biscuits andamp rolls

Sticky Lemon Rolls with Lemon Cream Cheese Glaze

(1 envelope or 1/4 ounce) active yeast

eggs

white sugar

vanilla extract

lemon, zested

all-purpose flour

salt

nutmeg

sugar

unsalted

ginger

lemon lemons

lemon,

cream cheese, softened

Updated from recipe originally published March 16, 2010.

The Kitchn

Faith Durand

Step 1: Make the dough:

In the bowl of a stand mixer, sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. Using the mixer paddle and with the mixer on low speed, stir the softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of the flour into the milk and yeast mixture. Stir in the salt and nutmeg. Stir in enough of the remaining flour to make a soft yet sticky dough.

Step 2: Make the dough:

Switch to the dough hook and knead at low speed for about 5 minutes, or until the dough is smooth, pliable, and stretchy.

Step 3: Make the dough:

Lightly grease the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise for 1 hour or until doubled.

Step 4: Make the dough:

→ No stand mixer? If you do not have a stand mixer, mix the ingredients by hand in a large bowl, then turn the sticky dough out onto a lightly floured surface. Knead the dough by hand — see this video for explicit instructions — for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy. Put back in the bowl to rise.

Step 1: Make the sticky lemon filling:

While the dough is rising, rub the lemon zest into the sugar with the tips of your fingers until well combined. Add the butter and beat together with a hand mixer (or in the bowl of a stand mixer) until it is thick, whipped, and creamy. Add the ginger and nutmeg. Slowly add the lemon juice and whip. It should be a thin yet still creamy mixture of butter and sugar. Refrigerate for at least 1/2 hour, or until you are ready to assemble the rolls.

Step 1: Assemble the rolls:

Lightly grease a 13x9-inch baking dish with baking spray or butter. On a floured surface, pat the risen dough into a large yet still thick rectangle — about 10 x 15 inches.

Step 2: Assemble the rolls:

Spread the dough evenly with the sticky lemon filling. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon filling inside. Cut the long dough roll into 12 even rolls and place each in the prepared baking dish.

Step 3: Assemble the rolls:

Cover the rolls with a towel and let them rise for 1 hour or until puffy and doubled.

Step 4: Assemble the rolls:

→ Make-Ahead Instructions: You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap or a towel, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour before proceeding with baking.)

Step 1: Bake the rolls:

Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.

Step 1: Make the glaze:

While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the lemon juice and cream cheese until light and fluffy. (Reserve the lemon zest.) Add the powdered sugar and blend until smooth and creamy.

Step 1: Glaze the rolls:

When the rolls are done, smear them with the cream cheese glaze, and sprinkle the reserved lemon zest over top to garnish. Let cool for at least 10 minutes before serving, but do serve while still warm.

https://cdn.jwplayer.com/previews/gWnefJx7

Have you ever wondered what cinnamon rolls would taste like, sans cinnamon? Why aren't there more recipes for sticky, gooey, and sweet breakfast rolls without cinnamon or caramel? There are so many other wonderful options! I was craving a buttery, flaky breakfast bun with the sweet, tangy, taste of lemon — so I made one up.

Sticky Lemon Rolls

You can make these iconic biscuits at home with pantry staples, without picking up a store-bought box mix or stepping foot in the restaurant.

Copycat Red Lobster Cheddar Bay Biscuits

sharp white cheddar cheese (about 1 cup shredded)

unsalted butter

buttermilk

baking powder

garlic powder

baking soda

parsley

Make ahead: The biscuits can be shaped and frozen on the baking sheet until solid. Transfer to a plastic zip top bag and freeze for up to 2 months. Bake straight from the freezer until the biscuits are golden brown, about 15 minutes. Proceed with the recipe.Storage: Leftover biscuits can be stored in an airtight container at room temperature for up to 3 days, or frozen in a zip top bag for up to 2 months. Reheat in a 300ºF oven until warmed through.

Kristina Razon

Step 1: Make the biscuits: 

Arrange a rack in the middle of the oven and heat the oven to 450ºF. Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Make the biscuits: 

Grate 4 ounces sharp white cheddar cheese on the large holes of a box grater (about 1 packed cup), or measure out 1 cup store-bought grated.

Step 3: Make the biscuits: 

Cut 8 tablespoons (1 stick) unsalted butter into 8 pieces and place in a medium microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 60 seconds total. (Alternatively, melt the butter in a medium saucepan over medium heat.) Add 3/4 cup buttermilk and stir to combine.

Step 4: Make the biscuits: 

Place 2 cups all-purpose flour, 1 tablespoon baking powder, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon baking soda in a large bowl and whisk until combined. Add the buttermilk mixture and gently stir with a flexible spatula until no dry flour remains and a soft dough forms. Add the cheese and stir to combine.

Step 5: Make the biscuits: 

Using a 1/4 measuring cup, scoop out scant 1/4 cup portions of the dough. Gently roll each portion of dough between the palms of your hands to form a ball. Place on the baking sheet, spacing them at least 2 inches apart.

Step 6: Make the biscuits: 

Bake until the biscuits are golden brown, about 10 minutes. Meanwhile, make the garlic butter.

Step 1: Make the garlic butter: 

Cut 4 tablespoons unsalted butter into 4 pieces and place in a small microwave-safe bowl. Microwave in 15-second intervals until the butter is melted, about 30 seconds total. (Alternatively, melt the butter in a small saucepan over medium heat.) Add 1/2 teaspoon dried parsley, 1/2 teaspoon garlic powder, and 1/8 teaspoon kosher salt, and stir to combine.

Step 2: Make the garlic butter: 

As soon as the biscuits come out of the oven, liberally brush the top of each biscuit with the garlic butter. Serve immediately.

Learn how to make biscuits with less mess any night of the week. (Hint: Make them ahead.)

Make-Ahead Freezer Biscuits

all-purpose flour,

(3/4 cup) cold unsalted butter

Storage: Frozen biscuits are best when baked within 3 months. Bake them fresh: Bake the freshly-formed biscuits directly on the baking sheet at 400°F until golden-brown and doubled in height, 13 to 15 minutes.

Meghan Splawn

Step 1

Place the flour, baking powder, baking soda, and salt in a large bowl and whisk to combine. Grate the butter on the large holes of a box grater and add them immediately to the flour mixture. Use your fingertips to gently work the butter into the flour mixture until the mixture resembles oats. Add the buttermilk and stir until the dough forms a sticky ball. 

Step 2

Turn the dough out onto a flour-dusted work surface and pat into a rough 8-inch square. Knead the dough about 10 times by folding it in half and then patting it back down; rotate the dough 90 degrees after each fold. Pat the dough into a 6x8-inch rectangle. Cut the dough into 12 (2-inch) squares -- cut straight down with a chef&#x27;s knife, do not saw back and forth. 

Step 3

Transfer the biscuits to a parchment paper-lined baking sheet and freeze until solid, at least 4 hours. Transfer the frozen biscuits to a gallon-sized zip-top bag for long-term freezer storage. 

Step 4

When ready to bake, arrange a rack in the center of the oven and heat to 400°F. Place the frozen biscuits, as many or as few as you’d like, 1-inch apart directly on a baking sheet. Bake until golden-brown and doubled in height, 18 to 20 minutes.

These buttery, tender Parker House rolls are perfect for your holiday bread basket.

Buttery Parker House Rolls

potato flakes

milk

unsalted butter, divided,

(1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

vegetable or canola oil

Flaky salt

Make ahead: The dough can be made ahead, covered, and left to do the first rise in the refrigerator overnight. The next day, let sit at room temperature for 30 minutes, then shape and bake as directed.Storage: Store rolls in an airtight container at room temperature for up to 3 days.

Rachel Perlmutter

Place 3 cups all-purpose flour and 3/4 cup instant mashed potato flakes in a medium bowl and whisk to combine.

Place 1 cup whole milk and 4 tablespoons of the unsalted butter in a small saucepan. Heat over medium heat until the butter is melted and milk is just warm to the touch (110ºF and 115ºF). Pour into a large bowl. Sprinkle with 1 (1/4-ounce) packet active dry yeast and 3 tablespoons granulated sugar, and stir to combine. Let sit until foamy, about 5 minutes.

Add 1 large egg and 1 1/2 teaspoons kosher salt and whisk to combine. Add the flour mixture and stir until a slightly shaggy dough forms.

Lightly dust a work surface with all-purpose flour. Transfer the dough onto the surface and knead by hand until smooth and elastic, 4 to 5 minutes. Coat a large bowl with 1 teaspoon vegetable or canola oil. Transfer the dough to the bowl. Cover the bowl with plastic wrap. Let rise at room temperature until roughly doubled in bulk, about 1 1/2 hours.

Step 5

Melt 4 tablespoons of the unsalted butter in the microwave or on the stovetop. Lightly brush a 9x13-inch baking dish with some of the melted butter. Punch the down dough, then divide into 4 pieces (about 8 ounces each).

Step 6

Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6-inch rectangle with a longer side closer to you. Cut lengthwise into 3 (2-inch wide) strips. Cut each strip crosswise into 3 (4x2-inch) rectangles. Brush each lightly with melted butter, then fold in half (butter on the inside) to create 2x2-inch squares.

Step 7

Place 1 dough square in the corner of the baking dish with the folded edge against the short side of the dish. Shingle the remaining rolls in a single row across the baking dish. Repeat with remaining dough to create 4 rows of 9 rolls. Brush with the remaining melted butter.

Step 8

Cover the baking dish in plastic wrap. Let rise at room temperature until the rolls have puffed, about 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F.

Step 9

Uncover and bake the rolls until golden and puffed, rotating the baking dish halfway, 25 to 35 minutes total. Melt the remaining 2 tablespoons unsalted butter in the microwave or on the stovetop. Brush over the rolls. Sprinkle with flaky salt. Serve warm with more butter if desired.

Forget jam. Blackberry “soup” is the best way to enjoy buttery biscuits.

Biscuits with Blackberry Soup

self-rising flour, plus more as needed

(1/4 cup) vegetable shortening,

(1/2 stick) cold salted butter,

fresh blackberries, rinsed (2 generous cups)

Praisesong

Reprinted with permission from Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks by Crystal Wilkinson copyright  2024. Photographs by Kelly Marshall copyright  2024. Published by Clarkson Potter, an imprint of Penguin Random House.

Crystal Wilkinson

Step 1: Make the biscuits:

Place a rack in the middle position and preheat the oven to 400°F.

Step 2: Make the biscuits:

In a large mixing bowl, combine 2 cups of the flour with the shortening and use a pastry cutter or two forks to blend them into a coarse meal.

Step 3: Make the biscuits:

Cut the cold butter into pea-size pieces. Add them to the bowl and stir to coat with the flour, then pour in the milk, using a fork to stir the mixture into a soft, shaggy dough. Add a bit more flour, as needed. Do not overmix.

Step 4: Make the biscuits:

Generously flour your work surface and your 3-inch round biscuit cutter (or inverted glass). Transfer the dough there and knead it six times — only adding a little more flour, as needed, to keep it from being too sticky and just to keep it workable.

Step 5: Make the biscuits:

Gently pat or roll out the dough to a thickness of about 1/2 inch. Use the biscuit cutter to cut straight down, without twisting, to form a total of 8 biscuits. Gently reroll the scraps to use all the dough.

Step 6: Make the biscuits:

Place the biscuit rounds on an ungreased baking sheet, close together but not touching. Brush off any excess flour. Bake on the middle rack until lightly browned on top and bottom, 12 to 15 minutes.

Step 7: Make the biscuits:

Step 1: Make the blackberry soup: 

Combine the sugar, 1/2 cup water, and the berries in a medium saucepan over medium heat. Cook for about 8 minutes, stirring often, until the sugar has dissolved and the berries have softened and yielded some of their juices. The “soup” will be only slightly thickened. Remove from the heat.

Step 2: Make the blackberry soup: 

Equally divide the berry soup between two individual shallow bowls. Place 2 biscuits in each bowl and serve.

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The most viewed biscuits andamp rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine