Breads, Breakfast, Yeast Breads

Fresh Strawberry Cinnamon Rolls

Strawberries are in season, time to incorporate them into everything!  This is messy, you can see by the pictures, but worth it in the end.  Incredible fresh strawberry taste wrapped in sweet bread…yes!

                       

                       

                       

Strawberry Cinnamon Roll Dough:
1¼ cup warm water (about 110°)
2¼ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
2 tsp vanilla
3½ cups flour
1½ tsp salt

In bowl of mixer, sprinkle yeast over warm water.  Add sugar, oil, vanilla, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled, 1 hour.  Mix strawberry filling and put in fridge while dough rises.

Strawberry Cinnamon Roll Filling:
2 cups chopped fresh strawberries (1 pint)
3 Tbl sugar
1/2 tsp cinnamon
1 egg white

Mix strawberries, sugar, and cinnamon.  Cover and put in refrigerator while dough rises.  Mash strawberries, then drain 1/4 cup of the juice, set aside and reserve for frosting.  Whip egg white to frothy and stir into berry mixture.  Roll out dough on lightly floured surface to an 18″x10″ rectangle.  Spread filling evenly over dough.  Roll up, this is messy.  As you are rolling, pull dough up and over, roll and push filling under roll so it all doesn’t push out.  Pinch end to roll.  Use a thread to cut, slide thread under roll to cutting position, cross ends over roll and pull across to slice.  Gently place roll pieces in sprayed 13″x9″ pan.  Remember…messy but worth it.  Let rise 30-45 minutes.  Bake at 350° for about 25 minutes.

Strawberry Frosting:
2 cups powdered sugar
1/4 cup fresh strawberry juice reserved earlier

Mix together and spread over warm rolls.

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Breakfast, Dessert, Muffins

Strawberry Danish Mini Rolls

These cute little sweet rolls are simple to put together, thanks to the shortcut of using ready-made crescent roll dough.  This recipe is from inspiredbycharm.com.

                       

1 pkg Pillsbury Crescent Sheet or Crescent Roll dough
4 oz cream cheese, softened
2 Tbl sugar
1/4 tsp vanilla
1/2 cup strawberry jam

Preheat oven to 350°.  Unroll crescent sheet or rolls on lightly floured surface.  Roll out into a rectangle (sheet into one large, crescent rolls pinch seams and roll two rectangles).  Mix cream cheese, sugar, and vanilla, spread over dough in even layer.  Spread jam over cream cheese mixture.  Roll up jelly roll style and cut into into approx. 1″ pieces (crescent sheet 16 pieces, crescent roll rectangles 8 pieces each).  Put into mini muffin tray, or sprayed mini muffin pan.  Bake for 16-20 minutes or until golden brown.  Cool for a few minutes in pan, then finish cooling on wire rack.  Sprinkle with powdered sugar.

If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Breakfast, Snacks, Yeast Breads

Peanut Butter Chocolate Chip Sweet Rolls

I felt the need to pull a switch on the usual sweet roll.  So here we go, a chocolaty peanut butter filling with a chocolate glaze to finish them off.  I hope you think they are sweet!

(In all honesty…this is what I have lived on for the past two days.  I am now headed to the store to buy fruit to compensate.)

                       

Sweet Roll Dough:
1 cup warm milk (110°)
4 Tbl butter, melted
1 pkg (2¼ tsp) dry yeast
1/4 cup sugar
1 tsp vanilla
1 egg, beaten
3½ cups flour
1/2 tsp salt

In large bowl of mixer, dissolve yeast in warm milk and melted butter, let sit until foamy.  Add sugar, vanilla, egg, flour, and salt.  Knead to form a soft, smooth dough.  Place in greased bowl, turning once to grease top.  Cover and let rise in warm place until doubled, about 1 hour.

Peanut Butter Chocolate Chip Filling:
1/2 cup peanut butter, softened in microwave
2 Tbl butter, softened
1 cup brown sugar
1/2 cup mini semi-sweet chocolate chips

In small glass bowl, mix peanut butter, butter, and brown sugar.  Punch dough down.  Roll dough into a 18″x12″ rectangle.  Spread with filling and sprinkle with mini chocolate chips.  Roll up jelly-roll style, starting with a long side, pinch seams to seal.  Cut into 12 slices about 1½” each.  Place into greased 13″x9″ baking pan.  Cover and let rise until doubled, about 30 minutes.  Bake in preheated 350° oven for 15-20 minutes, or until golden.  Cool for a bit, then frost with chocolate glaze when just warm.

Chocolate Glaze:
2 Tbl butter, melted
1 tsp vanilla
1½ cups powdered sugar
2 tsp unsweetened cocoa
1-2 Tbl milk

Combine butter, vanilla, powdered sugar, cocoa, and enough milk to achieve desired consistency, spread over rolls.

One Year Ago Today:  Dark Chocolate Cookies with Chips & Nuts Dark Chocolate Cookies

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Breakfast, Yeast Breads

Lemon Pull-Apart Rolls

This is a Rhodes Rolls recipe, if you love lemon this is for you.  It is easy to speed up the process of thawing the rolls – heat the oven to 200°, turn off, put a pan of boiling water on the bottom of the oven and the rolls in a sprayed pan on the rack in oven for 25-30 minutes.  The recipe has a glaze but they were already so lemony, sugary good that I didn’t add it.  It probably finishes them off beautifully and adds more lemon flavor (& calories), good either way!

                       

Lemon Rolls:
12 Rhodes™ Dinner Rolls, thawed but still cold
zest of 2 whole lemons
1/2 cup sugar
1/4 cup butter, melted

Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons fresh lemon juice

Mix lemon zest with sugar.  Cut rolls in half and place in a 12″ sprayed deep dish pizza pan or 9″x13″ sprayed baking pan (I used a 9″ springform pan set on cookie sheet to catch dripping butter).  Drizzle 1/4 cup melted butter over rolls.  Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking.  Cover with sprayed plastic wrap and let rise until double in size.  Remove wrap and sprinkle on remaining sugar mixture.  Bake at 350° for 20-25 minutes.  Combine glaze ingredients, mix well, and drizzle over rolls.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Breads, Breakfast, Yeast Breads

Mini Lemon Rolls

Like cinnamon rolls but these are pretty little tart & sweet lemon rolls.  Recipe from tasteofhome.com.

                       

2½ to 3 cups flour
1/3 cup sugar
1 Tbl dry yeast
1/2 tsp lemon zest
1/2 tsp salt
1/2 cup sour cream
1/3 cup butter
1/4 cup water
2 eggs, beaten
3/4 cup lemon curd
1/2 cup chopped walnuts

ICING:
1/2 cup powdered sugar
1 tsp water
1 tsp lemon juice
1/4 tsp lemon zest

In large bowl of mixer, combine 1½ cups flour, sugar, yeast, lemon zest, and salt.  In small saucepan, heat sour cream, butter and water to 110°-120°; add to dry ingredients.  Beat for 2 minutes.  Add eggs and 1/2 cup flour; beat 2 minutes longer.  Stir in enough remaining flour to form soft dough (dough will be sticky).  Knead until smooth and elastic.  Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.

Punch dough down; turn onto floured surface. Roll into an 18-in. x 12-in. rectangle. Spread lemon curd to within 1/2 in. of edges, sprinkle with walnuts. Roll up jelly-roll style, starting with long side; pinch seams to seal.  Cut into 12 slices.Place rolls in sprayed 13×9 baking dish.  Cover and let rise until doubled, about 30 minutes.  (I made mini rolls in mini muffin pans, divide dough in half, roll each into 18″x6″.  Divide lemon curd and walnuts evenly between the two rectangles.  Can make 1/2 recipe.)

Bake in preheated 350° oven for 25-30 minutes (15-20 minutes for minis) or until golden brown.  In small bowl, combine icing ingredients; drizzle over warm rolls.

If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Breads, Breakfast, Yeast Breads

Pumpkin Sweet Rolls

I think I am about done with my pumpkin craze for a bit, just one last post for now.  Pumpkin sweet rolls.  This has to be one of the most beautiful yeast doughs I have seen, I know, a little weird when you get worked up about how wonderful a dough is.  Well, I do.  This dough is so nice to work with, a beautiful light orange tint from the pumpkin, and smooth, satin texture.  The pumpkin taste is so subtle and with the spices, it’s a warm, homey taste of fall time.  Adapted from a Taste of Home Recipe.

 

Pumpkin Sweet Rolls

Dough:
1 pkg (2¼ tsp) active dry yeast
1¼ cups warm milk (110° to 115°)
1 cup pumpkin
1/2 cup sugar
1/2 cup butter, melted
1 tsp salt
5 to 5½ cups flour

In a large bowl of mixer, dissolve yeast in warm milk.  Add pumpkin, sugar, butter, salt and flour.  Knead to form a soft, smooth dough, about 4-5 minutes.  Place in greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

Filling:
1/2 cup butter, melted
1 cup brown sugar
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp ginger

In small glass bowl, melt butter and add brown sugar, cinnamon, cloves, nutmeg, and ginger.

Punch dough down, divide in half.  Roll one portion into a 16-in. x 8-in. rectangle.  Spread with half of the filling.  Roll up jelly-roll style, starting with a long side, pinch seams to seal.  Cut into 12 slices.  Place into greased 13 x 9 baking pan.

Do the same with the second portion of dough, placing 12 slices in a second greased 13 x 9 baking pan.  Cover each pan and let rise until doubled, about 30 minutes.

Bake at 375° for 20-25 minutes or until golden brown.

Glaze:
1 cup powdered sugar
2 Tbl butter, softened
1/2 tsp vanilla
1 to 2 Tbl milk

Combine powdered sugar, butter, vanilla and enough milk to achieve desired consistency, drizzle over rolls. Sprinkle with nutmeg if desired.

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Yeast Breads

Peanut Butter Chocolate Chip Buns

I made bread last night for sub sandwiches and used part of the dough to make dessert.  When I see a picture on the internet somewhere with an idea, it stays in my head and haunts me until I try it.  So, here it is.

  

Peanut Butter Chocolate Chip Buns

Take some white bread dough (I used a piece about the size of a baseball), roll out to about 12″x6″ and cut into quarters and then each quarter in half diagonally to make 8 triangles as in the picture above.  Or, you can use this roll dough recipe and roll out in circles as per instructions.  Spread with peanut butter, sprinkle with mini chocolate chips, and roll up starting at wide end. Place on sprayed cookies sheet, cover and let rise about 30 minutes.  Bake in preheated 375° oven for 10-12 minutes or until golden brown.  Yummy like this or if you want more calories make a peanut butter icing.  Mix a little peanut butter, powdered sugar and milk to make a glaze consistency, drizzle over cooled buns.