Spiral Rolls Recipes

ORANGE-HAZELNUT SPIRAL ROLLS

Steps:

• In a large bowl, combine 4 cups flour, potato flakes, sugar, yeast, salt and orange zest. In saucepan, heat the milk, butter, sour cream and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form stiff dough. , Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let dough rest in a warm place for 20 minutes., Punch dough down. Turn onto a floured surface; roll into a 22x14-in. rectangle. For filling, combine butter, confectioners' sugar and nuts. Spread lengthwise over half of the dough. Fold dough over filling, forming a 22x7-in. rectangle. Cut into 7x3/4-in. strips. , Twist each strip 4 or 5 times and shape into a ring. Pinch ends together. Place on two greased 15x10x1-in. baking pans. Cover and let rise for 30 minutes or until doubled. , Bake at 375° for 17-20 minutes or until golden brown. Remove to wire racks. Meanwhile, in a saucepan, combine glaze ingredients over medium heat. Bring to boil; cook and stir for 3 minutes or until thickened. Remove from the heat. Drizzle over warm rolls.

SPIRAL SANDWICH

Steps:

• Cover bread evenly with spreadable cheese.
• Layer turkey, tomato, Swiss cheese and spinach on bread, leaving about 4 inches at one side covered with spreadable cheese only.
• Beginning at the side layered with turkey, roll up bread. Trim each end with serrated knife to make even; cut bread roll into 1-inch slices.

PARTY PINWHEELS

Steps:

• In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
• Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

SPIRAL CINNAMON ROLLS

Steps:

• Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until the butter melts. Let cool to 105F-115°F.
• Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, 1 1/2 cups flour, and egg; bat at medium speed of an electric mixer until smooth. Stir in remaining 3/4 cup flour.
• Turn dough out onto a lightly floured surface, and knead until smooth and elastic ( it usually takes 8-10 minutes). Place in a well greased bowl, turning to grease top. Cober and let rise in a warm place ( about 85 degrees), free from drafts, 1 hour. Dough should double in bulk.
• Punch down dough, turn out onto a lightly floured surface. Roll into a 12 x 8 inch rectangle; spread with 2 tablespoons butter. Combine brown sugar, and cinnamon, sprinkle ove rectangle. Sprinkle with raisins, if desired. Roll dough up like a jellyroll, starting at the long side. Pinchthe seam to seal, but do nt seal the ends. Cut roll into 1 inch slices' place slices, cut side down, in a greased 8 inch sqaure pan. brush top with melted butter. Use a fork to gently lift the center of the rolls, to from a peak.
• Cover and let rise in a warm place free from drafts, about 40 minutes 9 they will NOT double in bulk). Bake at 350F for 35 minutes.COmbine powdered sugar and 2 tablespoons milk, stir well. Drizzle over warm rolls.

SAVORY SPIRAL STUFFED ROLLS

Steps:

• Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).
• In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments.
• Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.

CHEESY GARLIC SPIRAL ROLLS

Steps:

• In a large stand mixer fitted with a dough hook, dissolve yeast in warm water. Let stand 5 minutes, then mix in xylitol (or sugar) oil, egg, and salt.
• With mixer running on low, add 4 cups flour. Increase speed to medium and keep mixing until dough pulls away from sides of bowl. If dough seems too sticky, add 1 Tablespoon of flour at a time until dough pulls away from sides.
• Turn dough onto a floured surface and knead until smooth and elastic. Place dough in a large greased bowl, turning once to grease top. Cover bowl with plastic wrap and let dough rise in a warm place 1½ to 2 hours or until doubled in size.
• Punch risen dough down and turn onto a floured surface. Roll into a 9x15-inch rectangle. Spread softened butter to within 1-inch of the edges. Sprinkle with garlic, parsley and shredded cheese.
• Roll up rectangle tightly along the length side. Pinch edges to seal. Cut into 1-inch rolls and place rolls swirl side-up on parchment paper-lined baking sheets. Allow rolls to rise in a warm place 30 minutes or until doubled.
• Bake rolls at 375 degrees Fahrenheit 20 to 25 minutes or until rolls are golden brown. Cool rolls slightly on a wire cooling rack. Serve warm.

POPPY SEED SPIRAL ROLLS

Steps:

• In the bowl of a stand mixer, combine water and 1 tsp of sugar, stirring to dissolve. Sprinkle yeast on top. Let stand until foamy, about 10 minutes.
• Using the flat beater, stir in the milk, 2 tsp of sugar, 1/4 cup melted butter, salt, egg yolks and 1 egg whites; stir until blended.
• Add 3 cups flour and beat thoroughly.
• Change stand mixer attachment to a dough hook. Add remaining flour mixture. Using low speed, beat just until dough comes together and forms a ball, about 5 minutes. If dough is too sticky, gradually beat in additional flour until dough comes together and forms a ball. Using greased hands, shape dough into a ball. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 45 minutes.
• Meanwhile, cover poppy seeds with boiling water, let stand for 1 hour, drain well. Beat 2 of the remaining egg whites to stiff peaks; set aside. Combine well drained poppy seeds with honey, orange peel and vanilla; fold in the egg whites. Set poppy seed filling aside.
• Punch down and allow to double in volume, about 30 minutes.
• Grease two 9x13 inch baking pans and line with parchment paper.
• Divide dough in half. Roll half the dough into a 12x18 inch rectangle. Brush with 2 tbsp melted butter. Cover with half of the poppy seed filling, leaving a 1/2 inch boarder along the outside edge. Starting with a long side, roll up jelly-roll fashion. Cut across roll in 1-inch thick slices and arrange, cut-side-up, in one of the prepared pans. Repeat procedure with remaining dough.
• Cover lightly and let rise in a warm place until almost doubled, about 1 hour.
• Preheat oven to 350°F.
• Bake for 35 - 40 minutes or until browned on top. Let cool in pan for 5 minutes, transfer to a cooling rack.
• Brush tops with orange glaze and cool completely.

ORANGE SPIRAL ROLLS

Steps:

• Place the water in the bowl of an electric mixer; sprinkle with yeast. Let stand until foamy, about five minutes. Add shortening, 1/2 cup sugar, and salt to bowl. Attach bowl to mixer fitted with the paddle attachment; beat until combined. Beat in eggs and half of zest until combined.
• With mixer on low speed, add flour, 1/2 cup at a time, beating until incorporated after each addition. Transfer to a floured work surface, and knead slightly to form a ball. Transfer to an oiled bowl, cover loosely with plastic wrap, and let rise until doubled in bulk, about one hour.
• Punch down dough with your hands, and replace plastic wrap. Refrigerate overnight. About four hours before serving, remove dough from refrigerator, and let stand at room temperature.
• Coat three 12-cup muffin tins with cooking spray. In a medium bowl, whisk together remaining 1/2 cup sugar and orange zest with the orange juice and melted butter; set aside. Divide dough into three equal pieces; cover with plastic wrap or a damp kitchen towel.
• On a lightly floured work surface, roll out one piece of dough into an 8-by-14-inch rectangle. Let rest a few minutes if dough resists. Brush dough with some of the orange mixture. Starting with one long side, roll dough into a tight cylinder. Cut crosswise into 12 slices.
• Repeat process with two remaining dough pieces. Place slices in prepared muffin tins. Cover loosely with plastic wrap sprayed with cooking spray. Let rise until dough fills cups, about 45 minutes.
• Preheat oven to 375 degrees. Brush tops of rolls with remaining orange mixture. Bake until golden brown, 10 to 12 minutes. Remove from oven, and serve warm.

SPIRAL ROLLS

Steps:

• Stir together milk, yeast, and 1/2 tablespoon sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Pulse flour and butter in a food processor until mixture resembles fine bread crumbs, then stir together with salt and remaining 2 tablespoons sugar in a large bowl. Add yeast mixture and stir just until a dough forms.
• Turn out dough onto a work surface (not floured) and knead until smooth and elastic, 8 to 10 minutes. Transfer to an oiled large bowl and turn dough to coat. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
• Punch down dough and turn out onto work surface (not floured). Divide into 12 equal portions.
• Roll out 1 piece of dough into a 9- by 1-inch strip with a rolling pin, rolling and folding lengthwise and crosswise to make sides as straight as possible. Starting with 1 end, roll up strip and put, a spiral side up, in a muffin cup. Make 11 more rolls in same manner.
• Cover rolls loosely with oiled plastic wrap and let rise in draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
• Preheat oven to 375°F.
• Lightly beat egg with 1 teaspoon water and gently brush tops of rolls with some egg wash.
• Bake in middle of oven until tops are golden and bottoms are golden brown and sound hollow when tapped, 18 to 20 minutes. Transfer to racks to cool completely.