Easy Yeast Rolls

Ingredients:

1 cup whole milk (you can use other milk but whole milk makes the rolls the yummiest)

1/2 cup butter (one stick)

1/4 cup sugar

2 eggs (large)

1 teaspoon salt

4 cup bread flour

2 1/4 teaspoon yeast

(1 or 2 T water if needed)

Note: save the butter wrapper in the fridge for later.

Instructions:

Warm the milk to between 90 and 110 degrees F.

Mix all of the ingredients together minus the optional water.
(If you have a mixer with a bread hook you can use that or just mix by hand)
Once all the ingredients are added if the dough seems very dry add 1 tablespoon of water.  A second tablespoon of water can be added if still needed.  I rarely need to add the water unless the air in my home is extremely dry.
See picture for how the dough should look.

Once all of the ingredients are fully incorporated knead the dough on a lightly floured surface.
Knead until the dough is smooth and elastic (approximately 6 to 9 minutes).

Place the dough in a very lightly oiled bowl, cover with a damp towel and place in a warm area.
Allow the dough to rise until it is about double in size (approximately 60 minutes.)
(My grandmother liked to let her bread rise in the laundry room while the dryer was running as the heat made the room warm or on top of the refrigerator.)

If you saved the butter wrapper use that to butter the 9 x 13 pan (I use a pyrex).
Just rub the empty butter wrapper all over the bottom and sides of the pan.
Your hands stay clean and you are using butter which would have been thrown away.

You will be making 24 rolls.
Split dough in half and then again so you have 4 even sections of dough.
Divide each of those in half again and then divide into 3 even balls.


To Shape Rolls: (see link below for a video how to)
Take a section of the roll in your hand.
Make a circle with your thumb and fingers that is smaller than the dough.
Hold the dough in the circle your hand creates.
Using your other hand push gently on the backside of the roll (inside your hand.)
Keep pushing gently while your other hand stays in a circle and smooths the outside of the roll.
Continue until the roll is smooth and shaped into a ball.

I make 6 rows of 4 rolls and place them in the greased pan.

Cover the rolls with a damp towel and let rise in a warm area for 15 to 20 minutes.
(You can let the rolls rise for longer, sometimes if the oven is not free I have let them rise for almost an hour and they were still perfect.)
The rolls should increase in size by about 50%.

Remove the damp towel and bake at 375 degrees F for 14 to 17 minutes or until the rolls are slightly golden brown.  The color will be very subtle so make sure you do not over cook.

Serve warm with butter.
Very yummy!!!

Video link

Source: Instructables

Hot Cocoa Dip

Ingredients

1 package (8 ounces) cream cheese, softened

1 cup marshmallow creme

1/2 cup McCormick® Hot Cocoa Finishing Sugar, plus more for sprinkling

1 cup frozen whipped topping, thawed

INSTRUCTIONS

1 Beat cream cheese, marshmallow creme and Hot Cocoa Sugar in medium bowl with electric mixer until well blended and smooth. Gently stir in whipped topping.

2 Transfer to serving bowl and sprinkle with additional Hot Cocoa Sugar. Serve with assorted dippers such as graham crackers, fresh fruit, or marshmallows.

Hot Cocoa Marshmallow Cookies

Ingredients

2 1/2 cups all-purpose flour

3/4 cup Dutch process cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 stick (8 tablespoons) unsalted butter, softened

1 1/3 cups firmly packed light brown sugar

1/2 cup granulated sugar

1/2 cup oil

2 large eggs, room temperature

2 teaspoons McCormick® All Natural Pure Vanilla Extract

1 2/3 cups miniature marshmallows

1/2 cup McCormick® Hot Cocoa Finishing Sugar

INSTRUCTIONS

1 Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

2 Beat brown sugar, granulated sugar and butter with an electric mixer (or in bowl of stand mixer) on medium speed until light and fluffy. Add oil, eggs, and vanilla; beat just until smooth. Gradually add flour mixture, mixing just until combined and scraping sides as needed. Let dough stand 10 minutes.

3 Using a cookie scoop or large spoon, scoop dough into 2-tablespoon portions. Roll each portion into a ball. Use thumbs to make a well in the center of each dough ball. Place about 6 mini marshmallows in well, then carefully pinch dough over to enclose marshmallows. Gently re-roll dough into balls.

4 Place Hot Cocoa Sugar in shallow bowl or dish. Roll cookie dough balls in Hot Cocoa Sugar until well coated. Place on prepared baking sheets about 2 inches apart.

5 Bake 13 to 16 minutes. Cool cookies on pans 3 to 5 minutes. Transfer to wire rack to cool completely.

Hot Cocoa Puppy Chow

Ingredients

1 1/4 cups confectioners' sugar

6 tablespoons McCormick® Hot Cocoa Finishing Sugar

4 cups rice squares cereal

2 cups chocolate corn puffs cereal

1 package (11 ounces) chocolate chips

2 cups miniature marshmallows

KEY PRODUCTS

INSTRUCTIONS

1 Mix confectioners’ sugar and Hot Cocoa Sugar in large resealable plastic bag. Set aside.

2 Mix cereals in large bowl. Melt chocolate as directed on package. Pour over cereal; stir gently to coat. Add chocolate coated cereal to bag with confectioners’ sugar mixture. Seal and shake to coat evenly.

3 Pour cereal mixture onto rimmed baking sheet. Stir in marshmallow. Let stand 30 minutes or until chocolate is set. Store in an airtight container at room temperature.

Gingerbread Pancakes

Ingredients

1 egg

1 cup all-purpose baking mix, such as Bisquick®

1/3 cup milk

1/4 cup packed brown sugar

2 tablespoons oil

1 tablespoon molasses

1 tablespoon McCormick® Gingerbread Spice Finishing Sugar

2 teaspoons McCormick® All Natural Pure Vanilla Extract

INSTRUCTIONS

1 Lightly beat egg in medium bowl. Add remaining ingredients; mix until well blended. Set aside.

2 Heat lightly greased griddle or skillet on medium heat. Pour scant 1/4-cups of batter onto pan. Cook 1 to 2 minutes or until bubbles begin to form on top of the pancakes. Flip pancakes.

3 Cook 1 to 2 minutes longer or until golden brown. Remove from skillet; keep warm. Repeat with remaining batter. Top pancakes with butter, syrup and whipped cream, if desired. Sprinkle with additional Gingerbread Sugar to serve.

Test Kitchen Tip:To make Gingerbread Pancakes in the shape of gingerbread men, all you need is a cookie cutter! Spray the inside of a 4-inch gingerbread man cookie cutter with no stick cooking spray. Place on preheated griddle or skillet and pour batter into cookie cutter. Cook 1 to 2 minutes, or until bubbly on top, then carefully remove the cookie cutter using tongs. Flip and cook 1 to 2 minutes longer until lightly browned.

Gingerbread Latte

Ingredients

2 cups whole milk

3 tablespoons packed brown sugar

2 tablespoons molasses

1 teaspoon McCormick® Gingerbread Spice Finishing Sugar

1/2 teaspoon McCormick® All Natural Pure Vanilla Extract

1 cup strong brewed coffee

INSTRUCTIONS

1 Bring all ingredients, except coffee, to simmer in medium saucepan on medium heat, stirring to dissolve sugar.

2 Whisk in coffee until frothy. Pour into mugs. Top with whipped cream and sprinkle with additional Gingerbread Sugar to serve.

Air Fryer Gingerbread Donuts

 Ingredients

3 tablespoons McCormick® Gingerbread Spice Finishing Sugar

1 can (16.3 ounces) large flaky biscuits, such as Pillsbury® Grands!® Flaky Biscuits

3 tablespoons unsalted butter, melted

2 teaspoons sugar

INSTRUCTIONS

1 Place Gingerbread Sugar in medium bowl; set aside. Separate biscuits and place on parchment-lined baking sheet. Use a 1-inch round biscuit cutter to cut holes out of the center of each biscuit.

2 Spray air fryer basket with no stick cooking spray. Place 3 to 4 donuts in single layer in air fryer basket without touching.

3 Air Fry on 350°F for 5 to 6 minutes or until golden brown and puffed, flipping halfway through. Return donuts to baking sheet. Repeat with remaining donuts and holes, if desired. (Note: Air Fry donut holes for 3 minutes only, tossing halfway through.) Keep donuts warm.

4 Mix melted butter and granulated sugar in small bowl. Brush warm donuts with butter mixture, then immediately place in bowl with Gingerbread Sugar, tossing to coat on both sides. Serve warm or at room temperature.