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Orange Coffee Rolls
These orange-flavored sweet rolls are the perfect treat for Sunday brunch.
- ¼ c. warm water
- 1 env. active dry yeast
- 1-3/4 c. sugar, divided
- 2 eggs
- ½ c. sour cream
- ½ c. butter, melted and divided
- 1 t. salt
- 2-3/4 to 3 c. all-purpose flour
- 1 c. flaked coconut, toasted and divided
- 2 T. orange zest
- ½ c. sour cream
- ¼ c. butter
- 2 t. orange juice
- Heat water until warm, about 110 to 115 degrees. Combine yeast and warm water in a large bowl; let stand 5 minutes.
- Add ¼ cup sugar, eggs, sour cream , 6 tablespoons melted butter and salt; beat with an electric mixer at medium speed until blended.
- Gradually stir in enough flour to make a soft dough. Turn dough out onto a well floured surface; knead until smooth and elastic, about 5 minutes.
- Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1-1/2 hours, or until double in bulk.
- Punch dough down and divide in half. Roll one portion of dough into a 12-inch circle; brush with one tablespoon melted butter.
- Combine ¾ cup sugar, ¾ c. coconut and orange zest, sprinkle half of the coconut mixture over dough.
- Cut into 12 wedges, roll up each wedge, beginning at wide end. Place in a greased 13x9” baking pan, point side down. Repeat with remaining dough, butter and coconut mixture.
- Cover and let rise in a warm place, free from drafts, 45 minutes or until double in bulk.
- Bake at 350 degrees for 25 to 30 minutes, until golden. Cover with aluminum foil after 15 minutes to prevent excessive browning.
- While rolls bake, combine remaining ¾ cup sugar, sour cream, butter and orange juice in a small saucepan over medium heat.
- Bring to a boil; boil, stirring occasionally, for 3 minutes. Let glaze cool slightly.
- Spoon warm glaze over warm rolls, sprinkle with remaining ¼ cup coconut.
Recipe Source: Gooseberry Patch Best-Loved Baking Recipes Cookbook
Easy Dinner Rolls
Even the beginner cook can make these, and they're true homemade dinner rolls.
- 1 cup water (110 degrees F)
- 2 packages yeast (Do not use the quick rising in this recipe)
- ½ cup butter, melted
- ½ cup sugar
- 3 eggs
- 1 teaspoon salt
- 4¼ cups flour
- Combine water and yeast in large bowl; let stand for 5 minutes.
- With wooden spoon, stir in butter, sugar, eggs and salt.
- Add flour, 1 cup at a time and beat in as much as you can. (You will probably be able to use all the flour.)
- Cover and refrigerate for at least 2 hours, or up to 3 days.
- Grease a 13x9 baking pan.
- Turn dough out onto floured surface. Divide into 24 equal pieces.
- Roll each piece into a smooth round ball. Place in rows in prepared pan.
- Cover and let rise for 1 hour; until doubled.
- Heat oven to 375.
- Bake until golden brown, about 17 minutes.
Recipe Source: Food.com
Mini (Skinny) Corn Dog Muffins
A healthier alternative to deep fried corn dogs, these cornbread muffins with hot dogs inside will satisfy your corn dog craving.
- ¾ cup Cornmeal
- 1¼ cup flour
- ¼ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup 1% milk
- 1 egg beaten
- ¼ - ⅓ cup honey
- 3-4 hot dogs
- Put all ingredients, except the hot dogs, into a bowl. Mix well with a whisk until well combined. Drizzle in honey on top of batter.
- Cut up hot dogs to your desired size. Place in greased muffin tins.
- Scoop out batter with a measuring cup and pour batter over hot dogs and bake at 400 for 20-25 minutes, or until the tops are starting to turn golden brown.
- Serve warm with ketchup and mustard. Reheats well!
Cheddar Garlic Biscuits
Cheesy cheddar garlic drop biscuits that rival any major seafood chain's biscuits! Made from scratch. Control the ingredients, control the flavor.
- 2½ c. bread flour
- 1 tbsp. baking powder
- 1½ tsp. sugar
- ½ tsp. cream of tartar
- ½ tsp. salt
- ½ tsp. cayenne pepper
- ½ tsp. garlic powder
- 1 stick butter, softened
- 1½ c. sharp cheddar cheese, shredded
- ½ c. sour cream
- 1¼ c. milk
- 1 stick butter
- 1 tsp. garlic powder
- 1 tsp. parsley
- ¼ tsp. salt
- Put flour, baking powder, sugar, cream of tartar, salt, cayenne pepper, and garlic powder into a mixing bowl and stir until combined.
- Add the softened butter and cut into flour mixture with a pastry blender, two forks, or your hands. Leave some lumps!
- Add in sour cream, cheddar cheese, and milk. Stir until the dry ingredients are moistened. Don't overmix!
- Melt 1 stick of butter and add 1 tsp garlic powder, parsley, and salt. Place spoonfuls of dough mixture onto a prepped baking sheet with sides. Spoon ½ of melted butter mixture over biscuits.
- Bake at 450 degrees for 18-20 minutes. Pull them out when the biscuits are golden brown. Spoon the rest of the butter mixture over the baked biscuits.
Bubbly Cheese Garlic Bread
This easy, cheesy garlic bread makes a delicious appetizer, or enjoy it as part of your dinner when you serve your favorite pasta dish.
- ½ c. butter, softened
- 1 to 2 cloves garlic, crushed
- ½ to 1 c. creamy Italian salad dressing
- 1 loaf Italian bread, halved lengthwise
- 2 c. shredded Cheddar, mozzarella or Monterey Jack cheese
- 2 t. dried parsley
- Blend butter, garlic and salad dressing together in a small bowl.
- Place bread on a baking sheet, cut-side up. Spread butter mixture over both halves.
- Top with shredded cheese and parsley.
- Bake, uncovered, at 375 degrees for 10 to 20 minutes, until cheese is melted and bubbly.
- Slice each half into 8 pieces; serve warm.
Recipe Source: Gooseberry Patch Weeknight Dinners Cookbook
BisQuickie Cinnamon Rolls
These are so easy. You use Bisquick and there's no yeast or kneading involved!
- 2½ c. Bisquick baking mix
- ⅓ c. milk
- 1 egg
- 2 tbsp. butter, softened
- ¼ c. sugar
- 2 tsp. cinnamon
- ¼ c. confectioners' sugar
- 1 tsp. water
- Preheat oven to 400 degrees.
- Mix baking mix, milk and egg until a soft dough forms.
- Turn dough onto lightly floured surface and knead gently until smooth.
- Pat or roll dough into an 8 x 10 rectangle.
- Combine cinnamon and sugar.
- Spread dough with butter and sprinkle with cinnamon and sugar mixture.
- Roll up tightly, beginning at 10 inch side. Pinch edge of dough into roll to seal.
- Place sealed side down on an ungreased cookie sheet.
- Cut at 1 inch intervals ALMOST through to bottom, using scissors or sharp knife.
- Bake about 20 minutes or until light brown.
- Mix powdered sugar and water until spreading consistency; spread over warm rolls.
Recipe Source: Food.com