BASIC SWEET-ROLL DOUGH
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 1 3/4 pounds dough
Number Of Ingredients 9
Steps:
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
RUM OR BOURBON BALLS
It isn't Christmas without these!!! They go fast!! Try using bourbon in place of the rum!
Provided by Elaine L. Smith
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time P7DT12m
Yield 24
Number Of Ingredients 7
Steps:
- Place chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in rum. Add crushed vanilla wafers and chopped nuts. Mix until evenly distributed. Cover and refrigerate until firm.
- Roll the chilled chocolate mixture into bite-size balls. Roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. Store in a covered container for a week before serving to blend the flavors.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 26 g, Fat 8.9 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 58.4 mg, Sugar 9.7 g
EASY 4 INGREDIENT RUM BALLS
These easy rum balls only need 4 ingredients and no baking required!
Provided by Holly Nilsson
Categories Dessert
Time 15m
Number Of Ingredients 9
Steps:
- Pulse Oreos in a food processor until you have 3 cups. Set aside.
- Pulse walnuts in a food processor until you have 1 ½ cups.
- Combine crushed Oreos, walnuts, cream in a medium bowl and mix well.
- Add rum starting with ¼ cup and adding more if needed to create a consistency that holds its shape when rolled. (If you add too much and they are too soft, add in more cookie crumbs to get desired consistency, note that the crumbs do soak up the liquids as they sit).
- Using a small scoop (or melon baller) scoop dough and roll into balls.
- Roll in sprinkles. Refrigerate 2 days before serving.
Nutrition Facts : Calories 77 kcal, Carbohydrate 8 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 46 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 rum ball, TransFat 1 g, UnsaturatedFat 3 g
CHOCOLATE-RUM SWISS ROLL
Make this sweet Swiss roll from "Martha Stewart's Cooking School" for an unforgettable holiday dessert. Also try:Jelly Roll
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Prepare oven and baking sheet: Heat oven to 450 degrees, with rack in bottom half. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa powder and tap out excess.
- Combine dry ingredients: Whisk together cocoa powder, flour, and salt in a bowl.
- Combine eggs and sugar: Bring about 2 inches of water to a simmer in a medium saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
- Add dry ingredients: Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour melted butter down side of bowl; gently fold to combine.
- Bake: Using an offset spatula, spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 6 to 7 minutes. Meanwhile, dust a clean kitchen towel with cocoa powder. Run a knife around sides of cake. Invert onto prepared towel, and remove parchment.
- Roll into log and cool: While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely, rolled. (This will give the cake a "shape memory," so it will be easier to roll again with filling.)
- Meanwhile, make rum syrup: In a small saucepan, combine the water and 1/4 cup sugar. Bring to a boil; reduce heat, and simmer until sugar has dissolved, about 3 minutes. Remove from heat; add rum, then let cool completely.
- Fill cake and reroll: Unroll cake. Brush entire surface generously with cooled rum syrup. Whip cream and remaining tablespoon sugar until soft peaks form; spread over cake leaving a 1/2-inch border all around. Roll cake to enclose filling (without towel), starting at a short end. Wrap the towel around rolled cake, securing with clips or clothespins to help retain the shape.
- Chill and serve: Refrigerate 30 minutes (or up to 3 hours). Dust with cocoa powder, cut into slices with a serrated knife, and serve.
SWEET DINNER ROLLS
This dough makes wonderful dinner rolls but can also be used to make cinnamon rolls. Mixing it in your bread machine but bake the rolls in the oven. They're light, soft and sweet.
Provided by Donna West
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
- When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 10 to 15 minutes, until golden.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 27.1 g, Cholesterol 30 mg, Fat 7.5 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 201.5 mg, Sugar 4.6 g
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