The other day I asked my wife if there was anything special she wanted for dinner this week. She said cabbage rolls. I instantly thought smoked cabbage rolls. I didn’t necessarily run the ‘smoked’ part of the idea by her. But that’s what I made, and they came out tasting absolutely fantastic. Juicy, moist, flavorful stuffing, wrapped in tender steamed cabbage leaves, all in a simple but still yummy tomato sauce. Smoked for about an hour, these cabbage rolls combine the traditional with just a hint of smoky flavor. We both agree, these are fantastic and that it’s ok that I didn’t run the idea by her first!
You can also make these awesome cabbage rolls in the oven, baking them at 350 F. Smoking them does give them a different, unique, wonderful flavor, but they are still great in the oven. If you have a smoker, I definitely recommend the little bit of extra effort it takes to fire it up to make these rolls.
I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. For these rolls I went with apple. The results were amazing!
Tender, moist, flavorful stuffing, wrapped in steamed cabbage leaves, all in a simple tomato sauce. Smoked for about an hour, these cabbage rolls combine the traditional with just a hint of smoky flavor. They are fantastic.
These rapid rolls from Kelsey Nixon are superb! They are flaky and sweet. Perfect for soppin’, or biscuits and gravy, or even as slider rolls. They are also very easy to make. All you need is a blender and a 12″ cast-iron skillet. The heck with buying pre-made rolls. These are way, way better!
This recipe for rapid rolls makes a big ole batch. So it is perfect for a family get-together! The rolls are just as great the next day so don’t worry that it makes so many.
Also, the dough is (supposedly) great as a pizza dough. I’ll try that next!
Place warm water into the bowl of a mixer fitted with a mixing paddle. Add the yeast and let sit for 5 minutes until bubbling.
Add in the honey,
Turn the mixer on low. Pour in 1/2 cup of the butter, 2 teaspoons of the salt, and both eggs.
Begin adding the flour, slowly. After about 4 cups keep an eye on the mixture as you add more dough. You want the dough to be only slightly sticky, forming a ball that does not stick to the sides of the bowl.
Lightly dust a work surface with flour.
Shape the dough into a large log and cut into thirds. Then cut each third in half, for a total of 6 pieces. Cut each portion in half again, and then one more time. You’ll end up with 24 pieces all roughly the same size.
Form dough pieces into small balls.
Lightly butter a 12″ cast-iron skillet.
Add dough balls. Let rise for 20 minutes or until they double in size.
Brush tops of dough with melted butter.
Bake for 20-25 minutes or until golden brown.
Brush with more melted butter and sprinkle with salt.
I’ve made my share of homemade cinnamon rolls, but always the full-sized ones. These mini cinnamon rolls from Iowa Girl Eats are fantastically sweet, easy, and a nice lighter alternative to large, morning nap-inducing rolls. I woke up early one morning and made these for Anita to take in to work. Everyone really enjoyed them.
Mini cinnamon rolls are a great thing for feeding a crowd. Well, if you can keep everyone from grabbing two handfuls at a time, that is!
These mini cinnamon rolls are fantastically sweet, easy, and a nice lighter alternative to large, morning nap-inducing rolls. I woke up early one morning and made these for Anita to take in to work. Everyone really enjoyed them.