Parmesan and Garlic Bread Rolls

Soft yeast rolls brushed with butter, garlic, and Parmesan cheese 

This recipe comes straight from my mother’s recipe box — the kind of recipe written on a well-worn card, dusted with flour from years of use.

Garlic has always been a favorite in our home, and these rolls were often made alongside big family dinners. The smell of warm yeast bread rising in the kitchen and buttery garlic melting into the tops of freshly baked rolls is something I still remember so clearly.

These homemade garlic Parmesan dinner rolls are soft, fluffy, and full of savory flavor. Brushed with melted butter and topped with fresh garlic and finely grated Parmesan, they are simple enough for a weeknight meal and special enough for holidays.

Once you taste how light and tender these rolls are, they just might become a regular at your table too.

Ingredients for Garlic Parmesan Dinner Rolls

3/4 c. milk
1/4 c. butter or margarine 
3/4 c. very warm water
2 envelopes, or 4 1/2 tsp. yeast
1 Tbs. sugar
4 1/2 to 5 c. all-purpose flour
1/3 c. sugar
1 1/2 tsp. salt
1 egg

For the Garlic Parmesan Topping:

1/4 c. butter or margarine, melted
3 garlic cloves, minced
1/2 c. Parmesan cheese, finely grated

Directions:

When you’re ready to bake, preheat the oven to 375°F and generously grease a 9 x 13-inch baking pan. Set aside.

In a small saucepan, warm the milk and butter over very low heat. Heat just until the milk reaches 120°F—the butter does not need to melt. Remove from heat and allow the mixture to cool to 105–110°F. 

As the milk cools, it is time to proof the yeast.  In a medium bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Stir gently, then place the bowl in a warm spot for about 10 minutes, or until the mixture becomes foamy and bubbly.

In a large mixing bowl, whisk together 2 cups of flour, the remaining sugar, and salt. Pour in the warm milk mixture and the yeast mixture. Using a wooden spoon, beat for about 2 minutes, until smooth.

Add the egg and 1/2 cup of flour, then beat for another 2 minutes. Continue adding flour gradually until the dough becomes too thick to stir.

Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Add additional flour as needed to form a soft dough—it should feel tacky but not sticky.

Place the dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm place until doubled in size.

While the dough rises, melt the butter in a small saucepan and set aside. In a small bowl, combine the minced garlic and Parmesan cheese. Set aside.

Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Divide the dough into 20 equal portions. Roll each portion into a smooth ball and arrange them evenly in the prepared baking pan.

Brush the tops of the rolls with the melted butter, then sprinkle the garlic-Parmesan mixture evenly over each roll.

Cover the pan with a tea towel, or a sheet of plastic wrap, and let the rolls rise in a warm place for about 30 minutes, or until doubled in size.

Bake at 375°F for 15 to 18 minutes, or until the rolls are golden brown and fragrant. Serve warm and enjoy!

Tips for Best Success:

• Check your temperatures carefully. Milk mixture should cool to 105–110°F before adding to flour. Too hot can kill the yeast.
• Proof the yeast properly. It should become foamy and bubbly within 10 minutes. If not, the yeast may be expired.
• Don’t over-flour the dough. It should feel soft and slightly tacky, not dry.
• Knead until smooth and elastic. About 8–10 minutes by hand develops the gluten for fluffy rolls.
• Allow proper rise time. Rising in a warm, draft-free place helps create light rolls.
• Use freshly grated Parmesan. It melts and browns better than shelf-stable grated cheese.

 Variations and Substitutions:

• Add herbs: Mix in 1–2 teaspoons dried Italian seasoning or chopped fresh parsley to the topping.
• Cheese swap: Try Asiago or Romano instead of Parmesan.
• Roasted garlic: Replace fresh garlic with roasted garlic for a sweeter flavor.
• Garlic butter inside: Brush a little garlic butter between layers for pull-apart style rolls.
• Make it plain: Skip the topping for classic soft dinner rolls.

 Serving Suggestions:

• Soups and stews
• Spaghetti or lasagna
• Roast chicken
• Holiday ham
• Beef roast dinners
• Salad and pasta meals

How to Store Garlic Parmesan Bread Rolls

Room Temperature:
Allow the rolls to cool completely before storing. Place them in an airtight container or a resealable bag and store at room temperature for up to 2 days. To freshen them up, warm the rolls in a 300°F oven for 5–7 minutes.

Refrigerator:
If you need to store them a bit longer, place the cooled rolls in an airtight container and refrigerate for up to 5 days. Warm them gently in the oven or microwave before serving to soften them.

Freezer:
These rolls freeze very well. After they have cooled completely, place them in a freezer-safe bag or container. Freeze for up to 3 months. When ready to serve, thaw at room temperature and warm in a 350°F oven for 10–12 minutes until heated through.

Tip:
If you plan to freeze the rolls, it’s best to freeze them without the garlic butter topping, then brush with melted butter and sprinkle garlic and Parmesan when reheating for the freshest flavor. 

Frequently Asked Questions:

Q: Can I make these rolls ahead of time?
A: Yes! You can prepare the dough up to the point of the final rise, cover it tightly, and refrigerate overnight. Bring it to room temperature before baking.

Q: Can I freeze the rolls?
A: Absolutely! Bake the rolls, let them cool completely, then store in an airtight container or freezer bag. Freeze up to 3 months. Reheat in the oven at 350°F for 10–15 minutes before serving.

Q: Can I use whole wheat flour or other flours?
A: You can substitute part of the all-purpose flour with whole wheat flour (up to 50%) for a nuttier flavor. Keep in mind the texture may be slightly denser.

Q: Can I use pre-minced garlic instead of fresh?
A: Yes, but fresh garlic provides the best flavor. If using pre-minced garlic from a jar, use about half the amount since it can be more concentrated and salty.

Q: Can I make smaller or larger rolls?
A: Absolutely! The baking time will vary slightly. Smaller rolls may bake in 12–14 minutes, while larger rolls may need 18–20 minutes.

Q: Can I make these rolls dairy-free?
A: Yes, substitute the butter with a non-dairy alternative (like vegan butter or coconut oil) and use plant-based milk instead of dairy milk. Flavor will remain delicious!

Q: How do I keep the tops crispy while still fluffy inside?
A: Brushing the rolls with butter before and after baking gives a golden crust, while the inside stays soft. Avoid covering tightly while they’re still warm, or the tops may become soggy.

Pineapple Rolls

Pineapple Bread Rolls

Delicious, light and fluffy bread rolls with pineapple and coconut inside and a powdered sugar glaze drizzled over the top.  This is easy to make and a recipe your family will love.  Serve them for breakfast, or as a dessert.  

Ingredients

1 c. crushed pineapple
1 c. unsweetened coconut
1 c. sugar
2 T. cornstarch
1 3/4 c. warm water (divided)
1/3 c sugar
1 T. yeast
1 egg, room temperature
1/3 c. dry milk powder
4 1/2 c. or more, flour (bread flour works best)
2 T. cooking oil or lard, melted and cooled
1/2 tsp. salt

Glaze

1 c. powdered sugar
1 tsp. vanilla
2 to 4 Tbs. milk

Directions

Heat oven to 325° when ready to bake. Grease 9 x 13-inch cake pan.

In a medium-sized bowl, combine pineapple and coconut.

Sprinkle the cornstarch and sugar over the pineapple and coconut.  Mix well.

Cover with a lid or a sheet of cling wrap and place in the refrigerator for at least an hour. 

Pour the pineapple juice into a measuring cup.   Add enough water to make 1 1/2 cups liquid.  

In a large mixing bowl, combine 1/4 cup water, sugar and yeast in a bowl.  Let stand for 5 to 10 minutes to make sure the yeast is active. 

Add in the remaining water and pineapple juice, egg, 1 cup flour, and milk powder. Beat well with a wooden spoon.

Mix in the shortening, salt and most of the remaining flour. Turn out the dough on a floured surface.  Knead the dough for about 10 minutes, adding more flour as needed. The dough should be smooth and elastic and have a slightly tacky feel. 

Lightly grease the bowl that you mixed the dough in.  Place the dough into the bowl, turning the dough over once to ensure all sides are greased, so it does not dry out.  

Cover the bowl with a tea towel and set the bowl in a warm location.  Let the dough rise until doubled. 

On a lightly floured surface, roll out the dough into a rectangle that is about 2 inches thick.

Spread the pineapple coconut mixture over the top of the dough, going close to the edges.

Fold dough onto itself, capturing the pineapple coconut mixture inside.  It will be like making a burrito.  Then press the dough down with your fingers or a rolling pin, to seal.

Cut dough into squares, using a pizza cutter.  

Place the dough evenly into the prepared cake pan.

Cover the dough with a tea towel and let rise until doubled.

Bake for 20 to 25 minutes, or until golden brown.

While the bread is still warm, make the glaze.

In a medium bowl, combine powdered sugar, vanilla and 3 tablespoons milk.  Mix well.  Add more milk if you want a thinner glaze.  Using a spoon, or a fork, drizzle the glaze over the top of the warm bread. 

Allow the glaze to set up and serve and enjoy.

Apple Pull Apart Bread

An easy-to-make Apple Pull Apart Bread recipe using bread dough formed into small balls that are coated with cinnamon and sugar. Apples are sprinkled throughout the layers. A delicious powdered sugar glaze is poured over the top.

Ingredients

1/4 c. warm water
1 Tbs. yeast or 1 package dry yeast
2 Tbs. sugar
3/4 c. warm milk
3 Tbs. melted butter or oil
1 egg
1 tsp. salt
3 1/2 to 4 1/2 c. four 

Filling

2/3 c. brown sugar
1 tsp. cinnamon
3 Tbs. butter or margarine, melted
1 large apple, diced (peeling is optional)

Glaze 

1 1/2 c. powdered sugar
1 Tbs. butter, softened
1 Tbs. milk
1/2 tsp. vanilla

Directions

Preheat oven to 350°. Lightly grease a bundt with vegetable oil; set aside.

In a bowl, combine water, yeast and sugar. Place in a warm location for 10 minutes. This allows the yeast to bloom and show that it is active. 

In a large mixing bowl, combine 1 cup flour, salt. Pour in the yeast mixture, milk, melted butter and egg. Beat well with a wooden spoon to combine. You can also use a mixer with the dough hook.

Continue to mix in the remaining flour, until it gets too hard to stir with a spoon. Turn the dough out on a floured surface. Knead in the rest of the flour, using more or less flour as needed, depending on the day. If there is a lot of moisture in the air, you will need more flour. If it is a dry day, you may need less flour.  Knead the dough until it is smooth and elastic. This takes about 8 to 10 minutes. You will want a dough that is slightly sticky.

In the same bowl that you mixed the dough in, lightly grease or oil the bottom and sides. Place the dough in the bowl, turning once to coat all sides with oil. Cover the bowl with a tea towel or a sheet of plastic wrap. Place in a warm location and let rise until doubled in bulk.  This takes between for about 1 1/2 hours to 2 hours. 

While the dough is almost done rising, prepare the filling.

In a small bowl, melt the butter.

In another small bowl, combine brown sugar and cinnamon.

Roll the dough into 1 1/2-inch balls. Roll one ball in melted butter.

Allow the excess butter to drip off, then roll the dough ball in the cinnamon sugar mixture.  Place the dough balls in the prepared bundt pan. Repeat the process with each dough ball. When you get the first layer of dough balls in the bundt pan, sprinkle some of the apples over the top. Repeat layering the dough balls and apples until you are out of dough. 

Cover the loaf pan with a tea towel, and place in a warm location. Allow the dough to rise for about 45 minutes, or until doubled in size. 

Bake the bread for 25 minutes. Check the top of the bread to make sure it is not starting to burn. If it is, cover the top with a sheet of aluminum foil.  Bake for another 10 minutes, or until done.

Cool in the bread pan for 15 minutes, then invert onto a cooling rack. When the bread is cool, it is time to make the glaze.

In a small bowl, combine powdered sugar, butter, milk and vanilla together.  Stir or whisk to remove all the lumps.  You will want the glaze to be thin, but not too thin. It should be the consistency of corn syrup.  

Drizzle the glaze over the cooled pull apart bread. Allow the glaze to set, then serve.

Whipped Cream Pecan Caramel Rolls

 

These rolls are soft, rich, sticky, gooey and delicious. They take a little bit of time, but the effort is so worth it in the end when you sit down to eat one of these rolls.  Pouring cream over the rolls just before baking is what puts these rolls over the top.

Ingredients

1/2 c. warm water
2 pkg. yeast
1 Tbs. sugar
1 1/2 c. milk
1 stick butter
1/2 c. sugar
2 tsp. salt
2 eggs, room temperature
7 - 7 1/2 c. flour
1 stick softened butter
brown sugar
cinnamon

Topping

1 c. brown sugar
1/2 c. butter
4 Tbs. cream or evaporated milk
2 Tbs white sugar
1 pkg pecans (optional)
1 c. cream (to pour over the top of the rolls)

Directions

Oven temperature set at 350°.  Grease or spray two 9 x 13-inch cake pans.

In a bowl, add water, yeast and 1 tablespoon sugar.  Stir to dissolve. Set in a warm location for about 10 minutes. This allows the yeast to bloom.

In a pot, combine milk, sugar, salt and butter.  Heat only until the mixture is lukewarm. Do not boil.  If the temperature goes over 110°, you will need to let the milk set a while to cool.  The butter does not need to melt. Pour into a large bowl. 

Stir in 2 cups flour. Beat with a wooden spoon until smooth. 

Add in the eggs and yeast mixture.  Beating again until the mixture is smooth, for about 2 to 3 minutes.

Stir the remaining flour.  When the dough becomes too stiff to mix, turn the dough out onto a floured surface. Knead the dough, until the dough is for about 10 minutes until it is smooth and elastic. The dough should be slightly tacky, but not overly sticky that it sticks to you and your floured surface. 

Lightly grease or oil the bowl you made the dough in. Place the dough into the oiled bowl, turning once to ensure that all sides of the dough are lightly oiled. 

Cover with a tea towel and place in a warm location until doubled in size. This takes about 90 minutes, depending on how warm the location is. 

Punch the dough down, cover and let the dough rise again a second time. This will give you light and fluffy rolls.

While the dough is rising for the second time, it is time to start making the caramel topping.

In a saucepan, add the brown sugar, butter, cream and white sugar. Stir constantly and bring to a boil.  Pour half the caramel mixture in one pan, and the other half in the second pan. Place the pecans on the caramel if desired. Set aside while you finish making the rolls. 

Punch the dough down and turn the dough out onto a lightly floured surface. Roll or pat the dough out onto a lightly floured surface into an 18 x 12-inch rectangle.  

Spread the 2 tablespoons butter over the top of the dough. Sprinkle brown sugar and cinnamon over the top, almost to the edges of the dough. I rarely measure the filling ingredients. I just smear butter over the dough and sprinkle the sugar and cinnamon over the top. For this step, you can add as much or as little brown sugar and cinnamon as you want or like.

 Roll up, jelly roll fashion. Starting at the narrow side. Cut into 12 slices and place, cut side down, on top of the caramel in the pan.  Repeat for the other half of the dough. 

Cover with a tea towel. Place in a warm location until the rolls have until doubled in size. 

Pour the cream over the top of the cinnamon rolls, dividing it evenly between the two pans.  Let set for 10 minutes.

Bake for 20 to 25 minutes, or until they are golden brown.

 Remove the pans from the oven and allow them to sit for 5 minutes.  Carefully place a platter or cookie sheet over the top of the pan. Invert the pan onto the cookie sheet or platter, then remove the pan that you baked the rolls in. Scrape out the caramel topping while it is still warm in the pan and drizzle over the top of the rolls.

Sit down and enjoy. You can allow them to cool, but we find that these rolls, fresh out of the oven, are the best!

Cherry Sweet Roll Christmas Trees

The weather may be cold and snowy, but it is the perfect time to start baking. These sweet rolls formed in the shape of a Christmas tree, are a perfect way to keep your house warm and provide a delicious home-baked treat. 

Ingredients

2 pkg. yeast
1/2 c. very warm water (110° to 115°)
3 Tbs. sugar
2 c. milk, warmed to 110° to 115°
1/2 c. cooking oil
2 tsp. salt
1 egg
7 to 8 c. flour
1/4 tsp. cinnamon (optional)
1 can cherry, or blueberry or apple pie filling
1/4 c. pecans, chopped, (optional)

Glaze

2 c. powdered sugar
2 Tbs.milk
1 Tbs. butter, softened
1 tsp. vanilla
red and green candied cherries
red and green colored sugar

Directions

Preheat oven to 350°.  Grease 2 baking sheets.  You can line the baking sheets with foil. Grease the foil well.

In a large bowl, dissolve yeast, and sugar in the warm water. Set aside for about 8 to 10 minutes to allow the yeast to bloom. 

Add warmed milk, 2 c. flour, oil, salt, and egg. Beat well with a wooden spoon, or you can use the electric mixer with a dough hook attachment and beat on medium speed for 2 minutes. 

Stir in the remaining flour or until it becomes too stiff to mix the dough with a spoon.  Turn the dough out onto a floured surface.  Knead in enough flour to for a soft dough. Knead for about 8 to 10 minutes, or until the dough is smooth and elastic. 

Place the dough in a greased bowl, I use the same bowl that I mixed the dough in, and cover with a tea towel or sheet of plastic wrap. Set the bowl in a warm location and let rise until doubled in size.

Punch the dough down. Turn out onto a lightly floured surface. Divide the dough in half.  Roll out one dough ball into an 11 x 9-inch rectangle. 

Mix the cinnamon in the cherry pie filling. Spread half of the pie filling to within 1/2-inch of the edges.  Sprinkle half of the nuts over the top, if desired. Starting at the long end, roll up the dough.  Pinch seam to seal. 

Cut the dough into 11 equal slices. Place the rolls on a baking sheet in the shape of a tree.  Place one roll at the top. Then arrange 2 rolls with sides touching just under that one. The next row will have 3 rolls, and then the next row will have 4 rows. Place one roll at the bottom to be the trunk of the tree, centering it where the middle two rolls meet. 

Repeat with the second dough ball.

Cover and let rise until doubled in size. This can take about 30 minutes or more.

Bake for 20 to 25 minutes, or until the rolls are golden brown. 

While the rolls are baking, make the glaze by combining powdered sugar, milk, butter, and vanilla until smooth. Beat with a hand mixer or whisk.  You will want the glaze to be a little thicker than pancake batter.  If you need the glaze thicker, add more powdered sugar. If you require a thinner glaze, add more milk. 

Decorate the trees with candied cherries.  Drizzle the glaze over the tops of the warm rolls.  Sprinkle some colored sugar over the top.

Serve and enjoy!

 Pumpkin Cinnamon Rolls

This is a different twist to the traditional cinnamon rolls.  By adding some pumpkin puree and pumpkin pie spice in the dough, you can transform them into a delicious treat.  These rolls are soft and fluffy that your family and friends are sure to love and request often.

Ingredients

Dough

1 Tbs. yeast
1/2 c. very warm tap water
1 Tbs. sugar
4 1/2 to 5 c. flour
2 Tbs. pumpkin pie spice
1/3 c. sugar
1 tsp. salt
1 c. warm whole milk
5 tbs. butter, melted
1 egg
3/4 c. pumpkin puree

Filling

4 Tbs. butter, softened
2/3 c. brown sugar
1 Tbs.cinnamon

Frosting

4 oz.. cream cheese
3 Tbs. butter, softened
1 tsp. vanilla
2 c. powdered sugar
1 to 2 Tbs. milk

Directions

Set oven temperature to 350°. Grease a 9 x 13-inch baking pan, or cake pan.

In a large bowl, combine yeast, water, and sugar. Set the bowl in a warm location for 10 minutes to allow the yeast to bloom and show it is alive.

Add 1 c. flour, sugar, salt, butter, egg, and pumpkin puree.  Beat for 2 minutes with a wooden spoon, or use an electric mixer with a dough hook attachment. 

Stir in the remaining flour, or until it gets too stiff to mix by hand.  Turn the dough out onto a floured surface.  Knead enough flour into the dough until the dough is only slightly sticky.  Knead for 8 to 10 minutes, or until the dough is smooth and elastic.

Place the dough in a greased bowl and cover with a sheet of plastic wrap, or a tea towel. Set the bowl in a warm location.  Allow the dough to rise until doubled in size. This can take around 60 minutes or more, depending on how warm the location is. 

Turn the dough out onto a floured surface. Roll dough out into a 15 x 12-inch rectangle. Spread softened butter over the dough, leaving at least a 1/4 inch section all around the outside edges unbuttered.

In a small bowl, combine brown sugar, and pumpkin pie spice. Sprinkle the mixture evenly over the top of the buttered surface.

Starting at the narrow end, roll the dough up tightly. Seal the edges of the dough with your fingertips.

Cut the dough into 1-inch slices or 12 equal sized rolls.  Use a serrated knife to cut through the dough, or you can use a piece of unflavored dental floss to cut through the dough.

Place dough into prepared baking pan with the cut side down.  Cover and let rise in a warm location until the dough is doubled in size. This takes about an hour.

Bake for 25 to 30 minutes, or until the rolls are golden brown. 

While the rolls are cooling, it is time to make the frosting.

In a bowl, combine cream cheese, butter, and vanilla. Beat until light and fluffy.  Slowly add the powdered sugar, beating well until thoroughly mixed.  

Add milk, 1/2 tablespoon at a time, until the frosting is at a desired consistency you want to spread over the rolls.  Spread the frosting over rolls and serve. You can sprinkle the tops with cinnamon if desired.

 Ribbon Loaf  Sweet Yeast Bread

These are just like the rolled cinnamon rolls, but folded into thirds and cut so they look like ribbons in the pan. They are tender and light and so good. They will disappear quick!

Ingredients

1/2 c. hot tap water
2 pkg. active dry yeast
1/2 c. sugar
1 1/2 c. lukewarm milk
2 tsp. salt
2 eggs, room temperature
1/2 c. softened butter or margarine, or cooking oil
7 to 7 1/2 c. flour
1 c. sugar
4 tsp. cinnamon
butter, softened

Frosting

2 c. powdered sugar
2 Tbs. butter, softened
2 tsp. vanilla
4 Tbs. milk or half and half

Directions

Preheat oven to 375°. Grease two 8 or 9-inch square pans, or use a cake pan.

In a large mixing bowl, combine warm water, yeast, and sugar.  Let stand for 5 to 10 minutes in a warm location. This will tell you if your yeast is active and good to use.

Stir in milk, salt, eggs, butter and 2-cups of flour. Mix on low speed with an electric mixer that has a dough hook.  You can also mix this by hand using a wooden spoon.  Continue to add the rest of the flour until a soft  dough forms. Turn the dough out onto a lightly floured surface to knead by hand, or continue to knead the dough with a mixer.  If kneading by hand, knead for about 8 minutes to 10 minutes, adding flour as necessary, until the dough is smooth and elastic, yet it should be slightly tacky.

Place the dough into a greased bowl. I use the bowl that I mixed the dough in. Cover with a tea towel or a sheet of  plastic wrap. Let rise in a warm location until doubled in size. This takes about 90 minutes. Punch dough down and let rise again until almost doubled. This time, it only takes about 30 minutes. 

Mix together sugar and cinnamon. Set aside.

Divide the dough in half. Roll out one half of the dough into a 15 x 12-inch rectangle. 

Using a pastry brush or your fingers, rub the softened butter over the surface of the dough. 

Sprinkle half of the cinnamon sugar mixture over the top of the butter.

Fold over the dough into thirds to make a strip, 15 x 4-inches. Cut dough into 20 equal parts.  

Stand the dough close together in two rows in the prepared pan. The cut ends should be facing upwards. 

Cover and let rise in a warm location for about 60 minutes, or until doubled in size. 

Repeat directions with the other half of the dough. 

Bake for 25 to 30 minutes, or until browned. 

May frost if desired.

In a medium bowl, combine powdered sugar, butter, and vanilla.  Gradually mix in the milk until you have a smooth, medium thin consistency. You want to be able to pour it over the rolls and not spread it like a cake frosting.

Pour over warm rolls.

Baba Au Alcohol Free Cake

This is a yeast cake, baked golden brown and then soaked in some vanilla and citrus flavors.  Tastes great when served with a dollop of whipped cream. You can also add some fresh or dried fruits on top as well.

Ingredients

1/4 c. hot tap water
1 pkg dry yeast, or 2 1/4 tsp.
1/4 c. sugar
3 eggs (room temperature)
1/2 c. milk, warmed
3/4 stick butter or margarine, softened
1/2 tsp. salt
1 3/4 to 2 1/4 c. flour
1 c. raisins

Syrup

1/2 c. sugar
1/4 c. water
1/4 c. orange juice
1 Tbs. vanilla or rum flavoring
1/4 tsp. nutmeg

Directions

Set oven temperature to 350°.  Generously grease and flour a 2-quart ring mold or bundt pan.

In a large bowl, combine water, yeast, and sugar.  Let stand for 10 minutes in a warm location until the mixture blooms or becomes bubbly.

Add eggs, milk, butter, salt and 1-cup flour.  Beat well with a wooden spoon, or beat on high speed with an electric mixer for 2 minutes until the batter is smooth. 

Stir in enough additional flour to make a thick batter. The mixture should be smooth and all the flour incorporated into the batter.

Stir in the raisins. 

Cover the bowl with a sheet of plastic wrap and place in a warm location until bubbly.  This takes about 1 hour. 

Stir down the batter. Scrape the batter into the prepared bundt pan or ring mold. Smooth the top of the batter, so it is evenly distributed in the pan.  Cover the pan with a sheet of plastic wrap and place for about 30 minutes.

Bake for 30 to 35 minutes, or until golden brown.  As the cake is baking, prepare the syrup.

In a saucepan, combine sugar and water.  Bring the mixture to a boil, stirring until the sugar completely dissolves. Remove from heat.

Stir in orange juice, vanilla extract and nutmeg.  

Remove the cake from the oven when the cake is done. Immediately prick the surface of the cake with a fork. 

Slowly pour the Syrup over the cake.  After the syrup's absorbed into the cake, remove the cake from the pan.

Notes

If you want a Baba Au Rum cake, change the vanilla to rum in the syrup.

Cool Rise Maple Pecan Ring

This maple pecan ring is a delicious treat served warm from the oven. Mix it up the day before and cook in the morning for breakfast. This is a cool rise way to do yeast rolls.  You simply mix everything up early in the day or the night before and let it rise in the refrigerator instead of a warm location. 

You can add more brown sugar and pecans to the filling if desired. I usually don't measure the ingredients on this. Instead, just sprinkle brown sugar over the surface, making sure it is covered. I also do that with the pecans. Use more or less to suit your tastes.

Ingredients

1 1/2 Tbs yeast or  2 pkg. yeast
1/2 c. sugar
1/2 c. hot tap water (110° to 115°)
1 c. warm milk
5 1/2 to 6 1/2 c. flour
1 1/2 tsp. salt
1/2 c. butter or margarine
1 1/2 c. hot tap water (110° to 115°)
2 eggs
3/4 c. chopped pecans
1/3 c. brown sugar
1 tsp. maple flavoring
softened butter

Glaze

2 1/2 c. powdered sugar
1/2 tsp. maple flavoring
3 to 4 Tbs. milk

Directions

Grease 2 baking sheets.

In a large bowl, combine yeast, sugar and hot water. Place in a warm location for about 10 minutes, so the yeast can bloom and become active.

Add the warm milk, 2 cups flour, salt, and softened butter or margarine. Beat with an electric mixer for 2 minutes, scraping the bowl occasionally.

Add eggs and a 1/2 cup flour.  Beat at high speed for 2 minutes.  

Stir in additional flour to make a soft dough. Use a wooden spoon or a mixer with the dough hook attachment. If using the mixer, continue to knead the dough for 8 minutes or according to the manufacture's directions. If doing this by hand, turn the dough out onto a lightly floured surface when it becomes too hard to stir it with a wooden spoon.  Knead the dough, adding more flour as necessary, until the dough is smooth and elastic. This takes between 8 and 10 minutes. 

Cover the dough with a sheet of plastic and let rest for 20 minutes.

In a small bowl, combine pecans, brown sugar and maple flavoring. Set aside.

Punch dough down and divide into 2 equal pieces.  On a lightly floured board, roll the dough out into a 16 x 8-inch rectangle. Brush the surface with softened butter. Sprinkle half of the pecan brown sugar mixture over the dough.  Starting with the long side, roll up the dough into a jellyroll. Pinch seam to seal.

Place the dough rope onto the prepared baking sheet and form into a circle. Seal edges together firmly, so it does not come apart.  With a knife or scissors, cut 2/3 of the way into the ring at one inch intervals. Do not cut the dough on the inside of the ring. Leave that intact.  Turn each section on its side. 

Repeat with the other half of the dough. Brush the rings with butter or cooking oil. Cover loosely with a sheet of plastic wrap and place in the refrigerator for 2 to 24 hours.

When ready to bake, preheat oven to 375°. Remove the dough from the refrigerator and carefully remove the plastic wrap. Let the dough stand at room temperature for 20 minutes. 

Bake for 20 to 25 minutes, or until done.  Remove from the baking sheets and place on wire wracks to cool.  

In a bowl, combine powdered sugar, and maple flavoring together.  Slowly add the milk, stirring as you pour, until the glaze is the desired consistency. Pour over the maple pecan rings.   Serve and enjoy!

Cinnamon Raisin Bread

Cinnamon Raisin Bread is so good. Moist, delicious sweet bread loaded with raisins and cinnamon.  Slather with butter or eat it plain, or you can even add a light glaze of buttercream frosting over the top of the loaf. This bread is great for breakfast or anytime of the day.

Ingredients

1/2 c. warm water (around 110°)
2 pkg dry yeast or 2 Tbs. yeast
1/2 c. sugar
1/2 c. butter or margarine
3 eggs
1 c. raisins
2 c. milk
8 c. flour
2 Tbs. butter
1 c. sugar
3 Tbs. cinnamon

Directions

Grease three 9 x 5-inch loaf pans. 

In a heavy bottom sauce pan, scald the milk over medium heat. The temperature should be about 170°. There will be a skin that forms over the top, letting you know the milk is the right temperature. Do not bring the milk to a boil.  Set aside to cool to lukewarm.

In a large bowl, dissolve the yeast and 1 tablespoon sugar in warm water. Set aside in a warm location for the yeast to proof or start to grow.  This takes about 10 minutes.

Mix in the eggs, sugar, butter, salt and raisins. Pour in the cooled milk, stirring to combine. Make sure the milk is cool, or it might kill the yeast or cook the eggs.

Gradually add the flour to make a stiff dough. Turn the dough out onto a floured surface and knead the dough for 6 to 10 minutes, or until the dough is smooth. 

Place the dough in a greased bowl. Turn the dough over, so all sides are greased.  I use the same bowl I mixed the dough in to save of doing extra dishes. Cover the bowl with a tea towel or a sheet of plastic wrap. Place the bowl in a warm location and let the dough rise for about 90 minutes, or until doubled in size. Punch down.

Place the dough on a lightly floured surface.  Roll the dough out into a rectangle that is about 1/2 inch thick.

Spread 2 tablespoons butter over the top of the dough. 

In a small bowl, combine 1 cup sugar and cinnamon.  Sprinkle the mixture evenly over the top of the butter you just spread over the dough. 

Starting on the long side, roll the dough up tightly. Seal the seam to keep the cinnamon sugar from spilling out. 

Cut the dough log into 3 equal pieces. Tuck ends under. Place the cinnamon raisin loaves into prepared pans. Lightly grease the tops of each loaf with butter or a bit of grease or oil to keep the dough from drying out. 

Place in a warm location and let rise.  This can take about 60 minutes.

Bake at 350° for 45 minutes, or until the loaves are browned. They will sound hollow when tapped on the top. 

Run a stick of butter over the top of each loaf, so it gets a nice coating of butter. 

Remove the bread from the pans and place on a rack to cool.

 60 Minute Sweet Rolls  

 Who can resist sweet rolls warm from the oven? These 60 Minute Sweet Rolls are light and fluffy, and can be ready to eat in a short amount of time. Using a quick rise method, you don't have to wait all day to sink your teeth into one of these delicious bites of sweet goodness.

Ingredients

1/4 c.. very warm water 110° to 115°
1 Tbs. sugar
1 pkg. package yeast
1/2 cup milk
1 tsp. salt
3 Tbs. sugar
1 egg
2 tablespoons soft  butter or oil
2 to 2 3/4 cups sifted flour

Filling

1/4 c. soft butter
2/3 c. brown sugar
1 tsp. cinnamon
nuts, chopped (optional)
raisins (optional)

Powdered Sugar Frosting

1 1/2 c. powdered sugar
1/4 c. butter
1 tsp. vanilla
2 to 3 Tbs. milk

Directions

In a large mixing bowl, combine water, yeast and 1 tablespoon sugar together. Set in a warm location for about 5 to 10 minutes, so the yeast starts to bloom. 

Heat the milk over low heat until it is warm to the touch, or until it reaches the temperature of 110° to 115°. Remove from heat and stir in salt.

Add the warm milk, 2 tablespoons sugar, egg, butter or oil and 1 cup of the flour to the yeast mixture. Beat with a wooden spoon, or you can use your mixer with the dough hook attachment. Continue adding the rest of the flour, stirring until it is too stiff to mix by hand. 

Turn out the dough onto a floured board, adding more flour as you knead the dough.  Add enough flour until the dough is slightly sticky, but does not stick to your hands. Knead for 4 to 6 minutes, or until smooth and elastic.   Cover with a sheet of plastic or a lint free towel and let rest for 5 minutes

Roll out the dough into a 16 x 9-inch rectangle. Spread 1/4 cup of soft butter over the surface. Sprinkle with brown sugar and cinnamon.  Add the chopped nuts or raisins at this time if desired.

Roll up the dough tightly, beginning with the wide side.  Seal the edges by pinching the edge of the dough into the roll, so they don't come undone. Cut the dough into 12 slices.  

Place the dough, cut side down, into a greased 9 x 13-inch pan. 

Cover the dough with a lint free cloth and let rise in a warm location for 30 to 35 minutes.  

Preheat oven to 375°. Bake the rolls for 15 to 18 minutes, or until golden brown on top. 

Prepare the frosting while the rolls are cooling.  

In a small mixing bowl, combine powdered sugar, butter, vanilla and milk.   Beat by hand or with a mixer until smooth and of spreading consistency. Spread over warm rolls.

Butterscotch Sweet Rolls

 Grandma Ann's Butterscotch Sweet Rolls

My grandmother made the best sweet rolls and this is one of her recipes. She was always baking for her large family. Her Butterscotch Sweet Rolls were light, fluffy and delicious! I must admit, butterscotch is one of my favorite flavors.  

Ingredients

2 pkg, yeast
2/3 c. warm water
1 Tbs. sugar
3 c. milk
1/3 c. butter
3 eggs beaten
1 1/2 tsp. salt
2/3 c. sugar
6 to 8 c. flour

Filling

1/2 c. butter, softened
1 1/2 c. brown sugar
1 Tbs  cinnamon

Butterscotch Glaze

1 1/2 c. brown sugar
1/2 c. butter
1/2 c. boiling water
1 lb. pecans (optional)

Directions

Grease three 13 x 9 inch pans.  Set aside

Mix the yeast, warm water and sugar together in a large bowl. Place in a warm location for 10 minutes, so the yeast can bloom and grow. 

Pour the milk into a small saucepan.  Heat the milk to scald. Do not boil.  Add the butter to the warm milk.  The butter does not have to melt. You just want it softened. Cool to lukewarm. 

Add the milk, butter, eggs, salt, sugar and 2 cups of flour.  Beat well with a wooden spoon for about two minutes. Gradually add the rest of the flour until you have a soft dough. Turn the dough out onto a floured board or countertop and knead for 10 minutes.  Add more flour as needed to keep the dough from sticking. 

Grease the bowl you used to make the dough in and place the dough inside.  Turn the dough over to coat the other side with grease. Cover with a sheet of plastic wrap, or a lint-free dishtowel. Place in a warm location. Let rise until doubled.

Punch dough down. Let rise again until doubled. 

Turn out on a lightly floured surface and divide into 3 balls. Allow the dough to rest as you prepare the glaze for the rolls. 

Mix brown sugar, butter and boiling water until sugar is dissolved, and the butter is melted. . Pour into metal pans until approximately 1/4 inch deep. Add pecans, either whole or chopped as you prefer.

Roll out each ball into a rectangle that is 1/4 inch thick on a lightly floured surface.

Brush the surface with a third of the softened butter.   

In a small bowl, combine the brown sugar and cinnamon to make the filling. Sprinkle a third of the cinnamon sugar over the top of the butter. 

Roll up the dough and pinch the seam shut. Cut into 1/2 inch slices. Use a sharp knife or dental floss to cut the dough easily.  Place the dough, cut side up, in the prepared pan, on top of the brown sugar, butter and water. . Repeat with the rest of the dough. Do not crowd the rolls.  We usually place our rolls in rows of 4 across the width of the pan. 

Place the pans in a warm location and allow the rolls to rise until doubled in size.  Depending on the size of your oven, put 1 or 2 pans in a warm location to rise first. Keep the other pans in a cooler location, so you can bake them right after the other ones come out of the oven.

Bake at 350° for 20 to 25 minutes.  Remove the pan from the oven  

Wait for 1 to 2 minutes, then invert the pan onto a cookie sheet or large platter. 

Repeat baking and inverting steps with the other pan or pans.

Allow to cool at least a little bit. Serve and enjoy.

 No-Knead Cinnamon Sugar Breadsticks

Very easy breadsticks to make. These are perfect anytime you are wanting something sweet to eat and they are

Ingredients

2 1/2 to 3 1/2 c. flour
1 c. sugar, divided
1 tsp. salt
1 pkg. active dry yeast or 2 1/4 tsp. of dry yeast
3/4 c. milk
1/2 c. butter
1 tsp. vanilla
2 eggs
1/2 c. chopped nuts
1 tsp. cinnamon

Directions

Grease 2 large baking pans.

In a large bowl, combine 1 cup flour, 1/2 cup sugar, salt and yeast. 

In a small saucepan over medium low heat, warm the milk and butter to a temperature of 120°. Do not bring to a boil, otherwise the milk will curdle. You only want the milk to be lukewarm, like you are going to give it to a baby. If this mixture is too hot, it will kill your yeast and the bread sticks will not rise. 

Pour the milk and butter mixture into the flour.  Mix until combined.  Add the vanilla and eggs, beating well for about 2 minutes. 

Either by hand or with a mixer that has a dough hook, mix in the remaining flour until you have a soft dough.

Place the dough into a lightly greased bowl. (I often use the same bowl that I mixed the dough it. Just grease the sides and bottom of the bowl.  No need to clean it before you do this.)

Cover the bowl with a towel or piece of plastic wrap and place in a warm location. Allow to rise for 30 to 45 minutes, or until doubled in size.  The dough will be sticky, and this is what you want it to be like.

While the dough is raising, combine the nuts, 1/2 c. sugar and cinnamon.  Mix well. 

Pinch off about 1/4 cup dough, approximately the size of a golf ball. Drop this into the nut, sugar and cinnamon mixture, turning to coat all sides.

Stretch the dough into an 8-inch rope. Twist the ends, so the rope looks a corkscrew.  Place on the prepared baking pan.  Or you can dip the breadstick back in the sugar cinnamon mixture again, if desired, and then place on the prepared baking pan. See notes below.

Lightly spray the tops of the bread twists with butter flavored cooking spray to keep them from drying out. Or you can cover them with a towel.  Place in a warm location and allow the dough to rise for 20 or 30 minutes.

Preheat oven to 375°.  Bake for 8 to 10 minutes, or until lightly browned.

Remove from pans and cool slightly before eating. These are best when served warm.

Notes

*You can preheat the oven first, but I usually place them in a cold oven and then turn the oven on. It gives them a little more rising time before they begin to bake.

* You can also mix up extra cinnamon and sugar, so after you get the dough stretched into a log shape, re-coat it in the cinnamon sugar mixture.

Cinnamon Rolls 

October 4 is national Cinnamon Roll day. But that would only give us one day to make these delicious bites of sweetness!  Cinnamon Rolls can be made anytime, any day of the week, month or year. This recipe is so good, that you'll want to make it often.

Ingredients

1 pkg. or 1 Tbs. yeast
1 Tbsp. sugar
1/3 c. warm water (110°-115°)
1 c. warm milk
6 Tbsp. butter or margarine, melted
1/2 c. sugar
1 tsp. salt
2 eggs, well beaten
1 tsp. vanilla
1 tsp. cinnamon
4 - 4 1/2 cups flour 

Filling 

6 Tbsp. margarine, softened or butter
1 c. brown sugar, packed
2 Tbs. cinnamon
1/2 c. raisins (optional) 

Frosting

1 - 8 oz. pkg, cream cheese
2 c. powdered sugar
1/4 c. butter, softened
1/2 tsp. vanilla
pinch of salt

In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Allow it to sit for 8 to 10 minutes to bloom and to make sure the yeast is active and alive.

Add milk, butter, 1/2 cup sugar and 2 cups flour. Beat until smooth. 

Add eggs, one at a time, beating well after each addition. 

Stir in remaining flour. Knead for about 8 to 10 minutes, or until the dough is smooth and elastic. The dough should be slightly sticky yet.  Place the dough into a greased bowl. Cover and place in a warm location, so the dough can rise, until doubled in size.  

Lightly flour your countertop or cutting board. Remove dough from the bowl. Roll the dough out into a 24 x 12 inch rectangle, approximately 1/4 inch thick.  Spread the melted butter over the top.  Sprinkle with brown sugar, cinnamon, and raisins. Gently pat the sugar mixture into the dough, so it sticks. 

Roll up the dough jelly-roll fashion and cut into 12 - 2 inch slices. Place cut side down in a greased 9x13 inch pan. 

Place the pan in a warm location and allow it to rise until doubled in size. This takes about an hour or more. 

Place the rolls in the oven and then turn on the oven to 350°.  Bake for 20 to 25 minutes, or until golden brown.  Cool and frost with buttercream frosting while the rolls are still warm. 

Caramel Rolls

Who doesn't like sweet rolls! They are so yummy and delicious. For my dad's birthday, I always made him a pan of caramel rolls, cinnamon rolls and yeast donuts. He loved eating those treats and looked forward to getting them every year.  Plus several times throughout the year!

Ingredients

1 Tbs. yeast or 1 package dry yeast. or 1 Tbsp yeast
1/2 cup sugar
1 tsp. salt
1/4 c. water water (110° F. or very warm to touch)
2 1/2 c. warm milk
1/2 c. butter or margarine
3 eggs
7 c. flour

Filling

Butter or margarine, softened
Brown sugar
Cinnamon

Caramel  

1 c. brown sugar
1/2 c. butter
4 Tbs. cream or evaporated milk
2 Tbs white sugar

Directions

Grease two 9×13 pans. 

In a large bowl, mix yeast and 1 Tablespoon sugar in the warm water.  Set aside in a warm location for approximately for 5 to 10 minutes, so the yeast can bloom. This tells you whether the yeast is active.

Heat milk and butter in a small saucepan.  Do not bring to a boil, you only want the butter or margarine to melt. Allow to cool slightly to 110°.  

Add the eggs, and 2 cups of flour into the yeast mixture.  Pour in the milk and butter. Beat with a mixer or a wooden spoon until smooth. 

Work in enough flour to make a soft dough. Knead until smooth and elastic on a lightly floured board. The kneading takes between 5 and 10 minutes.

Place the dough into a greased bowl, cover, and let rise until double in size, about 40 minutes. 

Prepare the Caramel

In a saucepan, add the brown sugar, butter, cream and white sugar. Stir constantly and bring to a boil.  Pour half the caramel mixture in one pan, and the other half in the second pan. Set aside while you finish making the rolls.

Turn out the dough and divide in half. Roll out half the dough to an 18 x 12 rectangle.  

Spread the softened butter over the top of the dough, going out almost to the edges. Sprinkle brown sugar over the top of the butter. Then sprinkle cinnamon over the top of the brown sugar, almost to the edges of the dough. I rarely measure the filling ingredients. I just smear butter over the dough and sprinkle the brown sugar and cinnamon over the top. For this step, you can add as much or as little brown sugar and cinnamon as you want or like.

Roll up, jelly roll fashion, starting at the narrow side. Cut into 12 slices and place in a pan.  Repeat for the other half of the dough. Let rise in a warm place until doubled in size. 

Bake at 350° for 20 to 25 minutes, or until golden brown.  

Remove the pans from the oven and allow them to sit for 5 minutes.  Carefully place a platter or cookie sheet over the top of the pan. Invert the pans, then remove the pan that you baked the rolls in. Sit down and enjoy. You can allow them to cool, but we find that these rolls, fresh out of the oven, are the best!