Recipezaar: Rolls/Biscuits,Kosher recipes

Papadams

Tue, 08 Jan 2002 09:42:25 -0500

Found this recipe on the Net in response to a request. Here's what the recipe said: "Papadams are delicious, spicy Indian crackers that traditionally require many ingredients and take days to make. They are prepared ahead in quantity and deep fried just before serving. This is a simplified version. It still requires time, but the results are worth it. It is not the easiest of reci -- posted by Lennie

Sephardi Flaky Cheese Rolls

Mon, 13 May 2002 18:00:20 -0400

These are wonderful little rolls that are very "more-ish", very addictive. You can use any combination of cheeses that you like, we're partial to feta and kashkaval. -- posted by Mirj

Peggy's Cheese Savories

Tue, 14 May 2002 20:11:08 -0400

I have no idea who Peggy is. My mother sent me this recipe about a year ago, and these little buggers are simple to make, and delicious. -- posted by Mirj

Cheese rolls

Wed, 27 Aug 2003 20:03:43 -0400

Best served hot! -- posted by alizaweeza

Caramelized Onion Buns

Thu, 12 Feb 2004 20:00:12 -0500

From the Toronto Star. I haven't made these yet but they sound amazing! Let me know what you think. -- posted by Miraklegirl

Zucchini Muffins- Low Carb

Thu, 20 May 2004 20:00:29 -0400

from the food tv network, these are delicious, and good for you too. -- posted by chia

Biscotti Di Pepe - Taralli - Italian Pepper Biscuits

Wed, 16 Feb 2005 19:59:45 -0500

A great hard biscuit with a twinge of hotness! A staple in Italian delis and "pastosas". -- posted by DeSouter

Basic Bagels

Mon, 06 Jun 2005 11:32:45 -0400

Make your own with this easy recipe! Points 4. -- posted by Dancer^

Savory Cheddar Chive Biscuits

Fri, 08 Jul 2005 16:08:46 -0400

This is a featured recipe from the chefs at Great Cooks on Eight, one of the largest culinary centres in Canada. -- posted by blucoat

Apricot Pecan Biscuit Pull-Apart

Thu, 29 Dec 2005 10:33:27 -0500

Submitted by Thelma Ziemmarmann of Newton, Ks. at the Pillsbury Bake-Off 37 (Dallas,1996) $ 2000.00 winner. This pastry is embedded with nuggets of apricot and pecans. Which makes this gooey warm pull-apart welcome at any breakfast or brunch table. We served this at an afternoon meeting and as usual, we had to pass out copies of the recipe! -- posted by Manami

Cheese-Topped Biscuits

Mon, 06 Mar 2006 18:06:50 -0500

Hard to believe that a biscuit this fast could taste like from scratch! -- posted by Happy Harry #2

Passover Rolls

Thu, 13 Apr 2006 09:28:28 -0400

These are strictly kosher for Passover rolls. I grew up eating these as part of my passover lunches all the time I was in school. Make a lot, they go fast!! -- posted by Sewwhatsports

Alison Holst's Hot Cross Buns

Fri, 14 Apr 2006 13:48:21 -0400

From the doyenne of NZ baking... -- posted by Missy Wombat

Bread Machine Hamburger Buns

Fri, 05 May 2006 09:07:48 -0400

I FINALLY figured out how to get the PERFECT hamburger bun! This is tweaked from a few other recipes. -- posted by Shelly K

Quick Almond Cinnamon Rolls

Wed, 26 Jul 2006 12:47:52 -0400

The cinnamon almond paste makes an ordinary crescent roll into an awesome treat. They are a special but easy addition to holiday brunches or at any time. Found on odense.com. -- posted by Manami

100% Whole Wheat Sour Cream Biscuits

Tue, 03 Apr 2007 22:11:52 -0400

Tender, flaky sour cream biscuits like Mama never made! -- posted by Shorter Mama

Scottish Scones

Wed, 18 Jul 2007 16:39:57 -0400

(Note: recipe has been corrected - please use 1 cup of milk, not 2) These scones are lighter than many and easy to make. They tend to dry out after the first day, so store any left-overs in an airtight container. Over the years, my dad has made many variations on this recipe, substituting the currents with dried cranberries or dried strawberries and often adding lemon or orange zest. They're also great plain, if you're not a fan of dried fruit. I eat mine warm with butter and honey. -- posted by Lumberjackie

Bread Machine Challah

Thu, 09 Aug 2007 22:22:17 -0400

I pretty much developed this recipe on my own. I fiddled and tweaked for months until I got it just right. It is just scrumptious. -- posted by Mrsspeevs

Sour Cream Biscuit

Sat, 15 Sep 2007 20:51:04 -0400

Sour cream replaces the butter in this biscuit. I love them warm straight out of the oven with a cup of tea. Served with jam they are scrumptious. -- posted by Chef Dudo

Caraway Rye Crackers

Tue, 02 Oct 2007 16:18:03 -0400

These are great with cheese, smoked salmon etc! You can add different seeds, spices...vary the flours...the options are endless! Source: The Flavor Makers Cook Book, Iara Lewin (BNLImp@aol.com) -- posted by Tina and Dave

Cornbread Bites

Tue, 02 Oct 2007 16:37:15 -0400

I was happy to find another recipe that uses cornmeal that we all liked! We made these with Splenda sugar substitute and you can't taste it. "This recipe also makes a dozen muffins in a standard muffin tin; bake 17 minutes or until golden brown. You can also double the recipe and freeze the extra muffins for up to one month." Cooking Light, October 2007. -- posted by Manami

Squash Pull-Apart Dinner Rolls

Sun, 21 Oct 2007 00:46:53 -0400

Haven't made these yet but plan them for 2007 Thanksgiving dinner. Came from Sunset magazine. -- posted by Happy Harry #2

Homemade Graham Crackers

Tue, 20 Nov 2007 16:20:10 -0500

This is GREAT because here in my country, Ive long given up on recipes calling for graham crackers, as theyre not available here. Digestive biscuits could be used but they're just weren't meant for S'mores. This recipe is from The King Arthur Flour Cookie Companion, which calls them the best graham crackers. Anything homemade tastes better than the packaged stuff!! Good luck! -- posted by Zameera

Sunset Drop Biscuits (Vegan)

Wed, 19 Dec 2007 20:12:52 -0500

Adapted from Vegetarian Times magazine: "Mashed sweet potatoes keep these biscuits tender and low in fat, plus eliminate the need for eggs or dairy. For a more elegant look, roll out the dough and cut with a 2-inch round cutter." VT said the recipe yields 12 biscuits, but I got 12. Maybe my golf balls are smaller than theirs? -- posted by Ariella

Mamaliga (Aka Polenta)

Tue, 04 Mar 2008 00:06:09 -0500

This is the Romanian form of cornmeal mush that is called Polenta in northern Italy. If you make more than what you need right away, you can bake or fry it later on (check my other recipes), which is more delicious than the first day! -- posted by AniSarit

Authentic Cuban Rolls

Thu, 21 Aug 2008 14:29:37 -0400

I can never find Cubano Bread like you get in Miami with the famous Cuban Sandwich. It's virtually impossible to find outside of Southern Florida. You have not lived until you've had one of those babies! I have included three methods below- Manual, Mixer, and Bread Machine methods. Please enjoy my research efforts for this recipe and don't forget to check out how to make the sandwich here: Recipe #320914 -- posted by Humble Bee

Parmesan Rosettes

Fri, 21 Nov 2008 13:23:05 -0500

These look so pretty! They are made in no time - 30 minutes total! These will look great on your holiday table! BH&G Magazine, November 2008 edition. Enjoy! ;) -- posted by Manami

Pecan Sticky Buns

Tue, 25 Nov 2008 01:00:00 -0500

This recipe was in the December 2008 issue of Good Housekeeping magazine, and I just had to try it out... I made some changes, but I'm posting the recipe as it appeared in the magazine. I used brownulated light brown sugar instead of the dark brown sugar; margarine instead of butter; peanuts instead of pecans, and probably less than 3/4 cup, though I didn't measure; and soy milk plus vinegar in place of the buttermilk. Personally, I found the dough VERY sticky and difficult to work with, and if I hadn't kneaded it on a piece of foil paper, I would never have been able to roll it up at all. I'd suggest either adding some flour or cutting back a bit on the liquid. I only got seven buns, but that could have something to do with the difficulty I was having with the dough. -- posted by brokenburner

Sweet & Simple Sweet Potato Biscuits

Tue, 16 Dec 2008 18:27:50 -0500

These are sooooo good and will fill your house with the most delicious scent while baking. I found this recipe on a great online food blog, "Cucina Nicolina". These are best eaten warm (you can warm them in the toaster oven). Enjoy! These are easy to make vegan: swap margarine for the butter and put 1 tsp. vinegar into 1 cup of soy milk (and then use 1/3 cup of that). -- posted by blucoat

Fastest Cinnamon Buns / Rolls

Sun, 22 Feb 2009 15:52:15 -0500

These are delicious, super fast, tender and moist (thanks to buttermilk & cottage cheese) rolls with no yeast (or rising time) required. The dough is very easy to work with and they are good with or without the glaze. Recipe was created by Kathy Farrell-Kingsley for last-minute orders at her Connecticut bakery, "Great Cakes" and was printed in "Fine Cooking Magazine" (Issue 88). VARIATION: Apple-Butter Cinnamon Buns: For filling, mix 3/4 cup apple butter, 1-1/2 Tbs. melted butter, and 1 tsp. ground cinnamon in a small bowl. Omit the melted butter from the main recipe and spread the dough rectangle with the apple mixture, leaving a 1/2-inch border around the edges. Sprinkle with 3/4 cup (3 oz.) finely chopped walnuts, if desired. Roll, cut, bake, and ice as directed. Because this filling is wetter, the buns may need to bake for 30 minutes. -- posted by blucoat

Two Cheese Biscuits

Sun, 01 Mar 2009 18:16:18 -0500

The cream cheese plus the asiago cheese in these biscuits are a great combination. The flavor is different from the usual Parmesan cheese biscuits. You could use other cheeses too. If you don't have the whole wheat flour, just use regular flour in it's place. -- posted by Jess4Freedom

Healthy Broccoli Knishes (Passover)

Wed, 01 Apr 2009 04:12:10 -0400

These pareve knishes could be served as a side dish, but are filling enough to be the main dish. Recipe from the "Passover Lite Kosher Cookbook", by Gail Ashkanazi-Hankin, -- posted by blucoat

Perfect Butter Croissants

Wed, 13 May 2009 00:54:36 -0400

I had to track down this recipe when Mark Bittman called it "the best croissant recipe ever". It's from Paula Peck's classic cookbook, "The Art of Fine Baking". This recipe takes a long time but it's worth it! You can freeze the shaped croissants and bake from frozen for 12-14 minutes at the 400°F. These continue baking after you remove them from the oven so if you try to eat one immediately it will seem too doughywait for the carry-over time before eating. -- posted by blucoat

Bagelach

Sat, 20 Jun 2009 01:28:10 -0400

passover "bagel" rolls -- posted by Chef #1298498

Cinnamon-Swirl Pumpkin Rolls

Thu, 08 Oct 2009 10:38:10 -0400

This recipe is from King Arthur Flour and is a delicious fall twist on cinnamon buns. And, they are somewhat healthier because they contain some whole wheat flour (and a vegetable!). The dough is very easy to handle and rises up beautifully. These would also be good with a cream cheese icing. Dough requires a total of at least 2 1/2 hour rising time (if you use liquid milk instead of dry, you may require slightly longer rising time). You can make the dough the day before. Just let them rise for about 30 minutes, wrap them up, and refrigerate overnight. In the morning, let them rise a bit more and warm up, unwrap and then bake. -- posted by blucoat

Cinnamon Rolls With a Cream Cheese Dough (Saveur)

Mon, 21 Dec 2009 17:00:16 -0500

This recipe for cinnamon rolls calls for folding the cream cheese into the layers of dough which makes for very rich and moist rolls. This dough may be prepared a day in advance and left to rise in the refrigerator overnight. You can play with the filling - omit the nuts and/or raisins, it's still great. This recipe was published in Saveur Magazine. For illustrated step-by-step instructions: http://www.saveur.com/gallery/Making-Homemade-Cinnamon-Rolls -- posted by blucoat