Sweet Crescent Rolls

5th recipe from Emily

Ingredients:
3/4 cup milk
3/4 cup water
1/2 cup white sugar
1 teaspoon salt
2 eggs
5 teaspoons active dry yeast
5 cups all-­‐purpose flour
1/2 cup margarine, melted

Directions:
1. In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.

2. Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.

3. Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.

4. Shape the dough into crescent roll shape and place a little bit of butter in the middle before you roll it. Place on a baking sheet. Let rise again for 20 to 30 minutes.

5. Bake rolls in a preheated 400 degrees F oven for 15 minutes, or until done.

Approximate Prep Time: 20 minutes
Approximate Cooking Time: 70 minutes (rise and cook time)

Freezer Butterhorn Rolls

from Melanie S.

I went to a community function and these rolls were there. I'm a huge roll fan. And although they are my nemisis (I've never conquered making good rolls or bread), I wanted the recipe. Thankfully this recipe does not require a mixer. Right up my alley. They were very simple and the taste is great. I also loved the fact that they could be frozen for another day.

2 pkgs yeast (or 2 Tbsp SAF yeast)
1/3 cup warm water

Let yeast dissolve in water.
2 cups warm milk
1 cup oil
1 cup sugar
6 eggs
2 tsp salt
9 cups flour (you may not need all of it so add it slowly)

Add everything except flour to yeast mixture.Mixing by hand, add flour to form a soft, sticky dough. Take out of bowl. Spray bowl with non-stick spray and put dough back in.Let rise until double in size.Once risen, punch dough down and cut in half. Cut each half into 3 sections. (So, eventually you'll have 6 sections total.) On a lightly floured surface, roll into each a 9 inch circle, brush with melted butter and cut into wedges with a pizza cutter. Roll up into crescent shapes and place on cookie sheet.

These rolls can be frozen. If you are going to freeze them, place them on the cookie sheet and put them in the freezer.Once frozen, put them in a freezer bag until you're ready to use them.When you're ready to use them, take them out of the bag and place them on the cookie sheet. Allow them to thaw for 2-4 hours and double in size. Cook as directed below.

If you're going to bake the rolls right away, let rise about 1 hour or until double in size. Bake at 375 for 10 minutes. Brush with melted butter.

Eat and enjoy!

Monkey Bread Muffins

This is just a twist on an old favorite
and it's a fun recipe to make with your kids

1 tube of Pillsbury Flaky Layers biscuits
cinnamon/sugar mixture in a ziploc bag
melted butter and brown sugar to desired consistency
Muffin pan
Non-stick spray OR Muffin liners (optional)

Cut each biscuit into 4 pieces. Put pieces in ziploc bag and shake. (This is my kid's favorite part.) Spray muffin pan or use muffin liners (or both). Place 3 pieces into each muffin cup. Repeat. (One muffin cup will have just 2.)Using a spoon, drizzle brown sugar mixture over each muffin cup. If you want them super gooey, put more on. Bake at 350 for 15 minutes.

Naturally, they are best served warm. We like to serve these with scrambled eggs and cheese.

Note: I should have put these in muffin liners. I think they would have been less mess. If there are any left, place them in ziploc bag. When you want another one later, just pop 'em in the microwave for 20 seconds.

Betty's Sourdough Rolls

Sour Dough Start
4 C warm water
1 T yeast
1/4 C sugar
5 C flour

Do not use with metal.
Let sit 3-4 days. (Make sure you use a container with lots of space in it because it will rise and overflow the first couple days!)

To replenish: Add 1 cup flour and 1 cup water after a few (like 2 or 3) uses.

ROLLS
2 C warm water
1 T yeast
1/3 C sugar
1 C Starter sour dough
1 ½ tsp salt
5 C flour

Mix well let rise until doubles. Roll out to ¾ in thick. Cut and dip in butter. Both sides.Bake 15-20 min. 350 degrees.I keep the start refrigerated and then set it out for a few minutes to soften and then shake it up so it is well mixed and then pour it out for measuring etc...

Note: If you want to use this for stromboli, I do half a batch and use just over 2 tbsp sugar (which is about half of the 1/3 cup).

Feather Light Overnight Crescent Rolls

from Tami

1/2 cup water
1 stick butter
1/4 plus 2 Tbsp sugar
1 tsp salt
1/2 cup cold water
1 (.25 oz) pkg yeast or 2 1/4 tsp
1/4 cup warm water
2 eggs, beaten
3 3/4 cup flour
Butter for spreading on dough

In a pan, bring the 1/2 cup water to a boil. Add the butter, sugar, and salt. Remove from heat. Add the 1/2 cup cold water. Dissolve yeast in the 1/4 cup warm water (not hot). When first mixture is lukewarm, add yeast mixture and beaten eggs. Stir briefly. Add flour and stir together. Cover pan with lid and refrigerate overnight. When ready to roll out, divide dough in thirds. Lightly flour surface of bread board. Roll each third out in a large circle about 1/2 inch thick. Spread dough lightly with butter. Cut dough into small wedges (like a pizza) and roll up each up, beginning at the wide end, to form a crescent shape. Place on 2 baking sheets (about 12 rolls per sheet). Let rise about 3 or 4 hours. Bake at 400 for 12 minutes. Makes about 2 dozen rolls. These are great rolls and really easy to make.

Note: It works best to cut into small wedges about 3 to 3 1/2 inches wide at the top because they rise and grow bigger.

Orange Rolls

from Tami L.

These are sooooooooooo good. My neighbor makes them and they're the BEST!

2 cups warm water
2/3 cup dry milk
2 Tbsp yeast
1/4 cup sugar
2 tsp salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 1/2 cups flour

Icing:
1 1/2 cups powdered sugar
2 Tbsp orange juice (squeezed from oranges)
2-4 Tbsp heavy cream

Mix 1/4 cup of the water with yeast and about 1/2 Tbsp of the sugar in a small glass -let yeast dissolve.
In mixing bowl, combine remaining water, dry milk, remaining sugar, salt, butter (or shortening), egg, and 2 cups of flour. Mix until wet, then slowly add the rest of the flour; enough so the dough is soft, not overly sticky, and not stiff. Let rise about 20 minutes.

Roll dough into rectangle about 1/4 inch thick.

Brush with orange butter:
1/2 cup butter
rest of 2 oranges
1/4 cup sugar

With pizza cutter, cut 3 1/2 inch strips on long side of rectangle. Starting at short side of rectangle, cut 2 inch strips of dough. Roll up strips and place on greased cookie sheet. Rise until double in size. Bake at 375 for 12 to 15 minutes. Cool 10 to 15 minutes and then drizzle icing over top.

Cinnamon Rolls

from mom

Dough
2 1/3 cups hot water
2/3 cup sugar
2 Tbsp yeast
1 Tbsp salt
1/3 cup shortening
1/3 cup dry milk
2 eggs
1/8 tsp vanilla
5 to 5 ½ cups flour

Filling
3/4 cup white sugar
2 cups brown sugar
2 Tsp cinnamon
1/3 cup melted butter

(mix sugar and cinnamon well, set aside NOTE: measurements are approximate... use more cinnamon if you like stronger flavor! )

Frosting
click here for the cream cheese frosting recipe, just add a little milk to make it thinner. (1-4 TBSP depending on your preference)

Directions
Mix ingredients in Bosch (or Kitchenaid); add flour gradually to desired consistency of dough. Dough should be slightly sticky still. Let the dough rise until it doubles in size.

**NOTE: If you are like me and DON'T have a mixer then mix in a Large bowl and use a long wooden or plastic spoon to mix all ingredients until the last cup of flour needs added in then you will have to get messy and use your hands to mix in the flour and knead it well.

Roll out to about ¼ inch thick.

Brush with 1/3c. melted butter. Top with cinnamon mixture and roll up into a tight pinwill. Take a string and cut the rolls into 1 inch sections. Place on a greased pan (or parchment paper if you have it). Let rise. Cook for 15-20 minutes at 350 degrees. Frost. Eat and enjoy as desired!

Dinner Rolls

from Lula

In a bowl:
2 Tbsp yeast
1/4 cup sugar
1/2 cup water

6 cups flour
1/2 cup powdered milk
1 Tbsp salt
2 cups warm water
2 eggs, beaten
1/2 cup shortening, melted

Combine yeast, 1/2 cup water, and 1/4 cup sugar and allow to stand until yeast is dissolved. Sift in large bowl: flour, powdered milk, and salt. Make well in center of flour, pour in remaining water, yeast mixture, eggs, and oil. Stir until well mixed. Cover and allow to raise 1 hour in a warm place.

Turn of floured board. Knead to handle. Roll into desired shape. Place on greased pans. Let rise 30 minutes. Bake at 350-375 (depending on how hot your oven cooks) for about 30 minutes.

Dinner Rolls

from Mary

These were always a staple at any family gathering. They are super yummy. I loved making these with my grandmother growing up. And they disappeared quickly. They're perfect for those afternoon Turkey sandwiches on Thanksgiving, too.

In bowl:
1 cup warm water
4 Tbsp yeast

In bosch mixer bowl:
2 1/2 cups water
1 cup oil
3/4 cup sugar
1 Tbsp salt
3 eggs, beaten
10 1/2 cups flour
Put in yeast mixture

Mix in bosch for 10 minutes. Let rise once, roll out. Place on cookie sheet. Using pastry brush, brush melted butter on each roll and fold over. Use clean kitchen scissors and clip creases on both sides. This helps the rolls to stay folded over. Bake at 350 for 20 to 30 minutes. Makes 8 dozen.

Note: If you don't want Parker-style (folded over) rolls, just don't fold them over. They are great either way.

Super Simple Caramel Rolls/Sticky Buns

from Lori with my changes

12 frozen dinner rolls
1 small pkg cook n serve vanilla pudding
1/2 cup margarine (works better than butter)
1/2 cup brown sugar
chopped pecans (optional)

Arrange rolls in 9x13 pan. Sprinkle dry pudding over rolls. Melt margarine and brown sugar in microwave until sugar is dissolved. Pour over rolls. Sprinkle pecans, if desired. Spray one side of plastic wrap with Pam. Cover pan with plastic wrap or waxed paper. Let rolls sit at room temperature overnight or until rolls are almost double in size. Bake at 350 for 25-30 mintues. Let set 10 minutes before inverting pan onto cookie sheet.

For quick rolls: Sometimes I forget to put these out overnight. Or we decide we want an afternoon treat on a Sunday. I preheat the oven to 200. Boil at least 2 quarts of water in a pot. Pour water into a baking dish (one that's smaller than a 9x13) and place on lower rack. Place covered pan with rolls on top rack and turn off oven. Let rise for 1 1/2 to 2 hours. Checking after 1 hour to note progress. I use the oven light so I don't let out any of the heat/steam. Once the rolls are risen, turn oven on to 350. Don't remove the rolls, but make sure you DO REMOVE THE WATER!!!! Bake like normal and enjoy!

Note: I have seen this recipe various places. This recipe originally called for butterscotch pudding and 3/4 tsp cinnamon. But I like the vanilla pudding better, it is more caramel-ish. And I didnt' like the cinnamon so I took it out. I've made this many, many times and never been dissapointed. I like to use the Texas rolls from Rhodes for bigger, fluffier rolls, but I use the regular ones most often. This is the most requested item for breakfast from my daughter. I usually omit the pecans or just put them on half since my husband does not like nuts.

Baking Powder Biscuits - Rollout Recipe

2 cups flour
3 tsp baking powder
3/4 tsp salt
1/4 cup shortening
3/4 cup milk

Mix dry ingredients and cut shortening in with pastry blender. Ad wet ingredients. Roll out and cut into circles. Bake at 450 for 10-12 minutes.

Note:
For Buttermilk biscuits: Replace milk with 3/4 cup buttermilk, 1/4 tsp soda, and reduce baking powder to 2 tsp.

Baking Powder Biscuits - Non-Rollout Biscuits

2 cups flour
3 tsp baking powder
3/4 tsp salt
1/3 cup oil
2/3 cup milk

Mix all together and drop by spoonfuls onto greased pan. Bake at 450 for 10-12 minutes. Makes about 10 biscuits.

Note: These are great with cheese (that is always how we had them growing up). Stir in about 1/2 cup shredded cheese with the dry ingredients before adding the wet ingredients. Follow same directions as above for baking.

The ones in the picture were in the oven just a minute too long. But they were still super good. If there are any left, I store them in a ziploc bag. They soften right up. That is... if there are any left. :)