Lime Rolls

Today I made Lime Rolls!

1/4 oz (1 envelope) dry yeast, 1/4C warm water, 1/3C vegetable oil, 5-6C flour, 1/2t lime zest, 1/4C butter, 1T sugar, 1T citrus rum

Icing: 3T lime juice, 2-3C powdered sugar

Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky.

Lime Rolls

Lime Rolls

Add 1/2C flour.

Lime Rolls

Add oil.

Lime Rolls

Lime Rolls

Add another 2C flour.

Lime Rolls

Lime Rolls

Lime Rolls

Add enough flour to form dough into an elastic ball that is still slightly sticky.

Lime Rolls

Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Let stand 20 minutes to soften. Punch down dough. Knead a few times on lightly floured board. Roll out into a flat, rectanglar shape, 1/2″ thick. Cut or stretch into rectangles approximately 2″ X 3″.

In bowl, cream butter with sugar and zest.

Lime Rolls

Lime Rolls

Lime Rolls

Add rum. Blend well.

Lime Rolls

Lime Rolls

Spread 1t onto each dough rectangle.

Lime Rolls

Roll up. Place on greased cookie sheet. Cover with plastic wrap and let rise 1 hour.

Lime Rolls

Preheat oven to 350F.

Lime Rolls

Remove plastic wrap and bake 20-25 minutes or until lightly browned. Cool completely.

Lime Rolls

Add enough powdered sugar to lime juice until icing is barely pourable, or a little thicker, to make it spreadable.

Lime Rolls

Lime Rolls

Lime Rolls

Pour or spread onto rolls.

Lime Rolls

Let stand 10 minutes or until set. Eat.

Lime Rolls

Chocolate Pumpkin Rolls

Today I made Chocolate Pumpkin Rolls!

1/2 oz (2 envelopes) dry yeast, 1 egg, 1/2C warm water, 3/4C butter
6 oz fat free sour cream, 1/2C sugar, 5-6C flour

Filling: 1/2C canned mashed pumpkin, 1/2C chocolate chips

Icing: 3T skim milk, 2-3C powdered sugar

Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky.

Chocolate Pumpkin Rolls

Chocolate Pumpkin Rolls

Chocolate Pumpkin Rolls

Chocolate Pumpkin Rolls

Stir in sugar.

Chocolate Pumpkin Rolls

Chocolate Pumpkin Rolls

Stir in 2C flour.

Chocolate Pumpkin Rolls

Break up the butter into small pieces. Work into batter.

Chocolate Pumpkin Rolls

Add 1/2C flour.

Chocolate Pumpkin Rolls

Work in sour cream.

Chocolate Pumpkin Rolls

Chocolate Pumpkin Rolls

Work in egg.

Chocolate Pumpkin Rolls

Add enough flour to form dough into an elastic ball that is still slightly sticky.

Chocolate Pumpkin Rolls

Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Let stand 20 minutes to soften. Punch down dough. Knead a few times on lightly floured board. Roll out into a flat, rectanglar shape, 1/2″ thick. Cut into rectangles approximately 2″ X 3″.

Chocolate Pumpkin Rolls

Onto each rectangle, spread on pumpkin.

Chocolate Pumpkin Rolls

Sprinkle on half a tablespoon of chocolate chips. Do no overfill.

Chocolate Pumpkin Rolls

Roll up.

Chocolate Pumpkin Rolls

Chocolate Pumpkin Rolls

Put on greased cookie sheets.

Chocolate Pumpkin Rolls

Cover with plastic wrap. Let rise 1 hour. Bake at 350F 20 minutes or until lightly browned. Cool completely on a paper-towel covered cookie rack.

Chocolate Pumpkin Rolls

Chocolate Pumpkin Rolls

Mix milk and powdered sugar until barely pourable.

Chocolate Pumpkin Rolls

Chocolate Pumpkin Rolls

Pour onto rolls.

Chocolate Pumpkin Rolls

Let set 10 minutes. Eat.

Chocolate Pumpkin Rolls