52 overnight butter rolls Recipes

milk, active dry yeast, warm water, white sugar, vegetable oil, baking powder, salt, egg, all-purpose flour, brown sugar, butter, light corn syrup, pecan halves, butter, softened, white sugar, ground cinnamon

warm water, butter, melted, eggs, yeast, sugar, salt, flour

frozen dough rolls, brown sugar, cinnamon, butterscotch pudding (not instant ), butter

pecan halves, frozen dinner rolls, cook and serve butterscotch pudding mix, butter, brown sugar

active dry yeast (about 1 tbsp.), sugar, table salt, minced flat-leaf parsley, minced fresh dill, minced chives, minced rosemary, melted butter, egg plus 1 tbsp. lightly beaten , divided, milk or half-and-half, all-purpose flour, coarse salt

active dry yeast, warm water (110o to 115o), butter, melted, divided, honey, salt, eggs, king arthur premium 100% whole wheat flour, king arthur unbleached all-purpose flour, additonal melted butter

active dry yeast, warm water (110o to 115o), divided, egg whites, honey, canola oil, salt, king arthur premium 100% whole wheat flour, king arthur unbleached all-purpose flour, melted butter , optional

chopped pecans, frozen yeast rolls, sugar-free vanilla instant pudding mix, light brown sugar, light butter, melted

frozen dinner rolls, instant butterscotch pudding - small size, brown sugar packed, cinnamon, butter melted, pecan pieces

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

almonds, chopped and divided, rhodes frozen rolls, butter, melted, triple sec , grand marnier (or liqueur of your choice), orange rind, grated, cinnamon, brown sugar, salt, vanilla, golden raisins or 1/4 cup dried cranberries, instant butterscotch pudding mix (not diet )

margarine, powdered sugar, coconut , nuts, maple floavoring may be added to mixtue before chilling., cream and put bowl in refrigerator for 3 hour or overnight., on powdered sugar counter , roll mixture into a rope and chop off sections to roll into balls., put on waxed paper on cookie sheet and chill in refrigerator.

granulated sugar, ground cinnamon, cooking apple, peeled and chopped (1 1/2 cups), gold medal all-purpose flour, granulated sugar, salt, dry yeast, applesauce, butter or 1/4 cup margarine, milk, egg, brown sugar, applesauce, butter or 3 tbsp margarine, melted, chopped walnuts, butter or 2 tbsp margarine, softened

rolled oats, sesame seeds, toasted and ground, dried apricots; chopped fine, raisins; chopped fine, shredded unsweetened dried coconut, almonds; blanched, chopped or slivered, nonfat dried milk powder, toasted wheat germ, butter or margarine, white corn syrup or 3/4 cup honey, sugar, chunky peanut butter, orange or lemon extract, grated orange or lemon peel, chocolate chips ; 2 cups, paraffin , food grade or 3/4 cup butter

pecan halves, frozen dinner rolls, serve butterscotch pudding mix, butter, brown sugar

count) package frozen dinner rolls, instant butterscotch pudding mix (small size), brown sugar , packed, cinnamon, butter, melted, pecan pieces

frozen dinner roll, instant butterscotch pudding mix, brown sugar , firmly packed, cinnamon, butter, melted, pecans

unbaked frozen yeast dinner roll dough (reduce to 12 for a bundt pan), butterscotch pudding mix (do not use instant), brown sugar, chopped pecans or 1 1/2 cups walnuts, melted butter, cinnamon (optional)