food-plus-recipe-equals-orgasm:

Grilled Cheese Rolls

food-plus-recipe-equals-orgasm:

Grilled Cheese Rolls

(via )

No Yeast Cinnamon Rolls

redblackapron:

Yes, you read that right. Cinnamon rolls with no yeast. This recipe is perfect for people who still haven’t got the hang of the art of proper bread making…like me.

The texture is not exactly like bread (with the familiar yeasty smell) but the rolls are just as soft as the “real” cinnamon rolls! The recipe I used also has cream cheese frosting but I like mine without because this is already too much butter and sugar for me to handle!

Read on for the recipe.

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great-recipes:

Stuffed Cabbage Rolls
Ingredients:
2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup
Directions:
In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

great-recipes:

Stuffed Cabbage Rolls

Ingredients:

  • 2/3 cup water
  • 1/3 cup uncooked white rice
  • 8 cabbage leaves
  • 1 pound lean ground beef
  • 1/4 cup chopped onion
  • 1 egg, slightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (10.75 ounce) can condensed tomato soup

Directions:

  1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
  3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
  4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
  5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
fattributes:

(via Pepperoni Rolls | Simple Comfort Food)
foodforjubilee:

Pork sausage rolls with truffle mustard and asking a favour | Simply Delicious (RECIPE)
mostlysavory:

Picnic Bread Rolls

mostlysavory:

Picnic Bread Rolls


tasty crescent pizza rollsrecipe here 

tasty crescent pizza rolls
recipe here 

(via f00dlyfe)

imaginarydiet:

pumpkin crescent rolls with honey butter

jesuisunefille:

Texas Roadhouse Rolls (Copy-Cat Recipe)

Although I have never been to Texas Roadhouse, I have heard great things about their rolls and trust that this recipe closely mimics the yummy goodness that these buttery buns have to offer. While I have been to Texas numerous times and have eaten at to die for restaurants, I very well know that Texans don’t mess around when it comes to making great food. Screw the diet and try these rolls! 

Ingredients:


Directions:

  • Soften yeast in warm water with a teaspoon of sugar.
  • Scald milk; cool to lukewarm.
  • Add yeast, sugar and enough flour to make a medium batter (this took me about 3 cups)
  • Beat thoroughly.
  • Let stand until light and foamy.
  • Add melted butter (which has been cooled), eggs and salt.
  • Beat well.
  • Add enough flour to form soft dough (a little over 2 cups maybe)
  • Sprinkle small amount of flour on counter and let dough rest.
  • Meanwhile, clean and dry bowl; grease clean surface of bowl.
  • Knead dough until smooth and satiny.
  • Put in greased bowl; turn over to grease top.
  • Cover; let rise in warm place until double in bulk for about 30-35 minutes (I set it on an open oven door)
  • Punch down.
  • Turn out on floured board.
  • Divide into portions for shaping; let rest 10 minutes.
  • Shape dough into desired forms.
  • Place on greased baking sheets.
  • Let rise until doubled.
    Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more.
    Cool on rack.

I got this recipe from Food.Com