Rolls and Buns


Find all kinds of rolls and buns from sweet to savory!

RecipeTypeCategoryIngredients
60-Minute Jam Rolls ConventionalRolls and Buns<p><strong>Dough:<br /></strong>3-1/2 cups all-purpose flour<br />2 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon salt<br />1/2 cup water<br />1/2 cup milk<br />2 tablespoons butter OR margarine<br />1 egg<br />2 tablespoons jam, any flavor<br /><br /><strong>Powdered Sugar Glaze:</strong> (optional)<br />1 cup powdered sugar, sifted<br />1 to 2 tablespoons milk</p>
Angel Biscuits ConventionalRolls and Buns<pre>2-1/2 cups all-purpose flour&nbsp;<br />2 tablespoons sugar&nbsp;<br />1/2 teaspoon <strong>Argo&reg; Baking Powder</strong> &nbsp;<br />1/2 teaspoon salt&nbsp;<br />1/2 cup vegetable shortening&nbsp;<br />1/4 cup warm water (100&deg; to 110&deg;F)&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong>&nbsp;<br />3/4 cup warm buttermilk (100&deg; to 110&deg;F)</pre>
Apple Cinnamon Rolls ConventionalRolls and Buns<pre>5 to 5-1/2 cups all-purpose flour&nbsp;<br />1/2 cup sugar&nbsp;<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast&nbsp;</strong><br />1 teaspoon salt&nbsp;<br />1/2 cup water&nbsp;<br />1/2 cup milk&nbsp;<br />1/4 cup butter or margarine&nbsp;<br />3 large eggs<br /><br />&nbsp;<br /><br /><br /><em><strong>Apple Filling</strong> (recipe follows)</em><br /><em><strong>Cinnamon-Sugar Topping</strong> (recipe follows)</em></pre>
Bacon and Caramelized Onion Rolls ConventionalRolls and Buns1 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1 tablespoon sugar<br />1 teaspoon salt<br />2 tablespoons extra virgin olive oil<br />2-1/4 to 2-3/4 cups all-purpose flour<br />12 ounces bacon (about 10 to 11 slices)<br />1 large onion, thinly sliced<br />1/4 cup Port wine<br />1 cup shredded smoked cheddar cheese<br />3 tablespoons butter OR margarine, melted
Bacon Cheese Cloverleafs ConventionalRolls and Buns<pre>1 / 2 cup warm water (100&deg; to 110&deg;F)<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1-3 / 4 cups warm milk (100&deg; to 110&deg;F)<br />2 tablespoons sugar<br />2 teaspoons salt<br />1 / 4 cup butter or margarine<br />5-1 / 2 to 6 cups all-purpose flour<br />1 / 2 cup shredded cheddar cheese<br />1 / 2 cup (6 strips) cooked, crumbled bacon<br />1 / 4 cup minced onion<br />Peanut oil</pre>
Bagels MachineRolls and Buns<pre><STRONG>6 Bagels</STRONG> <STRONG>INGREDIENTS </STRONG> <STRONG> 9 Bagels</STRONG> <STRONG> 12 Bagels</STRONG><br />3/4 cup water 1 cup 1-1/4 cups<br />1 teaspoon salt 2 teaspoons 2-1/2 teaspoons<br />2 to 2-1/2 cups bread flour 3 to 3-1/3 cups 4 to 4-1/2 cups<br />1-1/2 teaspoons sugar 2-1/4 teaspoons 1 tablespoon<br />1-1/2 teaspoons <strong>Fleischmann&#39;s® Bread</strong> 2 teaspoons 2-1/2 teaspoons<br /> <strong>Machine Yeast</strong></pre>
Barbecue Beef Sandwich Buns ConventionalRolls and Buns<pre>1 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />2 tablespoons <strong>Spice Islands&reg; Minced Onions</strong><br />2 tablespoons sugar<br />2 tablespoons butter or margarine, softened <br />3/4 teaspoon salt<br />3 to 3-1/2 cups all-purpose flour<br />4 cups chopped cooked roast beef (about 1-1/2 pounds)<br />1/2 cup thick barbecue sauce<br />1/4 cup catsup<br />1/2 teaspoon liquid smoke<br />1/2 teaspoon prepared mustard</pre>
Best Whole Wheat Rolls ConventionalRolls and Buns<p>3-1/2 cups whole wheat flour<br />2 to 2-1/2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 tablespoons sugar<br />1 teaspoon salt<br />1-1/2 cups water<br />3/4 cup milk<br />1/4 cup molasses<br />1/4 cup butter OR margarine</p>
Bran Cereal Rolls ConventionalRolls and Buns<pre>3/4 cup all-bran cereal<br />1/3 cup sugar<br />1-1/2 teaspoons salt<br />1/2 cup butter OR margarine, cut up<br />1/2 cup boiling water<br />1/2 cup warm water (100&deg; to 110&deg;F)<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1 egg (at room temperature), beaten<br />3-1/4 to 3-3/4 cups all-purpose flour<br />2 tablespoons butter, melted</pre>
Bread Machine Dinner Rolls with Curried Chicken Salad MachineRolls and Buns2/3 cup milk <br />1/2 cup water<br />1/3 cup sugar<br />1 teaspoon salt<br />3-1/2 cups bread flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1/3 cup butter, melted for topping
Brown and Serve Bowknot Grain Rolls ConventionalRolls and Buns<p>7-1/2 to 8 cups <strong>Ultragrain&reg; All-Purpose Flour with Whole Grain<br /></strong>1/2 cup sugar<br />4 teaspoons salt<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>1-1/2 cups milk<br />1-1/2 cups water<br />1/2 cup butter OR margarine<br />2 eggs<br />Melted butter, optional </p><p>&nbsp;</p>
Brown and Serve Rolls ConventionalRolls and Buns<p><strong>Ingredients</strong></p><p>8 to 9 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1/2 cup sugar<br />4 teaspoons salt<br />1-1/2 cups milk<br />1-1/2 cups water<br />1/2 cup butter OR margarine </p>
Brown Sugar and Oat Rolls ConventionalRolls and Buns1-1/2 cups whole wheat flour<br />2-1/2 to 3 cups all-purpose flour, divided<br />3/4 cup old fashioned oats<br />1/2 cup brown sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon salt<br />1 cup milk<br />1/2 cup butter<br />2 eggs <p>Topping:<br />2 tablespoons butter, melted<br />3 tablespoons old fashioned oats</p>
Burger Buns ConventionalRolls and Buns<pre>1/2 cup warm water (100&deg; to 110&deg;F)<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />3/4 cup warm milk (100&deg; to 110&deg;F)<br />1/4 cup sugar<br />3 tablespoons butter OR margarine, softened<br />1-1/2 teaspoons salt<br />2 eggs<br />4-1/4 to 5 cups all-purpose flour<br /></span></pre>
Butterscotch Rolls ConventionalRolls and Buns<pre><strong><em>Butterscotch Topping</em></strong><br />1/2 cup <strong>Karo&reg; Light Corn Syrup</strong><br />1 tablespoon water<br />2 tablespoons butter OR margarine<br />1 cup butterscotch chips<br />1/2 cup chopped pecans<br /><strong><em><br />Dough </em></strong><br />4 cups all-purpose flour<br />1/2 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons salt<br />3/4 cup milk<br />1/2 cup water<br />1/2 cup butter OR margarine<br />1 large egg<br />2 tablespoons butter OR margarine, melted<br />1/3 cup brown sugar</pre>
Cajun Fish Sandwich with Hoagie Rolls ConventionalRolls and BunsRolls:<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1/2 cup warm water (100&deg; to 110&deg;F)<br />1 teaspoon sugar<br />3-1/2 to 4 cups all-purpose flour<br />2 teaspoons salt<br />3/4 cup milk<br />1/4 cup <strong>Mazola&reg; Veg Plus! Oil<br /></strong>1/4 cup honey<br />1 egg&nbsp;<br />&nbsp;<br />Egg Wash:<br />1 egg white<br />2 teaspoons <strong>Spice Islands&reg; Sesame Seed<br /></strong>
Caramel Apple Cinnamon Rolls ConventionalRolls and Buns<pre><strong><em>Dough</em></strong><br />2 cups milk<br />1 / 4 cup butter<br />2 tablespoons granulated sugar<br />1 teaspoon salt<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />7 to 7-1 / 2 cups all-purpose flour<br />2 large eggs, beaten <br /><strong></strong>&nbsp;<br /><strong><em>Apple Cinnamon Filling</em></strong><br />1 / 2 cup firmly packed brown sugar<br />1 / 2 cup granulated sugar<br />2 tablespoons all-purpose flour<br />1-1 / 2 tablespoons ground cinnamon<br />1 / 2 cup butter, cut into chunks<br />1-1 / 2 cups chopped, peeled cooking apples<br />1 cup chopped unsalted dry-roasted peanuts*&nbsp;<br />&nbsp;<br /><strong><em>Caramel Syrup</em></strong> <br />1 / 2 cup butter<br />1 cup firmly packed brown sugar<br />1 / 4 cup <strong>Karo&reg; Light Corn Syrup</strong></pre>
Caramel Pecan Rolls ConventionalRolls and Buns<p>Rolls:<br />1 cup butter, softened<br />1/2 cup sugar<br />2 teaspoons salt<br />2 eggs<br />3 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>7-1/2 to 8 cups flour<br />2-1/4 cups very warm water (120&deg; to 130&deg;F) <br />9 tablespoons butter, melted<br />1 cup sugar<br />2 tablespoons <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>2 cups (8 ounces) chopped pecans&nbsp;<br />&nbsp;<br />Caramel Syrup:<br />2 cups (1 pound) butter<br />2 cups brown sugar<br />1/2 cup <strong>Karo&reg; Light Corn Syrup<br /></strong>1-1/4 teaspoons <strong>Spice Islands&reg; Pure Vanilla Extract <br /></strong>3 cups (12 ounces) whole pecans</p>
Carrot Buns ConventionalRolls and Buns<div>1 cup warm milk (100&ordm;F to 110&ordm;F)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong></div><div>4 to 5 cups all-purpose flour</div><div>1/3 cup brown sugar</div><div>1 teaspoon salt</div><div>6 tablespoons butter OR margarine, melted</div><div>1 can (15 ounces) carrots, drained and mashed</div><div>1 teaspoon freshly grated orange peel</div><div>&nbsp;</div><div>Egg Wash:&nbsp;</div><div>1 egg + 1 tablespoon water</div>
Centerpiece Potato Rolls ConventionalRolls and Buns<pre>3-1/2 to 4 cups all-purpose flour<br />1 tablespoon sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3/4 teaspoon salt<br />3/4 cup water<br />1/2 cup milk<br />1/4 cup butter or margarine<br />1/4 cup instant potato flakes or buds*<br />2 eggs</pre>
Cheddar Twists ConventionalRolls and Buns<p>3 to 3-1/2 cups all-purpose flour<br />3 tablespoons sugar<br />2 envelopes Fleischmann&#39;s&reg; RapidRise Yeast<br />1-1/2 teaspoons salt<br />2/3 cup water<br />1 (5-ounce) can evaporated milk<br />1-1/2 cups (6 ounces) grated sharp cheddar cheese<br />1 egg white, lightly beaten with 1 tablespoon water<br />Grated Parmesan cheese or <strong>Spice Islands&reg; Poppy Seed</strong> OR <strong>Sesame Seed</strong> (optional)</p>
Cheese Batter Rolls ConventionalRolls and Buns<p>4 cups all-purpose flour<br />1-1/2 cups shredded sharp cheddar cheese<br />2 tablespoons sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1-1/2 teaspoons salt<br />1 cup milk<br />1 cup water<br />2 tablespoons butter OR margarine<br />1 egg</p>
Cheesy Onion Burger Buns ConventionalRolls and Buns<p>5-1/2 to 6-1/2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3 tablespoons sugar<br />1-1/2 teaspoons salt<br />2 cups very warm water (120&deg; to 130&deg;F)<br />2 tablespoon butter OR margarine, softened<br />1-1/2 cups (6 ounces) shredded sharp Cheddar Cheese<br />1/4 cup finely chopped onion</p>
Cheesy Onion Rolls ConventionalRolls and Buns<p>2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1/2 cup warm water (100&deg; to 110&deg;F)<br />1/2 cup sugar<br />1 cup warm milk ((100&deg; to 110&deg;F)<br />1/2 cup very soft butter<br />1-1/2 teaspoons salt<br />2 eggs<br />5-1/2 to 6 cups bread flour&nbsp;<br />&nbsp;<br />2 cups shredded Colby Jack cheese blend<br />1/2 cup finely chopped onion<br />1/4 cup dried chives<br />1-1/2 teaspoons garlic powder<br />4 tablespoons mayonnaise</p>
Chelsea Buns ConventionalRolls and Buns<strong>Dough:<br /></strong>1/2 cup warm water (100&deg; to 110&deg;F)<br />2 teaspoons <strong>Karo&reg; Light Corn Syrup<br /></strong>2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>3/4 cup milk<br />1/2 cup butter OR margarine<br />1/3 cup sugar<br />1 teaspoon salt<br />4 to 4-1/2 cups all-purpose flour<br />2 eggs <p><strong>Topping:<br /></strong>1/3 cup butter OR margarine<br />1 cup brown sugar<br />2 tablespoons <strong>Karo&reg; Light OR Dark Corn Syrup</strong></p><p><strong>Filling:<br /></strong>3 tablespoons butter OR margarine, melted<br />1 cup brown sugar<br />2 teaspoons <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1 cup raisins<br />3/4 cup chopped walnuts</p><p>&nbsp;</p>
Children's Raisin Buns ConventionalRolls and Buns<pre>1 / 2 cup warm water (100&deg; to 110&deg;F)<br />2 envelopes <B>Fleischmann&#39;s&reg; Active Dry Yeast</B><br />1-1 / 4 cups warm milk (100&deg; to 110&deg;F)<br />1 / 2 cup butter or margarine, softened<br />1 cup sugar<br />1 teaspoon salt<br />6 to 6-1 / 2 cups all-purpose flour<br />1 large egg<br />1 cup raisins</pre>
Chocolate Love Knots ConventionalRolls and Buns<pre>3-1 / 2 to 4 cups all-purpose flour<br />2 / 3 cup sugar<br />2 / 3 cup unsweetened cocoa<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />1 / 2 cup water<br />1 / 2 cup milk<br />1 / 2 cup butter or margarine<br />2 large eggs<br />1 cup chopped pecans or walnuts<br />3 (1-ounce) squares white chocolate, melted</pre>
Cinnamon Cocoa Breakfast Rolls MachineRolls and Buns<pre><em><strong>Dough:</strong></em>&nbsp;<br />1 / 4 cup water&nbsp;<br />1 / 4 cup milk&nbsp;<br />1 / 2 cup butter or margarine&nbsp;<br />2 large eggs&nbsp;<br />1 / 2 cup cooked mashed potato&nbsp;<br />1 teaspoon salt&nbsp;<br />3-1 / 4 cups bread flour&nbsp;<br />1 / 2 cup sugar&nbsp;<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong>&nbsp;<br />1 tablespoon butter or margarine, melted&nbsp;<br /><strong><em>Cinnamon Cocoa Filling</em></strong> (recipe follows)&nbsp;<br />Powdered Sugar</pre>
Cinnamon Cocoa Breakfast Rolls ConventionalRolls and Buns<pre>3-1/2 to 4 cups all-purpose flour&nbsp;<br />1/2 cup sugar&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast&nbsp;</strong><br />1 teaspoon salt&nbsp;<br />1/4 cup water&nbsp;<br />1/4 cup milk&nbsp;<br />1/2 cup butter or margarine&nbsp;<br />1/2 cup cooked, mashed potato&nbsp;<br />2 eggs, large&nbsp;<br />1 tablespoon butter or margarine, melted<br />&nbsp;<br /><em><strong>Cinnamon Cocoa Filling</strong> (recipe follows)</em>&nbsp;<br />Powdered Sugar <br />&nbsp;<br /><em><strong>Chocolate Glaze, </strong>optional</em></pre>
Cinnamon Nut Rolls ConventionalRolls and Buns<pre><B><I>Dough</B></I><br />5-1 / 2 to 6 cups all-purpose flour<br />1 / 3 cup sugar<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />2 teaspoons salt<br />1 cup water<br />1 / 2 cup milk<br />1 / 3 cup butter or margarine<br />2 large eggs<br /><B><I><br />Cinnamon Nut Filling</B></I><br />2 tablespoons melted butter or margarine<br />3 / 4 cup chopped pecans<br />1 / 2 cup firmly packed brown sugar<br />1 / 2 cup raisins<br />1-1 / 2 teaspoons ground cinnamon<br /><B><I><br />Powdered Sugar Glaze</B></I><br />1 cup powdered sugar, sifted<br />1 to 2 tablespoons milk</pre>
Cinnamon Pecan Rolls ConventionalRolls and Buns<pre>Nut Topping:<br />1/4 cup butter or margarine, melted<br />1/2 cup firmly packed brown sugar<br />1/4 cup <strong>Karo&reg; Light Corn Syrup</strong><br />3/4 cup chopped pecans<br /><br />Dough:<br />5 to 5-1/2 cups all-purpose flour<br />1/2 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />1/2 cup water<br />1/2 cup milk<br />1/2 cup butter or margarine<br />2 large eggs<br /><br />Cinnamon Filling:<br />1/4 cup butter or margarine, melted<br />1/2 cup sugar<br />1 tablespoon ground cinnamon</pre>
Cinnamon Raisin Buns ConventionalRolls and Buns<pre><strong><em>Dough</em></strong><br />4 to 4-1 / 2 cups all-purpose flour<br />3 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1 cup water<br />1 / 2 cup milk<br />1 / 4 cup butter or margarine<br />1 egg, large<br /><strong><em><br />Cinnamon-Raisin Filling</em></strong><br />1 / 4 cup butter or margarine, melted<br />1 cup raisins<br />1 cup sugar<br />1 tablespoon ground cinnamon<br /><strong><em><br />Powdered Sugar Glaze</em></strong><br />1 cup powdered sugar, sifted<br />1 to 2 tablespoons milk</pre>
Cinnamon Raisin Rolls ConventionalRolls and Buns<pre>1/4 cup PLUS 2 tablespoons sugar, divided<br />1 teaspoon ground cinnamon<br />5 cups all-purpose flour<br />1 teaspoon salt<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />4 tablespoons unsalted margarine, cut into 4 pats<br />2/3 cup very warm water (120&deg; to 130&deg;F)<br />1 cup cold milk<br />2 tablespoons unsalted margarine, melted<br />1/2 cup dark seedless raisins<br />1 egg yolk, mixed with 1 tablespoon milk, for glaze<br />Powdered Sugar Icing:<br />1 cup sifted powdered sugar<br />1 to 2 tablespoons milk<br />1 tablespoon butter or margarine (melted)<br />1/2 teaspoon vanilla extract</pre>
Cinnamon Yeast Rolls ConventionalRolls and Buns<pre><STRONG><EM>Dough</EM></STRONG><br />4-1/4 cups all-purpose flour<br />1/2 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1 cup water<br />2 tablespoons butter or margarine<br />2 large eggs<br />2 tablespoons melted butter or margarine<br /><EM><STRONG>Cinnamon Filling</STRONG> (recipe follows)</EM><br /><EM><STRONG>Powdered Sugar Glaze</STRONG> (recipe follows)</EM></pre>
Classic Bran Dinner Rolls ConventionalRolls and Buns<pre>4-1 / 2 cups all-purpose flour&nbsp;&nbsp;<br />1 / 3 cup sugar&nbsp;&nbsp;<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3 / 4 teaspoons salt&nbsp;<br />1 cup milk&nbsp;&nbsp;<br />1 / 2 cup water&nbsp;<br />1 / 2 cup butter or margarine&nbsp;<br />1 cup all-bran cereal&nbsp;&nbsp;&nbsp;<br />3 large eggs&nbsp;&nbsp;&nbsp;<br />1 tablespoon water&nbsp;&nbsp;<br />Caraway, Poppy or Sesame Seeds, optional</pre>
Classic Croissants ConventionalRolls and Buns<p>Dough:&nbsp;<br />3 to 3-1/2 cups all-purpose flour<br />1/3 cup <strong>Argo&reg; OR Kingsford&reg; Corn Starch</strong><br />2 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1 cup milk<br />1/4 cup butter OR margarine<br />1 large egg<br />1 cup butter OR margarine, very cold<br />&nbsp;<br />Egg Glaze:&nbsp;<br />1 egg, beaten with&nbsp;1 teaspoon water</p>
Classic Dinner Rolls ConventionalRolls and Buns<p>2 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 tablespoons sugar<br />1/2 teaspoon salt<br />1/2 cup milk<br />1/4 cup water<br />2 tablespoons butter OR margarine</p>
Classic Dinner Rolls using Active Dry Yeast ConventionalRolls and Buns<p>1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1/4 cup warm water (100&deg; to 110&deg;F)<br />2 to 2-1/2 cups all-purpose flour<br />2 tablespoons sugar<br />1/2 teaspoon salt<br />1/2 cup milk&nbsp;<br />2 tablespoons butter&nbsp;OR margarine, softened&nbsp;</p>
Classic Dinner Rolls using RapidRise Yeast ConventionalRolls and Buns<pre>2 to 2-1/4 cup all-purpose flour<br />2 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 teaspoon salt<br />1/2 cup milk<br />1/4 cup water<br />2 tablespoons butter OR margarine</pre>
Classic Whole Wheat Dinner Rolls ConventionalRolls and Buns<p>3/4 cup whole wheat flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 tablespoons sugar<br />1/2 teaspoon salt<br />1/2 cup milk<br />1/4 cup water<br />2 tablespoons butter OR margarine<br />1 to 1-1/4 cups all-purpose flour </p>
Classic Whole Wheat Dinner Rolls with Sliders ConventionalRolls and Buns<p><strong>Rolls:<br /></strong>3/4 cup whole wheat flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 tablespoons sugar<br />1/2 teaspoon salt<br />1/2 cup milk<br />1/4 cup water<br />2 tablespoons butter OR margarine<br />1 to 1-1/4 cups all-purpose flour&nbsp;<br />&nbsp;<br /><strong>Sliders:</strong><br />2 pounds lean ground beef<br />Season as desired (We recommend <strong>Weber&reg; Gourmet Burger Seasoning</strong>)<br />Burger toppings, as desired</p>
Compass Dinner Rolls ConventionalRolls and Buns<pre>2 to 2-1/2 cups all-purpose flour&nbsp;<br />2 tablespoons sugar&nbsp;<br />1 teaspoon salt&nbsp;<br />1 package <strong>Fleischmann&#39;s&reg; RapidRise Yeast&nbsp;</strong><br />1/2 cup milk&nbsp;<br />1/4 cup water&nbsp;<br />2 tablespoons butter or margarine&nbsp;<br />&nbsp;<br /><strong><em>Egg Glaze</em></strong> (recipe follows)</pre>
Cornmeal Muffins ConventionalRolls and Buns<pre>3 cups all-purpose flour<br />1-3/4 cups corn meal<br />3 tablespoons firmly packed brown sugar <br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons salt<br />1-1/2 cups milk<br />1/2 cup water<br />1 / 4 cup butter or margarine<br />2 large eggs</pre>
Cranberry-Orange Sandwich Rolls ConventionalRolls and Buns<pre>2-1 / 2 to 3 cups all-purpose flour<br />3 tablespoons sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />2 teaspoons freshly grated orange peel<br />1 teaspoon salt<br />1 / 3 cup milk<br />1 / 4 cup water<br />3 tablespoons butter or margarine<br />3 / 4 cup dried cranberries<br />1 large egg<br />1 egg yolk, reserve egg white</pre>
Crunchy Peanut Rolls ConventionalRolls and Buns<pre><strong>Peanut-Honey Topping</strong><br />1/3 cup brown sugar<br />2/3 cup honey<br />1-1/2 cups coarsely chopped dry roasted peanuts<br /><strong>Rolls</strong><br />4-1/3 cups all-purpose flour<br />&frac12; cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />&frac12; cup milk<br />&frac12; cup water<br />&frac12; cup butter OR margarine<br />1 egg<br />1 cup sugar<br />2 teaspoons ground cinnamon<br />2 tablespoons melted butter OR margarine</pre>
Crusty Oval Rolls ConventionalRolls and Buns<pre>2-1/2 to 3 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />3/4 cup water <br />1 tablespoon honey<br />1 tablespoon butter OR margarine<br />1 teaspoon cornstarch<br />1/4 cup cold water</pre>
Dilly-icious Dinner Rolls ConventionalRolls and Buns<p>4 to 5 cups bread flour<br />1 cup mashed potato flakes<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>3 tablespoons sugar<br />2 teaspoons salt<br />1 tablespoon <strong>Spice Islands&reg; Dill Weed<br /></strong>2 cups milk<br />1/2 cup butter<br />2 eggs<br />Additional mashed potato flakes, optional</p>
Dinner Rolls - Grape Cluster ConventionalRolls and Buns<pre>4 to 4-1/2 cups bread flour or all-purpose flour<br />1/4 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />1-1/4 cups very warm milk (120&deg; - 130&deg;F)<br />1/3 cup butter or margarine, softened<br />2 eggs, large</pre>
Easy Cheese Rolls ConventionalRolls and Buns<pre>2-1/4 cups all-purpose flour<br />2 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 teaspoon salt<br />1/3 cup milk<br />1/4 cup water<br />1/2 cup butter or margarine<br />1 large egg<br />3 tablespoons chopped green pepper<br />1 (2-ounce) jar diced pimiento<br />1/2 cup grated cheddar cheese</pre>
Easy Oatmeal Pan Rolls ConventionalRolls and Buns<p>3-1/2 to 4 cups all-purpose flour<br />1-1/4 cups quick oats (not instant)<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/4 cup sugar<br />1-3/4 teaspoons salt<br />1 cup milk<br />3/4 cup water<br />1/4 cup butter OR margarine, cut up</p>
English Bath Buns ConventionalRolls and Buns<pre>1/2 cup warm water (100&deg; to 110&deg;F)<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1/2 cup warm milk (100&deg; to 110&deg;F)<br />1/2 cup butter or margarine, softened<br />2 tablespoons sugar<br />1 teaspoon salt<br />4 cups all-purpose flour<br />2 large eggs<br />1 egg, slightly beaten with 1 tablespoon water<br />1/4 cup sugar<br />1 cup chopped almonds</pre>
Fan Tans ConventionalRolls and Buns<pre>1/2 cup warm water (100&deg; to 110&deg;F)<br />2 envelopes <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />3/4 cup warm milk (100&deg; to 110&deg;F)<br />2/3 cup butter or margarine, softened<br />1/4 cup sugar<br />1 1/2 teaspoons salt<br />4 to 4-1/2 cups all-purpose flour<br />1 large egg</pre>
Filled Petite Brioche ConventionalRolls and Buns<pre>4 cups all-purpose flour<br />3 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3/4 teaspoon salt<br />1/2 cup milk<br />1/4 cup water<br />3/4 cup butter or margarine, cut up<br />4 eggs, divided use</pre>
Flax and Oat Rolls ConventionalRolls and Buns<p>1/2 cup warm water (100&deg; to 110&deg;F)<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>3/4 cup milk<br />2 tablespoons butter OR margarine<br />1 tablespoon <strong>Mazola&reg; Extra Virgin Olive Oil<br /></strong>2 tablespoons honey<br />1 teaspoon salt<br />1 egg<br />4 teaspoons wheat gluten<br />3 to 3-1/2 cups whole wheat flour<br />1/4 cup bulgur<br />1/2 cup old-fashioned oats, finely ground in food processor<br />1/4 cup whole flax seed</p>
Flaxseed Cinnamon Rolls ConventionalRolls and Buns<pre>3-1/2 cups all-purpose flour<br />3/4 cup milled flaxseed<br />3 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1/2 cup water<br />1/2 cup milk<br />1/4 cup butter OR margarine<br />1 egg, large<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>2 tablespoons butter or margarine, melted<br /><strong><em>Cinnamon Filling</em></strong> (recipe follows)<br /><strong><em>Powdered Sugar Glaze</em></strong> (recipe follows)</pre>
Fragrant Cloverleaf Rolls MachineRolls and Buns<pre><strong><em>Dough</em></strong> &nbsp;<br />3 cups bread flour&nbsp;<br />3 tablespoons sugar&nbsp;<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast&nbsp; </strong><br />3/4 teaspoon salt&nbsp;<br />1/2 cup milk&nbsp;<br />1/3 cup water (70<SUP>o</SUP> to 80<SUP>o</SUP> F)&nbsp;<br />3 tablespoons butter or margarine, cut up&nbsp;<br />1 large egg&nbsp;<br /><strong><em>Herb Butter</em></strong> &nbsp;<br />3 tablespoons butter or margarine, melted&nbsp;<br />1 teaspoon Italian herb seasoning or fines herbes&nbsp;<br />1/4 teaspoon onion powder</pre>
Fragrant Cloverleaf Rolls ConventionalRolls and Buns<pre><STRONG><EM>Dough</EM></STRONG> <br />4 to 4-1/2 cups all-purpose flour<br />1/4 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry OR RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />3/4 cup milk<br />1/2 cup water<br />1/3 cup butter or margarine, cut up<br />1 large egg<br /><STRONG><EM>Herb Butter</EM></STRONG> <br />1/3 cup butter or margarine, melted<br />2 teaspoons Italian herb seasoning or fines herbes<br />1/2 teaspoon onion powder</pre>
Freezer Rolls ConventionalRolls and Buns<pre>1-1/4 cups warm water (100&deg; to 110&deg;F)&nbsp;<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong>&nbsp;<br />1/2 cup warm milk (100&deg; to 110&deg;F)&nbsp;<br />1/3 cup butter or margarine, softened&nbsp;<br />1/2 cup sugar&nbsp;<br />1-1/2 teaspoons salt&nbsp;<br />5-1/2 to 6 cups all-purpose flour&nbsp;<br />2 large eggs</pre>
Giant Breadsticks ConventionalRolls and Buns<pre>5-3/4 to 6-1/4 cups all-purpose flour<br />1/2 cup grated Parmesan cheese<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry OR RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />2 cups water<br />1/4 cup olive oil<br />2 egg whites, lightly beaten<br /><strong>Spice Islands&reg; Herbs, Seasoning Salt, or Mixed Peppers</strong></pre>
Gingerbread Rolls with Cream Cheese Frosting ConventionalRolls and Buns<p>Rolls:<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />2 tablespoons sugar<br />1 cup warm milk (100&deg; to 110&deg;F)<br />1/4 cup butter, melted<br />1/3 cup molasses<br />1 egg, lightly beaten <br />1/2 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong><br />4 1/2 to 4-3/4 cups all-purpose flour<br />1/1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong><br />1-1/2 teaspoons <strong>Spice Islands&reg; Ground Ginger</strong><br />1-1/2 teaspoons <strong>Spice Islands&reg; Ground Allspice</strong><br />1/2 teaspoon <strong>Spice Islands&reg; Ground Cloves</strong><br />1/2 teaspoon salt<br />Filling:<br />1/2 cup dark brown sugar<br />1/4 cup sugar<br />1/4 cup butter, melted<br />Frosting:<br />1 package (3 ounces) cream cheese, softened<br />2 tablespoons butter, softened<br />1/2 teaspoon vanilla<br />2 cups powdered sugar, sifted</p>
Gran's No Knead Whole Wheat Rolls ConventionalRolls and Buns<pre>2-1/2 cups all-purpose flour<br />1-1/4 cups whole wheat flour<br />1/4 cup sugar<br />2&nbsp;envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 teaspoon salt<br />1 cup water<br />1/2 cup <strong>Mazola&reg; Vegetable Plus! Oil</strong><br />1 egg<br />Melted butter (optional)</pre>
Grand Award Sweet Rolls ConventionalRolls and Buns<pre>7 to 8 cups all-purpose flour<br />2/3 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons salt <br />1 cup water<br />1 cup milk <br />2/3 cup butter or margarine <br />2 large eggs <br />1/4 cup butter or margarine, melted <BR><br /><EM><STRONG>Cinnamon Filling</STRONG> (recipe follows)</EM><br /><EM><STRONG>Vanilla Glaze</STRONG> (recipe follows)</EM></pre>
Grandma's Best Cinnamon Rolls ConventionalRolls and Buns<pre><strong><em>Oatmeal Dough</em></strong> &nbsp;<br />2-1/4 to 2-3/4 cups all-purpose flour&nbsp;<br />1/3 cup quick oats&nbsp;<br />1/4 cup granulated sugar&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry OR RapidRise Yeast&nbsp;</strong><br />1/2 teaspoon salt&nbsp;<br />1/4 cup butter or margarine, cut up&nbsp;<br />1/4 cup milk&nbsp;<br />1/4 cup water&nbsp;<br />1 egg &nbsp;<br /><strong><em>Filling</em></strong> &nbsp;<br />2 tablespoons butter or margarine, melted&nbsp;<br />1/2 cup packed brown sugar&nbsp;<br />1-1/2 teaspoons <strong>Spice Islands&reg; Ground Cinnamon</strong><br />1/2 cup raisins (optional)&nbsp;<br /><strong><em>Honey Butter Icing</em></strong> &nbsp;<br />1/3 cup sifted powdered sugar&nbsp;<br />2 tablespoons butter or margarine, softened&nbsp;<br />2 tablespoons honey</pre>
Grandma's Potato Biscuits ConventionalRolls and Buns<pre>4-1 / 2 cups all-purpose flour<br />1 tablespoon sugar<br />1- 1 / 2 teaspoons salt<br />3 tablespoons shortening<br />1 / 4 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <B>Fleischmann&#39;s&reg; Active Dry Yeast</B><br />3 / 4 cup warm milk (100&deg; to 110&deg;F)<br />1 cup potato, boiled and mashed<br />2 large eggs</pre>
Grandma's Refrigerator Rolls ConventionalRolls and Buns<pre>1 cup warm water (100&deg; to 110&deg;F)<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1/3 cup sugar<br />1 teaspoon salt<br />2 tablespoons butter or margarine, softened<br />2 eggs <br />1 cup whole wheat flour<br />2 3/4 to 3 1/4 cups all-purpose flour</pre>
Half Batch Bagels ConventionalRolls and Buns<pre>3 / 4 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />1-1 / 2 teaspoons sugar<br />1-1 / 2 teaspoons salt<br />2 to 2-1/2 cups bread flour<br />1 tablespoon sugar<br />2 teaspoons salt<br />2 quarts boiling water</pre>
Half Batch Breakfast Rolls ConventionalRolls and Buns<pre><B><I>Dough</B></I><br />1- 3 / 4 to 2 cups all-purpose flour<br />1 / 4 cup sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 / 2 teaspoon salt<br />3 tablespoons potato water<br />1 tablespoon milk<br />1 / 4 cup butter or margarine<br />1 / 4 cup cooked, mashed potato<br />1 large egg<br /><B><I><br />Cinnamon Cocoa Filling </B></I><br />1 tablespoon melted butter or margarine<br />2 tablespoons sugar<br />2 teaspoons unsweetened cocoa<br />1 / 4 teaspoon ground cinnamon<br /><br />Powdered Sugar <br /><STRONG><EM>Chocolate Glaze,</EM></STRONG> optional</pre>
Ham and Cheese Petite Brioche ConventionalRolls and Buns<pre><B><I>Dough</B></I><br />4 cups all-purpose flour<br />1 / 4 cup sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />1 / 2 cup milk<br />1 / 4 cup water<br />3 / 4 cup butter or margarine<br />3 large eggs<br />1 egg yolk, reserve egg white<br /><B><I><br />Ham and Cheese Filling</B></I><br />1 cup shredded Swiss cheese<br />1 cup diced cooked ham</pre>
Heavenly Sweet Almond Rolls ConventionalRolls and Buns<p>2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1-1/2 cups warm water (100&deg; to 110&deg;F)<br />5-1/4 to 5-3/4 cups all-purpose flour<br />1/2 cup sugar<br />1 teaspoon salt<br />1/4 cup butter OR margarine, softened<br />2 eggs<br /><br />Filling:<br />1/2 cup crumbled pure almond paste<br />1/2 cup brown sugar<br />1/4 cup butter OR margarine, softened<br />1/4 teaspoon almond extract<br /><br />Topping:<br />3 tablespoons sugar<br />1 tablespoon all-purpose flour<br />1 tablespoon butter OR margarine<br /><br />Drizzle:<br />1-1/2 cups powdered sugar<br />1 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong><br />2 to 3 tablespoons milk </p>
Herb and Wheat Cloverleaf Rolls ConventionalRolls and Buns<pre>4-3/4 to 5-1/4 cups all-purpose flour<br />1/3 cup wheat germ <br />1/3 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons <strong>Spice Islands&reg; Fines Herbes*</strong><br />1-1/2 teaspoons salt<br />1/2 teaspoon <strong>Spice Islands&reg; Onion Powder</strong><br />3/4 cup water<br />3/4 cup milk <br />1/4 cup butter or margarine, cut into pieces<br />2 large eggs<br />1 tablespoon water</pre>
Herb Pull-Apart Bread ConventionalRolls and Buns<pre><B><I>Dough</B></I><br />6 to 6-1 / 2 cups all-purpose flour<br />3 tablespoons sugar<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />2 teaspoons salt<br />1-1 / 2 cups water<br />1 / 2 cup milk<br />2 tablespoons butter or margarine<br /><B><I><br />Cheese Herb Dip</B></I><br />1 / 4 cup butter or margarine, melted<br />2 tablespoons Parmesan cheese, grated<br />1 teaspoon thyme, crushed<br />1 / 2 teaspoon dried dill weed<br />1 / 2 teaspoon dried basil, crushed<br />1 / 4 teaspoon dried rosemary, crushed</pre>
Herbed Crescent Dinner Rolls ConventionalRolls and Buns<pre><strong><em>Dough</em></strong><br />1 cup water<br />1 / 2 cup sour cream<br />1 / 2 cup sour cream<br />1 / 3 cup butter or margarine<br />1 cup all-bran or bran buds cereal<br />4- 1 / 2 to 5 cups all-purpose flour<br />1 / 4 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast&nbsp;</strong><br />1 teaspoon salt<br />2 large eggs<br /><br /><strong><em>Filling</em></strong><br />2 tablespoons butter or margarine, melted<br />3 / 4 teaspoon dried oregano<br />3 / 4 teaspoon dried marjoram<br />3 / 4 teaspoon dried thyme<br />3 tablespoons grated Parmesan cheese<br /> <br /><strong><em>Egg Glaze</em></strong><br />1 large egg, beaten with<br />1 tablespoon water</pre>
Honey Nutty Knots ConventionalRolls and Buns<pre>3 / 4 cup water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3 / 4 cup warm milk<br />2 tablespoons honey<br />2 tablespoons vegetable oil<br />2 cups all-purpose flour<br />2 cups whole wheat bread flour<br />1 teaspoon salt<br />2 tablespoons each poppy seeds, ground almonds and crushed walnuts</pre>
Honey Wheat Jumbo Rolls ConventionalRolls and Buns<p>1 cup King Arthur&reg; Unbleached All-Purpose Flour<br />1-3/4 to 2 cups King Arthur&reg; Premium 100% Whole Wheat Flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2/3 cup instant mashed potato flakes<br />1/2 cup nonfat dry milk<br />1-1/4 teaspoons salt<br />1 cup water<br />1/4 cup orange juice<br />1/4 cup butter OR margarine, cut into 6 pieces<br />3 tablespoons honey<br />1&nbsp;(8 x 8-inch) Chinet Bakeware&reg; pan</p>
Hot Dog Buns with Brats & Beer ConventionalRolls and Buns<p>2-1/2 to 3 cups all-purpose flour<br />1 envelope <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>2 tablespoons sugar<br />1 teaspoon salt<br />1/2 cup water<br />1/2 cup milk<br />1/4 cup plus 1 tablespoon butter OR margarine </p>
Irish Freckle Rolls ConventionalRolls and Buns<pre>1-1/2 cups warm water (100&deg; to 110&deg;F)<br />1 envelope <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />1/2 cup sugar<br />1/3 cup dry milk<br />1/2 cup butter or margarine, softened<br />1 1/2 teaspoons salt<br />1 cup unprocessed wheat bran<br />6-1/4 to 6-3/4 cups bread flour<br />3 large eggs</pre>
Jalapeno Cheddar Wheat Hamburger Buns ConventionalRolls and Buns<p>1 cup King Arthur&reg; 100% Whole Wheat Flour<br />3 to 3-1/4 cups King Arthur&reg; Unbleached Bread Flour, divided<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1-3/4 cups water<br />1/4 cup extra virgin olive oil<br />1-1/2 teaspoons salt<br />1 tablespoon finely minced green jalapeno pepper<br />1 tablespoon finely minced red jalapeno pepper<br />1-3/4 cups shredded sharp Cheddar cheese, room temperature, divided<br />3/4 cup grated Asiago cheese, room temperature, divided<br />2 tablespoons cornmeal<br />1 egg, beaten with 1 tablespoon water</p>
Jalapeno Jack Hamburger Buns ConventionalRolls and Buns3-1/4 to 3-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2-1/2 tablespoons sugar<br />1-1/2 teaspoons salt<br />1 cup water<br />1/3 milk <br />6 ounces (1-1/2 cups) shredded pepper Jack cheese<br />1 egg white
Jelly Belly Rolls ConventionalRolls and Buns<p><strong>Dough:<br /></strong>1/4 cup warm water (100&deg; to 110&deg;F)<br />1 teaspoon sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1 cup milk<br />1/2 cup butter, cut in chunks<br />2 eggs<br />1/2 cup sugar<br />1/4 teaspoon salt<br />5-1/4 to 5-3/4 cups all-purpose flour</p><p><strong>Topping:<br /></strong>1/4 cup butter, melted<br />1/2 cup favorite jelly OR jam (or various favorites)</p><p><strong>Glaze:<br /></strong>1 cup powdered sugar<br />1/2 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract <br /></strong>1 to 2 tablespoons milk</p><p>&nbsp;</p>
Kaiser Rolls ConventionalRolls and Buns1-1/4 cups warm water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>2 tablespoons sugar<br />3 tablespoons butter OR margarine, softened<br />1-1/2 teaspoons salt<br />1 egg<br />3-1/4 to 3-3/4 cups bread flour
Karolina Dinner Rolls ConventionalRolls and Buns2-1/2 to 3 cups all-purpose flour<br />1-1/2 cups rye flour<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast</strong><br />2 tablespoons light OR dark brown sugar<br />1-1/2 teaspoons salt<br />1 cup water<br />1/4 cup <strong>Karo&reg; Dark OR Light Corn Syrup<br /></strong>2 tablespoons molasses<br />2 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>1 egg<br />2 tablespoons butter OR margarine, softened<br />1 tablespoon <strong>Karo&reg; Dark OR Light Corn Syrup</strong>
Lemon Swirl Rolls ConventionalRolls and Buns<pre><strong>Rolls:</strong><br />7 to 7-1/2 cups flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2/3 cup sugar<br />1-1/2 teaspoons salt<br />1-1/2 cups water<br />2/3 cup shortening<br />1 cup mashed potatoes(prepared instant mashed potatoes may be used)<br />2 eggs<br /><br /><strong>Lemon Filling:</strong><br />1 cup sugar<br />2 tablespoons <strong>Argo&reg; or Kingsford&reg; Corn Starch</strong><br />1 tablespoon lemon peel<br />1/3 cup lemon juice<br />1/3 cup water<br />6 beaten egg yolks<br />1/4 cup butter OR margarine<br /><br />4 tablespoons butter OR margarine, softened, divided<br /><br /><strong>Lemon Cream Cheese Frosting:</strong><br />1 package (8 ounces) cream cheese, softened<br />1/2 cup butter OR margarine, softened<br />1 teaspoon lemon juice<br />2-1/2 cups of powdered sugar<br />1 teaspoon of lemon peel</pre>
Lucky Lemon Cinnamon Rolls ConventionalRolls and Buns<p>Dough:<br />5-1/2 to 6 cups all-purpose flour<br />1/2 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3/4 teaspoon salt<br />1 cup milk<br />1/2 cup butter or margarine<br />3 large eggs&nbsp;<br />&nbsp;<br />Cinnamon Filling:<br />1/4 cup butter or margarine, melted<br />1 cup sugar<br />1/4 cup brown sugar<br />2 teaspoons ground cinnamon&nbsp;<br />&nbsp;<br />Lemon Topping:<br />1/2 cup sugar<br />1/3 cup <strong>Karo&reg; Dark Corn Syrup</strong><br />1/4 cup butter or margarine<br />3 tablespoons lemon juice<br />2 teaspoons grated lemon peel<br />1/2 cup sliced almonds</p>
Mediterranean Dinner Rolls ConventionalRolls and Buns<div>1/2 cup warm water (100&deg; to 110&deg;F)</div><div>2 envelopes<strong> Fleischmann&#39;s&reg; Active Dry Yeast</strong></div><div>3 teaspoons sugar, divided</div><div>2 cups warm milk (100&deg; to 110&deg;F)</div><div>1/4 cup olive oil<br />2 teaspoons salt</div><div>1 teaspoon<strong> Spice Islands&reg; Oregano</strong></div><div>1 teaspoon <strong>Spice Islands&reg; Thyme</strong></div><div>1/2 teaspoon&nbsp;<strong>Spice Islands&reg; Minced Garlic</strong></div><div>1/4 teaspoon&nbsp;<strong>Spice Islands&reg; Crushed Rosemary</strong><br />3-1/2 cups whole wheat flour</div><div>1/2 cup old-fashioned oats</div><div>1 tablespoon ground flax seed</div><div>2-1/4 to 2-/3/4 cups all-purpose flour</div><div>1/3 cup finely chopped Kalamata olives&nbsp;</div><div>1/2 cup crumbled feta cheese&nbsp;</div><div>1/4 cup shredded Parmesan cheese</div><div>1/4 cup chopped sun-dried tomatoes</div><div><br /></div>
Mexican Bubble Rolls (ENGLISH VERSION) ConventionalRolls and Buns<pre>2 cups warm water (100&deg; to 110&deg;F)<br />2 envelopes <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />1/4 cup sugar<br />1/4 cup butter or margarine, softened<br />1 tablespoon salt<br />4 to 4-1/2 cups all-purpose flour<br />1-1/2 cups yellow cornmeal<br />2 jars (4 ounce each) diced pimientos, well-drained<br />3/4 cup grated Parmesan cheese<br />1 tablespoon whole cumin seed, toasted</pre>
Mexican Bubble Rolls (SPANISH VERSION: Bollos a la Mexicana) ConventionalRolls and Buns<pre><STRONG><EM>Ingredientes</EM></STRONG><br />2 tazas de agua tibia (100&deg; to 110&deg;F)<br /><BR>2 paquetes de levadura seca activa de <strong>Fleischmann&#39;s&reg;</strong><br />1/4 de taza de azúcar1/4 de taza de mantequilla o margarina, suave<br />1 cucharada de sal<br />4 - 4-1/2 tazas de harina de trigo de uso múltiple<br />1-1/2 tazas de harina de maíz amarillo (cornmeal)<br />2 frascos de 4 onzas de pimientos en rajas, bien escurridos <br />3/4 de taza de queso parmesano rallado<br />1 cucharada de comino entero, tostado</pre>
Mother's Day Sticky Buns ConventionalRolls and Buns<pre><br /><strong><em>Topping<br /></em></strong>1/3 cup brown sugar<br />1/3 cup <strong>Karo&reg; Light Corn Syrup<br /></strong>3 tablespoons butter OR margarine<br />1 cup pecan pieces OR halves</pre><pre>&nbsp;<br />&nbsp;<br /><strong><em><br />Dough</em></strong><br />3/4 cup warm water (100&deg; to 110&deg;F), divided<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />3/4 cup warm milk (100&deg; to 110&deg;F)<br />1/2 cup sugar<br />1/2 cup butter OR margarine, softened<br />1-1/2 teaspoons salt<br />5-1/2 to 6 cups all-purpose flour<br />2 eggs</pre><pre><br /><strong><em><br />Cinnamon-Date Filling</em></strong><br />2 tablespoons butter OR margarine, melted<br />1 tablespoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1 package (8 ounces) chopped dates</pre>
Mouth-Watering Chocolate Raspberry Swirls ConventionalRolls and Buns<pre>Dough:<br />4 1/2 - 5 cups all-purpose flour<br />1/3 cup granulated sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />3/4 cup warm water (120&deg; to 130&deg;F)<br />3/4 cup warm skim milk (120&deg; to 130&deg;F)<br />1/3 cup margarine<br />2 eggs<br />2/3 cup raspberry jam<br />1/2 cup semi-sweet chocolate chips<br /><br />Sauce:<br /><br />1 cup semi-sweet chocolate chips<br />2 tablespoons margarine<br />1/2 cup raspberries<br /><br /></pre>
Muffin Pan Rolls ConventionalRolls and Buns1-1/2 cups bread flour<br />2 tablespoons dark OR light brown sugar<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>1-1/4 teaspoons salt<br />Dash <strong>Spice Islands&reg; Ground Allspice<br /></strong>1-1/3 cups water<br />1/4 cup<strong> Karo&reg; Dark Corn Syrup<br /></strong>2 tablespoons butter OR margarine<br />2 to 2-1/3 cups whole wheat flour<br />2 tablespoons butter OR margarine, melted (optional)
Mustard Onion Sandwich Buns ConventionalRolls and Buns<pre>3 to 3-1/2 cups all-purpose flour<br />2 cups whole wheat flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon instant minced onion<br />2 teaspoons salt<br />3/4 cup milk<br />1/2 cup water<br />1/3 cup butter or margarine<br />1/4 cup honey<br />2 tablespoons Dijon-style mustard<br />2 large eggs<br />Instant minced onion<br />&nbsp;<br /><STRONG><EM><U>Egg Glaze</U></EM></STRONG><br />1 egg<br />1 tablespoon water</pre>
Nutty Bran Fan Tans ConventionalRolls and Buns<pre>1 cup milk<br />1/2 cup water<br />1 cup 100% bran cereal<br />2/3 cup butter OR margarine, divided<br />4 to 4-1/2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/4 cup sugar<br />3/4 teaspoon salt<br />2 eggs<br />1 cup finely chopped walnuts or pecans</pre>
Nutty Sticky Buns MachineRolls and Buns<pre><B><I>Dough</B></I><br />3 / 4 cup + 2 tablespoons water<br />1 large egg<br />3 tablespoons butter or margarine<br />1 teaspoon vanilla extract<br />1 teaspoon salt<br />3-1 / 2 cups all-purpose flour<br />1 / 3 cup sugar<br />2-1 / 4 teaspoons <B>Fleischmann&#39;s&reg; Bread Machine Yeast</B><br /><B><I><br />Topping</B></I><br />1 / 2 cup butter or margarine<br />1 cup firmly packed brown sugar<br />1 / 4 cup maple syrup<br />1-1 / 2 cups chopped pecans<br /><B><I><br />Filling</B></I><br />1 / 4 cup butter or margarine, melted<br />1 / 2 cup firmly packed brown sugar<br />1 tablespoon + 1 teaspoon ground cinnamon<br />1 / 2 cup raisins</pre>
Oat Bran Crescent Rolls ConventionalRolls and Buns<pre><B><I>Dough</B></I><br />1 cup water<br />1/2 cup milk<br />1/3 cup honey<br />1/4 cup butter or margarine<br />1 cup oat bran<br />3 to 3-1/2 cups all-purpose flour<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br /><B><I><br />Cinnamon-Nut Filling</B></I><br />1 cup finely chopped walnuts<br />1/2 cup sugar<br />1-1/2 teaspoons ground cinnamon<br />1 egg white, beaten<br /><BR><B><I><br />Egg Glaze</B></I><br />1 egg white, beaten <br />1 tablespoon water<br />2 tablespoons oat bran</pre>
Old Fashioned Dinner Rolls ConventionalRolls and Buns1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1/4 cup warm water (100&deg; to 110&deg;F) <br />1-1/2 cups whole wheat flour <br />2 cups all-purpose flour, divided <br />1/2 teaspoon salt <br />1/4 teaspoon baking soda <br />1 cup buttermilk, (100&deg; to 110&deg;F) <br />1/4 cup <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>2 tablespoons honey <br />2 tablespoons melted butter
Orange-Flavored Cinnamon Rolls ConventionalRolls and Buns<pre><B><I>Dough</B></I><br />5-1 / 2 to 6 cups all-purpose flour<br />1 / 2 cup sugar<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1-1 / 2 teaspoons salt <br />1-1 / 4 cups water<br />1 / 2 cup milk<br />1 / 3 cup butter or margarine<br />2 large eggs<br /><B><I><br />Filling</B></I><br />3 tablespoons butter or margarine, melted<br />1 cup sugar<br />2 tablespoons grated orange peel<br />1 tablespoon ground cinnamon<br /><B><I><br />Orange Glaze</B></I><br />1 cup powdered sugar, sifted<br />1 to 2 tablespoons fresh orange juice</pre>
Overnight Cornmeal Rolls ConventionalRolls and Buns<pre>5- 1/2 to 6-1/2 cups all-purpose flour<br />1 cup plus 2 to 3 tablespoons yellow cornmeal<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry OR RapidRise Yeast</strong><br />1 teaspoon salt<br />2 cups plain yogurt<br />1/2 cup water<br />1/3 cup vegetable oil<br />1 egg white, lightly beaten with 1 tablespoon water</pre>
Parker House Rolls ConventionalRolls and Buns<pre>4-3/4 to 5-1/4 cups all-purpose flour<br />1/3 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoon salt<br />3/4 cup milk<br />3/4 cup water<br />1/4 cup butter or margarine<br />1 large egg<br />1/4 cup butter or margarine, melted</pre>
Parmesan Garlic Rolls ConventionalRolls and Buns<p>2-1/4 to 2-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1-1/2 tablespoons sugar<br />1-1/2 teaspoons salt<br />1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>1/2 cup water<br />1/2 cup milk<br />1 tablespoon butter OR margarine, softened<br />1 egg white<br />1 tablespoon grated Parmesan cheese</p>
Parmesan Herb Batter Rolls ConventionalRolls and Buns2 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 tablespoon sugar <br />1/2 teaspoon salt<br />1 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>1/2 cup milk<br />1/4 cup water<br />1/2 cup butter OR margarine<br />1 egg<br />1/2 cup grated Parmesan cheese&nbsp;<br />&nbsp;<br />Topping:<br />1 package (3 ounces) cream cheese, softened<br />1/4 cup grated Parmesan cheese <br />1/2 teaspoon <strong>Spice Islands&reg; Rosemary<br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Thyme Leaf<br /></strong>1/4 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>1 tablespoon milk
Peanut Butter and Jelly Rolls ConventionalRolls and Buns<div>3-1/2 to 4-1/2 cups all-purpose flour</div><div>1/4 cup sugar</div><div>2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1-1/2 teaspoons salt</div><div>1/2 cup water</div><div>1/2 cup milk</div><div>1/4 cup butter OR margarine</div><div>2 large eggs &nbsp; &nbsp;</div><div><em><strong>Peanut Butter Filling</strong></em> (recipe follows)</div><div>1/2 cup strawberry jelly, jam or preserves</div><div><strong><em>Powdered Sugar Glaze </em></strong>(recipe follows)</div><div>1/2 cup chopped peanuts</div>
Peanut Butter Banana Muffins ConventionalRolls and Buns<pre>3-1/2 cups flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/4 cup sugar<br />2 teaspoons salt<br />1-1/2 cups very warm milk (120&deg; to 130&deg;F)<br />6 eggs<br />2/3 cup peanut butter<br />1/2 cup butter, softened<br />2 medium bananas, mashed with a fork</pre>
Pecan Date Sticky Buns ConventionalRolls and Buns<pre><strong><em>Pecan Topping</em></strong><br />1/4 cup butter OR margarine<br />1/2 cup firmly packed brown sugar<br />1/2 cup <strong>Karo&reg; Light Corn Syrup</strong><br />1- 1/2 cups chopped pecans&nbsp;<br />&nbsp;<br /><strong><em>Dough</em></strong><br />5 to 5-1/2 cups all-purpose flour<br />1/2 cup wheat germ<br />1/2 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />1 cup water<br />1/2 cup milk<br />1/2 cup butter OR margarine<br />2 eggs&nbsp;&nbsp;&nbsp;<br />&nbsp;&nbsp;&nbsp;<br /><strong><em>Date Filling</em></strong><br />1/4 cup butter OR margarine, melted<br />1 cup firmly packed brown sugar<br />1 package (8 ounces) chopped dates<br />1 tablespoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong></pre>
Petite Brioches ConventionalRolls and Buns<pre>4 cups all-purpose flour<br />1/3 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1/2 cup milk<br />1/4 cup water<br />1/2 cup butter or margarine, cut into pieces<br />4 large eggs</pre>
Pickle Buns ConventionalRolls and Buns<div>2 cups whole wheat flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons ground flax seed</div><div>4 teaspoons sugar</div><div>1 teaspoon <strong>Spice Islands&reg; Dill Weed</strong></div><div>1 teaspoon salt</div><div>1-1/2 cups water</div><div>1/4 cup dill pickle juice</div><div>2 tablespoons olive oil</div><div>1-3/4 to 2-1/4 cups bread flour</div><div>12 slices dill pickle</div><div>&nbsp;</div>
Poppy and Sunflower Seed Rolls ConventionalRolls and Buns2 cups bread flour<br />3 tablespoons brown sugar<br />1 envelope <strong>Fleischmann&rsquo;s&reg;RapidRise Yeast<br /></strong>1-1/4 teaspoons salt<br />3 tablespoons<strong> Spice Islands&reg; Poppy Seed</strong>, divided<br />3 tablespoons sunflower seeds, divided<br />1-1/2 cups water <br />2 tablespoons butter OR margarine<br />1-1/2 to 1-3/4 cups white whole wheat flour<br />1 tablespoon butter, melted (optional)
Potato Dinner Rolls MachineRolls and Buns<pre>1 / 2 cup milk<br />1 / 4 cup potato water<br />1 / 2 cup boiled and mashed potato<br />1 / 4 cup butter or margarine<br />1 egg, large<br />1-1 / 2 teaspoons salt<br />3 cups bread flour<br />1 / 4 cup sugar<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /><strong><em>Egg Glaze</em></strong> (recipe follows)</pre>
Potato Dinner Rolls ConventionalRolls and Buns<pre>3-1 / 2 to 4 cups all-purpose flour<br />1 / 4 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 1/ 2 teaspoons salt<br />1 / 2 cup milk<br />1 / 4 cup potato water<br />1 / 4 cup butter or margarine<br />1 / 2 cup mashed cooked potato<br />1 large egg<br /><STRONG><EM>Egg Glaze</EM></STRONG> <EM>(recipe follows)</EM></pre>
Potato Rosemary Rolls ConventionalRolls and Buns<pre>2 to 2-1/2 cups all-purpose flour<br />1-1/2 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/4 teaspoons salt<br />1 teaspoon dried rosemary, crushed<br />3/4 cup milk<br />1/2 cup water<br />1/2 cup instant potato flakes or buds<br />2 tablespoons olive oil<br />1 egg, slightly beaten<br /><br /><u><strong><em>Toppings:</em></strong></u> Sesame or poppy seed or additional dried rosemary, crushed</pre>
Potato Rosemary Rolls MachineRolls and Buns<pre><strong><em>Dough</em></strong>&nbsp;<br />1 cup plus 2 tablespoons water (70<SUP>o</SUP> to 80<SUP>o</SUP> F)&nbsp;<br />2 tablespoons olive oil&nbsp;<br />1 teaspoon salt&nbsp;<br />3 cups bread flour&nbsp;<br />1/2 cup instant potato flakes or buds&nbsp;<br />2 tablespoons nonfat dry milk&nbsp;<br />1 tablespoon sugar&nbsp;<br />1 teaspoon dried rosemary, crushed&nbsp;<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /><strong><em>Topping</em></strong><br />1 egg, lightly beaten&nbsp;<br />Sesame or poppy seed or additional dried rosemary, crushed</pre>
Pull-Apart Appetizer Ring ConventionalRolls and Buns<pre>3-1/2 to 4 cups all-purpose flour<br />3 tablespoons sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons <strong>Spice Islands&reg; Italian Herb Seasoning</strong><br />1 teaspoon salt<br />3/4 cup warm milk (120&deg; to 130&deg;F)<br />1/4 cup warm water (120&deg; to 130&deg;F)<br />1/4 cup plus 3 tablespoons butter or margarine, softened<br />1 large egg<br />3 tablespoons <STRONG><EM>Seed and Pepper Mix</EM></STRONG> (recipe follows) or <strong>Spice Islands&reg; Poppy Seed</strong></pre>
Pulled Pork Cinnamon Rolls ConventionalRolls and Buns<strong>Pulled Pork</strong>:<br />1/4 cup brown sugar<br />1 tablespoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1 tablespoon salt<br />1/2 teaspoon <strong>Spice Islands&reg; Fine Grind Black Pepper <br /></strong>4 to 5 pounds pork butt OR shoulder roast&nbsp;<br />&nbsp;<br /><strong>Rolls:<br /></strong>1/2 cup warm water (100&deg; to 110&deg;F)<br />1 teaspoon sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1/2 cup milk<br />1/2 cup butter OR margarine <br />1/4 cup sugar<br />1-1/2 teaspoons salt<br />1 egg, plus 2 egg yolks <br />3-3/4 to 4-1/4 cups all-purpose flour &nbsp;<br />&nbsp;<br /><strong>Filling:<br /></strong>1/4 cup butter OR margarine, softened<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/4 cup barbecue sauce + additional sauce for garnish<br />4 cups finely chopped pulled pork, from recipe above&nbsp;<br />&nbsp;<br /><strong>Egg Glaze:<br /></strong>1 egg beaten with 1 tablespoon water
Pumpkin Caramel Rolls ConventionalRolls and Buns<pre><strong>Dough: </strong><br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1 teaspoon sugar<br />1/2 cup warm orange juice (100&deg; to 110&deg;F)<br />6 cups all-purpose flour<br />1 egg<br />1 cup buttermilk<br />1 cup canned solid-pack pumpkin<br />1/4 cup butter, melted<br />1/2 cup sugar<br />1-1/2 teaspoons salt<br />1 teaspoon baking soda<br /><br /><strong>Filling: </strong><br />3/4 cup butter, melted<br />2 cups brown sugar<br />1 cup finely chopped walnuts<br />1 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong><br />1 teaspoon Spice Islands® Ground Saigon Cinnamon<br />1 teaspoon Spice Islands® Pumpkin Pie Spice<br /> <br /><strong>Glaze: </strong><br />1 cup firmly packed light brown sugar<br />1/3 cup <strong>Karo&reg; Light Corn Syrup</strong><br />1/4 cup butter<br />1/2 cup heavy cream<br />1 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong><br />1/2 teaspoon orange extract</pre>
Quick Pan Rolls ConventionalRolls and Buns<div>4-3/4 to 5-1/4 cups all-purpose flour&nbsp;</div><div>1/3 cup sugar&nbsp;</div><div>2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast&nbsp;</strong></div><div>1-1/2 teaspoons salt&nbsp;</div><div>3/4 cup milk &nbsp;</div><div>3/4 cup water&nbsp;</div><div>1/4 cup butter OR margarine, cut into pieces&nbsp;</div><div>1 large egg&nbsp;</div><div>1 tablespoon all-purpose flour</div>
Rapidmix Buttermilk Biscuits ConventionalRolls and Buns<pre>5 to 5-1/2 cups all-purpose flour<br />2 tablespoons sugar<br />1 tablespoon&nbsp;<strong>Argo&reg; Baking Powder</strong><br />1-1/2 teaspoons salt<br />1 envelope <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />2 cups buttermilk<br />1/4 cup water<br />1/2 cup vegetable shortening</pre>
Rapidmix Cloverleaf Rolls ConventionalRolls and Buns<pre>4-3/4 to 5-3/4 cups all-purpose flour<br />1/2 cup sugar<br />1 tablespoon salt<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />3 tablespoons butter OR margarine, softened<br />1-3/4 cup very warm water (120&deg; to 130&deg;F)<br />1 egg</pre>
Rapidmix Dinner Roll Knots ConventionalRolls and Buns<p><br /><strong>Rolls:</strong><br />6-1/2 to 7 cups all-purpose flour, divided<br />1/2 cup sugar <br />1 teaspoon salt<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 cup milk<br />2/3 cup water<br />1/4 cup (1/2 stick) margarine<br />2 eggs, at room temperature<br />Optional: sesame seed, dill seed, poppy seed and onion flakes&nbsp;<br />&nbsp;<br /><strong>Egg Wash:</strong><br />1 egg, lightly beaten<br />1 tablespoon water</p><p>&nbsp;</p>
Refrigerator Pan Rolls ConventionalRolls and Buns<pre>6-1/2 cups all-purpose flour<br />3/4 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />1 cup water<br />1 cup milk<br />3/4 cup butter or margarine<br />2 eggs, large<br />1/3 cup melted butter</pre>
Refrigerator Upside-Down Sticky Buns ConventionalRolls and Buns<p><u>Topping<br /></u><br />1/2 cup brown sugar, packed<br />3/4 cup <strong>Karo&reg; Light OR Dark Corn Syrup</strong><br />3/4 cup coarsely chopped pecans<br />4&nbsp;tablespoons butter OR margarine, softened&nbsp;<br />&nbsp;<br /><u>Dough</u>&nbsp;<br />&nbsp;<br />4-1/2 cups all-purpose flour<br />1/3 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />3/4 cup milk<br />1/2 cup water<br />1/3 cup butter OR margarine, cut into pieces<br />2 eggs&nbsp;<br />&nbsp;<br /><u>Filling</u>&nbsp;<br />&nbsp;<br />4 tablespoons butter OR margarine, melted<br />4&nbsp;tablespoons brown sugar, packed<br />1&nbsp;tablespoons cinnamon</p>
Refrigerator Yeast Rolls ConventionalRolls and Buns<p>7 to 7-1/2 cups all-purpose flour<br />3/4 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />2 cups water<br />3/4 cup butter OR margarine<br />2 large eggs<br />melted butter OR margarine (optional)</p>
Ring Of Rolls ConventionalRolls and Buns<pre>3-3/4 cups all-purpose flour<br />1/4 cup sugar<br />1 teaspoon salt<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 cup milk<br />1/4 cup water<br />1/2 cup butter OR margarine<br />2 eggs<br />1 egg yolk<br />1 tablespoon cold water</pre>
Savory Pull-Apart Rolls MachineRolls and Buns<pre><strong>1-POUND RECIPE INGREDIENTS</strong>&nbsp;<br />2/3 cup milk&nbsp;<br />1 large egg&nbsp;<br />1 tablespoon butter or margarine&nbsp;<br />3/4 teaspoon salt&nbsp;<br />2-1/4 cups bread flour&nbsp;<br />2 tablespoons grated Parmesan cheese&nbsp;<br />2 teaspoons sugar&nbsp;<br />3/4 teaspoon dried basil or thyme leaves&nbsp;<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong>&nbsp;<br />2 tablespoons butter or margarine, melted</pre>
Second Sunday Sticky Buns ConventionalRolls and Buns<pre>-----Dough-----<br />4 to 4-1/2 cups all-purpose flour, divided<br />1/2 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/4 teaspoon salt<br />1/2 cup butter or margarine, divided<br />1/2 cup water<br />1/2 cup milk<br />rind 1/2 lemon (cut into wide slices)<br />2 eggs, beaten<br />-----Filling-----<br />1/4 cup butter<br />2 teaspoons ground cinnamon<br />1/2 cup sugar<br />1-1/2 cup ground pistachios<br />-----Syrup-----<br />2 tablespoons sugar<br />2 tablespoons water<br />2/3 cup honey<br />2 teaspoons rose water<br />3 tablespoons butter</pre>
Skillet Dinner Rolls ConventionalRolls and Buns<p class="MsoNoSpacing">2-1/2 to 2-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3 tablespoons sugar<br />3/4 teaspoon salt<br />1 cup water<br />2 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong><br />4 tablespoons butter, divided </p>
Skillet English Muffins ConventionalRolls and Buns<p>3 cups all-purpose flour <br />1 tablespoon sugar <br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon salt <br />2 cups very warm water (120&deg; to 130&deg;F) <br />3 tablespoons butter OR margarine, softened <br />Yellow cornmeal</p>
Soft Bacon Twists ConventionalRolls and Buns<pre>2 cups warm water(100&deg; to 110&deg;F) <br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1/4 cup sugar<br />2 teaspoon salt<br />2 tablespoons butter OR margarine, softened<br />5-1/4 to 5-3/4 cups all-purpose flour<br />12 slices bacon, cooked, cooled, and crumbled<br />1 egg yolk, beaten<br />1 tablespoon cold water<br />Sesame, poppy, or caraway seeds (optional)</pre>
Sour Cream Posy Rolls ConventionalRolls and Buns<pre>2-1/2 to 3 cups all-purpose flour<br />2 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 teaspoon salt<br />1/2 cup sour cream<br />1/3 cup water<br />1/4 cup butter or margarine, cut into pieces<br />2 large eggs<br /><strong>Spice Islands&reg; Sesame Seed or Poppy Seed</strong></pre>
Sour Cream Rolls ConventionalRolls and Buns<pre>2-1/4 cups all-purpose flour <br />2 tablespoons sugar <br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt <br />3/4 cup sour cream <br />1/4 cup water <br />2 tablespoons butter OR margarine <br />1 large egg<br /></pre>
Sourdough Dinner Rolls ConventionalRolls and Buns<p>1-1/2 cups sourdough starter<br />1/2 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&rsquo;s&reg; Active Dry Yeast OR RapidRise Yeast<br /></strong>1/4 cup sugar<br />2 teaspoons salt<br />3/4 cup milk (at room temperature)<br />1/4 cup butter OR margarine, softened<br />4-1/2 to 5 cups all-purpose flour</p>
Southwestern Herb Rolls ConventionalRolls and Buns<pre>3-1/2 cups all-purpose flour<br />3 tablespoons grated Parmesan cheese, divided<br />2 tablespoons minced onion<br />2 tablespoons sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon <strong>Spice Islands&reg; leaf oregano</strong><br />1 teaspoon salt<br />1 cup water<br />1/4 cup butter OR margarine, divided<br />1 jar (4-ounce) diced pimientos, undrained<br />2 teaspoons <strong>Spice Islands&reg; whole cumin seed</strong></pre>
Spicy Chinese Chicken Buns ConventionalRolls and Buns<div>Spicy Chinese Chicken:</div><div>1/3 cup rice vinegar</div><div>3 tablespoons brown sugar</div><div>3 tablespoons hoisin sauce</div><div>3 tablespoons soy sauce</div><div>2 tablespoons oyster sauce</div><div>2 tablespoons Sriracha&nbsp;</div><div>2 teaspoons <strong>Spice Islands&reg; Fine Grind Black Pepper</strong></div><div>1-1/2 teaspoons <strong>Spice Islands&reg; Chinese Five Spice</strong></div><div>1 teaspoon <strong>Spice Islands&reg; Crushed Red Pepper</strong></div><div>3/4 teaspoon salt</div><div>1/4 teaspoon <strong>Spice Islands&reg; Cayenne Pepper</strong></div><div>7 cloves garlic, peeled</div><div>2 pounds boneless chicken thighs</div><div>2 tablespoons sugar</div><div>2 tablespoons <strong>Argo&reg; Corn Starch</strong></div><div><br /></div><div>Steamed Buns:</div><div>3 tablespoons warm water (100&ordm; to 110&ordm;F)</div><div>1 tablespoon <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong></div><div>2 cups warm water (100&ordm; to 110&ordm;F)</div><div>1/4 cup sugar</div><div>1-1/2 teaspoons oil</div><div>3/4 teaspoon salt</div><div>5-3/4 to 6-1/4 cups all-purpose flour</div><div>1-1/2 teaspoons sesame oil</div><div>3 green onions, sliced on the bias</div><div>1 tablespoon <strong>Spice Islands&reg; Black Sesame Seeds</strong></div>
Sponge Method Dinner Rolls ConventionalRolls and Buns<pre>1 / 2 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <B>Fleischmann&#39;s&reg; Active Dry Yeast</B><br />2 to 2-1 / 2 cups all-purpose flour<br />1 / 4 cup warm milk (100&deg; to 110&deg;F) <br />1 / 4 cup butter or margarine, softened<br />2 tablespoons sugar<br />1 / 2 teaspoon salt<br />1 egg, beaten<br />Poppy or sesame seed, optional</pre>
Sticky Apple Cinnamon Rolls ConventionalRolls and Buns<p><strong>Dough:</strong><br />6 to 7 cups all-purpose flour<br />1/4 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons salt<br />2 cups milk<br />1/4 cup butter&nbsp;OR margarine<br />2 eggs&nbsp;<br />&nbsp;<br /><strong>Filling:</strong><br />1/2 cup brown sugar<br />1/2 cup sugar<br />1/4 cup all-purpose flour<br />1 tablespoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/2 cup butter (no substitutions)<br />2 cups finely chopped peeled apple<br />&nbsp;<br /><strong>Topping:</strong><br />1 cup brown sugar<br />1/2 cup butter (no substitutions)<br />1/4 cup <strong>Karo&reg; Light Corn Syrup</strong></p>
Sunday Brunch Orange Almond Crescents ConventionalRolls and Buns<pre><B>Dough</B><br />3-1 / 2 to 4 cups bread flour<br />1 / 3 cup sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />3 / 4 cup milk<br />1 / 4 cup water<br />1 / 3 cup butter or margarine<br />1 large egg<br />1 egg yolk<br />2 tablespoons butter or margarine, melted<br />&nbsp;<br /><B>Orange Almond Filling</B><br />2 / 3 cup ground almonds<br />1 / 2 cup sugar<br />1 tablespoon grated orange peel<br />&nbsp;<br /><B>Orange Glaze</B><br />1 / 4 cup butter or margarine<br />2 tablespoons sugar<br />2 tablespoons fresh orange juice<br />2 teaspoons grated orange peel</pre>
Sunday Brunch Orange Pecan Crescents ConventionalRolls and Buns<pre><B>Dough</B><br />3-1 / 2 to 4 cups bread flour<br />1 / 3 cup sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />3 / 4 cup milk<br />1 / 4 cup water<br />1 / 3 cup butter or margarine<br />1 large egg<br />1 egg yolk<br />2 tablespoons butter or margarine, melted<br />&nbsp;<br /><B>Orange Pecan Filling</B><br />2 / 3 cup toasted ground pecans<br />1 / 2 cup sugar<br />1 tablespoon grated orange peel<br />&nbsp;<br /><B>Orange Glaze</B><br />1 / 4 cup butter or margarine<br />2 tablespoons sugar<br />2 tablespoons fresh orange juice<br />2 teaspoons grated orange peel</pre>
Sunshine Rosemary Rolls ConventionalRolls and Buns<pre>1 / 4 cup warm water (100&deg; to 110&deg;F)&nbsp;<br />1 envelope <strong><STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG>&nbsp;<br />3 / 4 cup warm buttermilk (100&deg; to 110&deg;F)&nbsp;<br />1 / 4 cup sugar&nbsp;<br />1 / 4 cup butter or margarine, softened&nbsp;<br />1 teaspoon salt&nbsp;<br />4 to 4-1/4 cups all-purpose flour&nbsp;<br />1 tablespoon fresh rosemary, finely chopped&nbsp;<br />2 large eggs&nbsp;<br />2 / 3 cup freshly grated Parmesan cheese&nbsp;<br /><strong><em>&nbsp;<br />Garlic Butter </em></strong>&nbsp;<br />4 cloves (about 1 tablespoon) garlic, minced&nbsp;<br />2 tablespoons water&nbsp;<br />6 tablespoons butter or margarine</pre>
Sweet Potato Dinner Rolls ConventionalRolls and Buns<div>1 cup apple juice</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong></div><div>3-1/2 to 4 cups all-purpose flour</div><div>2 tablespoons sugar</div><div>1 teaspoon salt</div><div>2 tablespoons butter OR margarine, melted</div><div>1 egg</div><div>1/2 cup cooked, mashed sweet potato</div>
Three Grain Twists ConventionalRolls and Buns<pre>1 to 1-1/2 cups all-purpose flour&nbsp;<br />1 cup rye flour&nbsp;<br />1 cup whole wheat flour&nbsp;<br />1/4 cup nonfat dry milk&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast&nbsp;</strong><br />1 tablespoon<strong> Spice Islands&reg; Sesame Seed&nbsp;<br /></strong>1 teaspoon salt&nbsp;<br />1 cup water&nbsp;<br />1/4 cup molasses&nbsp;<br />2 tablespoons butter OR margarine&nbsp;<br />Melted butter OR margarine&nbsp;<br />Coarse salt</pre>
Traditional Sandwich Rolls ConventionalRolls and Buns<pre>5 to 5-1 / 2 cups all-purpose flour<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />2 teaspoons salt<br />3 / 4 cup milk<br />1 / 2 cup water<br />1 / 3 cup butter or margarine<br />1 / 4 cup honey<br />2 large eggs<br /><B><I><br />Egg Glaze</B></I><br />1 egg, beaten with<br />1 tablespoon water</pre>
Tropical Breakfast Lime Rolls ConventionalRolls and Buns<pre><strong>Dough</strong><br />5 to 5-1/2 cups all-purpose flour<br />1/2 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1 cup milk<br />1/2 cup water<br />3/4 cup butter OR margarine<br /><strong>Cream Cheese Filling</strong><br />1 package (8 ounces) cream cheese, softened<br />1/4 cup sugar<br />3 tablespoons lime juice<br /><strong>Lime Glaze</strong><br />1/2 cup powdered sugar<br />1 tablespoon lime juice<br />1/2 cup chopped pecans<br />1/2 cup flaked coconut, toasted</pre>
Wheat 'N Honey Cloverleaf Rolls ConventionalRolls and Buns<pre>5 to 5-1/2 cups all-purpose flour, divided<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />1-1/2 cups water<br />6 tablespoons honey<br />1/4 cup <strong>Mazola&reg; Corn Oil OR Vegetable Plus! Oil</strong><br />1/2 cup mayonnaise<br />3 eggs, divided<br />1-1/2 cups whole wheat flour<br />2 tablespoons <strong>Spice Islands&reg; Poppy Seed OR Sesame Seed</strong></pre>
Whole Wheat Brown and Serve Rolls ConventionalRolls and Buns4 cups whole wheat flour<br />3 to 4 cups all-purpose flour<br />1/2 cup sugar<br />4 teaspoons salt<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>1-1/2 cups milk<br />1-1/2 cups water<br />1/2 cup butter OR margarine
Whole Wheat Burger Buns ConventionalRolls and Buns<p>1/2 cup warm water (100&deg; to 110&deg;F)<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />2-1/2 cups whole wheat flour<br />1/4 cup sugar<br />1-1/2 teaspoons salt<br />3/4 cup warm milk (100&deg; to 110&deg;F)<br />3 tablespoons butter&nbsp;OR margarine, softened<br />2 eggs<br />1-3/4 to 2-1/4 cups all-purpose flour</p>
Whole Wheat Herb Rolls ConventionalRolls and Buns<p>1-2/3 cups warm water (100&deg; to 110&deg;F)<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1/4 cup honey<br />1/4 cup butter&nbsp;OR margarine, softened<br />1 teaspoon salt<br />3-1/2 to 4 cups whole wheat flour<br />1/4 cup wheat bran<br />1 tablespoon vital wheat gluten<br />3/4&nbsp;teaspoon <strong>Spice Islands&reg; Sage<br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Marjoram <br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Thyme <br /></strong>2 tablespoons butter, melted</p>
Whole Wheat Slider Buns ConventionalRolls and Buns<p> 3/4 cup whole wheat flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 tablespoons sugar<br />1/2 teaspoon salt<br />1/2 cup milk<br />1/4 cup water<br />2 tablespoons butter OR margarine<br />1 to 1-1/4 cups all-purpose flour&nbsp;</p>