Baker's Dozen Yeast Rolls Recipe

Photo by: Taste of Home Baker's Dozen Yeast Rolls Recipe

100% would make again

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A yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try ’em with soups and chili. Taste of Home

 

• 13 Servings
• Prep: 25 min. + rising Bake: 15 min.

Ingredients

• 2 to 2-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 package (1/4 ounce) quick-rise yeast
• 1/2 teaspoon salt
• 3/4 cup warm water (120° to 130°)
• 2 tablespoons plus 4 teaspoons butter, melted, divided
• 3/4 cup shredded sharp cheddar cheese
• 2 teaspoons honey
• 1/8 teaspoon garlic salt

Directions

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough.
• Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
• Bake at 375° for 11-14 minutes or until lightly browned. Combine the honey, garlic salt and remaining butter; brush over rolls. Remove to a wire rack to cool. Yield: 13 rolls.

Reviewed on Mar. 25, 2011 by ltcape

These were so quick. I did not have quick yeast on hand, but they still rose in about 30 minutes. These taste amazing and are one of the easiest recipes I've ever made. I'm going to throw out my old roll recipes and always do this. I used my KitchenAid mixer to do the kneading, so it was almost effortless. Thanks for sharing!!

Reviewed on Mar. 25, 2011 by BrendainPa

If make these without the cheese and garlic, and they are SOOO good. I love yeast rolls, but usually have to start making them by 2pm to have them for dinner. The quick-rise yeast enables me to have them on the table, start to finish in under 1 1/2 hrs. I really don't bother to look at other roll recipes now--why bother, this one never disappoints!

Reviewed on Feb. 23, 2011 by HopMomof3

I have made these 3 more times since discovering the recipe, all with RAVE reviews! I omit the cheese, we cannot taste the difference, other than that, I follow the recipe. My 3yo go excited today, because he figured out by the smell what i was making!

Reviewed on Feb. 22, 2011 by nitacarl

p.s.

Reviewed on Feb. 22, 2011 by nitacarl

excellent, baked them 2/21 and today!

Reviewed on Feb. 11, 2011 by karialison

These are super easy, and some of the best rolls I have ever made. I've made them many times and they always turn out great.

Reviewed on Feb. 07, 2011 by HopMomof3

My 3 boys, my husband and I ate the entire pan of rolls! They were super easy, and super delicious! My husband said they were definitely a repeat!

Reviewed on Jan. 30, 2011 by Beverly Kramer

I've never thought I could make anything that included the words, "yeast" and "knead", oh and let "rise". But this recipe seemed so good I deceided to try it. It is easy, delicious and now I am ready to try others with these same words in them! Thanks TOH.!

Reviewed on Dec. 04, 2010 by melissa thomas

MY GOODNESS THESE ARE THE BEST!
I have made these so many times I have lost count. I make the dough in my bread machine and they are beyond excellent. I do double the honey butter recipe for use on the top.

Reviewed on Apr. 02, 2010 by cassiesmith

I have made these twice and my family REALLY likes them!!! I love the topping!

Mini Cherry Cheesecakes Recipe

Photo by: Taste of Home Mini Cherry Cheesecakes Recipe

100% would make again

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These individual cheesecakes make a festive dessert that's just right for cooks who don't have a lot of time for "fussy" recipes.—Kay Keller, Morenci, Michigan

• 12 Servings
• Prep: 20 min. + chilling Bake: 15 min. + cooling

20 15 35

Ingredients

• 1 cup vanilla wafer crumbs
• 3 tablespoons butter, melted
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 teaspoons vanilla extract
• 2 teaspoons lemon juice
• 1/3 cup sugar
• 1 egg
• 
  TOPPING:
• 1 pound pitted canned or frozen tart red cherries
• 1/2 cup sugar
• 2 tablespoons cornstarch
• Red food coloring, optional

Directions

• In a bowl, combine crumbs and butter. Press gently onto the bottom of 12 paper-lined muffin cups. In a bowl, combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon into crusts. Bake at 375° for 12-15 minutes or until set. Cool completely.
• Drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To juice, add cherries, sugar, cornstarch and food coloring if desired. Bring to a boil, stirring occasionally; boil for 1 minute. Cool; spoon over cheesecakes. Chill for at least 2 hours. Yield: 12 servings.

Nutrition Facts: 1 serving (1 each) equals 228 calories, 11 g fat (6 g saturated fat), 47 mg cholesterol, 123 mg sodium, 30 g carbohydrate, trace fiber, 3 g protein. 

Reviewed on Mar. 25, 2011 by Betsy01

Use a ice cream scoop to fill muffin cups..Quick and easy

Reviewed on Mar. 25, 2011 by Betsy01

I make the same cheesecakes, but I put a vanilla wafer in the bottom

Reviewed on Mar. 25, 2011 by lindija

I like to use canned cherry pie filling! It's already and so simple! Good with crushed pineapple and thickened as in your recipe above.

Reviewed on Mar. 25, 2011 by Lseasley

I had this receipt way back from 1973. Found it in a magazine. One of my favorites!!!!

Reviewed on Mar. 25, 2011 by Lseasley

I had this reciept way back from 1973. Found it in a magazine. One of my favorites!!!!

Reviewed on Nov. 06, 2010 by daveskim

This is one of my taste of home original recipes that I have marked in the first edition of the magazine. I go to this recipe everytime someone asks me to bring a simple dessert. My daughters who are now grown also asks for this when they come to visit. It is simple and reliable. When in a time crunch, I just use a lite cherry pie filling instead.

Peanut Butter Coconut Balls Recipe

Photo by: Taste of Home Peanut Butter Coconut Balls Recipe

100% would make again

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This recipe has been a family "secret" for generations. But I think it's too good to keep to ourselves. A glossy chocolate coating hides a crunchy coconut filling. —Jennifer Dignin, Westerville, Ohio 

• 82 Servings
• Prep: 45 min. + chilling

45 45

Ingredients

• 1 cup butter, softened
• 1 cup crunchy peanut butter
• 2 tablespoons vanilla extract
• 3-1/2 cups confectioners' sugar
• 2 cups graham cracker crumbs
• 2 cups chopped walnuts
• 1-1/3 cups flaked coconut
• 2-1/2 cups (15 ounces) semisweet chocolate chips
• 4 teaspoons shortening
• Chopped nuts or sprinkles

Directions

• In a large bowl, cream the butter, peanut butter until light and fluffy Beat in vanilla. Gradually add confectioners' sugar and mix well. Stir in the cracker crumbs, walnuts and coconut. Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour.
• In a microwave, melt chocolate chips and shortening; stir until smooth.
• Dip balls into melted chocolate; allow excess to drip off. Roll in nuts or sprinkles. Place on waxed paper until set. Store in an airtight container in the refrigerator. Yield: about 7 dozen.

Nutrition Facts: 1 piece (calculated without nuts or sprinkles) equals 120 calories, 8 g fat (3 g saturated fat), 6 mg cholesterol, 55 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.

Peanut Butter Coconut Balls published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p170 

Reviewed on Oct. 26, 2010 by shaunco

This recipe is so easy and always a crowd favorite. I always have people asking me to make these. I like variety in the chocolate so I sometimes use almond bark or white chocolate...I've also melted down crunch bars and it turns out great!

Reviewed on May. 13, 2010 by jlauchma

I used creamy peanut butter and they came out great and very easy. the graham cracker crumbs add a good texture and taste.

Reviewed on Apr. 02, 2010 by jenschlegel

These were very easy to make. I actually cut the recipe in half b/c I didn't need so many. They are delicious and I got many complements!

Reuben Rolls Recipe

Photo by: Taste of Home Reuben Rolls Recipe

100% would make again

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This recipe came about one night when I was trying to think of a new and different snack to serve the next day. The empty plate at the party signaled these rolls were a hit!

This recipe is:

Quick

• 48 Servings
• Prep: 30 min. + chilling

30

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 3 tablespoons spicy brown mustard
• 1/4 teaspoon prepared horseradish
• 5 flour tortillas (10 inches), room temperature
• 7 packages (2 ounces each) thinly sliced deli corned beef
• 15 thin slices Swiss cheese
• 1 can (14 ounces) sauerkraut, rinsed and well drained

Directions

• In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla.
• Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices. Yield: about 8 dozen.

Reviewed on Mar. 25, 2011 by honnie08

I made these appetizers for St. Pat's Day. They were wonderful HOWEVER it certainly doesn't come close to making 8 dozen. It would be impossible to get that many using only 5 tortillas. Must be a typo??

Reviewed on Mar. 17, 2011 by rcunningham23

Huge hit at my company's St. Patrick's Day Pot Luck. I used spinach tortilla (to be festive) and corned beef from the deli counter. Everyone loved this and has been asking me for the recipe all day.

Reviewed on Mar. 02, 2011 by MPrinke

I used honey mustard, but everyone loved these.