one son and I were invited to go to my youngest son, and Dil's, and to be  with Harper and Hayden.  They have been working from home and the little ones haven't been anywhere.  It was so fun to be with them! 

 These yummy cinnamon rolls are light as a feather!  I shared this batch with my neighbors, and then made a second batch to share with family. 

Yield: 12 cinnamon rolls

Author: Made in Kitty's Kitchen;  recipe is from King Arthur Flour

Cinnamon Rolls

I would encourage you to bake some cinnamon rolls to make your home smell wonderful and to share with others.

Ingredients:

• 3 cups   Unbleached All-Purpose Flour
• 1/4 cup Baker's Special Dry Milk or nonfat dry milk
• 1/4 cup potato flour or 1/2 cup instant mashed potato flakes
• 3 tablespoons  sugar
• 1 1/4 teaspoons salt (I used 3/4 teaspoon because I used salted butter)
• 2 1/2 teaspoons instant yeast or active dry yeast
• 6 tablespoons unsalted butter, at room temperature (I used salted butter)
• 7/8 to 1 1/8 cups  lukewarm water* (I needed all the water)
• *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
• Filling
• 1/4 cup  granulated sugar
• 1 1/2 teaspoons cinnamon
• 2 teaspoons Unbleached All-Purpose Flour
• 2 teaspoons milk, to brush on dough
• Glaze
• 1 1/4 cups (confectioners' sugar
• 1/2 teaspoon vanilla
• 4 to 5 tablespoons (57g to 71g) heavy cream or 2 to 3 tablespoons (28g to 43g) milk, enough to make a soft, spreadable icing

Instructions:

How to cook Cinnamon Rolls

1. To make the dough: Combine the flour, dry milk, potato flour, sugar, salt, and yeast in a large mixing bowl. Add the butter and lesser amount of water then mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—to form a smooth, elastic dough, adding more water if necessary. If you're kneading in a stand mixer, it should take 7 to 10 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
2. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 to 2 hours. Rising may take longer, especially if you've kneaded by hand or if your kitchen is cool. Give it enough time to become quite puffy.
3. While the dough is rising, lightly grease a 9 x 13" pan, or 2 - 8" round pans. 
4. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16"x12" rectangle. It's a nice, soft dough, and pats out easily.
5. combine the sugar, cinnamon, and flour.
6. To assemble the rolls: Brush the dough lightly with milk. Sprinkle the filling evenly over the dough, covering the entire surface
7. Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a bench knife or a serrated knife, cut the log into 12 slices.
8. Space 12 rolls into the prepared pan(s).  Cover the pan(s) and let the rolls rise until they're noticeably puffy, about 1 to 2 hours; they should spread out and start to crowd one another.
9. While the rolls are rising, preheat the oven to 375 degrees.
10. Bake the rolls until they're brown around the edges and beginning to turn golden brown across the center, about 20 minutes.
11. Remove the rolls from the oven and place the pans on a rack. Wait 5 minutes, then transfer the rolls from the pans to a rack.
12. To make the glaze: When you're ready to serve the rolls, combine the sugar, vanilla, and enough cream or milk to make a spreadable glaze.
13. Spread the glaze on top of the warm rolls and serve immediately.
14. Alternatively, cool the unglazed rolls and wrap them to enjoy later.  Reheat the rolls in a 350 degree oven for 10-15 minutes before frosting. 

Created using The Recipes Generator

I am sharing this with these lovely parties:

Keep In Touch

Full Plate

Love Your Creativity Link Party

Meal Plan Monday

60 Minute Yeast Rolls

 We had quite the stormy weather yesterday afternoon, but today  it is sunshine-y and beautiful!  Please join my for a favorite roll recipe and a cup of tea, won't you? 

 My son, Tim, and his daughter, Avery, picked me this pretty teacup orchid for Mother's Day.  I hope I can keep it going!   If you have any tips, please let me know. 

 This cast iron Grapevine teapot is from World Market, a favorite store of mine.  Grapevines are a Japanese symbol that represents the blessings of nature.  That's a beautiful thought, don't you agree?

 My late beloved Mom sent me home one year with this pretty Royal Albert teacup.  There isn't a pattern name on the back, but it has such a pretty Springtime pattern.

 My daughter, Molly, and her kids gave me this pretty topiary azalea plant for Mother's Day.  I hope I can keep it going, too!  

Here's Cissy with her baked rolls that she took home for her family.  We actually doubled the recipe for us each to have a dozen rolls.  Cissy made her mom and me some sugar scrub for a Mother's Day gift.  Wasn't that sweet of her? My son, Kevin and his wife, and little girls were out of town for Mother's Day, and he has been making me something for Mother's Day.  

I'm leaving for the Texas Hill Country this week, and driving with a friend to visit one of our friends that moved there to her lake house.  I won't be around to visit as much. 

Yield: 1 dozen

Author: Kitty and Cissy,  and taken from Fleischmann's

60 Minute Yeast Rolls

ingredients:

• 2 to 2-1/4 cups all-purpose flour
• 1 (2-1/4 tsp.) envelope  Rapid Rise Yeast
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup water
• 2 tablespoons butter 

instructions:

How to cook 60 Minute Yeast Rolls

1. Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes, or knead in mixer with a dough hook, for about 4 minutes.  Cover; let rest 10 minutes.
2. Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
3. Bake in preheated 375°F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
4. To Freeze (unbaked rolls): Follow recipe as recommended up to and including when rolls are shaped and placed in pan. Tightly wrap rolls and pan with plastic wrap and foil. For best flavor, thaw and bake within one week of freezing.
5. To Thaw: Place pan of rolls covered in refrigerator overnight. Remove from refrigerator and continue the thaw and rise process at room temperature. When thawing at room temperature, allow at least 2 hours for rolls to rise after removing from the refrigerator. If rolls are not rising, boil a pot of water, remove from heat, cover the pot with a wire rack and place pan of rolls, covered with a cloth on top of rack. The steam will warm the dough to speed the rising process. Once the rolls have doubled in size, bake according to recipe.

Created using The Recipes Generator

Thank you for your visit!  xo

I am sharing this with these lovely parties;

Keep In Touch

Full Plate

Dishing It! & Digging It!

Magic Marshmallow Crescent Puffs

 Today I'm having tea with my Rosina teacup that I received awhile back for Stephanie's teacup exchange at The Enchanting Rose.  I cut some bougainvillea vine because it matches the flowers  on my cup perfectly.

 

When I went to my nephew's wedding in Arizona back in March, bougainvillea vines were blooming everywhere.  I bought one this Spring and have it in a pot on my patio.  I'm hoping that I can keep it.   I love their papery blossoms with the tiny flowers that burst forth inside of them.

 Magic Marshmallow Crescent Puffs

This recipe was a winner of the Pillsbury Bake-Off back in 1969.  I started teaching Home Ec in 1970 and included this recipe for the students to make.  I used to make it for my own kids and now the grandkids enjoy them.  They are magical because the marshmallow melts and forms a gooey center.  Nuts are good sprinkled on top, but kids seem to like cinnamon chips or chocolate  chips.  I hope you try this winner of a recipe.

Rolls

1/4 cup granulated sugar

2 tablespoons Pillsbury BEST® all-purpose flour

1 teaspoon ground cinnamon

2 cans (8 oz each) refrigerated crescent dinner rolls

16 large marshmallows

1/4 cup  butter or margarine, melted

Glaze

1/2 cup powdered sugar

1/2 teaspoon vanilla

2 to 3 teaspoons milk

Steps

• Heat oven to 375 degrees.. Spray 16 medium muffin cups with  No-Stick Cooking Spray. In small bowl, mix granulated sugar, flour and cinnamon.
   
• Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.
   
• Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
   
• In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls.  Serve warm.

 

Can you spot my play duck in my waterfall?

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck
Fresh Cut Fridays 

Quick Cinnamon Rolls

 

 I've made some quick cinnamon rolls for my tea today.  I'm serving the rolls on my Flamingo Fiesta Ware plate which goes so nicely with my Pfaltsgraff, The Secrets of Pistoulet tea set that was sent to me from a sweet blogging friend.  I made the runner from osnaburg fabric, which has a soft feel and a linen-like look.  My bunny topiary was a gift from some friends, ages ago. 

 

I just love this tea set for one with the matching honey pot.  Isn't the design such a pretty, dainty one on the teapot and cup?  The matching honey pot looks like a darling beehive.  The pink Flamingo plate picks up the pink on the band of the cup. 

When needing something sweet for a breakfast  or brunch, and you don't have much time, you might consider making these quick cinnamon rolls.  They're also great if you don't want a lot of leftovers and kids can help out, too.  Just double the recipe if needing more.  I hope you give them a try. 

Rolls:

1 1/4 cups all purpose flour, plus extra for the counter
1 Tablespoons white granulated sugar
1  teaspoon baking powder
1/2 teaspoon salt
2 T. cold butter
1/2 cup milk

2 Tablespoons of softened butter for spreading on dough

Cinnamon Filling:

1/3  cup packed dark brown sugar
1 teaspoon cinnamon

Icing:

3/4 cup powdered sugar
1/2 teaspoon vanilla
2-3 Tablespoons milk

Directions:

1. Preheat the oven to 400 degrees.  Generously butter a 9 inch round cake pan, or six muffin cups. 

2. Make the filling: combine together the brown sugar and the cinnamon.  Set aside.

3. Make the dough: In a large bowl, whisk together the flour; sugar, baking powder, and salt.  Cut in the 2 Tablespoons of cold butter with a pastry blender.  Stir in the milk and toss until it forms a ball. Knead briefly just to gather it into a ball. 

4.  Roll the dough or pat it on a lightly floured surface, into a 7" square.  Spread the dough with the 2 Tablespoons of softened butter. Spread the sugar filling on top of the butter and roll the dough up tightly, pinching the dough to seal.

5.  Slice the log into 6 slices.  Place into the greased pan or muffin cups,  cut side down. 

6.  Bake at 400 degrees for 18-20 minutes, or until golden brown.  Place on wire rack and then invert.

7.  Make icing by combining the ingredients, using enough milk to make a drizzle,  and spread over warm rolls. 

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Inspire Me 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Tablescape Thursday 
Foodie Friday
Weekend Potluck
Seasonal Sundays

Fabulous Yeast Rolls

 

The centerpiece for my table is my childhood Easter basket.  I have such fond memories of this basket for my Mom always made the most beautiful arrangement of Easter candy.  My Mom carefully placed all my favorites in, with always a large cream filled egg in the middle.  I especially loved Russell Stover strawberry eggs, that used to be decorated with pretty flowers. 

 

 

Aren't these salt and peppers cute?

 

 

I filled my basket with raspberry colored tulips that match the fabric in my topper that I made.  The green fabric is a beautiful Spring green color and the contrasting black  has tiny floating flowers.  Do you see the bunny in the patch?  He's surrounded by cabbage, peas, greenery and forsythia.  A white radish is tied  on an end and a little bird is glued on the other end. 

 

 

 

 

I'm using my Mikasa Berry Delight plates, which pick up the raspberry color in the tulips and in the topper. 

 

 

 

These special rolls come from Marigene at http://mimi-inthemiddleofnowhere.blogspot.com/.  The actual name of these rolls is Spicery Rolls, which you can read about here at Marigene's blog.  There you can also get the complete recipe, which makes 36.  I opted to cut the recipe in half because of my mixer bowl size,  which still gave me a generous amount.  Here's the recipe:

3/4 cup boiling water
1/4 cup butter
3/4 t. salt
1/2 cup sugar
3/4 cup hot, but not boiling water
3 ounces evaporated milk
2 T. yeast
4 1/2 - 5 cups flour ( you can use some whole wheat, if desired)

In a large bowl of your mixer. pour boiling water over butter.  Add salt and sugar and stir well.  When butter is melted, mix in the additional hot water.  Stir in evaporated milk.  Slowly add flour and yeast.  Use the dough hook and knead about 10 minutes. 

Grease a large bowl and put the dough in and turn it over so the surface is well greased.  Cover and let rise in a warm place until doubled, about 30-45 minutes.

Dump the dough onto a well floured surface.  Divide the dough in half and then divide each half into 9 pieces to shape into dinner rolls.  The nine rolls fit well into two greased round 9" cake pans.

Let rise until doubled.  Just before putting them in the oven, brush with and egg/water wash.  Bake for 25-35 (mine were done in 20)  minutes at 375 degrees, or until the tops of the rolls are golden brown. 

Makes 18 large rolls.

NOTE:  These would also make wonderful cinnamon rolls!!  Just roll out the dough, spread with softened butter, sprinkle with sugar and cinnamon, roll up and slice. 



 

This Mama bunny has been living in our backyard with her baby.  I got a quick pic of her on  the patio.    They're so cute, but they are all over our neighborhood.  I can't even plant pansies in the ground because they eat them right down to the nub!

Happy Easter!!

I am sharing this with:                                                                                     
                                                                                               

Make It Pretty Monday

Mix It Up Monday

On the Menu Monday
Tabletop Tuesday                                                                          
HOME
Let's Dish!

Full Plate Thursday
Tablescape Thursday
Open House
Foodie Friday

The Charm of Home
Festive Friday Fiesta

Weekend Potluck
Seasonal Sundays

                Thank  you for visiting!  xo