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Ingredients

Instructions

1. Preheat oven to 375’F.
2. In a medium mixing bowl, combine half of the flour with yeast, sugar, salt, basil, oregano and Parmesan cheese; set aside.
3. In a saucepan, heat milk to scalding.
4. Remove from heat and add water and 2 tablespoons of the butter. Stir mixture until butter is melted and temperature of liquid reaches between 105’-115’F.
5. Add minced garlic to milk mixture and stir to combine.
6. Add milk mixture to flour mixture and, with dough hook, mix together until smooth (approx. 2-3 minutes).
7. Add egg and mix just until incorporated.
8. Add enough more of the flour to create stiff dough.
9. Turn dough out onto a lightly floured surface and knead until smooth and elastic (approx. 5-6 minutes).
10. Place dough in a greased bowl, making sure to grease top of dough. Cover and let rise until double in bulk (approx. 30 minutes).
11. Punch dough down and divide into 12 pieces. Shape into rolls and place on a grease baking sheet. Cover and let rise for approximately 15 minutes.
12. Place rolls in preheated oven and bake for 20-25 minutes or until they are golden brown. Remove from oven and place on a wire rack to cool.
13. Brush tops with remaining butter.

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Ingredients

Instructions

1. In a large Dutch oven, over medium heat, add milk, butter, sugar and salt. Stir together until mixture is scalded. Remove from heat and stir occasionally until temperature of mixture is between 105’ and 115’F.
2. In a liquid measuring cup, add yeast to warm water and stir to combine, set aside until foamy (approx. 5 minutes).
3. Lightly beat the eggs and add to the milk mixture, then stir in the yeast mixture until well blended. Add approximately four cups of flour and stir together well. Add enough more flour until dough pulls away from sides of Dutch oven.
4. Remove dough from the Dutch oven and place on a lightly floured surface. Knead dough gently for 3-5 minutes. Place dough in a greased bowl and brush top surface of dough with melted butter or vegetable oil. Cover with a warm, damp cheesecloth or hand towel and place in a draft free location to double in bulk (approximately one hour).
5. Preheat oven to 400’F.
6. When dough is ready, punch down and let rest for a few minutes.
7. Divide dough into four pieces and shape into balls. On a lightly floured surface, roll dough into a 10” circle. Cut circle into eight wedges and starting with large end, roll dough wedge into a crescent shape.
8. Place rolls on a greased baking sheet, leaving room between each roll. Repeat with remaining dough.
9. Bake crescent rolls for 12-15 minutes, or until golden brown. Remove pan from oven and remove rolls from pan, placing on baking rack or flat surface lined with wax paper.
10. Brush tops of rolls with butter, if desired. Makes 32 rolls.

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Ingredients

Instructions

1. In a large saucepan, scald milk. Remove from heat and add butter, vegetable oil, 2/3 cup sugar and salt. Whisk ingredients together to combine. Let mixture cool (temp between 100’F – 115’F). Add yeast to pan and stir to combine. Let mixture set for approximately 5 minutes. Beat eggs together lightly; set aside. Add eggs, pumpkin puree, 1 t. cinnamon, nutmeg, ginger and ground cloves. Stir together until well combined. Add 3 to 4 cups of flour to mixture and combine well. Mixture will be sticky. Cover with a damp cloth and let rise for approximately one hour. Remove cloth and stir dough. Add remaining flour, baking powder and baking soda to dough and mix well. On a well-floured surface, turn dough out and knead briefly until dough sticks together well and can be worked with easily. Roll dough into a rectangle (approx. 10”x25”).
2. Pour melted butter over surface of dough and spread out to the edge until entire surface is coated. In a small bowl, combine remaining cup of granulated sugar and remaining 2 teaspoons of cinnamon. Sprinkle sugar mixture evenly over surface of dough. Sprinkle brown sugar evenly over surface of dough. Roll the dough into a log and cut into rolls. Place rolls evenly on a greased baking pan, sides not touching. Cover rolls with damp cloth and let rise for approximately 30 minutes. Preheat oven to 375’F. Bake rolls for 15 to 17 minutes, or until tops are just browned. Remove from oven and frost with cream cheese frosting, if desired.
3. For cream cheese frosting:
4. In a mixing bowl, cream together the cream cheese and butter. Add the vanilla and mix together well. Gradually add powdered sugar, mixing slowly, until all powdered sugar is combined.