TALLEST REFRIGERATOR RECIPE

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OVERNIGHT REFRIGERATOR ROLLS RECIPE: HOW TO MAKE IT



Overnight Refrigerator Rolls Recipe: How to Make It image

Homemade dinner rolls couldn’t be tastier. Their buttery flavor makes them a heartwarming accompaniment to soups, salads and a variety of entrees.—Jennifer Kauffman Figueroa, Greenville, South Carolina

Provided by Taste of Home

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 1 dozen.

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
1/4 cup butter-flavored shortening
1 tablespoon sugar
1 teaspoon salt
1 large egg
3 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks.

Nutrition Facts : Calories 168 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 207mg sodium, CarbohydrateContent 26g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

SPICED SWEET POTATO CAKE WITH CREAM CHEESE FROSTING RECIPE ...



Spiced Sweet Potato Cake with Cream Cheese Frosting Recipe ... image

Move aside, pumpkin bread; there’s a new loaf in town. It’s Aran Goyoaga’s spiced sweet potato cake with cream cheese frosting, and it just so happens to be gluten free (along with all the other delights from her new cookbook, Cannelle et Vanille Bakes Simple). “This is a...

Provided by Aran Goyoaga

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield Makes 1 loaf cake (8 to 10 servings)

Number Of Ingredients 18

8 ounces (225g) cream cheese or dairy-free cream cheese spread, at room temperature
1 cup (120g) confectioners? sugar
½ vanilla bean, split lengthwise and seeds scraped, or 2 teaspoons vanilla extract
½ cup (115g) unsalted butter or dairy-free butter, at room temperature
¼ cup (55g) whole-milk sour cream or dairy-free sour cream
1 large sweet potato
? cup (150g) neutral oil, such as grapeseed, plus more for greasing
4 large eggs
1 cup (200g) light brown sugar
1 tablespoon finely grated orange zest
1½ cups (210g) sorghum flour
1½ cups (150g) almond flour
¼ cup (35g) finely chopped candied ginger, plus more for topping
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon ground nutmeg
½ teaspoon ground cardamom

Steps:

  • 1. Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar and vanilla seeds (or extract) together on medium-high speed until the mixture is airy, soft and creamy, about 3 minutes. Make sure there are no large lumps of cream cheese. 2. Add the butter and continue beating on medium speed until very airy, about 2 minutes. Scrape the paddle and side of the bowl to make sure everything is well incorporated, then add the sour cream and continue beating until the frosting is creamy and fluffy. It will keep in an airtight container in the refrigerator for up to a week. Before using, bring the frosting to room temperature for a couple of hours and beat again until light. 3. Make the cake: In a medium saucepan, cover the sweet potato with cold water, then cover with a lid. Bring the water to a boil over medium heat and cook the sweet potato until the center can be easily pierced with a knife, 20 to 25 minutes. Drain and cool the sweet potato until it is safe to handle. Peel, mash the flesh with a fork, then measure 1? cups (340g) of the puree. Keep the rest for another use. 4. Meanwhile, position a rack in the lower third of the oven and preheat to 350?F. Grease the inside of an 8?-by-4?-inch loaf pan with vegetable oil, then line with a piece of parchment paper large enough to hang over the sides. (This will help you lift the cake out of the pan after baking.) Because this is a tall and hefty cake, be sure to use a 1-pound loaf pan. 5. In a large bowl, whisk together the sweet potato puree, vegetable oil, eggs, brown sugar and orange zest until smooth. 6. In a small bowl, stir together both flours, the candied ginger, cinnamon, baking soda, salt, nutmeg and cardamom. Add the dry ingredients into the sweet potato mixture and whisk to combine. 7. Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 25 minutes to 1 hour 35 minutes. If the cake begins to brown too much, cover the top with a piece of aluminum foil. Cool the cake in the pan for 20 minutes, then invert onto a wire rack. Cool the cake completely, then spread the frosting all over the top and sprinkle the candied ginger over it. The cake will keep tightly wrapped in the refrigerator for up to three days.

Nutrition Facts : Calories 651 calories, CarbohydrateContent 60 grams carbohydrate, FatContent 43 grams fat, ProteinContent 10 grams protein, SugarContent 36 grams sugar

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