Bouquet of Rolls

When your food assignment for a summer potluck happens to be rolls, you might want to give these a try.  This bouquet of "rolls" can be made with any dough, even frozen roll dough.

This "bouquet" should be baked in a circular pan for the right look.  I used glass, but you could also use metal pie tins, or a spring-form pan as well.  If you use a spring-form, you can display your bouquet on a pretty plate.

To form your rose shaped rolls, begin by dividing your dough into portions about the size of your fist.  It also helps to let the dough rest for at least a few minutes so it can "relax" enough to roll out easily.

Now roll two of these portions out at a time.  Make one slightly smaller than the other.  Spread melted butter over both.  Now roll from the long side, like a jelly roll (not too tightly).  Now, using a sharp knife or bench scraper - cut the two ends long enough so they can stand up in the pan and resemble a flower.  

The remaining center section can then be cut into triangles.  Notice that the two rolls that are next to the roses will be straight on one side.  

Now arrange the rose-shaped rolls in the center of your round pan.  You'll want some space between them, but not too much.  As they rise, they will start to "bloom" and support each other.  

Arrange the remaining triangle-shaped rolls around the perimeter of the pan as shown.  Don't overthink this - it can make you crazy.  But bread is a beautiful thing as it bakes - it just "fills in" and looks amazing.  Even if it's different every time. 

Allow to rise until the rolls nicely fill the pan, then brush with melted butter and bake as directed in your recipe.

Since this is a tightly packed baking dish, you'll want to make sure you bake them long enough - or you'll have some underdone rolls in the center.  Be sure to check for signs of doughiness before you take them out.   Feel free to brush with even more butter after they cool slightly - it'll add a nice sheen and they will look irresistible!

Then pass the bouquet and let everyone pick their favorite "flower/roll".  

Parker House Rolls - in a hurry...

All I need is another dinner roll recipe.  They are all delicious, and that is because they are made by hand and warm from the oven.  Any roll recipe should work using this method of forming the roll.  

This method of forming rolls has been attributed to a technique by Alex Guarnaschelli in a Food Network magazine.  The rolls shaped this way very loosely resemble Lion House Rolls - spoken of in hushed and reverent tones in the state of Utah.  But these are MUCH easier to shape, and don't unwind as they bake.  Part of the trick I'm sure is making sure the dough is allowed to rise slowly, and is completely relaxed before shaping.  I found this particular roll recipe on syddallfamilyeatingitup.blogspot.com.  Not an unusual recipe at all, but it works well with this shaping technique - yielding exactly 24 rolls (enough to fit a large aluminum baking sheet)

You place the rolls in three rows right in the center of your baking pan, standing next to each other and touching sides.  As they rise, they push outward and fill up the pan.  They don't unwind because they are holding each other up. (There ought to be a parable in that somehow?)

Parker House Rolls - (shaped to look like soldiers standing at attention)

Ingredients:

1-1/2 cups milk, scalded
1/2 cup (one cube) butter, cut into pieces
1/2 cup sugar
1 Tbs active dry yeast
1/2 cup warm water
3 large eggs
1-1/2 tsp salt
6 cups (+ or -) all purpose flour

Directions:

Stir 1 Tbs yeast into 1/2 cup warm water.  Set aside until it is dissolved and foamy.

Meanwhile, place milk in a large measuring cup and scald in microwave for 2-3 minutes on high.  Stir in the butter, and continue stirring until melted.  Set aside.  In a large bowl, beat together the sugar, salt, and eggs.  Stir in the milk/butter mixture when it has cooled slightly (you don't want to cook the eggs).  

Now add 4-5 cups of the flour.  I use a Bosch mixer to mix this dough, but it can be done by hand.  Continue adding just enough flour until dough pulls away from side of bowl.  When touched lightly, it should still stick to your finger, but not be obviously wet to the touch.  Do not add too much flour, as you cannot take it back out.  Less is more, but you should have enough that it holds it's shape.

Turn out onto oiled countertop, or place in an oiled bowl.  Turn to coat other side and cover with plastic wrap.  Allow to rise until doubled in bulk.

At this point, you don't want to work the dough and make it stiff.  It needs to stay relaxed.  Do not use a rolling pin, just dust your hands with flour.  Form into a 16" x 8" rectangle.  It will be about 1/2" to 3/4" thick.  

With a sharp knife (I used a pizza cutter), cut in half lengthwise.  Now slice crosswise (as pictured) into 12 even strips.  (I cut it in half, then in half again - making each quarter into three strips as shown).   

One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half.  Now tuck the overhang underneath.

Place the rolls, seam side down, on a greased baking sheet in three tightly packed rows.  Leave only an inch or two between the rows so they rise up together in the oven.  

Bake an a 375° oven until the rolls are bursting at the seams and are golden brown - about 18-20 minutes.  Remove from oven and brush with softened butter.  You may even sprinkle with salt if desired.  Serve immediately.

Cinnamon Roll Pulls

Years ago on this blog, I posted my recipe called "Bloomin' Onion Bread".  Interesting to see an idea take off and morph into so many adaptations - that's what I love about cooking and recipes.  

So I wasn't at all surprised to see this same idea turned into a cinnamon roll adaptation by plainchicken.com, which I thought was genius.  I tried it and posted it 2 years ago ~ the link is HERE.

That recipe called for starting with a large king-size bread. This is an adaptation with small rolls.  A great idea for Christmas morning brunch.  Easy to put together beforehand and pop into the oven as you winding up opening gifts.  Then - when everyone notices their tummies rumbling, 'wow' them with these sensational personal size cinnamon treats to go along with the rest of your meal.

Personal Size Cinnamon Roll Pulls

*Note:  You can make this into one large loaf, or use small ciabatta (or other round rolls) to make individual cinnamon roll pulls.

1 large unsliced round loaf of artisan bread (can use sourdough, but I prefer cinnamon flavors with PLAIN bread instead) - OR - 6 round artisan rolls (hard rolls are preferred, as they hold their shape).

Vanilla Honey Butter:
1/2 cup butter, softened
1/4 cup powdered sugar
1/4 cup honey
1 tsp pure vanilla extract

Cinnamon Sugar Topping:
1 cup sugar
1-1/4 tsp cinnamon

Drizzle:
1 cup powdered sugar
1-2 Tbs milk

Cut the rolls lengthwise & crosswise into 1/2" slices, withOUT cutting through the bottom crust.

Blend together the ingredients for the Vanilla Honey Butter - OR - use cinnamon sugar only in the softened butter (to taste) for a less-sweet filling.

Spread softened butter mixture in between the cuts.  This doesn't need to be perfect - just be sure there is enough butter to coat all cut surfaces.

Place each roll on a square of aluminum foil.  Now generously sprinkle cinnamon sugar topping on top of rolls and in between all cuts.  Gently wrap foil around rolls, without pressing out air as you do so.  

Place rolls on baking sheet and place in 350° oven.  Bake until rolls are warmed through - about 25-30 minutes (or less, depending on size of rolls).

Unwrap and place each roll on serving plate.  Now drizzle with powdered sugar glaze.  

Serve immediately.

Roll On...

Have you ever listened people talk about Thanksgiving, and what their favorite food is?  It seems that the conversation skips around the planet kind of like this:  

dark meat - vs - white meat, whether you like (or hate) yams, whole or jellied cranberry sauce, stuffing (or not), was the gravy just right, should the mashed potatoes be lumpy or totally creamy, your favorite pie, the (in)famous green bean casserole, cheese-stuffed celery (weird, I know - but that's a requirement in my husband's family), and then....

Finally...

The Rolls.

They are spoken of in hushed and reverent tones.  And there's usually one family member that is given that job (kind of like a badge of honor).  

In Utah, everyone talks about Lion House Rolls.  The Lion House was the home of Brigham Young, second prophet of the Church of Jesus Christ of Latterday Saints (the Mormons).  The recipe is all over the internet, in several cookbooks published locally, and in most Ward Cookbooks.  

Yet, with all that information floating around - it's still a big mystery just HOW they get them to roll up so perfectly.  So - as my Thanksgiving offering to those who might be reading - here is the "secret".

It's about a 4 minute video - and don't blink, or you'll miss it.  Genius.  I need to try it with the gajillions of roll recipes I've tried over the years.  You'll find my favorite roll recipes in the labels at the bottom of the page entitled "rolls" and "breads".  I'm sure you have a favorite roll recipe too (and that's why you are that person of honor who gets to bring the rolls)

Here are a few of our favorites...  (and have a memorable Thanksgiving!)

Sometimes the easiest rolls come from my favorite bread recipe.
Here's the LINK (from one of my early attempts at posting years ago...)

A great all-purpose roll that can be made into a sweet roll, OR a dinner roll.
Conference Crescents

Freezable Cool Rise Rolls - always turn out.
(from my son-in-law's mother, this is what I'm making this year)

Texas Roadhouse Rolls
Especially good when they are HOT from the oven.

Sour Cream Rosettes - another roll that freezes well.

Maddox House Rolls (and General Conference is here!)

It's no secret to those who read this blog that I am a member of the Church of Jesus Christ of Latter-day Saints (a "Mormon")  Every six months I have posted about the food traditions my family enjoys during General Conference.  There are getting to be many of these posts - and the food is great.  Here's how you find them (easily)...

Hope you enjoy this General Conference Weekend.  If you've never listened before, give it a try.  There is something for everyone to uplift, encourage, inspire, and bless you and those you love.

(By the way... if you have young children and need a fun project to keep them engaged in General Conference - check out this idea - link included below...)

"General Conference Center"
found HERE.

Now... on to (yet) another recipe that will come in handy on this really full weekend.

Many restaurants employ the tactic of serving unlimited rolls to their customers - bringing them back over and over again.  Maddox Ranch House figured this out long ago.  Although they are famous for other items on their menu - it’s the rolls that keep everyone coming back.  This is what they serve along with their legendary raspberry butter.

Maddox Ranch House is a restaurant in Perry, Utah (along the legendary “Fruit Way”) - still run by the Maddox family today.  They are known for their steaks from local ranchers, as well as other items that have been on the menu for over 70 years.  I took my mother and daughters recently and we loved these rolls - made even more irresistible drenched in raspberry butter.

The thing I love about the recipe is that it’s a “no-knead” variety of roll.  The dough is very sticky and you literally POUR it into the muffin tins.  Somehow that results in a light, airy roll that has a heavenly aroma hot from the oven.  

These took only an hour and a half start to finish - not bad when you’re in the mood for hot bread.  They get even better after standing a day or two - developing a softer texture as they get older.  Great when warmed in the microwave as leftovers for days to come.

This is the perfect recipe for a busy Sunday, hectic Saturday, or rolls any day of the week.

The recipe for Maddox House Ranch Rolls is found at:
www.changeabletable.com

Creamy Glazed Orange Crescents

It’s so disappointing to anticipate enjoying a delicious looking sweet roll, only to find it’s dry and tasteless.  These rolls don’t stand a chance of being dry, as they are drenched in a barely sweet, buttery, creamy glaze.  I opted to leave out the toasted coconut - but it adds a tropical flavor & texture if you add it.

I’ve made sour cream yeast doughs before, and they yield rolls that stay moist for a long time.  This recipe uses sour cream in both the dough AND the glaze.  

These are not your standard orange rolls.  The filling is simply sugar and orange peel - stirred enough to “rub” the orange oils in.  The sugar turns a delicate shade of orange and tastes wonderful.  You can add toasted coconut at this point if you wish.  Coconut in my family would doom them untouchable - so I left mine plain.

The creamy orange glaze is boiled together during the last few minutes of baking time, then poured over the rolls while still hot from the oven.  Next time I'll bake mine until they were a deep golden brown - as the glaze softens them up significantly.

I made these the night before Easter (so I could sleep in) and they were as good as the day they were made when warmed (briefly) in the microwave.  Even two days later, they are still delicious.  

These make a great breakfast or brunch item for Easter, or any beautiful spring day.

For the recipe, go to:

www.changeabletable.com

Magleby's Rolls

Dinner rolls usually get lost in a meal - you expect them to be there, but you don’t really pay attention to them most of the time.  If you want to get a reaction at the table next time, these rolls will do that.  They take such a short time to make, and use ingredients most of us already have on hand.

I found this recipe on yourhomebasedmom.com, one of my favorites to browse in past years.  Leigh Anne found these rolls at a restaurant called Magleby’s Fresh in Provo, Utah - and discovered the recipe to duplicate them.

You may wonder when you read the ingredients, but they turn out soft and fluffy - with a crispy outer crust loaded with flavor.  You can make them from a favorite roll recipe, frozen roll dough from your grocery store, or make your own frozen rolls (like the 30 Minute Rolls from yesterday’s post)

If you make them from frozen, allow between 3-5 hours for rising (just the right amount of time for when you are gone to church, a basketball game, a movie... whatever!)  If you make them from freshly made roll dough - it won’t take long at all.

I saved my extra “dipping ingredients” in containers so I can quickly take them out for another batch in a few days.  You may find you are making them every few days too.

For the recipe, go to:

www.changeabletable.com