Tag Archives: freezer

Breakfast Rolls

I suggested pumpkin pancakes as a Thanksgiving breakfast earlier this week.  For some of us, that may be hitting the pumpkin note too much in one day.  Especially since Thanksgiving is almost the end of the pumpkin craze season for desserts.  Or maybe that seems like too much work on a day that will be full of cooking.  I hear you.

These breakfast rolls do require a fair amount of effort. BUT…that effort can be expended days ahead of time.  You could make this right now if you wanted them for Thanksgiving.  These rolls freeze beautifully and are all the deliciousness of biscuits and gravy plus an omelet all combined into one.  This is a a good recipe for feeding a crowd.  Plus it is a substantial breakfast, which should keep your crowd full until your turkey “dinner”, which I find for most people is consumed somewhere between 2-4 pm.

Enjoy!

Breakfast Rolls (Makes 18-24 rolls)

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⅓ cup sugar
3 tablespoons instant yeast
¼ cup canola oil
1 ¼ cups warm water (about 110 degrees F)
2 large eggs
½ teaspoon salt
3 cups white whole wheat flour
2 ¼ cups all-purpose flour
8 eggs
½ teaspoon black pepper
¼ cup skim milk
4 ounces breakfast sausage
½ medium onion, chopped
1 bell pepper, chopped
1 large tomato, diced
1 cup cubed sweet potato (or white potato), boiled until just fork tender
½ cup shredded colby jack cheese

1. In a large bowl, mix sugar, yeast, oil, and water until dissolved. Cover and let stand in warm place for 15 minutes.

2. Blend eggs and salt into yeast mixture. Gradually add flour, mixing well to form a dough. Knead for 5 minutes in stand mixer.

3. Lightly grease bowl, and let dough rise in a warm place for about 30-40 minutes.

4. While dough is rising, whisk together egg, black pepper, and milk. Scramble until fairly dry, but do not overcook. Set aside.

5. Brown sausage in skillet. Add onion and pepper. Saute 3-5 minutes, until softened. Add tomato; cook until most of the liquid has evaporated.  Set aside.

6. Roll out risen dough on a lightly floured surface. Roll into a rectangular shape until it is about ¼ inch thick. Evenly sprinkle eggs, sausage mixture, potatoes, and cheese over the top. (See picture below.) Roll up tightly, beginning on long side. Roll gently so the dough doesn’t rip. Pinch to seal. Cut into 1 inch slices.

7. Place rolls in lightly greased pans, slightly apart. They should touch each other as they raise. Let rolls rest in warm place until about double in size, about 30 minutes. Meanwhile, preheat oven to 400.

8. Bake at 400 for 15-20 minutes, until tops of rolls are browned. Serve warm. Can serve plain or with milk gravy on top.

Nutritional Information (Amount per Roll):

Calories: 251
Protein: 11 g
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 106 mg
Carbohydrates: 34 g
Fiber: 4 g
Sodium: 131 mg

Recipe Notes: You can adjust the vegetables and meat to whatever your preference. If you use tomatoes, it is important to cook out most of the liquid. Otherwise you’ll have soggy rolls, which is gross. Frozen hashbrown potatoes would work well, but you’d want to cook them with the other veggies to get out any water. You could use all whole wheat flour, but it makes for a heavier feeling roll. I don’t usually include any process photos, but I’m including one below of just before rolling the dough. If you’ve made cinnamon rolls, this is not covered as completely as cinnamon rolls are. But it works fine. This filling is more substantial. Also, don’t roll your dough as thin as I did in the picture. It was hard to keep it from breaking from the weight of the filling.

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Tips on freezing: Freeze rolls in pans before second raise. When ready to eat, place in fridge overnight to thaw. In the morning, let sit uncovered on counter for about 30 minutes. Bake in 400 oven for 20-25 minutes.

Recipe Source: roll dough adapted from a cooking class I took in college; filling ideas and freezing adapted from here

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Sweet Potato and Black Bean Burritos

There is something magical about burritos for me. I can always eat a burrito, even if I just ate one yesterday. I don’t really get sick of them. Shortly after I got married, I kept hearing people talk about sweet potato burritos. They sounded strange to me, but I love burritos with regular potatoes and figured I should be open minded. These burritos are among my favorites to make.

This recipe makes a lot of burritos. You could scale it down, obviously. I always make the big batch, because these freeze well for a quick lunch or dinner. It doesn’t take much longer to make a full batch, and the rewards later are definitely worth it. These are one of my favorite lunches when I am sick of the sandwich grind.

Enjoy!

Sweet Potato and Black Bean Burritos (Makes about 18 burritos)

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5 cups peeled, cubed sweet potatoes (about 3-4 potatoes)
2 teaspoons canola oil
3 medium onions, diced
½ teaspoon garlic powder
2 jalapeños, minced
4 teaspoons ground cumin
4 teaspoons ground coriander
2 teaspoons dried oregano
2 teaspoons chile powder (more to taste)
4 ½ cups cooked black beans (or 3 15 ounce cans low sodium beans, rinsed and drained)
⅔ cup lightly packed cilantro leaves, chopped
2 tablespoons lime juice
1 teaspoon salt
18 whole wheat flour tortillas (fajita size)

1. Place sweet potatoes in a large pot. Cover with water. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside.

2. Heat oil in medium skillet over medium-high heat. Add onions; sauté about 5 minutes, until tender. Add garlic powder, jalapeños, cumin, coriander, oregano, and chile powder. Saute for 1-2 minutes more, until spices become fragrant. Remove from heat and set aside.

3. Place sweet potatoes, beans, cilantro, lime juice, and salt in a large bowl. Lightly mash to desired consistency. (I prefer smooth potatoes with some whole beans, some mashed beans). Stir in onions and spices.

4. Place about ½ cup of filling in center of tortilla. Roll up, folding in ends as you go.

5. If eating immediately, place seam down in a baking dish. Spread salsa or enchilada sauce over the top. Bake at 350 for about 20-30 minutes, until bubbly and hot.

6. If freezing, place burritos seam side down on a baking sheet. Place sheet in freezer for at least 30 minutes. Once burritos are cold, wrap each individually in plastic wrap or foil. Place in big bags and freeze until ready to eat. When ready to reheat, poke burrito with fork a few times. Microwave for about 2 minutes. Flip burrito over, pour on a little salsa, and cook for 1 minute more.

Nutritional Information (Amount per Burrito):

Calories: 227
Protein: 8.5 g
Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Carbohydrates: 38 g
Fiber: 10 g
Sodium: 323 mg

Recipe notes: I haven’t really cared for these with enchilada sauce personally, although the original recipe suggested it. Salsa and little bit of sour cream is perfect. Or just plain.

Recipe source: adapted from epicurious.com

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