holiday rolls

We&#039;re skipping the 3-day process and making croissants start to finish in under 2 hours with zero stress - perfect holiday!

Easy Gruyère Croissants

all-purpose flour

(1 packet) Rapid Rise yeast

salt

Gruyère cheese, grated

whole milk

honey

salted butter,

salted butter, sliced into thin pieces

egg egg

cranberries

1. In the bowl of a stand mixer, combine the flour, yeast, and salt. Add 1 cup of cheese. Mix with a fork to combine.2. Pour in the warm milk, honey, 1 egg, and butter. Using the dough hook, mix until the flour is incorporated, 4-5 minutes. If the dough seems sticky, add the remaining 1/4 -1/2 cup of flour. Cover the bowl and let sit at room temperature for 15 minutes or up to a few hours at room temperature.3. Roll the dough out onto a lightly floured surface, creating a large rectangle that’s about 12x18 inches. Layer the thin slices of cold butter down the middle 1/3 of the dough, creating a rectangle of butter (see above photo).4. Fold 1/3 of the dough over the butter, then fold the other 1/3 over top of the first layer so you have 3 dough layers (like an envelope). Roll the dough out again into a large rectangle, fold into thirds. 5. Next, roll the dough out in a large, long 25x9 inch rectangle (it does not need to be exact/perfect). Using a pizza cutter or sharp knife cut the dough into 14-16 long triangles, about 3 inches wide. Sprinkle each triangle with the remaining cheese. Roll the croissants up. Place on a parchment-lined baking sheet, 2-3 inches apart. Cover and freeze 15-20  minutes. Alternatively, you can let the rolls sit in the fridge overnight. 6. Preheat the oven to 400° F. Brush with the rolls with the beaten egg. Bake the croissants for 16-20 minutes, until deeply golden. Serve the croissant warm, with cranberry butter and sea salt7. To make the cranberry butter. Combine the butter, cranberries, honey, and a pinch of salt together in a small bowl.

Buttery, soft, and fluffy dough swirled with cinnamon sugar + yummy icing!

Soft and Fluffy Christmas Cinnamon Rolls with Caramel Cream Cheese Icing

milk

active dry yeast

brown sugar

eggs

vanilla bean powder

sugar

cinnamon

cream cheese,

-1/3 cup caramel sauce

vanilla extract

flaky sea salt

1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let sit 5-10 minutes, until bubbly on top. Add the butter, eggs, 3 1/2 - 4 cups flour, vanilla, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add an additional 1/4 cup flour, adding more as needed until the dough is smooth to touch.2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.3. Meanwhile, mix the filling. In a bowl, combine the brown sugar, sugar, and cinnamon. Butter a 9×13 inch baking dish.4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the butter evenly over the dough. Sprinkle on the cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 15-20 minutes.5. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown.6. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. In a bowl, beat the cream cheese until fluffy. Add the brown butter, beating to combine. Then, add the powdered sugar, caramel, vanilla, and a pinch of salt. Beat until creamy. Spread the icing over the warm rolls. Serve and enjoy!

A super easy light, buttery and delicious yeast roll; started in your bread machine for fresh, hot rolls in no time! Perfect recipe for beginners!

Easy Yeast Rolls

water (room temperature)

butter (softened)

flour

active dry yeast or bread machine yeast

butter

Kosher salt

Ingredients to bread machine

Place first 7 ingredients in bread machine (*see notes for how to make without bread machine) pan in order listed.

Try and make sure that the yeast is by the sugar, not the salt.

Bread machine

Place in bread machine, start white, dough, large cycle (not the full bread).

Prepare cookie sheet

Once cycle is finished, line a cookie sheet with parchment paper, or spray with non-stick spray.

Separate dough into equal pieces

Remove dough from bread pan and punch down, separate pieces into 16-24 equal dough balls.

Form into dumplings

Pinch together bottoms of dough to form little dumpling sized dough balls.

Place on cookie sheet

Brush with melted butter

Brush with melted butter and sprinkle with a little kosher salt.

Let rise

Cover with clean, damp tea towel and let rise in warm location* for 30-40 minutes until doubled.

Preheat Oven

Once doubled, preheat oven to 375 degrees.

Bake

Brush tops again with melted butter, if desired and sprinkle with a little flaky sea salt.

Fluffy Gingerbread Rolls are the ideal winter breakfast treat. A sweet and spicy, molasses-infused yeasted dough is rolled up with a gingerbread-inspired filling and topped with a vanilla cream cheese frosting. Plan on making the dough the night before and assembling them in the morning for freshly baked rolls!

Fluffy Gingerbread Rolls

granulated sugar (divided)

all-purpose flour ((420 grams))

ginger

nutmeg

allspice

molasses

unsalted butter

kosher salt

cream cheese

To the bowl of a stand-up mixer fitted with a dough hook(alternatively, you can do this in a large bowl by hand), add the lukewarm milk. Mix in the active dry yeast and allow to stand and activate, about 8 minutes, until foamy and alive!

To a medium bowl, whisk together the flour, sugar, salt, ginger, cinnamon, nutmeg, and allspice. To a small bowl, beat the eggs with the molasses and vanilla extract. To the stand mixer bowl (with the yeast mixture), add the beaten eggs and vanilla extract; then all at once, add the flour mixture. Attach the dough hook to your mixer and mix on low until the dough starts to become cohesive. With the mixer running on low, slowly add the cubes of butter.

Knead on medium speed for about 5 to 7 minutes or until the dough looks smooth, supple, and mostly pulls away from the bowl. Alternatively, if you’re doing this by hand, you’ll need to knead the dough for about 10 to 15 minutes. The dough will go from crumbly and separate to completely cohesive and smooth. The dough shouldn’t be sticky—if it is, add flour, a few tablespoons at a time, until it’s no longer sticky. I added about an extra ¼ cup of flour. Be careful not to add too much flour, as that will result in a dry roll. Remove the dough from the hook and the bowl and form it into a ball.

Transfer the ball of dough to a clean, lightly greased bowl (I used the flour bowl and just wiped it clean with a kitchen towel and then greased it). Cover with plastic wrap or a clean kitchen towel and transfer to the fridge to rise for at least 2 hours or overnight.

TO MAKE THE DOUGH:

To the bowl of a stand-up mixer (with the paddle attachment) or using a medium bowl and a fork, add the butter, ginger, cinnamon, nutmeg, allspice, brown sugar, molasses, vanilla, and salt. Mix and mash until the filling is completely smooth.

*If you’re looking to save yourself a step in the morning, you can make this filling and let it sit on the counter overnight so it stays softened.

TO ASSEMBLE THE GINGERBREAD ROLLS:

The following morning (or after the 2-hour mark), remove the dough from the fridge. Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 12 inches x 20 inches. If it’s not a perfect rectangle, that’s totally ok.

Add the filling to the dough and spread it into a thin layer, using a butter knife or offset spatula. I smeared the filling pretty close to the edges. Starting from the edge furthest from you, roll the dough towards you, horizontally, into a firm log.

Slice the dough into two and transfer and carefully transfer them to a cutting board. Place them in the freezer to chill for 10 minutes. I find that slicing cold dough is WAY easier. Remove from the freezer and slice the rolls into 1 1/2-inch rolls, about 12-16 rolls, trimming the ends off. Alternatively, you can cut the dough with a piece of unflavored waxed floss. To cut with the floss, simply slide the floss under the roll, then pull the ends together toward the center for a clean cut.

Transfer to a greased 9 x 13 baking sheet (or something comparable). Cover with a kitchen towel and allow to rise for an additional 45 minutes to an hour, or until doubled in size.

*If your house is particularly cold, it may take longer for the rolls to rise. I like to place my cinnamon rolls near the oven because it's usually warmer in that part of my house.

Preheat the oven to 350 degrees F. Bake for 20 to 22 minutes.

TO MAKE THE FILLING:

In the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, mix together the butter and cream cheese until smooth. Add the sugars, vanilla paste, nutmeg, salt, and whole milk. Beat for about 20 seconds.

TO MAKE THE CREAM CHEESE ICING:

When the cinnamon rolls come out of the oven, pour the icing over the cinnamon rolls and smother them with icing.

*See below for instructions on assembling the rolls and then allowing them to rise overnight in the fridge.

TO SERVE:

Light, airy, and buttery. All you need is a blender, butter, milk, eggs, flour, and salt...and you&#039;ll have guests raving!

Perfect Popovers with Cranberry Butter

salted butter

milk,

eggs,

salted butter, melted

all purpose flour

1. Position a rack in the lower third of the oven. Preheat the oven to 450°. 2. Place 1 teaspoon of butter in a 6-cup standard popover pan. Alternatively, you can use a 12-cup muffin pan and make 10 mini popovers. Transfer the popover pan to the oven. After 5 minutes, remove the pan from the oven.3. In a blender, combine the milk and eggs, blend for 30 seconds, until frothy. Add the flour, salt, and melted butter. Blend another 30 to 60 seconds until combined with no large clumps. 4. Evenly divide the batter between the popover cups, filling them about 3/4 of the way full. Transfer to the oven and bake for 20 minutes. Lower the oven temperature to 350°. Bake another 15-20 minutes, until puffed, golden and crisp. 5. Serve immediately with salted butter, honey butter, or cranberry butter. Cranberry Butter: Mix together 6 tablespoons of room-temperature salted butter and 1/3 cup leftover cranberry sauce or cranberry jam. Add 1-2 tablespoons of honey and a pinch of sea salt.Salted Honey Butter: Mix together 6 tablespoons of room-temperature salted butter, 3 tablespoons of honey, and a pinch of sea salt. If desired, add 1/2 teaspoon vanilla extract. Serve popovers with extra honey too!

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Easy Gruyère Croissants

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Top 5 holiday rolls recipes from across the web

The most viewed holiday rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Gruyère Croissants

Soft and Fluffy Christmas Cinnamon ...

Easy Yeast Rolls

Fluffy Gingerbread Rolls

Perfect Popovers with Cranberry But...

The most viewed holiday rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine