Raspberry-Swirl Sweet Rolls

This recipe comes from the January 2011 edition of Food and wine. The directions says heat oven to 425 degrees. The first time I did this I burned the rolls. The second time I made thes rolls I reduced the oven to 325 degrees and they came out perfect. They were a big hit. In fact I am making them again today for a family get together tomorrow. I used a cream cheese icing on them. I also used fresh blackberries from my yard.

Ingredients
Dough
1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt
4 1/4 cups all-purpose flour, plus more for dusting

Filling
One 10-ounce package IQF (Individually Quick Frozen) raspberries, not thawed
1/4 cup plus 2 tablespoons sugar
1 teaspoon cornstarch

Glaze 3/4 cup confectioners' sugar
3 tablespoons unsalted butter, melted
1 1/2 tablespoons heavy cream

Directions
1. In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
2. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
3. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
4. In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
5. Preheat the oven to 325°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.
6. In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
7. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

Make Ahead The recipe can be prepared through Step 4. Cover the rolls, refrigerate overnight and then return to room temperature before baking. Notes Variation The sweet rolls can be filled with a variety of frozen fruit. Try blackberries, strawberries, blueberries or chopped sweet cherries.

Lion House Rolls

Today must be Lion  House recipe day.  These rolls are to die for.  The recipe is from the Lion House Cookbook.  It is also on the internet.

Ingredients:

2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant)
2 Tb. dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup shortening (butter or margarine)
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)

Method:

In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to tthis mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hout. Yields 2 to 2 1/2 dozen rolls.

Lion House Pumpkin Bread

As you can tell this recipe is from the Lion House Cookbook.  The food from the Lion House is out of this world.  Cookbooks an be purchased from Deseret Book at  http://deseretbook.com/.  They are worth adding to your collection.  To find out more about the Lion House click this link http://www.utah.com/mormon/lion_house.htm.

Ingredients

1 and 1/3 cups vegetable oil
5 eggs
1 16-oz. can pumpkin
2 cups flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. baking soda
1 3-oz. packages instant vanilla pudding mix
1 cup chopped nuts

Directions

Preheat the oven to 350 degrees. Combine oil, eggs, and pumpkin into a large mixing bowl and beat well. In a separate bowl sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix until blended. Stir in pudding mix and nuts. Pour onto a greased 4 1/2 x 8-inch loaf pans. Bake for 1 hour. Makes 2 loaves.

Chocolate Stuffed Sticky Bundt

If you like chocolate you will like this one.  It also comes from the Rhodes Bread web site.  http://www.rhodesbread.com/  Ihave made this one a couple of times.  A litle work but worth it.

Ingredients

24 Rhodes™ Dinner Rolls, thawed but still cold
1 1/2 cups milk chocolate chips
1/2 cup granulated sugar
1 tablespoon cocoa
1 teaspoon ground cinnamon
1/2 cup chopped pecans or toffee bits
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar

Dircetions

Cut rolls in half and flatten each half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large sprayed bundt pan. Sprinkle any remaining sugar mixture along with pecans or toffee bits over rolls. Combine butter and brown sugar in a small bowl and microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.

Butterscotch Bubbleloaf

This recipe comes from http://www.rhodesbread.com/.  This is the Rhodes bread web site.  In our family it is called Butterscoth Pull Apart and is a family favorite.

Ingredients

24 Rhodes™ Dinner Rolls
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine

Directions

Arrange frozen rolls in sprayed bundt pan. Sprinkle pudding mixbrown sugar and pecans over the top. Heat butter until butter is melted.  Pour over rolls. Cover with dish towel. Let rise until double in size or even with top of bundt pan. (I usually let it rise overnite and bake in the morning)  Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Texas Roadhouse Rolls

I found this recipe on the internet.  From the trainer for all the bakers of the Texas Roadhouse chain (so they say).


Ingredients

1/2 sol. oz. cake of yeast or 1 pkg. active dry yeast
1/2 cup warm water
2 cups milk- scalded and cooled to lukewarm
3 tablespoons of melted butter - cooled
1/2 cup sugar
6-8 cups all purpose flour --
2 whole eggs
2 tsp. salt

Directions

Soften yeast in warm water with a teaspoon of sugar.  Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy.  Add melted butter, eggs and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest. 
Meanwhile, clean and dry bowl; grease clean surface of bow. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover; let rise in warm place until double in bulk.  Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes.  Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. 

Bake at 350 degrees F for 10-15 minutes (until golden brown). Baste immediately with butter

Yield: 5 to 6 dozen (depending on the size - I made mine kind of big and got about 3 dozen)

Red Lobster Cheddar Bay Biscuits

This recipe came from recipezar.com.  They taste like the real thing.

Ingredients

2 cups Bisquick baking mix
1/2 cup cold water
3/4 cup shredded sharp cheddar cheese
1/4 cup butter
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon italian seasoning


Directions


Heat oven to 450.  Combine baking mix, water and grated cheese in a bowl.  Roll out on a lightly floured surface, until 1 inch thick.  Cut biscuits, and place on an ungreased pan.   Melt butter and spices together.
Brush the biscuits with the butter and bake for 8 to 10 minutes.

Mormon Muffins

This recipe comes from a great little restaurant named The Greenery.  It is located at the mouth of Ogden Canyon.

Ingredients

2 cups boiling water
5 teaspoons baking soda
1 cup shortening
2 cups sugar
4 eggs
5 cups all-purpose flour
1 teaspoon salt
1 quart buttermilk
4 cups All-Bran
2 cups bran flakes
1 cup chopped walnuts

Directions


Combine water and baking soda; stir until dissolved. Cool. In a bowl, cream shortening and sugar. Add eggs one at a time, beating well after each addition. Combine flour and salt; add to creamed mixture alternately with buttermilk. Mix well. Beat in the water mixture. Fold in cereals and nuts. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until muffins test done. Yield: about 5 dozen.