Ham and Cheese Rolls

Ingredients:

1 can Pillsbury refrigerated Classic Pizza Crust;

3⁄4 lb deli ham (thinly sliced, but not shaved);

12 slices Swiss cheese (thinly sliced).

Glaze:

1⁄2 cup (8 tablespoons) butter;

2 tablespoons brown sugar;

1 tablespoon Worcestershire sauce;

1 tablespoon Dijon mustard;

1 tablespoon poppy seeds.

Preparation:

Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray.

Unroll the pizza dough onto a cutting board and press into approximately a 13x18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.

Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.

Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned.

Enjoy.

Recipe by kevinandamanda.

Freshly Baked Cinnamon Rolls

Ingredients:

3 1/4 all purpose flour;

1 tbsp yeast;

4 tbsp butter;

4 tbsp sugar;

3/4 tsp salt;

1 1/4 cup warm milk;

1 tbsp olive oil.

For spread:

4 tbsp sugar;

1 tbsp cinnamon;

1 tbsp butter.

For glaze:

1/2 cup sugar;

1 tsp vanilla powder;

1 tsp butter;

3-4 tbsp milk.

Preparation:

Take a large bowl add sugar,salt, butter and yeast and mix nicely.Then add warm milk and let it sit for 10 min. After 10 min add the all purpose flour 1 cup at a time and knead for approximately 5 min or until the dough becomes smooth.Keep the dough aside.

Coat the bowl with 1 tbsp olive oil,then place this dough in it and roll it. Cover this bowl with a damp cloth or a cling wrap and let it sit for 1 hr.

The dough size will double after 1 hr, knead it again nicely and divide it into two parts and spread it with a roller like chapatti and apply butter evenly and sprinkle cinnamon and sugar powder. Then roll it and cut into 1 inch thick swirls. Let is rest for 20 minutes.

Preheat the oven for 180 Celsius. In the meantime whisk butter, sugar and milk till it reaches a thick flow-able consistency.

Bake the cinnamon swirls for 30-40 min till golden brown. Remove the baking tray and let it cool. Drizzle the glaze over the rolls and let it sit. Serve warm and enjoy the cinnamon rolls.

The Aromatic Pesto Rolls

Ingredients:

2 cups all purpose flour;

3/4 cup warm milk;

2 tbsp melted butter;

2 tbsp sugar;

1.5 tsp instant yeast;

1/2 tsp salt;

1/4 cup grated mozzarella cheese.

For pesto:

1 1/2 cup packed basil leaves;

1/4 cup olive oil;

1/4 cup parmesan cheese;

1/4 cup chopped walnuts;

2 green chillies;

3 garlic pods;

1/4 tsp salt.

Preparation:

Add all the above ingredients and make a rough paste,your pesto is ready to use .

In a big bowl add yeast,sugar,salt n warm milk let it sit for 10 min. It will become foamy. Then add butter mix nicely. Then add flour slowly 1/2 cup at a time n stir with spatula. Then take it out of the bowl n on a lightly floured surface knead it for 5 min n then make it into a ball. Grease it with oil then put it in a bowl n cover with a damp cloth n let it sit for 1 hr.

The dough size will double after 1 hr, knead it again nicely and divide it into two parts and spread it with a roller like chapatti with 2mm thickness and apply pesto sauce equally and sprinkle mozzarella cheese evenly. Then roll it and cut into 1 inch thick swirls. Let is rest for 20 minutes.

Preheat the oven for 180 Celsius. Bake the roll for 30-40 min till golden brown. Remove the baking tray and brush all the rolls quickly with butter ,let it cool.

Cinnamon Rolls

Ingredients:

1 quart (4 cups) whole milk

1 cup vegetable oil

1 cup sugar

2 packages Active Dry Yeast

8 cups (plus 1 cup extra, separated) flour

1 heaping teaspoon baking powder

1 scant teaspoon baking soda

1 T salt

3 cups (to 4 cups) melted butter

2 cups sugar

Generous sprinkle of cinnamon

Preparation:

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 ½ to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

Giant Cinnamon Rolls

Ingredients:

Dough:

1 tbsp yeast;

2 1/4 cup warm water; 

1/3 cup honey;

1/2 cup vegetable oil; 

1 large egg; 

1 tbsp salt;

6 cups all purpose flour; (i prefer unbleached);

2 tbsp vital wheat gluten.

Filling: 

1/4 cup butter or margarine;

1/2 cup sugar;

2 tbsp cinnamon.

Preparation:

Mix yeast, water and honey and add 1/2 cup flour to feed the yeast. Mix lightly and let it sit for a few minutes.

Stir in the oil, egg, and salt. Mix.

Add flour a cup at a time, using somewhere around 6 cups, give or take, depending on the weather. You want a soft, slightly sticky dough that pulls away from the sides of the bowl, but not stiff.

Turm your mixer on and knead the dough. Knead for 10 minutes! The kneading is the key.

Place dough into an oiled bowl, cover with a damp tea towl, and let rise for about 30 minutes.

On a lightly floured surface, roll out dough into a long rectangle.

Spread 1/4 cup of softened butter over top to within an inch of one long edge.

Mix the sugar and cinnamon, and sprinkle the mixture over top.

Roll dough and pinch seam to close.

Cut the roll into 12 slices and place 3 across and 4 down on one large greased cookie sheet.

Cover the pans and let rise until doubled.

Bake 375 F till done. Check on them 20-25 minutes, as they are done when lightly browned. Let cool in pan.