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In a small bowl, mix the melted butter, garlic, onion powder and the pepper. Spread the mixture evenly onto dough, leaving a 1/2-inch boarder around the outside edge. 3. Sprinkle the pecans over.

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Roll dough out into a rectangle and spread with butter. Sprinkle with cinnamon and sugar. Roll up dough and cut into 3/4 inch thick rolls. Place rolls in two lightly greased 9x13 inch baking pans. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350 degrees F (175 degrees C).

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Place dough on a lightly floured surface and roll into a 12x24 inch rectangle. Spread the BBQ sauce over dough, leaving a half inch uncovered along the long edge. Top with pulled pork, then shredded cheese, then red onion. Starting at the bottom, carefully roll the dough into a long log and pinch to seal.

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Making these deliciously sweet and savory cinnamon rolls is just as easy as heading to the store for the ingredients. You'll be in and out of the kitchen and noshing on bacon-filled cinnamon rolls in no time! Step 1: Prep. Preheat the oven to 350 degrees and lightly grease or butter a glass pie dish or an 8×8 baking dish.

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8. After the rolls have risen, brush all over with egg wash, then bake for around 30 minutes, or until golden brown and the internal temperature is 190 Degrees F (88 C). All the rolls to cool for 10 minutes before enjoying. Brush with melted butter and sprinkle with flaky sea salt.

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Pour the cream over the tops and around the rolls. In a small microwave-safe bowl, melted the brown sugar and then whisk in the cinnamon and nutmeg. Spoon over the top of each roll. Cover tightly with foil and bake for 30 minutes or until the center roll passes the toothpick test.

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First, in a large mixing bowl add the yeast and sugar in your warm milk. Make sure that the milk is not super hot so it won't kill the yeast. Wait until it is bubbly. Add in your softened butter, salt, eggs, and flour. Knead for about 10 minutes. It would be sticky but should come off the sides of the bowl.

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Instructions. Step 1: In a stand mixer fitted with the paddle attachment, add the water, honey, and yeast to the bowl. Whisk until combined. Let stand for 5 minutes. The mixture should be bubbly/frothy. Step 2: Add the butter oregano, thyme, rosemary, and garlic. Whisk until combined. Step 3: Add 2 cups (260 g) of flour and the salt.

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5 Savory Takes on Classic Morning Buns. From: Food Network Kitchen. Save Collection. They may look like cinnamon rolls, but these salty, cheesy (and, yes, even bacon-y) rolls satisfy without the.

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Instructions. In a KitchenAid mixing bowl, add milk, egg, melted butter, oil, sugar, and salt. Add flour on top of all the liquid mixture sprinkling yeast on top. Using the dough hook, knead bread mixture on speed 3 until dough is smooth and elastic adding additional flour as needed (approx. 5-7 min.). Place dough in a greased bowl and cover.

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Cover with a clean dishtowel and let the yeast proof for 10 minutes. While your yeast is proofing, combine softened butter, sugars, cinnamon, and vanilla in a medium mixing bowl. Set aside. After the yeast has proofed, whisk in melted butter, egg, and vanilla, until fully combined. Add in salt and flour, 1 cup at a time.

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Step 6. 6. Form the rolls: on a floured surface, gently roll out the dough into a 12 by 18 inch square. Spread the sherry-butter-shallot-mushroom goo all over the giant dough square on your.

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FOR THE ROLLS: In a large bowl, dissolve yeast in hot water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk over medium heat until warm to the touch.

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1 1/2 cups. brown sugar (alt: light brown sugar) Pro-tip: The recipe below is for a full recipe of 24 rolls. If you choose to make a loaf and cinnamon rolls, cut the amounts in half. SWEET ROLL FILLING VARIATIONS: Orange Zest, Lemon Berry, Apple Cinnamon + Peanut Butter Cinnamon Rolls. 1/2 cup.

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After the dough has risen, preheat oven to 350° F. Bake the rolls until puffed and golden brown, about 30 to 35 minutes. Remove from the oven and let cool slightly. You'll want to serve the rolls warm with a few spoonfuls of the olive salad on top.

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Put dough onto a floured countertop, and rest for 10 minutes. Then roll out to large rectangle, roughly 17″x 12″. Mix all the filling ingredients in a bowl then spread over the rectangle of dough keeping about a 1/2 inch away from all the edges. Roll into a log and cut individual rolls.