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This is a light and delicious roll, just perfect for a breakfast, brunch or party. I love them for a baby or wedding shower. And they are perfect for Easter.
NOTE: These rolls must be started the day before or at least 4 hours before baking to allow dough to chill.
The day before serving, combine warm water and milk in a bowl with dry active yeast. Let stand for 10 minutes to activate the yeast.
Put butter into a small bowl and heat it for a few seconds in the microwave until melted. Set aside to cool.
In the bowl of a stand mixer, fitted with a bread hook, combine yeast mixture, beaten eggs, melted butter, sugar, salt and 2- 1/2 cup of the flour. Mix until smooth. Add remaining 2 cups of flour and mix thoroughly. Dough will be very soft. Set it in a warm draft-free place and allow it to rise until doubled in size. Punch it down and cover with plastic wrap. Refrigerate overnight.
Three hours before serving, remove dough from refrigerator and turn onto a greased counter. Cut the piece of dough into two. Roll out each piece into a 1/2-inch thick rectangle.
Mix filling ingredients together in a bowl and spread evenly over rolled out dough. Starting with long side, roll up the dough into a long roll (jelly roll style).
Using a sharp knife, cut the roll of dough into 1-inch slices and place slices cut side down into a well-greased muffin tin.
Bake at 400 F for approximately 12 minutes or until golden brown.
While they are baking mix together the glaze ingredients. Glaze rolls while hot. Serve warm or room temperature.
Makes 2 to 2 1/2 dozen rolls.
Chocolate zucchini bread loaded with chocolate chunks and drizzled with an orange-infused chocolate glaze.
These beauties are nutrient-dense, full of healthy fats, protein and antioxidants. And not to mention, with staying power to keep you fueled well until lunchtime. Be sure you don’t skip the cinnamon in these muffins. Not only does cinnamon have several wonderful health-related effects on the body, but it is magic when paired with blueberries.
I will admit that I adore traditional banana nut bread, but I always feel as though there is something missing. In this recipe, I added cinnamon and nutmeg to provide a warmth and depth of flavor that cannot be achieved any other way. For those of you who say, “I do not like bananas,” you should still give this recipe a try. My husband said that it reminded him of carrot cake!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!