Best Italian Style Rolls Recipes

ITALIAN-STYLE ROLLS

Steps:

• Place the kneader attachment onto the stand mixer.
• Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
• In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
• When the yeast has proofed add to the bowl along with 3/4 cup warm water.
• Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
• Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
• Shape into a ball (the dough will come together nicely after resting).
• Place into a large greased deep glass bowl.
• Cover and let rise for about 60-90 minutes.
• To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
• Punch down dough and slice in half.
• Slice each half into 4 even pieces.
• Shape each piece into a round ball.
• Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
• Cover and let rise 30-40 minutes.
• Bake at 375 for about 22 minutes or until light golden brown.

ITALIAN-STYLE CABBAGE ROLLS

Steps:

• Cook rice according to package directions. Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 10 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut., In a large bowl, combine the carrot, onion, egg substitute, 2 tablespoons tomato soup, 2 tablespoons vegetable soup, 1 tablespoon Italian seasoning, cayenne, pepper and rice. Crumble turkey over mixture and mix well. Place about 1/3 cupful on each cabbage leaf. Overlap cut ends of leaf; fold in sides, beginning from the cut end. Roll up completely to enclose filling., Place rolls seam side down in an 11x7-in. baking dish coated with cooking spray. Combine the remaining soups; pour over cabbage rolls. Sprinkle with remaining Italian seasoning. Cover and bake at 350° for 50-60 minutes or until cabbage is tender and a thermometer reads 165°.

ITALIAN-STYLE ROLLS

Steps:

• Split the rolls and spread the pesto over the bases. Top with the artichokes, pepper, cheese, basil and the bun tops to serve.

ITALIAN STYLE STUFFED CABBAGE ROLLS

Steps:

• 1. In a large saucepan, fry you hamburger and sausage. Drain off as much grease as you can Place your saucepan back on the burner and add your onion and garlic. Saute for about 5 minutes. Remove from heat.
• 2. Pour into a large mixing bowl and add your rice, salsa and shredded cheese. The cheese should melt making it easy to form your filling into the cabbage.
• 3. Your mixture shouldn't be really hot anymore and you can now add your eggs. Mix thoroughly. set aside
• 4. In another large saucepan, Fill 2/3 full with water, place on med-high heat. Cut out and discard the stem in your cabbage, wash with cold water. Shake out excess then place in your pan of hot water. After about 10 minutes (not mushy), remove the cabbage. Carefully peal off the large pieces and rinse with cold water.
• 5. Pat dry with a paper towel. Fill with about 1 cup of your meat filling. That will depend on the size of your leaf.
• 6. start rolling them like you would a burrito placing the meat in the center of the leaf. ***flip one side over then the ends inside and continue rolling.
• 7. I placed my filled rolls on a cookie sheet until ready to place in the crock pot. With the extra cabbage, chop it up in pieces. Pour your chicken broth in a large crock pot and place the chopped cabbage on top of that. Place your cabbage rolls carefully on top of that. Turn your crock pot on high for about 1 1/2 to 2 hours or until the cabbage is tender (but not falling apart)
• 8. Just before your cabbage is finished, in a medium saucepan, put in your jar of sauce and about 1 cup or more (depends on how much you like)of your extra meat filling. let that simmer.
• 9. When the cabbage is finished, scoop up about one cup or more of the extra cabbage from the bottom of your crock pot and put it in your sauce. Let that simmer for about 10 to 15 minutes.
• 10. Serve your cabbage rolls with the sauce poured on top and sprinkle with shredded cheese. I cooked up some noodles and poured some extra sauce on top of that for a side.
• 11. The broth and cabbage pieces left over in your crock pot can also be served on the side as soup, just add some spices to season. YUMBO!