rolls | A Pinch of Luv

We had another sleepover this weekend to continue the birthday celebration. We kicked off the weekend by going to the Garth Brooks show. My parents stayed the night and in the morning I didn’t have enough time to make something entirely from scratch. I found a recipe from another blog and modified the ingredients and made some changes. Well these were a Pinterest mess. The Blogger had incomplete directions and clearly used quail eggs. But needless to say overall tasted good. Next time I will make changes (changes to make noted below).

1 roll of fat reduced crescent rolls
1/2 cup cheddar cheese
1/2 cup hash browns
4 chicken eggs (I used 6 but had some overspill; see pic below)
1/2 tsp season salt (tastefully simple)
1/2 tsp salt free seasoning (tastefully simple)
2 green onions chopped
1/2 cup of chopped ham
Cooking sprays
Salt and pepper to taste

Yields 8

Preheat oven to 350 degrees and cooking spray muffin tin 8 Cups.

Place frozen hash browns in a medium hot sauté pan with cooking spray to coat pan. Season with salt and pepper. Heat until lightly brown.

In the meantime place the crescent rolls folded into a square into muffin tins. Press the dough firmly down into pan (this is one step the blogger forgot to mention and I think will help prevent over spill).

Portion out a heaping TB of ham and hash browns on top of dough.

Set aside. In a separate medium bowl whisk eggs and seasoned salt and salt free seasoning. Pour into measuring cup with spout (this makes for easier pouring into the tins.)

Fill tins about 2/3 full ( don’t follow my pics).

Top with Tb of cheese.

Top with green onion about a heaping 1-2 tsp.

Bake for 20 minutes.

Enjoy!

Picture right out of the oven. They look like they have little skirts.

This year I was assigned the dinner rolls for Thanksgiving! I always like to try a new recipe and I am always trying to add wheat flour to traditional recipes. But I like to add the whole grain flour in small doses because not everyone likes the nutty flavor of wheat.

This recipe yields 3 dozen rolls.

Ingredients:
1/2 cup warm water
1 1/2 cup warm skim milk (not hot it will kill the yeast)
4 1/2 tsp yeast (2 packets)
1/2 cup sugar
1 TB kosher salt
1/3 cup shortening
2 eggs (farm fresh or egglands best)
6 cups of AP (all purpose flour)
1 cup whole wheat flour
1 TB honey

Directions:

Place the yeast in the half cup of water and allow to foam ( the process can take up to 5 minutes)

If the yeast doesn’t foam you have bad yeast and throw it away and buy new.

Combine milk, sugar, honey , salt in a separate bowl and stir to dissolve.

Place milk mixture, yeast mixture, along with shortening,eggs, 1 cup of flour and beat until smooth with whisk attachment.

Add remaining flours (save 1/2 cup to add gradually and also for when you knead onto hard surface).

Using stand mixer knead with dough hook for 5 to 10 minutes on medium speed (gradually work your way up to medium if not flour will go everywhere!)

Remove from mixer once the dough no longer sticks to sides of bowl.

Lay the dough on a clean lightly floured surface.

And knead by hand for a minute until dough is smooth, elastic and no longer sticky.

Spray a large bowl with cooking spray and roll dough in the bowl to cover with the dough completely with the oil. Place parchment paper in top of the dough with a warm damp cloth.

Allow the dough to rise in refrigerator for up to 3 days. Or go straight to allowing the dough to rise for 1 hour and form into shape desired for roll. Form dough into large grape sized balls and cover with plastic wrap and let rise again for another hour. As shown I divided them into 3 balls and placed in cooking sprayed muffin tins to rise.