Place the flour, milk, shortening, eggs, 2 tablespoons sugar, and salt into the bucket of a bread machine. Place the yeast in the yeast compartment. Set the machine for the dough cycle. Remove the dough to a lightly floured surface, cover, and let rest for 10 minutes. Pat the dough to about ½-inch thickness. Use a pasty cutter (or sharp knife) to divide the dough into 24 equal pieces.
Spray a 13-by-9-inch glass baking dish with vegetable oil spray. Gently shape the dough pieces into balls. Place each ball into the pan. Brush the rolls with butter. Cover and let rise until doubled in size, about 30 minutes. (Or, you may refrigerate the rolls overnight and continue with the recipe in the morning.)
Preheat the oven to 400 degrees.
Brush the rolls with half-and-half. Combine the orange zest and the rest of the sugar in a small bowl. Sprinkle over the rolls. Bake the rolls for 15 to 18 minutes or until the tops are golden. Stir together the confectioner’s sugar and orange juice. Pour this glaze over the tops of the warm rolls.
- ¼ cup warm water (100° to 110°)
- 1 (1/4-oz.) envelope active dry yeast
- 1 teaspoon granulated sugar
- 1 cup butter, softened and divided
- ½ cup granulated sugar
- 1 teaspoon table salt
- 2 large eggs, lightly beaten
- 1 cup milk
- 1 tablespoon fresh lemon juice
- 4 ½ cups bread flour
- ¼ teaspoon ground nutmeg
- Vegetable cooking spray
- Citrus Filling
- ⅔ cup powdered sugar
- ¼ cup butter, melted
- 2 tablespoons honey
- 1 large egg white
- Fresh Citrus Glaze
Combine first 3 ingredients in a 1-cup glass measuring cup, and let stand 5 minutes.
Beat 1/2 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1/2 cup granulated sugar and 1 tsp. salt beat 3 minutes or until light and fluffy. Beat in eggs and next 2 ingredients. Stir in yeast mixture.
Combine bread flour and nutmeg. Gradually add to butter mixture, and beat at low speed 2 minutes or until well blended.
Sprinkle a flat surface generously with bread flour. Turn dough out knead until smooth and elastic (about 5 minutes), sprinkling surface with bread flour as needed. Coat a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap let rise in a warm place (80° to 85°) 1 1/2 to 2 hours or until doubled in bulk.
Punch dough down turn out onto lightly floured surface. Divide dough in half. Roll 1 dough portion into a 20- x 12-inch rectangle. Spread with 1/4 cup softened butter, and cut into 5 (12- x 4-inch) strips. Sprinkle 2 Tbsp. Citrus Filling over 1 strip, and top with a second strip. Repeat with remaining strips and filling, stacking strips as you go. Cut stack into 6 (4- x 2-inch) rectangles.
Lightly grease 2 (9- x 5-inch) loaf pans with cooking spray. Place stacked rectangles, cut sides up, into 1 prepared pan. Repeat procedure with remaining dough, 1/4 cup softened butter, Citrus Filling, and second pan. Sprinkle any remaining filling over loaves.
Whisk together powdered sugar, melted butter, honey, and egg white until blended. Spoon over loaves. Cover loosely with plastic wrap let rise in a warm place (80° to 85°) 1 hour or until doubled in size.
Preheat oven to 350°. Bake 30 to 35 minutes or until golden brown, shielding with aluminum foil after 25 minutes to prevent excessive browning, if necessary. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack brush with Fresh Citrus Glaze. Cool 5 minutes.
- Remove frozen rolls from freezer, place on a baking sheet or plate and cover with plastic wrap. Allow to thaw at room temperature. You want them to be thawed but still cold. Depending on the temperature of your house, this will take around 1 1/2 hours. I used 12 rolls for my 10 inch cast iron skillet pan.
- Mix up lemon sugar mixture by combining sugar and lemon zest. Stir together with a fork or spoon, you can even use your fingers to rub the lemon zest into the sugar so it gets infused into the sugar.
- I like to use my 10 inch cast iron skillet every chance I get so that is what I used. If you don’t have one, you should! But you can also use a deep dish pie pan too.
- Cut the rolls in half and lay them into the pan. Pour melted butter over the top.
- Set the rolls in a nice warm location and let them rise for an hour or so or until they double in size. Then sprinkle the other half of the sugar mixture on top. They should look like this.
- Place in the oven and bake until they are baked through and nice and golden brown.
- While they are baking, mix up the lemon glaze combing powdered sugar, melted butter and lemon juice until you have a nice drizzling consistency.
- Remove the rolls from the oven and let them cool for five minutes before adding the glaze.
Pull Apart Rolls
Since going gluten-free I’ve been on the hunt for the best dinner rolls but sadly I haven’t found any. After lots of research I’ve finally developed this delicious recipe. They are so soft and chewy you’ll forget they are gluten-free.
2 1/2 cups Gluten-Free All Purpose Flour
Omit if your flour already contains it
Must be between 105 and 110 degrees Fahrenheit
2 tbsp regular butter or vegan butter, melted
1 tsp apple cider vinegar
In the mixing bowl of your electric mixer, add flour, xanthan gum, instant yeast, sugar, and salt. Mix together on low.
With the mixer running on low, add in hot water, melted butter, egg, and vinegar.
Mix on medium speed for 3 minutes.
Spray a 8” circular pie pan. Using a 1/3 cup, scoop out dough and place in pan. There should be nine in total.
Dip your fingertips in warm water and smooth out the tops of the rolls.
Cover with a dry towel and let rise in a warm place for 45 mins to 1 hour (no longer).
Preheat the oven to 400 degrees.
Bake at 400 for 25-28 minutes, the tops should be golden brown when done.
Citrus Pull-Apart Rolls
Need a ray of sunshine in your life? Whether you’re depressed by the weather or just down in the dumps, these citrus pull-apart rolls will brighten your spirits in a snap. Trust me. I speak from experience.
It was a rough weekend for Two of a Kind. I had a lot on my mind – and Rookie could sense the stress. Baking was a good distraction. The simple act of mixing, kneading and shaping dough wiped away my worries, at least for a little while. And, despite feeling blue, I managed to turn out these pillowy pastries laced with the most delicious and aromatic filling.
I’m not kidding when I say these citrus pull-apart rolls are restorative. Don’t believe me? Ask my mom and dad, who shared one in the kitchen and unabashedly asked for “two to go, please.” I happily bagged up three, and kept the rest to eat.
Citrus Pull-Apart Rolls - Recipes
My mom found this recipe on Your Home Based Mom and has been telling me I should really try it. I love anything with lemon and adding cream cheese just makes the whole thing sweet and yummy.
1 package frozen roll dough — (25-ounce)
(LA Note: I used 10 rolls for one pan full and cut everything in half since I was only making one pan.)
1/4 cup butter or margarine — melted
1/2 cup sweetened dried cranberries — (such as Craisins)
OR 1/2 cup dried apricots — chopped
1 cup granulated sugar — divided
2/3 cup 1/3-less-fat cream cheese — (6 ounces) softened (I would use the whole 8 ounces)
2 tablespoons fresh orange juice
1 large egg
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
1 cup powdered sugar
5 teaspoons fresh lemon juice
Thaw roll dough at room temperature 30 minutes. (It usually takes longer for them to be soft enough to cut.)
Cut rolls in half. Place 24 halves, cut sides down, in bottom of each of 2 (9-inch) round cake pans coated with cooking spray. Brush butter evenly over rolls. Cover let rise in a warm place (85º), free from drafts, 30 minutes. Sprinkle with dried cranberries. Combine 1/4 cup granulated sugar, cream cheese, orange juice, and egg beat at medium speed of a mixer until well-blended. Pour cream cheese mixture evenly over rolls. Combine 3/4 cup granulated sugar, and rinds. Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size. (It usually takes longer to double in size.)
Preheat oven to 350º.Bake at 350º for 20 minutes. Cover with foil. Bake an additional 5 minutes or until rolls in center are done. Remove from oven cool 15 minutes. Combine powdered sugar and lemon juice. Drizzle over rolls.
OVERNIGHT VARIATION: After pouring the cream cheese mixture over rolls, cover with plastic wrap and refrigerate 12 hours. Gently remove plastic wrap from rolls sprinkle with rind mixture. Let stand at room temperature 30 minutes or until dough has doubled in size. (Depending on the temperature of your kitchen it may take longer to double in size.) Proceed with recipe as directed.
HOW TO MAKE LEMON PULL APART ROLLS
- frozen dinner rolls (I use Rhodes rolls.)
- fresh lemon zest
- granulated sugar
- powdered sugar
- fresh lemon juice
- Take the rolls out of the freezer, cover them and let them thaw at room temperature. It usually takes 1 1/2 – 2 hours, but it depends on the temperature of your kitchen.
- Cut rolls in half and place cut side down in a greased 9吉″ pan. (I like to use kitchen shears, but a really sharp knife will also work.)
- Zest and juice your lemon set aside.
- Melt the butter and pour it over the rolls. Mix together the granulated sugar and lemon zest and sprinkle just HALF of it over the buttered rolls.
- Cover the rolls and let them rise till doubled. Mine took about 2 1/2 hours.
- Preheat the oven to 350 degrees.
- Sprinkle the remaining half of the lemon sugar mixture over the top of the raised rolls. Bake at 350° for about 25 minutes.
- Whisk together the lemon juice and powdered sugar and drizzle over warm rolls.
We think these sweet rolls are best served warm, but if you have any leftovers, you can store them at room temperature. Just cover them tightly with plastic wrap and they will last for 4-5 days.
Citrus Cranberry Cream Cheese Breakfast Rolls Recipe
How many food bloggers can you fit in a phone booth? I’m guessing seven. That’s how many we crammed into our condo this weekend for the Evo Conference in Park City,Utah. Seriously. Seven. You might have some vision of seven women wrestling over the curling iron or taking cuts in line for the shower. Not this weekend, we spent our free time laughing over the lemon chicken, sending food back to the kitchen and setting up our computers around the dinning table to write our posts together. Now I know what it feels like to be one of the rebels sitting in the back of the classroom at school. I do have to say, it was so nice to have a room full of friends that share the same passion about cooking and blogging and laughing.
Barbara from Barbara Bakes was in the house. And yes, I seriously recommend taking Barbara with you on any vacation. Barbara gathered up the ingredients for her yummy Citrus Cream Cheese Pull Apart Rolls before we even arrived and had things all ready to go when we got back from a fun filled food blogger’s dinner (more about that later). She threw them together in a flash and put them in the fridge overnight for us to have warm from the oven on the first morning of the conference.
The best part was that Barbara divided the duties between all of us so we could chip in and see how she made them. Me? I was assigned “butter duty.” I buttered the pans, then brushed the dough with the butter that Deborah melted. That way, I was free to man the camera and take step by step photos to show you. Oh, and I provided the “muscle” for mixing the cream cheese sauce by hand since the condo did not come equipped with an electric mixer.
The rolls are amazingly easy. No kneading, no yeast, no flour all over the kitchen. We put them together in just a 10 to 15 minutes (I think we all slowed Barbara down a bit), let them rise once, covered them in a citrus cream cheese sauce and cranberries. Then, stuck them in the refrigerator until morning. Yep, that easy.
Step one: Gather as many friends or family as you have around the house and get them to the kitchen to help with the fun.
Left to right we have Megan from Megan’s Cookin’, Carrian from Sweet Basil, Barbara from Barbara Bakes and Deborah from Taste and Tell (in orange). Amanda Formaro (who made a fantastic bacon and cheese frittata) and Lindsay from Cafe Johnsonia also roomed with us.
Step Two: Thaw the purchased frozen dinner rolls at room temperature for 30 minutes. Butter two 9 inch round cake pans. Cut the thawed dinner rolls in half and divided them evenly between the two pans. Place the dough cut side down. Brush the dough with 1 stick of melted butter. Cover the pans and allow the dough to rise in a warm place for 30 minutes.
Step Three: Zest the lemon and the orange. Combine 1/4 cup of the granulated sugar, cream cheese, orange juice and egg together and beat at medium speed until well blended. Or, get your daily workout by beating the mixture with a whisk until the mixture is smooth and has no lumps.
Step Four: Mix the remaining 3/4 cup granulated sugar and zest together and cover with plastic wrap, set aside.
Step Five: Sprinkle the rolls with dried cranberries and pour the cream cheese mixture evenly over the rolls. Cover the rolls and refrigerate for up to 12 hours or over night.
Step Six: Remove the rolls from the refrigerator and sprinkle evenly with the sugar and citrus zest mixture. Let the dough rise at room temperature until double in size. Preheat oven to 350 degrees and bake for 20 minutes. Cover with aluminum foil and for another 5 minutes or until the center of the rolls is done. Remove from the oven and cool for 15 minutes.
Step Seven: Combine the powdered sugar and the lemon juice to make a smooth glaze. Then, drizzle the glaze over the rolls. Serve the rolls warm from the oven.
You can find the complete recipe on Barbara’s blog. Just follow this link to barbarabakes.com to get the amounts of each ingredient.
These sweet rolls are so delicious and I love the fact that they can be left in the refrigerator overnight. They are perfect to serve on special occasion that requires an early morning breakfast. Even though these rolls have “Christmas Morning” written all over them, I really hope you don’t wait that long to try them. The citrus and dried cranberries add a really nice, tart flavor to balance the sweet cream cheese sauce.
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Pucker Pull-Apart Bread
Pucker Pull-Apart Loaf A few years ago, pull apart loaves were popping up all over the food blog world. There were savoury varieties —think Buffalo chicken or garlic and herb – and sweet ones like cinnamon and sugar. And then, suddenly, there were lemon versions everywhere. Making one was always on my to-do list, but when I gave it more thought, I realized I wanted and all-citrus loaf —one that uses lemon, lime and grapefruit —to really add a lot of flavour. Perfect for brunch, this loaf is equally good on lazy weekend afternoons with a cup of coffee or tea.
- Author: Charmian Christie
- Cook Time: 35 mins
- Total Time: 35 mins
- Yield: 1 loaf 1 x
- Category: Baking
- 1/2 cup plus 2 tablespoons milk
- 1/4 cup sugar
- 2 1/4 teaspoons active dry yeast
- 2 3/4 cups flour
- 1/4 cup butter
- 2 eggs, lightly beaten
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 cup sugar
- Zest of 1 grapefruit
- Zest of 1 lemon
- Zest of 1 lime
- 1/4 cup butter, melted
- 1/2 cup icing sugar (approximately)
- 1 teaspoon each grapefruit, lemon and lime juice
- Pinch salt
- In a small sauce pan on the stove, heat the milk until just warm to the touch.
- In the bowl of the stand mixer fitted with a paddle attachment, combined a pinch of the sugar and the yeast. Pour the milk in and let bloom until foaming and creamy looking, about 5 minutes. Add the rest of the sugar and the flour, butter, eggs, and salt. Mix on low speed until the dough comes together. Switch to the dough hook and knead the dough until it is smooth and shiny, about 5 minutes
- Add the oil to a large bowl and, using your fingertips, brush it up the side of the bowl. With your oiled fingertips, scoop the dough into the bowl, turning it to coat. Cover with plastic wrap and set aside somewhere warm to rise until dough has doubled in size, about 1 hour.
- While it rises, makes the filling. In a small bowl, combine the sugar and citrus zests. Mix with your fingertips until it is sandy in texture.
- Butter and 9- x 5-inch loaf pan that is 3 inches deep. Roll the dough out into a rectangle about 20 inches x 12 inches in size. Spread the melted butter all over the dough and sprinkle with the sugar-zest mixture, pressing it lightly into the dough. Cut the dough vertically to 5 strips about 4 inches wide. Stack the 5 strips of dough on top of each other, with all of the sugared sides facing up. Cut them into 6, creating rectangles about 4 x 2 inches.
- Place the dough pieces in the prepared pan, standing them on edge, with all the sugared sides facing the same way. The dough edges should be facing up, like the pages of a book. Cover and let rise until the dough has risen again, between 30 and 60 minutes. As it rises, preheat the oven to 350°F.
- Bake the loaf until golden brown and cooked through, about 30 to 35 minutes. Check on it at the 20-minute mark to ensure it’s not browning too quickly. If the edges are getting dark, cover loosely with foil and continue baking.
- While it bakes, make the glaze. Whisk together the icing sugar and grapefruit, lemon and lime juices, as well as the salt. Add more juice or sugar as necessary to get a consistency like that of whipping cream.
- Let the loaf cool for 10 to 15 minutes and then drizzle with the glaze.
This recipe is excerpted from Pucker: A Cookbook for Citrus Lovers by Gwendolyn Richards. Published by Whitecap Books ©2014.
These warm, fluffy pull-apart dinner rolls are bliss to eat and a cinch to make
I don’t have many fond memories of school cafeteria lunches. There are two main reasons for that. One, my mom packed my lunch most of the time, and two, when I did partake in what was on the menu, it was pretty abysmal. There was one shining exception, however: the rolls.
To this day, I can practically smell and taste those soft, fluffy wonders. Sure, some people may treasure the memory of homemade rolls lovingly baked by mothers or grandmothers. My mom, however, has always been more of a cake baker than a bread baker, so the elementary school rolls have by default and affection lived on in my memories.
That should help explain why when I say these Pillowy Pull-Apart Dinner Rolls remind me of what I had back then, it is the ultimate compliment.
In other words, these soft, golden, buttery puffs just might be the rolls of your dreams. Like the cornbread recipe I published last year, the recipe comes from cookbook author Elinor Klivans’s gem of a book “Fast Breads: 50 Recipes for Easy, Delicious Bread.” The rolls bake beautifully into each other, which contributes both height and an attractive pull-apart appearance. Even better, the dough comes together quickly and easily in a stand mixer, with only one relatively short rise after they’ve been shaped.
The recipe would be just the thing to add to your Thanksgiving repertoire. Make the dough in the morning, let it rise, and revel as your guests ooh and aah when you present them with a tray of warm bread. (Believe me, based on the reactions of my colleagues, they will.) Don’t be surprised if these are the rolls your friends and family compare to all others now and forever.
Recipe notes: The shaped dough needs 45 minutes to rise at room temperature. The rolls can be made 2 days in advance and stored in a plastic bag at room temperature. To serve, reheat the rolls, uncovered, in a 275-degree oven until warm, about 10 minutes.
Scale and get a printer-friendly version of the recipe here.
- 4 tablespoons (1/2 stick/63 grams) unsalted butter, cut into pieces, plus more for greasing the pan and melted for brushing
- 1 1/2 cups (360 milliliters) whole milk
- 1/4 cup (50 grams) sugar
- 4 1/2 cups (643 grams) unbleached all-purpose flour
- 2 1/4 teaspoons instant yeast (one 7.5-gram/0.25-ounce packet)
- 1 teaspoon kosher salt
- 2 large eggs
Butter a 15-by-10-by-1-inch jellyroll pan, then line with parchment paper and butter the paper.
Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.
In a small saucepan over medium heat, heat the 4 tablespoons of butter, milk and sugar to about 130 degrees on an instant-read thermometer.
In a stand mixer fitted with the paddle attachment, mix together 2 cups (284 grams) of the flour, the yeast and salt on low speed just until combined. Add the hot milk mixture and mix until combined and smooth, then mix on low speed for about 2 minutes, until a smooth, loose dough has formed. Cover the bowl with plastic wrap and let the dough rest for 10 minutes.
With the mixer motor on low speed, add the eggs and mix until incorporated. Add the remaining 2 1/2 cups (359 grams) of flour and continue to mix for about 6 minutes. At first, the dough will look ragged, but it will become smooth after several minutes of mixing. The dough will be soft and will pull away from the sides of the bowl.
Using about 2 1/2 tablespoons (48 grams) of dough for each roll, shape each portion (lightly flour your palms between each shaping, if necessary) into a smooth 1 3/4-inch ball. To encourage the best rise, try to form a “gluten cloak” by pulling the top of the dough down and around each ball before pinching and sealing around the bottom. Place the rolls on the prepared pan, spacing them about 3/4 inch apart in four rows of six. Cover with a clean kitchen towel and let rise for 45 minutes. The rolls will look puffy and will almost be touching, but most of the rising will take place during baking.