Overnight Creme Brûlée French Toast Bake

6 Tbs butter

3/4 c packed brown sugar (light or dark brown)

2 Tbs maple syrup (real or pancake; or corn syrup)

6 to 8 1-inch thick slices French bread, cut into 3/4-inch cubes (not the crusts)

4 large eggs

1 c half-and-half

1 Tbs vanilla extract

1/4 tsp salt

Sweetened whipped (+ fresh strawberries or raspberries as desired)

Add butter, brown sugar, and maple syrup to a microwave-safe bowl and microwave for 1-2 minutes, until the sugar is dissolved.  Stir to combine.  

Lightly grease a 9X13 inch pan with cooking spray.

Spread the brown sugar mixture in the bottom of the pan and arrange the bread cubes in a single layer over the top.

In a bowl or liquid measuring cup, whisk together the eggs, half-and-half, vanilla and salt.  Pour the mixture evenly over the bread cubes.  Cover the pan and refrigerate overnight (8 to 10 hours).

Remove the pan, uncover, and place in the cold oven.  Preheat the oven to 350℉.  Once the oven reaches temperature, bake for 30-35 minutes, until the bread is golden and the caramelly syrup is bubbling (alternately, you can bake for 20 minutes and then, using a large, flat spatula, flip the bread pieces and bake for another 10-15 minutes).

Serve warm with sweetened whipped cream and fresh berries.

From Mel's Kitchen Cafe

Cucumber Sandwiches

12 slices white bread

8 oz. cream cheese, room temperature

1/2 tsp dried dill

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp freshly cracked pepper

2 Tbs lemon juice

1 green onion, sliced

1 large English cucumber, peeled and sliced finely

Lay the bread out on parchment paper-lined baking sheet and freeze for at least one hour.  (This will make slicing the bread slightly easier.)

Whip together the cream cheese, dill, garlic powder, salt, pepper, lemon juice, and green onion until everything is evenly mixed and the cream cheese is soft and spreadable.

Slice the crusts off the bread, then spread with cream cheese and layer cucumbers on top.  Cut into smaller sandwiches.  

From Budget Bytes

Pepperoni Pizza Rolls

Dough:

1.5 c warm water

1 Tbs honey

4 tsp yeast

2 Tbs olive oil

1/2 Tbs salt

3.5-4 c flour (497-568 grams)

Filling:

2.5-3 c pizza sauce (one 24 oz. jar) or make your own

2 c freshly grated mozzarella cheese

1 c pepperoni, chopped

1/4-1/3 c cornmeal

1/4 c freshly grated Parmesan cheese

Preheat oven to 425℉.  Line a large, rimmed baking sheet with parchment paper.

For the dough, soften yeast in warm water with honey.  Then use the dough hook on a mixer to stir together the yeast mixture, along with the olive oil, salt, and 1 c flour.  With the mixer on low speed, continue adding the flour until the dough clears the sides of the bowl and forms a soft, smooth ball.  Knead for 3-4 minutes.  Let the dough rest, covered, in the bowl for 10-15 minutes.

Separate the dough into two pieces.  On the lightly creased countertop, press one portion of the dough into a thin rectangle, about 10x14 inches.  Spread 1/2 to 3/4 c pizza sauce evenly across the top.  Sprinkle evenly with half the mozzarella cheese, and then half the pepperoni.  Starting on the long side, roll up cinnamon-roll style, pinching the seam together to seal.

Place the cornmeal in a bowl or shallow dish.  Cut the dough into one-inch sections.  One by one, press the bottom of each pizza roll into the cornmeal and then place on the prepared baking sheet about an inch apart.

Repeat with the remaining half of the dough.

Once all the pizza rolls are places on the baking sheet, sprinkle evenly with Parmesan cheese and bake for 15-20 minutes until golden.

Warm the extra pizza sauce and serve the pizza rolls immediately out of the oven with the pizza sauce for dipping.  

From Mel's Kitchen Cafe

Pumpkin Pancakes

Pancakes

3/4 c flour

3/4 c whole wheat flour

1/4 c brown sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp ground cloves

3/4 tsp ground ginger

1 1/2 c buttermilk

1 1/2 tsp vanilla extract

2 Tbs canola oil

2 eggs

2/3 c pumpkin puree

Cream Cheese Whipped Cream
4 oz. cream cheese

1/4 c powdered sugar

1 tsp vanilla extract

1/2 c whipping cream, whipped until medium peaks form

maple syrup for drizzling

Prepare whipped cream by beating cream cheese, powdered sugar, and vanilla until smooth and creamy.  Take 1/2 of the whipped cream (that you already whipped) and beat it in until smooth.  Add the rest of the whipped cream and use a spatula to gently fold in (do not beat).  Cover and refrigerate until ready to use.

Prepare pancakes.  Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.  Make sure to break up any clumps of brown sugar.  In a separate bowl whisk together the buttermilk, vanilla, oil, eggs, and pumpkin.  Combine wet ingredients with dry and gently combine until mixed.  Do not overmix.

Heat a nonstick griddle to medium heat.  When hot, use butter or nonstick spray to coat the pan.  Drop 1/4 c batter to form each pancake and cook until edges set (if you wait until they bubble, it might be just a bit too long).  Flip pancakes and cook remaining side.

Serve warm pancakes with a dollop of cream cheese topping and a drizzle of maple syrup.

From Our Best Bites

 

Sourdough Bread

Day 1: Feed your starter: 50g, 50g, 50g (original starter, flour, water), let sit 8 hours

Day 2: Mix your levain: 30g starter, 120g warm water, 120g flour; mix in a medium bowl, put a lid on it and leave it on your counter, 10-14 hours

Day 3: Make dough: 270g levain, 520g warm water, 600g unbleached all-purpose flour, 200g white whole wheat flour, 18g salt

Weigh flours into a medium bowl.  Add levain and water in a large bowl, mix well.  Add flours to water mixture and mix thoroughly.  Cover and rest 20-30 minutes.  At this point, it's really helpful if you write out a time sheet of each step so you know what time to do each thing.  Go ahead and weigh your salt, too, while you're at it.

Add salt and mix thoroughly (okay to use water or oil to keep dough from sticking to hands), kneading with fold over knead method, 15-20 times. Place in covered container and let rest for 30 minutes.

First fold using letter fold method.  Cover and rest 30 minutes.  (*Using a wet cookie sheet, pat the dough down and stretch it to fill the cookie sheet, then fold in thirds across the sides, then in thirds top to bottom.)

Second fold using letter fold method.  Cover and rest 30 minutes.

Third fold using letter fold method.  Cover and rest 30 minutes.

Fourth fold using letter fold method.  Cover and rest 60-90 minutes.  (Dough should be billowy)

Divide dough into two pieces.  Shape each loaf into a ball, cover and rest for 20-30 minutes.

Line a banneton (or large-ish bowl) with a cotton or linen towel and sprinkle with flour.  Shape dough into final shape and place dough seam side up in banneton.  Place banneton in a plastic bag, seal, and let rise for 60 minutes.  Refrigerate for 8-16 hours.

Day 4: Baking Day  45 minutes before baking, heat up oven with Dutch oven inside to 500 F.  Remove loaves from fridge just before baking.  

After 45 minutes of pre-heating reduce heat to 450 F.  Tip the loaf onto parchment paper, score, and place into hot Dutch oven, replace lid, and bake 20 minutes.  Remove lid and bake an additional 10-15 minutes.  Turn out finished loaf onto a wire rack or cutting board.

Try to let it cool before you eat it.  (Hint: that's not possible!)

From Lorraine Hansen

Chicken Cordon Bleu French Bread Pizza

1-2 loaves French bread

1 tsp garlic salt

1 tsp Italian seasonings

4 c shredded mozzarella cheese

1 c shredded Gruyere cheese

2 c cooked breaded chicken (such as Tysons Crispy chicken strips), diced

1/2 c diced cooked ham

1/4 c bacon bits

4-5 green onions, thinly sliced

Alfredo sauce:

1.5 c heavy cream

2 Tbs unsalted butter

table salt

1/4 tsp ground black pepper

1.5 oz. Parmesan cheese, grated

1/8 tsp grated nutmeg

Cook chicken according to directions and make your Alfredo sauce by bringing one cup of heavy cream and butter to a simmer in a medium saucepan over medium heat.  Reduce heat to low and simmer gently until the mixture reduces to 2/3 cup, 12-15 minutes.  Off the heat, stir in the remaining 1/2 c cream, 1/2 tsp salt, and pepper.  Return to a simmer over medium-high heat, reduce heat to low and add cheese and nutmeg, heat until cheese is just melted, 1-2 minutes.

Preheat oven to 400 degrees.  Cut bread in half lengthwise and place cut sides up on a large (lined with aluminum) baking sheet.  Spread Alfredo sauce evenly over bread.  Sprinkle garlic salt and Italian seasonings on top of sauce.

Top with mozzarella cheese, Gruyere cheese, cooked chicken, ham, bacon, and green onions.  Bake 10 minutes or until cheese starts to melt.

Modified from Six Sisters and America's Test Kitchen Cookbook

Missy's Cinnamon Rolls

The night before: set out 8 oz. cream cheese, 2 sticks + 2 Tbs (divided!) of butter to soften.

Dough:

22.4 oz. milk

34 oz. flour

4 oz. white sugar

Slightly less than 1 Tbs. salt

2.5 Tbs yeast

10 Tbs butter (or 1 stick plus 2 Tbs!)

Slightly less than 1 Tbs vanilla

5 tsp lemon juice

Cinnamon Layer:

8 Tbs butter

2.6 oz sugar

5 oz. brown sugar

3 Tbs cinnamon

Cream Cheese Frosting:

8 oz. cream cheese

8 oz. powdered sugar

8 oz. white chocolate chips

1/2 Tbs vanilla

1/2 Tbs milk (if needed)

Put pot on scale to measure the milk, then heat to 130° F.  Combine flour, sugar, salt and yeast in mixer, beat with bread hook.  Add softened butter and mix again, then add all liquids and mix again.  Knead in mixer for 5 min.  Turn out dough onto floured surface and let rest for 15 minutes.  Preheat oven to 375° F.  Prepare 12 X 18 cooking sheet with parchment paper.  Wash the mixing bowl

While dough is rising, combine cinnamon layer ingredients.

Knead some flour into it a few times if it's too sticky to roll out.  Then roll out dough to approximately 36 in. X 12 in.

Spread 4 oz. softened butter over dough, then sprinkle with cinnamon layer.  Roll up and crease the log, then cut with string into 1 inch rolls.  Place each cinnamon roll on parchment paper, spread out about 1/2 inch between each roll.  Should make about 20-24 rolls.

Bake in oven for 15 minutes or until golden brown.

Melt white chocolate in a microwave safe bowl in 20 second bursts until smooth and creamy.  In mixing bowl, beat cream cheese until smooth.  Add powdered sugar and mix.  Add vanilla and melted white chocolate, beat again until smooth.  Add milk if it becomes too dry.  

Spread cream cheese frosting on baked cinnamon rolls.  And enjoy!

Modified to family proportions from Missy's Ugly Cookies & Bake Shoppe

No Knead Peasant Bread

4 c flour

1/2 Tbs salt

2 tsp sugar

1 Tbs yeast

2 c warm water

Soften yeast in water with the sugar for 5 minutes.  Whisk together flour and salt in a large bowl.  Add yeast mixture and mix with a rubber spatula or wooden spoon until the ingredients form a shaggy, sticky ball and no dry streaks remain.

Cover bowl and let the dough rise until doubled, about 1-1.5 hours.

Place an oven rack in the center of the oven.  Preheat oven to 425.  Generously grease a 9-inch pie plate (or an 8.5 X 4.5 inch loaf pan) with cooking spreay.

Scrape dough away from the sides of the bowl with a rubber spatula, forming a rough ball in the center of the bowl.  Lightly grease your hands and shape the dough into a circle loaf shape, tucking edges under.  Place in the prepared pan.  It's FINE if the loaf is ugly!

Let dough rest, uncovered, for 15-20 minutes until slightly puffy.

Bake for 15 minutes.  Reduce heat to 375 and continue baking for another 15-20 minutes or until golden.

From Mel's Kitchen Cafe

Blender Rolls

2 1/2 c hot water (as hot as it will come out of the tap)
1/2 c butter

1/3 c granulated sugar

2 tsp salt

2 large eggs

7 c flour (35 oz)

1 1/2 Tbs yeast

6 Tbs butter, melted

Add the hot water, butter, sugar, and salt to a blender and blend for 10-15 seconds, until well combined.  Add the eggs and blend until smooth.  Add yeast and blend for another second or two.

Put flour in a large bowl, pour wet ingredients over and stir with a spoon (or use your hands) until well-combined and no dry streaks remain.  The dough will be sticky and bumpy.

Cover and let rise until noticeably puffy and doubled, about 1 1/2 to 2 hours.

Divide dough in half.

For folded square rolls, on a lightly floured counter, roll half the dough into a thick rectangle, about 9 X 14 inches.  Cut in half lengthwise and cut each half into six rectangle pieces.  Dip the bottom of each piece in butter and swipe the buttered end back and forth on a half sheet pan and fold in half.  Repeat with remaining dough, spacing the rolls about 1/2 inch apart.

Cover the rolls and let rise until puffy, about 1 1/2 hours.

Preheat oven to 375, bake for 15-18 minutes or until golden.  If desired, brush tops with melted butter while still warm.  

From Mel's Kitchen Cafe

Spiral Rolls

Dough:
1 1/2 c warm water
1 tbs active dry yeast
2 tbs sugar (or honey)
2 tbs neutral-flavored oil
1 tsp salt
3 1/2 - 4 c flour

Filling:
12 oz. cream cheese, softened
1/4 c butter, softened
1 c chopped ham
1 1/2 c finely chopped broccoli
2 c shredded cheese (I usually go with cheddar, but other types would work, too)
1 c freshly grated Parmesan
1 c finely chopped green onions


In the bowl of a stand mixer fitted with the dough hook, soften the yeast and sugar in warm water for 3-5 minutes.  Once it's proofed, add the oil, salt, and 2 cups of flour.  Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl.  Continue letting the dough hook knead the dough for 4-5 minutes.  (Dough should be soft and smooth but still slightly tacky to the touch.)

Lightly grease a container or large bowl with nonstick cooking spray and place the kneaded dough in the container.  Cover with a large tea towel or lightly greased plastic wrap.  Let the dough rise until it has doubled (about an hour).

Lightly punch down the dough and turn it out onto a lightly greased countertop.

Roll the dough out into a large rectangle about 1/2 inch thick and (if possible) 13 x 17 inches.

In a small bowl, cream together the butter and cream cheese.  Spread all over the rolled out dough.  Top with ham, broccoli, and both cheeses.  Roll the dough up, pinching the seam to seal.  Slice the roll into about 1-inch segments.  Place the rolls on a lightly greased baking sheet and cover with plastic wrap.  They'll look pretty ugly by this point, but it will be okay.  Trust me.  Let the rolls rise until nearly doubled and bake at 350 for 20 minutes, until lightly browned and bubbly.


From Mel's Kitchen Cafe

Easy Focaccia Bread

1 1/2 c warm water
2 tbs olive oil
1 tsp salt
1 tbs yeast
3 c flour
1 c shredded Parmesan cheese (or Asagio or Parmigiano-Reggiano cheese)

Topping:
1-2 Tbs olive oil
1 tbs (more or less) dried herbs or Italian herb/seasoning blend
1/2 c shredded Parmesan cheese (or other options)


Drizzle 1-2 tbs olive oil in the bottom of a 9 X 13 inch pan (if using glass, decrease oven temp to 350).

In a large bowl, soften the yeast in the warm water for 5 minutes.  Then add olive oil, salt, flour and cheese.  Stir with a wooden spoon or rubber spatula until thoroughly combined and no dry spots remain.  The dough will be very wet and sticky.

Scrape dough into the middle of the prepared pan.  Grease your hands and press the dough into an even layer.  Gently press your fingertips into the top of the dough to create little dimples , drizzle with olive oil and sprinkle with toppings, finishing with cheese.  (Or this can be done right after you let it rise.)

Cover the pan and let it rise until puffy, about an hour.  Preheat oven to 375, and bake for 35-40 minutes until golden and baked through.  Let the bread cool for 10-15 minutes before removing from the pan (turn it out onto a rack or platter), break or cut into pieces and serve. 


From Mel's Kitchen Cafe

World's Best Dinner Rolls

2 c whole milk (2% will do, but nothing less)
1/2 c sugar + 1 Tbs sugar, divided
5 1/3 Tbs butter
2 tsp kosher salt
4 1/2 tsp yeast
2/3 c warm water
8-9 c flour
3 beaten eggs

Combine milk, 1/2 c sugar, butter, and salt in a medium saucepan.  Heat over medium heat until butter melts.  Remove from heat and allow to cool to lukewarm.  (You can rub ice cubes along it or put the pan in a sink full of ice water to hurry this process along.  If the mixture is too hot it will kill the yeast, though, so this is important!)

Proof the the yeast and 1 Tbs of sugar in warm water for 10 minutes.

In a large mixing bowl, combine 3 c of flour and milk mixture.  Beat on low for 30 seconds, scraping sides of bowl constantly.  Add yeast mixture and beat on high for three minutes.  Add beaten eggs.  Stir in as much remaining flour as needed to make a soft dough.  (Dough should be very soft-- it will come away from the sides of the bowl, but it will stick to your fingers).  Place bowl in a warm place and cover with a clean towel, let rise 1 hour.

Punch dough down.  Turn out onto a lightly floured surface.  Divide in half.

Spray 2 9X13 pans with cooking spray.  Roll first portion of dough into a rectangle and cut into 12 equal size pieces.  Shape each piece into a ball and place in prepared pan.  Repeat with remaining dough in second pan.

Cover with a clean cloth and allow to rise in a warm place for 30 minutes.  After 15 minutes, preheat oven to 375.  Bake 15-18 minutes.  Rub a stick of cold butter over the tops of rolls when they're finished.


From Our Best Bites

Italian Asiago Bubble Bread

Dough:
   1 1/2 c warm water
   1 tbs yeast
   2 tbs sugar
   2 tbs oil (canola, olive whatever)
   1 tsp salt
   3 oz. shredded Asiago cheese (about 3/4 c)
   4 c flour, give or take a little

Asiago Topping:
   4 tbs butter, melted
   1/4 c olive oil
   6 cloves garlic, minced
   2 oz. Asiago cheese, finely grated (about 1/2 c)
   1 tsp Italian seasonings

In the bowl of a stand mixer, proof your yeast in the warm water and sugar for 5-10 minutes, then add oil, salt, cheese, and 2 c of the flour.  Begin mixing; continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl and is soft and smooth, but still slightly tacky to the touch.  Knead the dough for 2-3 minutes.  Lightly spray a large bowl with cooking spray, and place the dough in the bowl.  Cover tightly with greased plastic wrap.  Let the dough rise until it has doubled (about an hour).  Punch down the dough and turn it onto a lightly greased surface. 

An a shallow dish or bowl, whisk together the melted butter, olive oil, garlic, Asiago cheese, and Italian seasonings.  Lightly grease a 9X13 pan.  Divide the dough into 14-20 equal pieces and shape the dough into round balls.  Roll the top and sides of each ball in the Asiago mixture and place in the prepared pan.  Pour/scrape the remaining filling and cheese over the dough.  Cover the pan with lightly greased plastic wrap and let the dough rise for 30-45 minutes, or until doubled.  Preheat the oven to 375, bake for 25-30 minutes, until golden and baked through to the center.  Let cool for 5-10 minutes before digging in!


From Mel's Kitchen Cafe

Simple, Easy Pizza Crust

3 c flour
1 1/2 c water
2 tbs sugar
1 tsp salt
1 tbs yeast


Proof the yeast and sugar in warm water for 5 minutes or so.  Add flour and salt, mix with a wooden spoon (feel free to spray Pam on the spoon first).  Knead it a lot, set aside for an hour to rise.  Roll it out to pizza shape and bake like you would any pizza!


From Natalie Richards

One Hour Buttermilk Dinner Rolls

*Plan on doubling this!

4 tbs unsalted butter, cut into 1 tbs slices
2/3 c buttermilk
3/4 c water
4 c flour
3 tbs sugar
1 tbs rapid rise yeast
1 tsp kosher salt (less if you're using salted butter)

Preheat oven to warm, 170 degrees.

Place butter, buttermilk, and water in a heat-proof bowl.  Microwave until butter is mostly melted and between 115-120 degrees.

In a stand mixer using the dough hook attachment, place flour, sugar, yeast, and salt, mix to combine.  With mixer running, slowly add warm milk mixture.  Increase speed to medium and let mix for 4-5 minutes, using a rubber spatula to scrape the sides of the bowl.  Transfer dough to a lightly floured surface and pat as flat as you can.  Cut into even chunks (around 12, but more is fine) and roll each chunk into a rope and tie in a knot.  Place each knot of dough on parchment paper.  Place in warmed oven and turn off heat, leaving rolls there for 20 minutes.  Remove rolls and preheat oven to 375.  Bake 12-14 minutes until turning golden brown on top.  Remove, brush tops with melted butter and serve warm.


From Picky-Palate

Quick Dinner Rolls

1 cup plus 2 tbs warm water
1/3 c oil
2 tbs yeast
1/4 cup sugar
1 1/2 tsp salt
1 egg
3 1/2 c flour


Preheat oven to 400.

Combine water, yeast and sugar in a mixing bowl, allow yeast to proof for 15 minutes

Using a dough hook, mix in salt, oil, egg, and flour.  Knead until dough is soft and smooth, about 5 minutes.

Form dough into balls (flour your hands first!) and place in a greased 9 X 13 pan.  Allow to rest for 20+ minutes.  Bake for 20 minutes or until golden brown.  If top is getting too dark but bottom is still doughy, wrap in tin foil to prevent from burning.



From Crystal Levine

Biscuits and More

2 c bread flour
1 tbs sugar
1 tbs baking powder
1 tsp salt
1/3 c shortening

Mix all ingredients except shortening together until well blended.  Cut in shortening.  Store in an air tight container until ready to use!

When ready to use, mix in about 3/4 c milk, bake at 450 degrees for ten minutes

Possible alterations:

Dumplings:  May need more liquid.  Dough should be rolled into balls and added to soups or chicken and dumplings where they cook by steam (must have lid on pot).

Sausage and Cheese Biscuits: Add 1/2 c or more of cooked sausage and 1 c shredded sharp cheddar cheese to mix before you add milk.

Cinnamon Biscuits:  After adding milk, roll out onto floured surface and spread 1/4 c melted butter on dough, sprinkle with brown sugar, raisins, pecans, and cinnamon.  Bake at 400 for 15-20 minutes or until they are golden brown on top.

Orange Biscuits: After adding milk, roll out onto floured surface and spread 1/3 c melted butter on dough, sprinkle with the zest of an orange and some of the chunks of the orange, white sugar, a dusting of powdered sugar, pecans, sweet coconut shreds, and a light dusting of ground cloves.  Bake at 400 for 15-20 minutes or until they are golden brown on top.


From Candace Crowther

Easy (and Fast) Breadsticks

1 1/2 c warm water
1 tbs yeast (one package)
1 tbs sugar
3 c flour
1/2 tsp salt
2 tbs olive oil
1/4 c melted butter
1/2 c Parmesan cheese

Mix together warm water, yeast and sugar and let proof for 5 minutes.  Combine with flour and salt in a mixer, stirring until combined, then add olive oil and knead, adding flour, to form a still-sticky dough.  Knead about 3 minutes.  Cover and let rise 10 minutes.  Spray cookie sheet with nonstick spray, preheat oven to 350 degrees.  Pour dough onto cookie sheet and roll out (sprinkling with flour) to form a rectangle on the sheet.  Cover and let rise 10 more minutes.  Spread melted butter on top of dough and sprinkle with cheese (and parsley flakes, garlic powder, or anything else you like).  Cut dough into strips with a pizza cutter, and one down the middle so they're not too long.  Bake for 15 minutes or until they turn light brown.


From Andrea Simmons

No-Rise Rolls (Orange, Cinnamon, or Amazing Awesome Cinnamon)

For Orange Rolls:
For the dough:

1.5 c cottage cheese (4% milk fat)
2/3 c buttermilk
1/2 c sugar
1/2 c butter, melted
2 tsp vanilla extract
4 c flour (+ some for rolling)
2 tbs baking powder
1 tsp salt
1/2 tsp baking soda

Orange roll filling:
1/2 c butter, softened
1 c sugar
zest from two oranges

Orange roll glaze:
1 1/3 c powdered sugar
2 tbs melted butter
1/4 c orange juice

Preheat oven to 400 degrees.  Combine cottage cheese, buttermilk, sugar, melted butter and vanilla in a blender, processing until smooth, about 10 seconds.  Then in a bowl, add flour, baking powder, salt, and baking soda.  Dough will be very soft.  Scrape dough out onto lightly floured surface and knead a few times, just until smooth.  Roll the dough into a 12 X 15 inch rectangle.  Put filling on, roll into a log and cut into rolls with string.  Place in a greased pan (9 x 13), bake for 20-25 minutes.  Cover with glaze.


For Regular Cinnamon Rolls:
Filling:
spread 4 tbs softened butter on dough, then sprinkle on 1/2 c sugar and 4 tsp cinnamon

Cream Cheese Glaze:
1 c butter, room temperature
2  8 oz. cream cheese, room temperature
4-6 c powdered sugar
2 tsp vanilla
 
For Amazing Cinnamon Rolls:
Filling:
1 tbs unsalted butter, melted
1 1/3 c packed brown sugar
1 Tbs cinnamon
1 tsp ground allspice
1/2 tsp ground cloves
2 c chopped pecans

Glaze:
4-6 tbs cold whole milk
2 tsp vanilla
1 1/3 c powdered sugar


From Ourbestbites.com

Magleby's Rolls

1 bag frozen dinner rolls
mayonnaise
melted butter
freshly grated Parmesan cheese
garlic powder
dried parsley

Dip each frozen ball of dough into mayo, then butter, then cheese.  Place rolls into a well greased muffin tin, cheese side up.  Sprinkle with garlic powder and parsley and let rise, then bake according to directions.


From Yourhomebasedmom.com