These rolls are quick and easy to throw together, and turn out amazingly! They rise quickly, are soft and fluffy, taste great with a bit of butter (and maybe some jam) and make an awesome side to any meal.
Check out the new RECIPE VIDEO on YouTube!
Hot Cross Buns are sweet bread rolls, traditionally made for Easter, and have icing drizzled in the form of a cross. The bread is moist with a hint of cinnamon.
This recipe is different from others because of the two egg yolks that are added to the dough. Make sure to save the 2 egg whites in two separate containers, though: you’ll need one for the icing, and one to spread thinly over the rolls just before baking them.
It makes around 18 rolls, but you can make them alot smaller if you want to serve them to a larger group of people. The balls of dough initially look small, but after their second rise time on the baking sheet, they should grow more than double in size, and get even larger in the oven. So don’t be fooled by their previously small appearance.
The ones in the picture (above) started at 1-inch balls of dough–so you can see how much larger they got.
Be sure to make these delicious rolls for your Easter celebration! And, although they are traditionally made for Easter, they make great rolls anytime of the year if you simply desist from adding the icing (WARNING: icing is a strong temptation). Remove the icing cross, and you have made these into multi-purpose baked goods.
Enjoy!
This dinner rolls are a perfect side to any meal. The dough is rolled around softened butter much like cinnamon rolls, and then baked in muffin tins.
Ingredients: (makes 12 rolls)
INGREDIENTS:
¾ cup milk
¼ cup butter
3 teaspoons active dry yeast
2 1/4 cups flour
2 tablespoons sugar
½ teaspoon salt
1 egg yolk
¼ cup water
Filling:
⅓ cup butter, softened
DIRECTIONS:
Heat butter with milk in a microwave until butter is melted, stirring in between.
In a large bowl of a stand mixer, combine 2 cups flour, yeast, sugar, and salt.
Pour water, egg yolk, and milk-butter mixture into the flour mixture. Make sure that the milk mixture is very warm. Stir into flour mix until sticky and wet.
Replace mixer with a dough hook. Add the remaining 1/4 cup of flour carefully, kneading with dough hook constantly until the dough is wet but doesn’t stick to your hand. It should take all the flour. If it is still sticky, add more flour. Once dough is done, take the dough out of the bowl and hand knead it. Then grease the large bowl, and put the dough back in. Let rise in a warm place for 10 minutes.
Roll dough out on a large flour surface into a 12×9 inch rectangle.
Spread softened butter over rolled out dough evenly.
Roll dough up, starting at the 12 inch side, until it is a long log. This is very similar to cinnamon rolls. Cut out 12 even rolls from this long log. Place each roll in a greased muffin tin.
Cover and let rest for 30 minutes. After ten minutes of rising, preheat oven to 375 degrees; then continue with the other 20 minutes rising.
After rise time is up, bake the rolls in the pan in the oven for 20 minutes, or until golden. Serve warm.
See my original post of this recipe on instructables.
These Garlic Spiral Bread Rolls are made like Cinnamon Rolls. But instead of spreading on sugar, you roll in fresh garlic, Parmesan cheese, and parsley. This makes a great savory twist on a dinner roll and is a good side dish to any dinner entree.
Ingredients: (makes 12 rolls)
¾ cup milk
¼ cup butter
3 teaspoons active dry yeast
3 cups flour
¼ cup sugar
½ teaspoon salt
¼ teaspoon garlic salt
1 egg
¼ cup water
Filling:
½ cup grated Parmesan cheese
½ cup butter, softened
1 tablespoon minced parsley
3 cloves garlic, minced
DIRECTIONS:
Heat butter with milk in a microwave until butter is melted, stirring in between.
In a large bowl of a stand mixer, combine 2 cups flour, yeast, sugar, garlic salt, and salt. Pour water, egg, and milk-butter mixture into the flour mixture. Make sure that the milk mixture is very warm. Stir into flour mix until sticky and wet. Replace mixer with a dough hook. Add the remaining cup of flour ¼ cup at a time carefully, kneading with dough hook constantly until the dough is wet but doesn’t stick to your hand. It should take all the flour.
Once dough is done, take the dough out of the bowl and hand knead it. Then grease the large bowl, and put the dough back in. Let rise in a warm place for 10 minutes.
Roll dough out on a large flour surface into a 12×9 inch rectangle. Mix the parsley, Parmesan, and garlic in a small bowl until thoroughly mixed. Spread softened butter over rolled out dough evenly. Then sprinkle cheese-garlic mixture evenly over the buttered dough.
Roll dough up, starting at the 12 inch side, until it is a long log. This is very similar to cinnamon rolls. Cut out 12 even rolls from this long log. Grease a 9×13 baking dish. Place rolls face side up in the pan. Cover and let rest for 30 minutes.
After ten minutes of rising, preheat oven to 375 degrees.
After rise time is up, bake the rolls in the pan in the oven for 20 minutes, or until golden. Serve warm.
Michael's Test Kitchen 