Best Twice Baked Rolls Recipes
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
GRANDMA'S ZWIEBACK ROLLS
When Mother baked zweiback rolls-which means "twice baked"-she'd guard them, lest they disappear quickly! She would bake them on Sundays when friends came by for "fsapa" a meal of cold meat, cheese, jelly and coffee.
Provided by Taste of Home
Time 1h
Yield 24 rolls.
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve yeast and sugar in water; set aside. In a large bowl, combine 3 cups flour, salt, shortening, milk and yeast mixture. Beat well. Add enough of the remaining flour to form a soft dough. , Turn out onto a lightly floured surface; knead until smooth and elastic about 6-8 minutes. Dough will be soft. Place dough in a lightly greased bowl; cover and allow to rise in a warm place until doubled, about 1 hour. , Punch dough down and divide into four pieces. Divide three of the pieces into eight pieces each; shape into smooth balls and place on greased baking sheets. Divide remaining dough into 24 balls. Press 1 small ball atop each larger ball. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 375°. Bake until golden, 28-32 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 168 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 27g carbohydrate, Fiber 4g protein.
TWICE-BAKED ROLLS
Make and share this Twice-Baked Rolls recipe from Food.com.
Provided by quixoposto
Categories Yeast Breads
Time P3DT30m
Yield 24 rolls
Number Of Ingredients 7
Steps:
- Scald milk and cool to lukewarm.
- Dissolve yeast in warm water.
- Stir in milk, sugar, salt, shortening, and 2 1/2 cup flour.
- Beat until smooth.
- Stir in remaining flour until it makes a soft dough that leaves the sides of the bowl.
- Knead 4 minutes.
- Put in greased bowl and turn greased side of dough up; cover and let rise until doubled, about 1 1/2 hours.
- Punch down and divide into 24 pieces of equal size.
- Shape into rolls.
- Place about 3 inches apart on greased baking sheet or in greased muffin tins.
- Cover and let rise until doubled, about 45 minutes.
- Bake in a very slow oven (275°F) 20 to 30 minutes.
- DO NOT LET ROLLS BROWN.
- Remove from baking sheet and cool at room temperature.
- Wrap rolls in plastic wrap or aluminum foil and store in refrigerator for several days or in freezer for 2-3 months.
- To serve: Brown rolls in hot oven (400°F) 7 to 10 minutes.
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