Tag: BREAKFAST

Peanut Butter and Chocolate Spread Rolls

Peanut Butter and Chocolate Spread Rolls

This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own Wouldn’t you agree that just about anyone would love to wake up to a freshly baked batch of Peanut Butter and Chocolate Spread Rolls? Mmhm! My…

Mini Sunday Brunch Casseroles

Mini Sunday Brunch Casseroles

Mini Sunday brunch casseroles are such a jam and life savor, especially over holidays. I know it has been a weird year, and most have kids still at home, so these casseroles are fantastic at any time of the year. Sometimes it is hard to…

Basil Pesto and Cheese Rolls

Basil Pesto and Cheese Rolls

Just like any baked goods, these Basil Pesto and Cheese Rolls are pillowy and comforting at every bite. These are soft, tasty and super easy to make.

Basil Pesto and Cheese Rolls

I do not bake as often as before. Perhaps because I cannot stop eating.

Well, to be honest, any type of bread or rolls is just a pure temptation to me. I would take it over any type of cake.

I still do it for other people and for my family too, but like I said just not as often.

These rolls are so delicious. They literally melt in your mouth but my trick is to let them do their thing; rise dough overnight in the fridge and allow them to double in size when before baking.

I mean, yes, you can make them as soon as dough doubles in size, sure. However, that fermentation process is just so neccecery when it comes to having successful rolls.

That has been my personal experience for the last 20 years, so I just want you guys to just experiment and come to your own conclusion.

Basil Pesto and Cheese Rolls

In order to learn you definitely need to fail at least once, and I failed so many times until my bread, rolls, pizza dough, etc. came out great.

Anyhow, these rolls never last too long in my house especially when all of them are at home during breaks or over the weekend.

I hope your family likes them as much as we do. They are really simple as you can see.

TAP HERE FOR YUMMY SIMILAR RECIPES

You do not need much to make them, and even if you do not have a stand-up mixer you can knead the dough with your hands. I have made everything using my hands for 19 years.

This is the first year that I am using a stand-up mixer, but that is only because my husband decided to surprise me, otherwise, I would still use my hands. Trust me on that one!

Basil Pesto and Cheese Rolls

Hey, if you try making these tasty Basil Pesto and Cheese Rolls tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

YOU MIGHT LIKE THESE RECIPES:

NUTELLA ROLLS

THE BEST CINNAMON ROLLS

CHEESE STUFFED DINNER ROLLS

PEPPERONI PIZZA ROLLS (CALZONE)

PEPPERONI AND BURRATA PIZZA WITH PESTO

TOAST PIZZA ROLL

Baking Recipes
Yield: Makes 12 to 14 Rolls

Basil Pesto and Cheese Rolls

Prep Time: 10 minutes
Bake Time: 35 minutes
Additional Time: 6 hours
Total Time: 6 hours 45 minutes

An easy and tasty recipe for Basil Pesto and Cheese Rolls

Ingredients

DOUGH

  • 1 cup of warm water (240ml), a splash more if needed
  • 1 envelope active dry yeast (1/4 oz/21g)
  • 2 teaspoons sugar (8g)
  • 1 tablespoon extra virgin olive oil (13.3g)+ for greasing bowl
  • 4 cups all-purpose flour (480g)
  • 3 teaspoons salt (17g)
  • 6 oz Basil Pesto
  • 2-3 oz Cheese, (I used swiss cheese)
  • 1-2 tablespoons butter, melted

Instructions

  1. Measure water then adds to dry yeast and sugar. Mix it. When you are using active dry yeast or yeast for pizza you do not have to activate it, but I like to dissolve it in the cup of water anyway.
  2. Measure the flour and add salt then mix it together. Place all the dry ingredients in the work bowl of your stand mixer.
  3. Pour water with yeast and sugar in the flour.
  4. Add the bowl on the mixer and attach the dough hook and turn the mixer to do the job of kneading.
  5. Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for about 5 minutes.
  6. Transfer dough to well oiled larger bowl and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 to 60 minutes. You can make rolls after this point, but I do step 7. and 8. most of the time.
  7. It will double in size. Knead, cover and place in the fridge for about 6-8 hrs/overnight before making rolls.
  8. You do not have to chill the dough, however, they do come out so much better, plus it is easier to roll out. After chilling let it sit at the room temperature for about 15 minutes before rolling out.

FILLING

  1. Dust your working surface with a bit of flour. Roll out dough to (0.635cm) 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long.
  2. Spread basil pesto from one end to the other, but leave maybe 1/2 inch from the edge so it is easier to roll. Then shred some swiss cheese all over the pesto. You can add more or less and any cheese that you prefer. I will leave this to you.
  3. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into 12 to 14 equal slices.
  4. Place cut side up and evenly spaced 9 x 13-inch baking dish.
  5. Cover pan with plastic wrap or a large cotton kitchen towel and set aside in a warm place to let rise for at least 30 minutes to one hour. They need to double in size.

BAKING

  1. Preheat oven to 350°F and bake them for 30 to 35 minutes. This also depends on your oven, and baking dish.
  2. If you are baking in the ceramic dish like I did, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal baking dish I would go to 375F and bake for about 25 minutes or until they are nicely golden brown.
  3. As soon as you pull these rolls out brush them with some butter. I used unsalted butter.

Notes

You may use sun-dried tomato pesto or any other filling with this dough.


Meat Lovers Egg Muffins

Meat Lovers Egg Muffins

Meat Lovers Egg Muffins are such an amazing at to feed a crowd. They are also great for meal prep. I am not big on meal prepping. Well, I do pre-pack meat into smaller containers or ziplock bags, sometimes chop vegetables and store my herbs.…

Banana Nut Oat Muffins

Banana Nut Oat Muffins

Banana Nut Oat Muffins are such a great way not only to use up all those ripe bananas but makes such an amazing breakfast as well. Often times when I cannot sleep I tend to bake. I am not a big baker as you all…

Nutella Rolls

Nutella Rolls

Nutella is an absolute favourite in my family, so I thought making Nutella Rolls would be appropriate as well as appreciated.

Nutella Rolls

I cannot say they are not. My family honestly licked two trays clean and asked for more.

These rolls are soft, sweet, fluffy and favourite among kids and adults. Trust me on that one!

Now that the kids are home from school you can totally make the dough at night, place in the fridge, the roll-out, spread with Nutella and bake in the morning.

It’s not even a hassle. On the other hand, you do not have to refrigerate. Just use instant active yeast and bake these rolls in an hour or so.

Tap here for even more tasty sweet recipe ideas

Your family going to defiantly thank you when these come out of the oven. Even while they were baking my kids came out of the rooms asking what I was making.

Nutella Rolls

As you can see they are not hard to make at all. Also, they are delciosu so you have no excuse to make over the weekend or any other day of the week.

Also, I must say that my cinnamon rolls are pretty amazing too, so hop over and grab a very similar recipe to this one.

This dough is kind of “all-purpose” dough so you can make many amazing baked goodies just by using one type of dough.

Nutella Rolls

I will share more ideas using similar dough in the near future.

However, for now, I can tell you that you can turn this into savory rolls, maybe spread some butter and jam, or perhaps walnuts and sugar, which was my in-laws favorite.

I hope you try baking these tasty Nutella Rolls. If you do make them, please tag me on social media or Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support! Let’s start this year on a sweet note! Happy Baking!

Breakfast ideas

You might like these recipes:

WAFFLE BREAKFAST BOARD

ALMOND JOY WAFFLES

THE BEST CINNAMON ROLLS

FRENCH TOAST CASSEROLE

PB2 GLUTEN-FREE CHOCOLATE WAFFLES

FLUFFY CREAM CHEESE BLUEBERRY PANCAKES

BACON EGGS AND CHEESE CROISSANT SANDWICHES

Nutella Rolls
Breakfast Recipes
Yield: Makes 12 to 14 Rolls

Nutella Rolls

Prep Time: 10 minutes
Cook Time: 35 minutes
Possible Additional Waiting Time: 8 hours
Total Time: 8 hours 45 minutes

East, addictive and so delicious breakfast Nutella rolls.

Ingredients

STARTER

  • 1 pack dried yeast (1/4 oz)
  • 1 teaspoon sugar
  • 1/2 cup milk, warm to the touch (118ml)

DOUGH

  • 4 cups all-purpose flour (500g/1 lb), plus a few tablespoons more for dusting working area
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 2 large eggs, well beaten
  • 3/4 cup water (177ml)
  • 2 tablespoons softened unsalted butter
  • 1 tablespoon oil, plus for greasing bowl for the dough

FILLING

  • 1/4 cup Nutella

CLASSIC VANILLA GLAZE

  • 1 cup confectioner's sugar
  • 1 tablespoon unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 tablespoons milk, substitute with heavy cream or half and half

Instructions

ACTIVATE YEAST

  1. It's not necessary if you have instant dry yeast, but I like to do it. So warm up milk for about 20 seconds in the microwave-safe bowl or a cup until warm to touch, then add sugar and dried yeast.
  2. Mix and allow the yeast to start to bubble.
  3. When you see yeast get bubbly and thicken on the top it is ready. It usually takes about 2-3 minutes, depending on the temperature. Never use hot milk or water.

PREP DOUGH

  1. Measure and combine flour, salt, and sugar. Mix it together.
  2. Place everything in the stand-up mixer bowl.
  3. Make a small well in the middle and add activated yeast.
  4. Using kneading attachment of your mixer start mixing slowly while adding 2 mixed or beaten eggs, room temperature/soften butter, and water mixed with oil.
  5. Adjust mixer to a higher speed and keep kneading for about 3-4 minutes or until the dough is becoming a ball and pulling away from sides of the mixer bowl.
  6. Do not overmix, there is no need. The dough will be softer on the touch.
  7. Transfer dough to well oiled larger bowl and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 to 60 minutes. You can make rolls after this point, but I do step 8. and 9. most of the time.
  8. It will double in size. Knead, cover and place in the fridge for about 6-8 hrs/overnight before making rolls.
  9. You do not have to chill the dough, however, they do come out so much better, plus it is easier to roll out. After chilling let it sit at the room temperature for about 15 minutes before rolling out.

FILLING

  1. Dust your working surface with a bit of flour. Roll out dough to (0.635cm) 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long.
  2. Spread Nutella from one end to the other, but leave maybe 1/2 inch from the edge so it is easier to roll. You can add more or less. I will leave this to you.
  3. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into 12 to 14 equal slices.
  4. Place cut side up and evenly spaced 9 x 13-inch baking dish.
  5. Cover pan with plastic wrap or a large cotton kitchen towel and set aside in a warm place to let rise for at least 30 minutes to one hour. They need to double in size.

BAKING

  1. Preheat oven to 350°F and bake them for 30 to 35 minutes. This also depends on your oven, and baking dish.
  2. If you are baking in the ceramic dish like I did, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal baking dish I would go to 375F and bake for about 25 minutes or until they are nicely golden brown.

GLAZE

Combine powdered sugar, melted butter, vanilla and milk in a large mixing bowl until smooth.
Pour over or drizzle warm rolls and spread.

Notes

Scraps aka leftover ends I place in the bigger ramekins and bake them as well. Nothing will be wasted!

Stress-Free Breakfasts with Jimmy Dean

Stress-Free Breakfasts with Jimmy Dean

This is a sponsored conversation written by me on behalf of Tyson Foods, Inc. The opinions and text are all mine. #GetMovingwithJimmyDean​ #CollectiveBias Stress-Free Breakfasts with Jimmy Dean®​ products are the best. It’s simple, flavorful, my family loves it and did I mention that it’s stress-free guaranteed? Oh,…

Waffle Breakfast Board

Waffle Breakfast Board

Saving the Day with Danone® Products at Publix! This post is sponsored by Danone North America. The opinions and text are all mine. A Waffle Breakfast Board would not be complete without the signature sides of luscious fruits, yogurt, homemade granola, and jam. My family…

Bacon Eggs and Cheese Croissant Sandwiches

Bacon Eggs and Cheese Croissant Sandwiches

Bacon Eggs and Cheese Croissant Sandwiches
Bacon Eggs and Cheese Croissant Sandwiches

I love a good sandwich, especially these amazingly delicious and super easy Bacon Eggs and Cheese Croissant Sandwiches.

It is a comforting breakfast or you may eat it for brunch. Well, we prep it many times even for dinner. Wouldn’t you agree that sometimes breakfast for dinner hits the spot?

Just the other day before my oldest son, Aleks, went to work I made these sandwiches for him.

Tap here for more Sandwich Recipes

It was a perfect meal to keep him full until lunchtime. He is on the winter break so he is home from college for one more week.

I like spoiling my kids with good homemade food. To be honest, I think I just love feeding people.

Bacon Eggs and Cheese Croissant Sandwiches

So, if you into making your own croissant, be my guest and made that buttery pastry. However, you can pretty much get them these days in any grocery store bakery.

I got a boxful of smaller or mini Croissant from Kroger’s brand private selection. They were great for these sandwiches. Additionally, it saves you so much time.

Anyhow, I do have many sandwich recipes so my blog that I know you will love. I must recommend one of my favourites, which is similar to this one just by using bagel.

Bacon Eggs and Cheese Croissant Sandwiches

Brunch Bagel Sandwich – egg, bacon, cheese, avocado and lettuce.

Saying that I love bagels is an understatement. I really enjoy nice bagels sandwiches and my family is exactly the same.

I know perfectly well that this sandwich is nothing new, but I wanted to have it on my blog as an idea.

You know when you come and search for sandwiches and you see these beauties. You instantly know that you are craving it.

Scramble some eggs, crisp up your bacon in the air fryer, add a few slices of cheese and you got yourself an amazing breakfast meal.

Breakfast Recipes

If you get inspired by my website to make Bacon, Eggs and Cheese Croissant Sandwiches, please tag me on Instagram.

@sandraseasycooking using hashtag #sandaseasycooking. Thank you so much in advance!

Recipe
Yield: 1 Serving

Bacon Eggs and Cheese Croissant Sandwiches

Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

Bacon Eggs and Cheese Croissant Sandwiches are a perfect breakfast or brunch meal.

Ingredients

  • 2 slices of hardwood bacon
  • 2 large eggs
  • 1 teaspoon butter
  • Pinch of salt and ground black pepper
  • 1 tablespoon chives, optional
  • 2 oz mild cheddar cheese, or any on hand
  • 2 small croissants or one larger.

Instructions

  1. Place bacon in the air fryer and crip it up for 10 to 12 minutes, depending on your taste, at 360 degrees Fahrenheit. You may also use bacon pre-set temperature on your air fryer. For oven baking: place bacon in the baking pan and bake for about 15 minutes at 350F or until it is crispy to your desire. *If you are baking in the oven, do not toss those drippings. Save them and you may make potatoes or chicken in it. So good!
  2. Meanwhile, make eggs. Crack two eggs in the cup and add salt, pepper and chives which are optional. Mix until the eggs are smooth. Preheat your skillet or frying pan with a dab of butter and at the lower temperature cook eggs. You could make something like an omelette and fold with cheese before adding to your sandwich or you may make scrambled eggs and toss some cheese on top to melt. You have both useful methods below.
  3. Now, open your Croissant just by slicing in half.
  4. Add cheese eggs then slices of bacon on top.
  5. You may heat it all together in the air fryer, microwave or oven for a couple of minutes or until Croissants are softer. Enjoy!

If you are heating sandwich in the air-fryer, use temp of 350F for 3-4 minutes. The time and results will depend on your air fryer.

If you are heating sandwich in the microwave, you will heat it for 20-30 seconds. The time and results will depend on your microwave.

If you are heating sandwich in the oven, you could preheat the oven to 375F, cover sandwiches with alum foil or similar and allow it to get sandwiches heated through for about 5-7 minutes. The time and results will depend on your oven.

Creamy scrambled eggs:

  1. The moment the eggs hit the pan, use a heavy-duty silicone spatula to rapidly swirl in small circles around the pan until the eggs look slightly thickened and very small curds begin to form.
  2. Then try changing from swirling in circles to making long sweeps across the pan so it could cook into larger curds. You may add a bit of shredded cheese on top and before adding in the sandwich.


Cheesy Omelette:

  1. Once the pan is hot, pour in the combined mixture in the pan. Use a heavy-duty silicone spatula to gently move cooked egg in from the edge of the pan to the middle, creating curds.
  2. Slightly tilt a skillet or a pan and rotate to make sure that any uncooked egg fills in any empty spaces that you just pulled in the middle.
  3. When the surface of the egg looks wet but does not jiggle or look too uncooked when the pan is shaken, it is ready for the cheese or any other filling.
  4. Add cheese on one side and fold the omelette in half with a spatula.
  5. Slice in half and you can use one half of the sliced omelette for each sandwich.

Notes

Double or triple the ingredients if you going to make more than one serving. Salt and black pepper technically you will only need a generous pinch of both.

The Best Cinnamon Rolls

The Best Cinnamon Rolls

What do we have here? Yes, I have The Best Cinnamon Rolls for you all. They are so fluffy, tasty, sweet and comforting. I have made these almost every other day until I got the best measurements. My family loves these rolls, but they are…