Best Continental Rolls Recipes

HAM ROLLS CONTINENTAL

Ham Rolls Continental image

A neighbor shared many recipes with me when I was a newlywed. This is one I still use on a regular basis. With ham, broccoli and a creamy sauce, it's a pretty dish to serve to guests.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 thin slices fully cooked ham (about 5-inch square)
6 thin slices Swiss cheese (about 4-inch square)
6 thin slices cheddar cheese (about 4-inch square)
12 frozen broccoli spears, thawed
1 small onion, thinly sliced into rings
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
Dash white pepper
1-1/4 cups milk

Steps:

Top each ham slice with a slice of Swiss cheese, a slice of cheddar and two broccoli spears (floret ends out); roll up jelly-roll style. Place, seam side down, in an ungreased 11x7-in. baking dish. Arrange onion rings on top. , In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes. Pour over center of ham rolls. , Bake, uncovered, at 350° for 25-30 minutes or until the broccoli is tender.

Nutrition Facts : Calories 239 calories, Fat 16g fat (10g saturated fat), Cholesterol 57mg cholesterol, Sodium 690mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

CONTINENTAL ROLLS

Continental Rolls image

These multipurpose rolls are great as part of a continental breakfast, for making ciabatta sandwiches or panini, along with soup or salad for lunch, and they are a fabulous roll to pass at dinner. This one covers all your bases. Bon appetit!

Yield makes 8 3 1/2-inch rolls

Number Of Ingredients 7

Ingredients

1 1/2 cups warm water (110° to 115°F)
1 tablespoon light agave nectar
1 (1/4-ounce) packet rapid-rise yeast
4 cups Gluten-Free Bread Flour Mix (page 158)
1 tablespoon xanthan gum
2 teaspoons salt
Baking spray for coating tops of rolls

Steps:

Combine the warm water, agave nectar, and yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook). Use a wooden spoon or whisk to mix well. Make sure the yeast is completely dissolved.
Whisk together the flour mix, xanthan gum, and salt. Add to the yeast mixture in two batches and beat on medium speed, scraping down the sides of the bowl as necessary, until the dough is combined, about 1 minute.
Dust a baking sheet liberally with cornmeal.
Use a rubber spatula to turn out the dough onto a well-floured board. Sprinkle the top of the dough with flour mix, pat into a disk, and cut in half. Roll the dough into two 12-inch logs. Cut one log into 4 pieces. Shape into 3 by 3-inch rectangles. Place on the baking sheet. Repeat with the other log. Spray the tops of the rolls with baking spray. Cover the rolls with a clean dish towel or tea towel. Place a pan of very hot water in the bottom of the oven. Put the baking sheet with the rolls in the oven, with the oven turned off. Let rise for 1 hour. In the last 20 minutes of the rise, remove the rolls from the oven, replace the pan of hot water with new hot water (this will create steam, which gives you that coveted crunchy crust), and preheat the oven to 375°F. Let the rolls continue to rise on the counter while the oven is heating. Brush the tops of the rolls gently with cold water. Bake for 15 minutes, remove from the oven, brush the rolls again with cold water, return to the oven, and bake for about 20 minutes longer, or until the rolls are lightly golden on top. Transfer the rolls to a cooling rack and let cool slightly. Serve warm. To reheat, place in a 350°F oven for about 15 minutes, directly on the rack.
Instead of using baking spray, you can also melt 2 tablespoons of vegetable shortening and brush the rolls with it using a pastry brush.