November 20, 2011

Rollin Rollin' Rollin'

Rollin’ Rollin’ Rollin’

Rolling dough is fun! While making spinach tomato rolls…my newest creation… I remembered how much fun it is to make things rolled in dough. From cinnamon rolls to pesto rolls to pigs in a blanket. So I have decided to share my favs with anyone who takes the time to read this. Maybe I just like to get my hands gooey?!

No matter what kind of roll you’re doing start with a basic French bread recipe. Here is my Grandma Baird’s recipe, it is my favorite one to use:

2 C Warm water
2 t Salt
2 T Sugar
3 T Butter
6 C flour
2 Yeast packets (you will need ½ C warm water and 2 t sugar to help germinate)

Follow instructions on yeast packet then add to other ingredients when it is ready. Add your flour last. Use a dough hook attachment on a mixer or by hand to combine.

Let dough rise in greased bowl for 1 ¼ hours, keep covered but punch down ever 15 mins. Then it will be ready to use.

Cinnamon Rolls-                                Icing –                                       Cream Cheese Icing –
 1 batch of French bread dough              1 lb Powdered Sugar                ¼ C Cream Cheese
     ½ C Butter softened                      2-3 T Milk                                     3 T  Milk
  1 ½ C Brown Sugar                             1 t  Vanilla                              1½ C Powdered Sugar
     ¼ C Sugar
   2 T Cinnamon

Roll out dough in rectangle, spread with 1/3 rd of the butter then sprinkle cinnamon and sugar mixtures. Roll dough and spread dough with butter after each roll. Slice the roll in about two inch pieces.
Sun Dried Tomato Spiniach rolls -
1 batch of French bread dough
4 - 6 C Spinach
  1-2 C Sun dried tomatoes
   1/2 C Olive oil
      2 C Cheddar Cheese
      5 Cloves of garlic, minced
      1 T Salt (or to taste)
      1 T Pepper (or to taste)

Roll out the dough then paint on olive oil and then sprinkle with garlic, then spinach and sundried tomatoes then the cheese. Roll dough into log, After each roll piant dough with a little olive oil, this will give more defined layers that make it easy to put apart when eating. Cut into two inch rounds and pace about and inch apart, let rise for another 45 mins.

Bake at 375 for about 20 minutes.

Pesto Rolls –
1 batch of French bread dough
4 - 6 C Basil
1C Olive oil
1T Salt (or to taste)
1T Pepper (or to taste)
½ C Pine nuts (optional, they can be spendy)
2 – 3 C Shredded Cheese (Cheddar is best)

In food processor / blender / anything that can puree, combine everything except dough and cheese. Roll out your dough then spread with the pesto you have just made and then sprinkle cheese over top. Roll dough then slice into 1-3 inch rounds. Place in greased baking dish then let rise for another hour.

Bake at 375 degrees for about 20 minutes.

Like what you see? Want more?

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