MINI PEPPERMINT ROLLS RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories dessert
Total Time 1 hours 20 minutes
Cook Time 25 minutes
Yield 16 rolls
Number Of Ingredients 12
Steps:
- For the rolls: Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan with cooking spray or butter.
- Mix the granulated sugar, melted butter, vanilla extract and peppermint extract in a bowl. Unroll the crescent dough sheets and coat each sheet in half of the butter mixture, spreading it to the edges of the sheets. Roll each sheet tightly, starting with the longer side, and place the seam side down. Cut each roll into 8 equal pieces, making a total of 16 pieces. Arrange the pieces in the prepared cake pan.
- Bake until golden and cooked through, 22 to 24 minutes. Let cool completely, about 30 minutes.
- For the glaze: Meanwhile, make the glaze by whisking together the powdered sugar, milk and peppermint extract, Add the melted butter and red food coloring, whisking until completely combined.
- Remove the cooled rolls from the pan and top each one with the glaze. Sprinkle over the crushed candy canes and serve.
BRIOCHE RECIPE | FOOD NETWORK
Here is a delicious eggy breakfast bread, perfect for accompanying sorbetto on a hot summer morning. A nice variation is to knead in 1/2 cup raisins soaked in 1/4 cup rum just before the last rise.
Provided by Food Network
Yield Makes 1 dozen rolls
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve the yeast in the warm milk. Stir in 1 tablespoon of the 1/2 cup sugar and the olive oil. Set aside until foamy, about 10 minutes.
- Whisk the egg yolks into the yeast mixture until well blended. Whisk in 1 cup of the flour, the rest of the 1/2 cup sugar, and the salt. Cover with plastic wrap and let stand in a warm place for 1 hour.
- Whisk in the remaining flour 1/2 cup at a time, switching to a wooden spoon when necessary, until too stiff to stir. Turn the dough onto a floured work surface and knead until smooth, about 5 minutes, adding more flour 1 tablespoon at a time as necessary if the dough is sticky.
- Place the dough in a lightly oiled bowl and turn the dough to coat it. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 1 hour.
- Divide the dough into 12 portions, shaping each into a ball. Place each ball in a muffin cup and let rise in a warm place until doubled, about 1 hour.
- Preheat the oven to 375 degrees F. In a small bowl, whisk the egg white and sugar just until the sugar is dissolved. Set aside.
- Bake the rolls for 18 to 20 minutes, or until golden. Remove from the oven and brush with the egg white mixture while still warm. Let cool in the pan.
- To serve, slice in half and fill with a scoop of sorbetto.
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