Recipe: Better Homes and Gardens Basic Roll Dough, Raisin-Cinnamon Rolls, Caramel Rolls, Orange Rolls, and Various Shapes

Table of Content

• Use frozen bread dough to make these all-time favorite sweet rolls to serve warm from the oven.
• Crème caramel
• Caramel Apple Cinnamon Rolls
• Mango no-bake cheesecake tart
• Chef Scott Peacock's no-knead, light-as-air yeast rolls are buttery brown on the outside, and tender inside.
• Apple custard tart

Slowly pour the pecan-syrup mixture into the center and spread over the margarine mixture. Meanwhile, mix the margarine and 1/4 cup of the maple syrup in a small bowl and set aside. Coat a 13" x 9" baking dish with cooking spray and pour the remaining 1/4 cup syrup over the bottom.

Roll dough to a 12-inch circle. Cut into 12 wedges. To shape rolls, begin at wide end of wedge and roll toward point. Place, point down, on greased baking sheet.

Use frozen bread dough to make these all-time favorite sweet rolls to serve warm from the oven.

Roll dough 1/4 inch thick. Cut with floured 2 1/2 inch round cutter. Make an off-center crease in each round. Fold in half so top overlaps slightly.

Cover with the remaining 1/2 cup pecans. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2-1/4 to 2-3/4 cups flour as you can. Immediately invert rolls onto a serving platter .

Crème caramel

Bake rolls for 20 to 25 minutes or until well-browned. If needed, to prevent overbrowning, cover rolls with foil during last few minutes of baking. Brush with softened butter. Return to oven for 1 to 2 minutes. Lightly butter 24 muffin cups. Gently press the dough to deflate.

Roll up rectangle, starting from the filled long side. Pinch dough to seal seams. Roll dough to 27x14-inch rectangle.

Caramel Apple Cinnamon Rolls

With lightly buttered hands pinch off generous 1-inch pieces of dough. Fold the dough over, turning and tucking the edges to form a ball. Pinch the seam together to seal. Dip in melted butter and arrange three dough balls in each muffin cup.

Refrigerate for 30 minutes to rest. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic . Shape dough into a ball. Place in a lightly greased bowl; turn to grease surface of dough.

Frost with Confectioners’ Icing, if desired. Prick it all over with a fork. Microwave on high 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin.

Bake the rolls uncovered for 30 minutes, or until golden brown. Let cool slightly and serve warm. Heat oven to 400 degrees F.

Chewy chocolate caramel cups

He won a James Beard award in 2007 for "The Best Chef in the Southeast," and his career spans over two decades. In a small bowl, combine powdered sugar and vanilla. Stir in enough milk to make an icing of drizzling consistency. With Mother’s Day coming up, it’s a good time to learn to cook something yummy for your mum. Bake in a preheated 375 degree F oven about 20 minutes.

Cover with oiled waxed paper, then with plastic wrap. Refrigerate for 2 to 24 hours. Before baking, let chilled rolls stand, covered, for 30 minutes at room temperature.

Choc-hazelnut caramel pie

Add to flour mixture. To use a 3-quart rectangular baking dish instead of a baking pan, lightly grease the dish. Reduce oven temperature to 350°F and bake 30 minutes or until golden brown. Prepare as above through step 3.

If desired, invert again before serving. Preheat oven to 400°F. Line a 15x10-inch baking pan with foil. Place bacon in prepared pan. Bake 15 minutes or until crisp; drain on paper towels.