Coffee Cake Kit

I've got several "go to" recipes for Sunday morning treats, but decided to try Carole Walters' recipe for Butter Crumb Coffee Cake anyway.  It's a winner!

A simply flavored cake with a generous portion of streusel, it's not overly complicated to make, either.  After I baked it for the first time, though, I realized that this cake is a great candidate for a make-ahead kit.  One afternoon I used the food processor to put three sets together, then stashed them in the fridge. 

On Sunday it took just 22 minutes to put everything together and into the oven.  That may not sound quick, but it seemed so to me.  If I had prepared my pan and portioned out my liquid ingredients the night before, I could have shaved off even more time.  And once the cake was baking, the counter was almost clean.  I only had to toss a few bowls and such into the sink--quite an improvement over other early morning baking sessions!

So here's my version of Carole's recipe (8-10 servings at our house, 10-12 at hers).  I increased the nuts in the streusel (fourfold!) and changed some of the technique.  First, the kits:

Cake mix
Combine in a food processor:
2 cups flour
3/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
Add
1/2 cup (1 stick) soft, unsalted butter
Process again until the dry ingredients are completely coated.  You won't have chunks of butter (like when making scones or biscuits or pie crust), but a yellowish flour mixture.  Store in the fridge in a one quart freezer bag.

Streusel mix
Combine in a food processor:
1 1/2 cups flour
3/4 cup sugar
3/4 tsp cinnamon (or more)
1/2 tsp baking powder
scant 1/2 tsp salt
Add
1 cup walnuts or pecans
Pulse until the nuts are finely chopped.  Store in the fridge in a one pint freezer bag.

To bake:  Ideally, take the kits out of the refrigerator the night before so the butter in the cake mix can come up to room temperature.  If your daughter's crazy cat is about, hide it in the microwave or a cabinet until morning.

Mix the streusel:  Heat 2/3 cup unsalted butter until it's almost melted.  Stir to finish melting.  Stir in the streusel mix and set aside for 10-15 minutes so the flour can absorb the butter.

Prepare the 10" springform pan:  Grease the pan, line the bottom with parchment paper, grease the paper, and flour the whole thing.  Tap out any excess flour.

Prepare the cake:
Whisk together
2/3 cup milk
1 large egg
1 tsp vanilla (use the best you can)

1. Dump the cake mix into a large bowl.  Add the liquid ingredients.
2. Beat with a spoon or spatula until the batter is smooth, about one minute.
3. Scrape the batter into the prepared pan and smooth the top with the back of a large soup spoon or offset spatula.
4. Take a handful of the streusel crumbs and squeeze gently to form a large clump.  Then break the clump apart and sprinkle the crumbs onto the batter.  Repeat until all of the streusel mixture has been used.  Lightly press the streusel into the batter.
5. Bake the cake for about 50 minutes (the original recipe says 40-45, which is never enough in my oven), or until the top is golden brown and firm to the touch, and a toothpick inserted in the center comes out clean.
6. Cool on a rack for at least 20 minutes before slicing.  I like to remove the sides of the pan and work a spatula under the parchment paper.  Then I slide the whole cake onto a cutting board.
7. The cake is supposed to be dusted with powdered sugar just before serving, but so far (3X) I have always forgotten that!  No one seems to mind . . .   ;-)

Pumpkin Scones

While she was home over Christmas break, Lauren discovered a recipe for pumpkin scones with cinnamon sugar glaze.  She made them several times to rave reviews.  "The best scones I've ever had!" was a typical reaction.

The basic formula is quite similar to my standard scone; I like to prepare bags of mix (using the food processor) to keep on hand in the fridge.  Today I made a pumpkin variation using my mix rather than starting from scratch.  Every minute saved is a help in the morning!

Here's what I did:
1. To one bag of scone mix, add 1 1/2 tsp cake spice (or combine cinnamon, nutmeg, allspice, and ginger).
2. Combine

• 1/3 cup canned pumpkin
• 1/3 cup (scant) 1/2 &1/2 or milk
• 1 egg
• 1/4 cup dark brown sugar
• 1 tsp vanilla

3. Stir wet into dry, knead (it may take a while to come together), roll, cut, and bake scones.  (See my standard recipe for the full notes.)
4. When cool, ice with

• 1 cup powdered sugar
• 1/2 tsp cinnamon
• 1/2 tsp vanilla
• cream or milk as needed to make a properly thick glaze (depending on how warm the scone is)

Rather than measure, I usually just pour powdered sugar into a large (10 oz) pyrex custard cup.  This is what one exact cup looks like:



If you already know how to make scones, and just want the amounts for my mix, here goes:  2 cups flour, 2 Tbsp sugar, 1 Tbsp baking powder, 1/4 tsp salt, and 6 Tbsp (regular salted) butter.

Enjoy!

Jam Crumb Cake

When my sister-in-law baked this treat for me, I printed out the recipe from epicurious. After reading numerous online comments and baking it myself, I came up with my own tweaked version.

This coffeecake is relatively easy to mix. It's stirred together, muffin-style, rather than using a mixer, creaming the butter, etc.

The picture below shows how I cope with my no-cooked-fruit child: I make a jam-free piece, mark it with toothpicks before adding the topping, then bake. I don't always accommodate everyone's preferences (poor Lauren doesn't care for our most commonly baked banana muffins), but this is an easy fix.On to the recipe...

Jam Crumb Cake 6-8 servings

Crumb Topping
6 Tbsp unsalted butter, melted
1/4 cup packed brown sugar
1/4 cup granulated sugar
generous 1 tsp cinnamon
1/8 tsp salt
1 1/3 cups flour

Cake
6 Tbsp unsalted butter, melted and cooled slightly
1/2 cup milk
1 large egg
1/2 tsp vanilla or almond extract
1 cup all purpose flour
1/2 cup sugar
1 3/4 tsp baking powder
1/2 tsp salt
1/2 cup raspberry (or other fruit) jam

• Grease and flour a 9" round cake pan.
• Make the crumb topping: whisk together butter, sugars, cinnamon, and salt until smooth. Stir in flour.
• For the cake:
• Whisk together dry ingredients.
• In a measuring cup, whisk together the milk and egg. Add the melted butter and stir to combine. The butter will form little clumps if the milk is cold; this is a good thing!
• Pour the liquid into the dry ingredients. Stir just to combine. Spread in the prepared pan. There will not be much batter--don't worry!
• Dollop jam over the surface of the batter. Swirl it gently.
• Squeeze the topping ingredients into clumps and scatter over the surface of the batter.
• Bake at 400* until a toothpick comes out clean, about 25 minutes. Serve from the pan. Enjoy!

Notes:

• Much of this can be made ready the night before baking: crumb topping, dry ingredients for cake, pan prep, etc.
• I have completely assembled some coffeecakes in the evening, refrigerated, and baked the next day. I haven't tried that with this particular recipe, but it should work. Let me know if you do it.
• Sometimes I make two pans at a time with different jams. I've also doubled the recipe and assembled it in a 9" x 13" pan.

Deluxe Eggs

Deluxe eggs have become a regular part of our Sunday morning repertoire. After 9:00 a.m. mass, we eat a big breakfast (brunch, really) of something baked (coffeecake, sweet rolls, biscuits, etc.) and something hearty (bacon or sausage or, nearly always, deluxe eggs). This is enough to keep us going until our early Sunday dinner.

What follows is more technique than recipe. Amounts vary by how many you're feeding, but the process remains the same.

Note that a non-stick pan is essential--it cleans up well, and is responsive to heat changes. Cast iron, usually a non-stick contender, holds its heat too well in this case.

Deluxe Eggs
sweet (Vidalia) onion, chopped
eggs (~1 1/2 per person)
bacon bits or chopped ham
grated cheese (We like a Mexican blend.)

Saute onions over medium heat in some butter or your favorite spread.Beat eggs in a bowl, crank the heat up to HIGH, and add the eggs to your pan.Sprinkle with (real) bacon bits or chopped ham.Let set a bit, then begin scraping and stirring.BEFORE the eggs are as done as you like, sprinkle them with grated cheese, turn OFF the heat, and cover the pan. In one or two minutes the cheese will be melted and your eggs will be perfectly done--not brown or rubbery or dried out (unless that's how you like them!).
These are great with something sweet (juice or coffeecake) and some heat (try smoked Tabasco). Enjoy!

Sausage Breakfast Casserole

Our family's traditional Christmas breakfast includes cinnamon rolls and some sort of eggs or meat. I like the idea of a make-ahead casserole, but until now hadn't found one that appealed to my taste. Most are filled with bread cubes and are quite eggy, just not our style.

Last spring my sister-in-law served this dish at my nephew's First Holy Communion reception. It contains a LOT of sausage, with potatoes instead of bread cubes, and just 4 eggs. It was hearty and flavorful, so I decided to try it this week.

I prepared steps 1-5 on Christmas Eve. Before leaving for mass in the morning I mixed the eggs, milk, and biscuit mix, and put the casserole in the oven. I set the oven on delay start (and at a temperature lower than the recipe suggests) so it would begin baking while we were at church. When we got home I pulled out the casserole, baked the risen rolls, and we soon settled down for a delicious brunch. I hope you like it as much as we did.

Sausage Biscuit Bake (Don Gaspar Inn, New Mexico)

2 # Jimmy Dean sausage (I used reduced fat)
1 # frozen shredded hash brown potatoes
1 # shredded Mexican cheese blend
4 eggs
2 cups milk (I used skim)
1 cup Bisquick (I used my version of Leila's homemade mix)

1. Fry sausage in a large nonstick skillet, breaking it up as it cooks, until it has browned.
2. Spread sausage into a greased 9 x 13" dish, leaving the drippings in the pan for the potatoes. (The reduced fat meat was so non-greasy that I added some oil to the pan for the next step.)
3. Add hash browns to the pan and cook, stirring occasionally, allowing it to brown nicely.
4. Add potatoes to the baking dish, gently mixing to distribute evenly.
5. Top with cheese. The dish may be covered and refrigerated at this stage.
6. In a bowl, lightly whisk the eggs, then add milk and biscuit mix. Pour over the sausage mixture and bake at 400*for at least 35 minutes (it may take 45-50 min.) until the center is set and a knife comes out clean (no raw egg). Allow to sit for 10 minutes before serving.

This was so easy and tasty that it may become a Sunday tradition--no need to wait until Christmas comes again!

Quiche

Quiche is popular enough to be on my three week menu cycle. Long ago, when it was a Friday entree, it was consistently rated "thumbs down, way down", but now I put BACON in it and all is well.

This recipe is based on "A Quiche Formula" from The Enchanted Broccoli Forest, so already you know I've made some changes to the original (vegetarian) version.

Quiche
one 9" pie crust
1 medium to large onion, chopped
butter or oil as needed
1/4 to 1/3 pound Swiss or cheddar cheese (~1 1/4 to 1 1/2 cups)
REAL bacon bits or chopped ham
herbs: I like thyme with Penzeys' Parisien blend (chives, dill, basil, tarragon, chervil, white pepper)
4 eggs
1 1/2 cups milk (skim works fine)
3 Tbsp flour

1. Saute onion in butter or oil (I use Better Butter), covered at least part of the time, until reduced and tender. This can be done ahead. In fact, it's better if the onions have a chance to cool so they won't melt the cheese.
2. Sprinkle cheese in the pie crust. Putting it in first helps keep the bottom crust from getting soggy.
3. Sprinkle in bacon or ham, then herbs. I don't have a picture of this step right now, but will try to get some next time. Meanwhile, just wing it!
4. Distribute onions over the other ingredients.
5. Process eggs, milk, and flour in a blender. Pour GENTLY (so as not to disturb the layers) into pie shell.
6. Bake on bottom rack of 400 degree oven, about 35-40 minutes, until the center of the quiche no longer jiggles. The filling will probably be puffed up, but will fall when it is removed from the oven. Ideally, let it sit for a few minutes before serving. Enjoy!

Notes:

• The flour helps "set" the filling without using cream (as so many recipes do). The blender distributes it much better than just wisking.
• Filling variations are nearly endless, but this is our standard.
• I do use a store-bought crust (Pillsbury)--the only way to make this a weeknight dinner.
• I've made "quiche kits" to give away by layering the cheese, etc. in a pie crust, then blending the egg mixture and putting it in a quart-sized freezer bag. The bag lies on top of the filling, and everything gets wrapped in heavy duty plastic wrap and frozen. To prepare, the recipient needs to thaw in the fridge, stir the egg, pour it in, and bake. Works great!
• Quiche is for dinner here, but of course it makes a great breakfast or brunch entree. I would have everything ready to go the night before (keep egg mixture in a separate container), then just pour and bake in the morning.
• We reheat leftover servings (one at a time) in the microwave. Nowhere near as good as fresh, but still considered a treat compared to the usual breakfast routine.

Oatmeal Muffins

These muffins are moist and tender, and are actually better the second day. Since some of my children don't care for dried fruit, I'll sometimes scoop a few plain muffins before adding the bits. The mixer is required, vs. my usual dump-and-stir muffins, so they're a less frequent treat. The recipe is (lightly) adapted from Jane Brody's Good Food Book.

1 cup buttermilk (maybe a little more)
1 cup oatmeal
1 cup flour (I use King Arthur's white whole wheat)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt, optional
3 Tbsp wheat germ
1/2 cup chopped dried fruit
1/3 cup butter, softened
1/4 cup packed light brown sugar
1 Tbsp honey
1 egg

• Combine buttermilk and oatmeal and let stand until liquid is absorbed, at least half an hour. I usually keep it in the fridge overnight or microwave it for a minute or two to get a head start.
• Mix dry ingredients in another bowl. Add dried fruit, making sure it's not stuck together.
• Beat the butter and brown sugar until the mixture is light. Beat in the honey and the egg.
• In alternating batches, add the flour mixture and the oat mixture to the butter mixture, stirring to moisten the dry ingredients after each addition. (I use the mixer on low.)
• Divide the batter among 12 muffin cups (#16 scoop). Bake at 400* for 18-20 minutes, until toothpick comes out clean. Do not overbake.

Notes:

• The recipe calls for raisins, which are my last choice. I prefer dried apricots, dates, peaches, cherries, craisins, etc. Mix and match to your taste. I prefer pieces that are smaller than raisins.

• Don't be surprised--the batter is quite stiff. Sometimes I add more buttermilk, especially if I microwaved the oatmeal too long. It works best to add extra buttermilk to the oat mixture, but you won't know what it should look like until you've made your first batch. Don't worry--they're yummy!

Citrus Sections

Grapefruit and oranges are THE winter fruits--juicy, healthy, and at their best when the rest are NOT. (Fresh blueberries, anyone? I don't think so!) Many at our house like citrus fruit, but sometimes it's just too much trouble to actually consume it.

When I'm feeling generous (or am procrastinating in another life area or have just bought 15# bags of fruit from the big store) I'll prepare these citrus sections for the family.

Disclaimers: it's healthier to eat the fruit with membranes, and it can be time consuming to cut up so much fruit. BUT: It's so yummy and EASY to eat this way. This is also a nice special occasion salad, like for Sunday or brunch or breakfast in bed.

First cut the top off the fruit with a serrated knife. Then cut off the rest of the peel. Make sure you cut through the outer membrane/skin, exposing all the fruit. You won't necessarily waste a lot of fruit. Cut just barely through the skin. See how little grapefruit is left on the peel below?

The next step is hard to demonstrate with these pictures, but if you get this far in real life it should become clear. Hold the fruit in one hand and slide your knife down the inside of a section, between the fruit and the membrane.Turn or twist the knife, sliding upwards along the other side of the section, to push out a beautiful bite of fruit, leaving the section separators behind. Continue around the rest of the fruit. Eventually you'll be left with a hunk of membranes. There's a little fruit clinging to this, so squeeze the juice into your container.Make just enough for right now, or stock up if you have the time. Properly sealed, this fruit will keep for several days in the fridge. We've never had any last longer than that. :-)

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A big bowl of citrus sections:An even bigger pile of peels!

BTW, I think 2 oranges per grapefruit makes a nice mix.

Banana Muffins

At our house these are actually called banana-chocolate chip muffins, because the "optional" chocolate is omitted only during Lent. ;-)

This recipe is adapted from one in Moosewood Restaurant Cooks at Home. I like it because it uses up a lot of banana and because it calls for a measured amount of mashed fruit rather than the less precise number of whole bananas.

-

Dry Ingredients

2 cups flour (I use white whole wheat)

1/2 cup sugar

1 Tbsp baking powder
1/4 tsp salt

1/2 cup chocolate chips, optional

-

Wet Ingredients

1 1/2 cups mashed banana (about 4 each)

2 eggs

1/2 cup vegetable oil

• Whisk together most of the dry ingredients, then stir in the chocolate chips.
• Whisk together the wet ingredients.
• Pour wet into the dry and stir gently to combine.
• Scoop into 12 paper-lined muffin cups.
• Bake at 375 degrees until toothpick comes out dry, 20-22 minutes.
• Enjoy!

Notes:

• If you don't have enough banana, you may substitute some applesauce. I keep some single serving applesauce on hand to top off banana or pumpkin for muffins. (Once in a while I even let the children eat some...)
• Make ahead tip: Prep the wet and dry ingredients (separately!) the night before. Instead of mixing everything together, layer the wet ingredients, covering the banana with the eggs and oil. They'll seal out the air, keeping the banana pretty. (This picture shows enough for a double batch.)

• For longer storage, keep the dry ingredients in a bag in the fridge or pantry. Stir the wet ingredients together and freeze in a bag or container. The banana mixture will turn brown, but that won't affect the final muffins. I haven't tried my layering trick in the freezer. The eggs need to be mixed in before freezing, but mixing just egg and banana and then covering with oil might keep everything more attractive, not that it's really a big deal.
• These are big muffins. You could easily get 15-16 smaller muffins, but since I like to bake just one pan at a time, a batch of 12 is most efficient for me.

Cinnamon Rolls

Cinnamon Rolls
This recipe makes two 9" x 13" pans of soft, sweet, buttery, cinnamony rolls. They are irresistible! I've slightly adapted it from a recipe from my mom's friend's mother-in-law, Adelaide.

Rolls:
2 cups milk
1/3 cup cold butter
1/2 cup sugar
1 egg
2 pkg yeast (4 1/2 tsp)
1 tsp salt
6 cups (+) flour

Filling:
1 cup softened butter
1 1/3 cups sugar
2 Tbsp cinnamon

Icing:
3 cups powdered sugar
cream or milk
splash of vanilla, optional

Heat the 2 cups milk (but don't boil). Pour into mixing bowl and add butter, cut in chunks. Let butter melt (which will cool the milk, too). When the milk is lukewarm (105-115 degrees F), add sugar, egg, and yeast. Let it stand for about 5 minutes, until the yeast begins to foam. Add salt and 3 cups flour, mixing well. Add remaining flour and knead into a soft dough. You may need more flour. (In a Kitchen Aid mixer, mix on speed 2 until the dough clears the sides of the bowl--sprinkling more flour if necessary--then mix for 2 more minutes.) Cover and let rise until doubled.

Meanwhile, combine filling ingredients.

Punch down the risen dough. Roll 1/2 the dough into a rectangle, about 12" x 18". I like to work on freezer paper taped to the counter. I made a few marks on it to guide the size of my rectangle. Spread with the filling, leaving about 1/2" strip of dough plain. Roll up the dough along the long side and pinch the edges to seal.

[I misread the recipe this time--that picture shows only HALF the recommended filling...]
Cut into 20 pieces. I cut the long roll in half, then each of those in half, leaving four smaller logs. Cut each of these into 5 pieces. Try to make the thicknesses similar. Some rolls will be wider than others, because the center of your original roll is bigger than the ends. Just put the smaller ones in the middle of the pan. Lay these 20 rolls in a greased 9" x 13" pan. Repeat with remaining dough.
I make the first cut with a knife, but use unwaxed dental floss (or at least unflavored, if that's all I can find) for all the rest. Ease it under the dough and wrap it around the top. Pull the two ends in opposite directions, and you'll make a beautiful, clean cut that doesn't smush the roll out of shape.

Cover and let rise again until almost double. Bake at 350 degrees for 15-20 minutes, or until lightly browned. I bake only one pan at a time.

Glaze while hot or warm or cool. Mix the powdered sugar with cream or milk (and optional vanilla) to achieve the proper consistency. If you are glazing hot rolls, make the icing very thick; it will melt all over. The cooler the rolls, the thinner your icing can start out. You may want to spread icing on one roll and watch it for a few minutes to decide whether or not to add more milk.

These are, of course, best eaten warm. Microwaving a cool roll for just a few seconds works wonders.

Make-ahead tips:
The rolls pictured here were mixed, risen, spread, and cut one night then put in the fridge. In the morning I warmed the oven SLIGHTLY, put a Pyrex of boiling water on the floor, and let the rolls rise in there. Then I baked one pan at a time.

My mom and I have had success baking the rolls ahead and then freezing them (uniced and out of the pan) wrapped in plastic and foil. When ready to serve, just put in pans, thaw (overnight at room temperature), warm in the oven (covered with foil), and glaze.

I think they are best freshly baked, so for Christmas 2008 I am going to try freezing the raw sliced rolls, thawing them in the fridge, and baking in the morning. I'll update the recipe with my success or failure.

UPDATE: I made the Christmas rolls just a day ahead, but my sister froze some shaped rolls. She said they thawed and baked up beautifully. Now we know!

Note: I've copied all this text below without pictures for anyone who wants to print just the recipe. Bon Appetit!

Bonus picture: Here's the island late at night after roll making and birthday decorating. Yes, I went to bed with it looking like that! I did get up early enough to raise and bake the rolls and get everything clean again. I must clear and wash that thing at least three times a day...

Cinnamon Rolls
This recipe makes two 9" x 13" pans of soft, sweet, buttery, cinnamony rolls. They are irresistible! I've slightly adapted it from a recipe from my mom's friend's mother-in-law, Adelaide.

Rolls:
2 cups milk
1/3 cup cold butter
1/2 cup sugar
1 egg
2 pkg yeast (4 1/2 tsp)
1 tsp salt
6 cups (+) flour

Filling:
1 cup softened butter
1 1/3 cups sugar
2 Tbsp cinnamon

Icing:
3 cups powdered sugar
cream or milk
splash of vanilla, optional

Heat the 2 cups milk (but don't boil). Pour into mixing bowl and add butter, cut in chunks. Let butter melt (which will cool the milk, too). When the milk is lukewarm (105-115 degrees F), add sugar, egg, and yeast. Let it stand for about 5 minutes, until the yeast begins to foam. Add salt and 3 cups flour, mixing well. Add remaining flour and knead into a soft dough. You may need more flour. (In a Kitchen Aid mixer, mix on speed 2 until the dough clears the sides of the bowl--sprinkling more flour if necessary--then mix for 2 more minutes.) Cover and let rise until doubled.

Meanwhile, combine filling ingredients.

Punch down the risen dough. Roll 1/2 the dough into a rectangle, about 12" x 18". I like to work on freezer paper taped to the counter. I made a few marks on it to guide the size of my rectangle. Spread with the filling, leaving about 1/2" strip of dough plain. Roll up the dough along the long side and pinch the edges to seal.

Cut into 20 pieces. I cut the long roll in half, then each of those in half, leaving four smaller logs. Cut each of these into 5 pieces. Try to make the thicknesses similar. Some rolls will be wider than others, because the center of your original roll is bigger than the ends. Just put the smaller ones in the middle of the pan. Lay these 20 rolls in a greased 9" x 13" pan. Repeat with remaining dough.

I make the first cut with a knife, but use UN-waxed dental floss for all the rest. Ease it under the dough and wrap it around the top. Pull the two ends in opposite directions, and you'll make a beautiful, clean cut that doesn't smush the roll out of shape.

Cover and let rise again until almost double. Bake at 350 degrees for 15-20 minutes, or until lightly browned. I bake only one pan at a time.

Glaze while hot or warm or cool. Mix the powdered sugar with cream or milk (and optional vanilla) to achieve the proper consistency. If you are glazing hot rolls, make the icing very thick; it will melt all over. The cooler the rolls, the thinner your icing can start out. You may want to spread icing on one roll and watch it for a few minutes to decide whether or not to add more milk.

These are, of course, best eaten warm. Microwaving a cool roll for just a few seconds works wonders.

Make-ahead tips:
The rolls pictured here were mixed, risen, spread, and cut one night then put in the fridge. In the morning I warmed the oven SLIGHTLY, put a Pyrex of boiling water on the floor, and let the rolls rise in there. Then I baked one pan at a time.

My mom and I have had success baking the rolls ahead and then freezing them (uniced and out of the pan) wrapped in plastic and foil. When ready to serve, just put in pans, thaw (overnight at room temperature), warm in the oven (covered with foil), and glaze.

I think they are best freshly baked, so for Christmas2008 I am going to try freezing the raw sliced rolls, thawing them in the fridge, and baking in the morning. I'll update the recipe with my success or failure.

Bon Appetit!