Garlic Cheese Rolls

Ingredients:
French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk

Garlic Bread Seasoning: (makes spice jar worth)
1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning

Shredded mozzarella cheese

Directions:
Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise 1 hour.

While dough is rising, combine butter and garlic bread seasoning. Set aside.

Sprinkle counter with flour OR use non-stick spray on the counter and your rolling pin. Roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.

Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating. When the oven is ready, bake for 18-22 minutes. You're going to need to keep a CLOSE eye during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top.

Raisin Cinnamon Rolls

Ingredients:
2 pkg yeast, dissolved in 1 cup lukewarm water
6 T of shortening
1 cup sugar
7 cups unbleached all purpose flour or more as needed (it will take more)
2 cups hot water
2 eggs, beaten
1 T salt
Softened butter
Brown sugar
Raisins
Cinnamon

Directions:
Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.Add shortening, sugar, and salt to hot water and cool to lukewarm. Stir in 2 cups of flour and mix until smooth. Add yeast and mix again until smooth.Add in beaten eggs.Stir in remainder of flour, a little at a time until no more can be mixed in. Remove the mixer attachment and knead by hand, adding flour until dough does not stick to the bowl. Remove from bowl and knead until dough feels satiny and looks smooth.Cover and let rise for 30 minutes.

Lightly knead and roll out into rectangular shape. Spread with softened butter. Sprinkle on brown sugar, raisins, and cinnamon. (make sure you use LOTS of brown sugar…you can omit the raisins; and sprinkle on loads of cinnamon. we never measure but be very generous.)Roll into one long roll. To cut use a piece of string or floss.Place on well greased pans and let rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.

After cooled frost with combination of butter, vanilla, powdered sugar, and milk.

Buttered Rosemary Rolls

Ingredients:
Frozen, Unbaked Dinner Rolls
Melted Butter, Regular, Salted
Fresh Rosemary, Coarsely Chopped
Coarse Sea Salt

Directions:
Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.
After rising, brush rolls with melted butter.
Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.
Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.
Serve skillet on the table.

Rhodes Orange Rolls

Ingredients:

1 package of Rhodes frozen roll dough
Butter, softened
Sugar
Orange zest
Powdered sugar
Fresh orange juice

Directions:
1. Let the frozen dough thaw out on the counter for about two hours.
2. Once the dough is workable, but still cool, roll the dough balls into ropes and then tie a knot.
3. Dip the knots in softened butter.
4. Combine the sugar and orange zest with your fingers. Dip the buttered knots into the orange/sugar mixture.
5. Place rolls in a greased pan and let rise for at least 40 minutes or until doubled in size.
6. Bake at 350 degrees for about 15-20 minutes, until they are golden.
7. Let the rolls cool. Make a glaze by combining powdered sugar, orange zest, and fresh orange juice. Whisk until smooth. I didn't measure but you want the consistency to be a glaze.
8. With a spoon ice the rolls with the orange glaze.