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Send To: “Cooking Corner”c/o Merchandiser,
PO Box 840, Lebanon, PA 17042
or Fax: 717-273-0420
or E-mail: Cooking Corner
Send To: “Cooking Corner”c/o Merchandiser,
PO Box 840, Lebanon, PA 17042
or Fax: 717-273-0420
or E-mail: Cooking Corner
This week's Cooking Corner
Hi! Can I interest anyone in a lovely breakfast roll? These yeasty, homemade rolls are perfect to serve guests and family alike. They make for a delicious and beautiful place setting. With just a little effort on your part, your guests or family will be feeling pampered and special. Add some fresh fruit and toast to round it out or add other options for those who might need them. What a great way to start the day!
Elaine
Breakfast Rolls
1 Cup Warm Water
1 Tbsp. Yeast
1 Tbsp. Sugar
1 Tbsp. Oil
1 tsp. Salt
2 1/2 to 3 Cups Flour
2 Tbsp. Butter (melted)
2 Cups Cheddar Jack Cheese (shredded)
12 to 15 Slices Bacon (thin, cooked, chopped)
6 Breakfast Sausages (cooked, chopped)
4 Large Eggs (scrambled)
Combine the warm water, yeast and sugar in a mixing bowl and let sit for about 3 to 4 minutes, until yeast is bubbling. Add in the oil, salt and flour. Start with 2 1/2 cups of flour, mix together, then add more until the dough forms a ball and cleans the sides of the mixing bowl. Continue mixing for an additional 3 to 4 minutes, then cover with plastic wrap and let it sit in a warm place for 15 minutes.
Preheat the oven to 400 degrees F. Spray the countertop with non-stick cooking spray and roll out the dough into a large rectangle, about 1/4 inch thick. Brush the dough with the melted butter then spread with scrambled eggs. Sprinkle the shredded cheese on top, reserving about 1/2 cup for later. Spread the bacon and sausage over the cheese.
Starting with one of the long sides of the rectangle, roll dough up tightly, working from one end to the other end horizontally. Pinch the seam closed.
Use a sharp knife to cut 1 1/2 inch slices of dough from the roll. About 15 slices in all. Set the slices on a large, grease baking sheet. Bake for 12 to 14 minutes. Remove from the oven and top slices with remaining 1/2 cup of cheese. Return to the oven for an additional 1 to 2 minutes, until the cheese is melted and rolls are just beginning to turn golden brown. Brush with melted butter again, if desired. Makes 15 rolls. Serve warm. Store leftovers in the fridge in an airtight container.
1 Tbsp. Yeast
1 Tbsp. Sugar
1 Tbsp. Oil
1 tsp. Salt
2 1/2 to 3 Cups Flour
2 Tbsp. Butter (melted)
2 Cups Cheddar Jack Cheese (shredded)
12 to 15 Slices Bacon (thin, cooked, chopped)
6 Breakfast Sausages (cooked, chopped)
4 Large Eggs (scrambled)
Combine the warm water, yeast and sugar in a mixing bowl and let sit for about 3 to 4 minutes, until yeast is bubbling. Add in the oil, salt and flour. Start with 2 1/2 cups of flour, mix together, then add more until the dough forms a ball and cleans the sides of the mixing bowl. Continue mixing for an additional 3 to 4 minutes, then cover with plastic wrap and let it sit in a warm place for 15 minutes.
Preheat the oven to 400 degrees F. Spray the countertop with non-stick cooking spray and roll out the dough into a large rectangle, about 1/4 inch thick. Brush the dough with the melted butter then spread with scrambled eggs. Sprinkle the shredded cheese on top, reserving about 1/2 cup for later. Spread the bacon and sausage over the cheese.
Starting with one of the long sides of the rectangle, roll dough up tightly, working from one end to the other end horizontally. Pinch the seam closed.
Use a sharp knife to cut 1 1/2 inch slices of dough from the roll. About 15 slices in all. Set the slices on a large, grease baking sheet. Bake for 12 to 14 minutes. Remove from the oven and top slices with remaining 1/2 cup of cheese. Return to the oven for an additional 1 to 2 minutes, until the cheese is melted and rolls are just beginning to turn golden brown. Brush with melted butter again, if desired. Makes 15 rolls. Serve warm. Store leftovers in the fridge in an airtight container.