I don’t know about you, but after all the food at Thanksgiving it is hard to get motivated to cook. I wanted to make Cattleman’s Hot Yeast Rolls for you so you could have the recipe for your Christmas meal. I have to confess, I wasn’t going to tell you about this until Julie admitted that her bread did not rise at Thanksgiving.
I mixed up the recipe and my dough, unlike Julie’s, did rise, but it was too sticky. The problem being that I could not buy yeast cakes so I converted the recipe for dry active yeast and followed the instructions on the yeast package to a T. Then I continued with the recipe as it was written, not thinking to cut back on my liquid to compensate for the liquid I dissolved the yeast in. I added some extra flour and realized that by the time I got enough flour mixed in, the dough would be way too floury. So, instead of wasting any more time I dumped the dough in the trash and headed back to the store for more yeast. Just the place I was hoping to avoid the day before Thanksgiving.
Upon arriving home I decided to call the Fleischmann’s helpline. Just what I thought, instead of dissolving my yeast in water like the package tells you to the nice lady at Fleischmann’s told me to heat up about 1/2 cup on milk from the recipe and dissolve the yeast in the milk. Again my dough was too sticky and to top it off it was the worst bread dough I have ever tasted in my life and I have eaten a lot of bread dough and cookie dough and cake batter. Sorry, back to my story. I decided to make the hot rolls just like the recipe said and see what happened. The dough rose just like it should have, but again it was very sticky. I kept telling myself that it would get better after I let it rise the three times the recipe calls for.
When I was putting the dough in the pan to bake, it was so sticky I had it all over me. I just reassured myself that this was not the bread recipe I was accustomed to making and if I followed the recipe it would turn out okay. Let me tell you those were the hardest rolls I have ever made, and by hard I don’t mean difficult. And again, they didn’t really taste right. Thank goodness I had some Sister Schubert’s dinner rolls in the freezer. I am hoping to get in touch with David Egan, the submitter of the recipe, and see what I am doing wrong and try again.
Because I don’t want to leave you without a Stockyards City recipe to try this weekend I am going to share with you a wonderful dessert that I served to my Bunco group.
by Hillary Grange
2 cans Pillsbury Crescent Rolls *
2 (8-oz) pkgs. Philadelphia Cream Cheese – softened
1 1/2 C. sugar
1/2 C. cinnamon and sugar – to taste **
1 stick butter ***
1 1/2 tsp. vanilla
Place one can of crescent rolls on the bottom of a 9″ x 13″ pan that has been lightly sprayed with Pam. Mix cream cheese, sugar and vanilla together. (DO NOT use the cinnamon sugar mixture at this time.) Spread over crescent rolls. Place the second can of crescent rolls over this mixture. Pour melted butter over the top and sprinkle with the cinnamon and sugar mixture. Bake at 350 for 30 – 35 minutes.
*Pillsbury now makes Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheets just for recipes like this, you will still need two cans.
**I have always been intimidated by recipes that don’t give exact measurements but I have a cake recipe that uses a cinnamon sugar mixture. So I used that ratio and put in 4 tsp. of cinnamon. If you are not a cinnamon lover like I am you might want to cut back on that amount.
***I used margarine and it came out just fine.
As I mentioned I made this for my Bunco group. I usually serve my guest but this group of ladies are always very conscious about portion control, so I let them serve themselves. Let me tell you, that group of weight conscious ladies went back for seconds. Make this very easy recipe for your family or next pot luck and everyone will want more.