Best Quick Rolls Recipes

QUICK CINNAMON ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
• Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
• Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
• Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
• Bake in the preheated oven until rolls are set, 20 to 25 minutes.
• Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.

QUICK YEAST ROLLS

Steps:

• In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
• Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

QUICK CINNAMON ROLLS - NO YEAST

Steps:

• For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
• Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan.
• In a large bowl mix together flour, sugar, baking powder, and salt.
• Cut in softened butter (sometimes your hands are the best tools).
• Stir in milk to form a soft dough.
• Roll out dough on a lightly floured surface into a rectangle about 1/4 inch thick.
• Spread the remaining filling on the rolled out dough.
• Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
• Bake for 20-25 min at 400°F.
• For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
• Once rolls are finished, drizzle on glaze and serve warm.

QUICK CORNED BEEF AND CABBAGE ROLLS

Steps:

• Lightly oil a 9" x 13" pan.
• Divide the corned beef hash into 12 equal portions.
• Lay down a cabbage leaf and put one portion of the corned beef hash in the center near one end. Fold over the sides and roll up. Place seam side down in the baking dish.
• Repeat with the rest of the cabbage leaves.
• Pour one can of chicken or vegetable broth over the cabbage rolls.
• Nestle the carrot slices among the rolls. Sprinkle with salt and black pepper if desired. (Depending on the size of your carrots, you may have to parboil the slices first.).
• Cover tightly with aluminium foil.
• Bake in a 350 degree oven for one hour until everything is very hot.
• The prep time does not include the time for parboiling the cabbage leaves.

EXTRA QUICK YEAST ROLLS

Steps:

• Dissolve yeast and sugar in warm water. Stir in biscuit mix and turn out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. , Divide and shape dough into 24 small balls. Place on greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° until golden brown, 10-15 minutes.

SHRIMP PESTO SPRING ROLLS WITH QUICK PESTO DIPPING SAUCE

Steps:

• For the quick pesto dipping sauce: Add the basil, Parmesan, pine nuts, red pepper flakes and garlic to the base of a small food processor. With the processor running, drizzle in the oil and lemon juice and allow the mixture to become smooth. Scrape the sides, then add the mayonnaise, sour cream and salt and process until combined, about 1 minute.
• For the simple lemon dressing: Add the olive oil, lemon juice, sugar, garlic, salt and pepper to a small mason jar. Secure the lid and shake to combine,
• For the assembly: Add the shrimp to a small bowl and toss in 2 tablespoons of the lemon dressing. Set aside.
• Add the shredded romaine to a bowl and toss with the remaining lemon dressing. Set aside.
• One at a time, place the rice wrappers in warm water until they are soft but still hold together, about 30 seconds. Lay the wrapper flat on a plate and start by shingling 4 shrimp halves and 2 basil leaves in the center of the wrapper. Add one-quarter of the roasted peppers, onions and tomatoes. Drizzle with 2 teaspoons of the pesto dipping sauce. Finally, top with a one-quarter of the lettuce in a small line. Fold in the sides of the wrapper and roll into a tight roll. Cut in half on the diagonal. Repeat to make the other 3 rolls.
• Dip the rolls into the pesto dipping sauce and dig in! Best if eaten within 1 hour of making.

QUICK CARAMEL ROLLS

Steps:

• Place butter in a 13-in. x 9-in. baking pan; heat in a 375° oven until melted. Sprinkle with pecans. Add ice cream topping and mix well. Remove dough from tubes (do not unroll); cut each section of dough into six rolls. Arrange rolls in prepared pan with cut side down. Bake at 375° for 20-25 minutes or until golden. Immediately invert onto a serving plate. Serve warm.

QUICK AND EASY PEACH PIE EGG ROLLS WITH RASPBERRY SAUCE

Steps:

• In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt.
• Spread one side of each egg roll wrapper with about 1 tablespoon cream cheese. Top cream cheese with 1 tablespoon of the pie filling mixture. Fold the wrappers over the mixture. Moisten the ends with a small amount of water, and seal.
• Heat the oil in a large skillet over medium-high heat. Drop the egg rolls a few at a time into the hot oil. Fry until golden brown. Drain on paper towels.
• In a bowl, mix the raspberry jam, honey, and remaining water. Add more water as necessary to obtain a syrup like texture. Serve the warm egg rolls over ice cream, top with the raspberry jam mixture, and sprinkle with confectioners' sugar.

QUICK CINNAMON - NUT ROLLS

Steps:

• Preheat oven to 425 degrees, lightly spray or butter the bottom of a 8" or 9" cake round cake pan.
• Rolls.
• Put all the ingredients for the topping into the pan stir together and spread evenly over the pan, set aside.
• Stir together dry ingredients, cut in the cold butter until the mixture looks like fine granules, add the milk stirring with a fork until the dough comes together into a soft dough (add a touch more milk if needed).
• Turn the dough out onto a lightly floured surface and give 10 kneads (You can refrigerate the dough for 10 minutes at this point if desired, wrap in plastic if doing so). Roll dough into a rectangle, about 16x12 inches.
• Filling.
• Brush dough with soft butter leaving a 1" border along one of the long edges. Mix together the brown sugar, cinnamon, and nuts, sprinkle over the buttered dough. Starting with the long, buttered edge closet to you, roll up jelly roll fashion, when you reach the other edge gently pinch the dough together sealing in the filling. Cut the dough into 16 slices, place them cut side down on top of the brown sugar mix in the pan, spacing slightly apart.
• Bake 25 minutes, or until nicely browned. Invert immediately ontoa serving plate and remove pan (scrape any left behind goo, onto the rolls, then go put the pan in the sink, fill it with hot water to soak), cool rolls slightly and serve.

QUICK-RISE CAKE MIX CINNAMON ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water.
• Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine.
• Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
• Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Deflate the dough and turn it out onto a lightly floured surface.
• Roll the dough into a 10x16" rectangle.
• spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon (and raisins if desired).
• Starting from one of the long sides, roll up the rectangle and cut into 1" wide rolls.
• Preheat oven to 375F.
• Grease a 9x13" baking pan.
• Pour the melted butter into a small bowl and mix the white sugar (and pecans if desired) in another small bowl.
• Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan.
• Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Bake at 375F for 20 minutes, or until rolls are golden.

QUICK AND EASY CINNAMON ROLLS (YEAST FREE)

Steps:

• Preheat oven to 250°C (425°F).
• Mix flour, sugar, salt, and baking powered in large bowl.
• Cut in margarine until mixture looks like oatmeal or small peas.
• Add milk gradually, stirring with a fork. Dough Should come away from sides of bowl.
• Knead 3-4 times and then roll into a rectangle (1cm thick) on lightly floured counter.
• -Filling-.
• Smear margarine over dough coating it not to thick but not to thin.
• Sprinkle desired amount of cinnamon on top.
• Sprinkle desired amount of brown sugar on top.
• Sprinkle desired amount of raisins.
• Roll up like a jelly roll, starting from the long edge.
• Slice into 1-inch slices and place cut side down in a grease muffin tin.
• Bake 12-15 minutes or until golden brown.

THAI SPRING ROLLS FROM QUICK & EASY THAI RECIPES

Steps:

• To Make the Sauce:.
• Pound all the ingredients together in a mortar with a pestle until smooth. (Alternatively, combine the ingredients in a food processor and pulse to form a smooth paste.) Heat the sauce in a wok over medium heat, bring to a boil, then reduce the heat and simmer until thickened. Remove from the heat and cool.
• To Make the Spring Rolls:.
• Heat the oil in a wok over medium head. Add the jicama and oyster sauce and sauté for 30 seconds. Remove from the heat and set aside to cool.
• Soften a spring roll wrapper in warm water and lay out on a work surface. Put a little of the lettuce, bean sprouts, pork rind, fried shallots, and jicama in the center of the wrapper. Add a little sauce and top with a slice of roasted pork and 2-3 shrimp slices. Fold the bottom of the wrapper up and over the filling. fold the left and right sides in to create a package. Roll the package up toward the top and brush a little water on the top edges of the wrapper to stick the package together. Repeat until you have used up all the fillings. Cut the rolls in half and serve with the remaining sauce.
• Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.

BAKLAVA QUICK & EASY MADE WITH CRESCENT ROLLS

Steps:

• 1. Heat oven to 350. In a large bowl, combine nuts, 1/2 cup sugar and cinnamon. Separate 1 can of dough into 2 long triangles. Place in an ungreased 13x9 inch pan. Press over the bottom and 1/2 inch up the sides to form a crust. Spoon nut mixture evenly over the dough.
• 2. Separate the remaining can of dough into two long triangles.Place over walnut mixture, press to edges of the pan. Using dough edges and perforations as guide lines, and with the tip of a sharp pointed knife score dough with 5 lengthwise and 7 diagonal markings to form 28 diamond shaped pieces.
• 3. In a small saucepan, combine glaze ingredients. Heat to boiling. Spoon 1/2 of glaze evenly over dough. Bake at 350 for 25-30 minutes. Spoon remaning glaze evenly over pastry. Cool and cut into diamond shaped pieces. Serves 28

SKINNY QUICK CINNAMON ROLLS

Steps:

• Preheat oven to 375°F. Grease an 8- or 9-inch round baking pan; set aside. Unroll dough (do not separate); press perforations to seal. Brush dough with melted butter. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle over dough. Starting from a long side, roll up dough. Using a sharp knife, slice dough into eight pieces. Arrange rolls, cut sides up, in prepared pan, flattening each slightly.
• Bake for 15 to 18 minutes or until golden. Cool rolls slightly in pan on a wire rack. Remove rolls from pan. In a small bowl, stir together powdered sugar, vanilla, and enough orange juice or milk to make an icing of drizzling consistency. Drizzle icing over warm rolls. Serve warm.

QUICK AND EASY CHICKEN CORDON BLEU ROLLS

Steps:

• On each chicken breast, place one piece of prosciutto and cheese. Roll up each chicken breast and secure with a toothpick. Season each roll with salt and pepper. Place in the Crock-Pot slow cooker.
• In a small bowl, whisk together the soup, milk and white wine. Pour half of this mixture over the chicken breast rolls, placing the other half in the refrigerator for later. Cover and cook on Low for 4 to 6 hours or on High for 3 to 4 hours.
• Before serving heat up the remainder of your sauce and put over the chicken breast when serving (also tastes wonderful over rice or risotto).

QUICK AND EASY POTATO ROLLS

Steps:

• Sift the flour and baking powder into a bowl.
• Rub in the butter until the mixture resembles fine bread crumbs.
• Stir in the sugar and mashed potato.
• Add enough milk to bind to a soft but not sticky dough.
• Turn out the dough onto a floured surface and knead lightly until blended.
• Roll out until 1/2-inch thick and cut into rectangles.
• Place the rectangles on a buttered baking sheet and bake in a 425* oven for 12-15 minutes, until risen and golden.
• Leave to cool on a wire rack.
• Serve on the day made.
• Note: You can also make these rolls as triangles.
• Instead of rectangles as here, cut 12 triangles from the dough.

QUICK PEPPERONI ROLLS

Steps:

• Cut a plug out of one end of each of the (6) rolls and remove the bread center.
• Stuff each roll with 3 slices of Pepperoni.
• Then Stuff each with 1 slice of provalone cheese.
• Replace bread Plug and Bake following package directions.
• Then just sit back and enjoy the raves!

QUICK PIZZA ROLLS

Steps:

• In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomato paste, water, garlic, sugar, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through., Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each roll with 1/2 cup meat mixture. Sprinkle with cheeses. Replace bread tops., Place desired amount of sandwiches on a baking sheet. Bake at 350° for 10-15 minutes or until heated through. Individually wrap remaining sandwiches tightly in foil; freeze for up to 3 months., To use frozen sandwiches: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Place foil-wrapped sandwiches on baking sheet. Bake at 350° for 30-35 minutes or until heated through.

DOUBLE QUICK DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl.
• Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
• Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes.
• Bake in a preheated 400 degree F(200 degrees C) for 15 minutes. Serve immediately.

MISS BETTY'S SUPER QUICK DINNER ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). If you are not using a nonstick muffin pan, grease 5 cups of a regular muffin pan.
• In a medium bowl, stir together the flour, milk, and mayonnaise. Spoon into the 5 prepared muffin cups.
• Bake for 15 minutes in the preheated oven, or until nicely puffed and browned.