Best Pioneer Womans Mystery Blue Cheese Rolls Recipes
PIONEER WOMAN'S MYSTERY (BLUE CHEESE) ROLLS
I found this recipe on the Pioneer Woman blog site. I have tried several of her recipes and loved them. I have not yet tried this one. Just putting it here for safe-keeping. It looks like she used Pilsbury Golden Layer cans of biscuits. I am guessing at the number of rolls that it makes. It would depend on the brand of biscuits you selected. She states that these freeze well. Just flash freeze them and put them in a Ziploc. Then microwave, from frozen stage, for 13 seconds
Provided by cstahl
Categories Breads
Time 22m
Yield 64 mini rolls, 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine butter and cheese on baking pan.
- Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir.
- Cut biscuits into fourths, then toss in butter mixture.
- Bake on same pan (or different, if you prefer) for 8 to 12 minutes, or until golden. Eat warm.
MYSTERY ROLLS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F.
- Put the butter and cheese on a baking sheet and bake until melted, a few minutes.
- Separate the biscuits and cut each biscuit into fourths. Roll the biscuit pieces in the cheese and butter and bake for 8 to 12 minutes.
- Serve warm, or freeze and heat up in a microwave for about 15 seconds.
SWEET MYSTERY ROLLS
Each "hollow" roll has a gooey cinnamoney-sweet inside! Cooking time includes rising and baking time. From the Elsah Landing cookbook. Please be sure to use a 3-inch round cutter ~ you need the right amount of dough to form the roll ~ and take care to really pinch those edges together, or the mystery filling will escape....
Provided by Dreamgoddess
Categories Breads
Time 3h30m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Prepare dough.
- Dissolve yeast in water in small bowl- let stand for 5- 10 minutes, or until mixture expands and becomes bubble- set aside.
- Combine egg, sugar, shortening and salt with milk in large bowl.
- Stir in 1 cup of the flour- then add yeast mixture.
- Gradually stir in just enough of the remaining flour to make an easily handled dough.
- Turn out on lightly floured board and knead for 5 minutes, or until dough is smooth and elastic- dust board with more flour if necessary to prevent sticking.
- Shape dough into a ball, place in a greased bowl- turn to grease top, cover and let rise in warn, draft-free place for 1 hour or until doubled in bulk.
- After this first rising, punch down the dough, cover and let rise again for 30 minutes, or until ALMOST doubled in bulk (marshmallows will leak out if the dough rises too much at this stage) dough may be covered and refrigerated at this point if desired.
- Turn out on lightly floured board and cut in 1/2.
- Roll each 1/2 out to a thickness of 1/2 inch.
- Cut each 1/2 into 12 3-inch circles- set circles aside.
- Now, for the Mystery filling part.
- Mix sugar and cinnamon together in a small bowl and set aside.
- Grease muffin pans.
- Dip each marshmallow in butter then in reserved sugar mixture.
- Place one marshmallow in the center of each reserved circle of dough.
- Wrap dough tightly around marshmallow, pinching edges together tightly.
- Dip again in butter, then sugar mixture.
- Place dough in prepared pans, pinched-side-down.
- Cover and let rise in warm, draft-free place for 15- 20 minures.
- Bake in preheated 375 degerr oven for 25-30 minutes or until rolls are lightly browned.
- Remove from pans IMMEDIATELY.
- Cool on racks.
Nutrition Facts : Calories 225.2, Fat 10.5, SaturatedFat 5.7, Cholesterol 30.2, Sodium 164.3, Carbohydrate 30.7, Fiber 0.7, Sugar 14.5, Protein 2.7
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