Best 3 Amish Gooey Rhubarb Rolls Recipes
Indulge in the delightful Amish Gooey Rhubarb Rolls, a harmonious blend of sweet and tangy flavors that will tantalize your taste buds. These delectable rolls are a testament to the culinary expertise of the Amish community, renowned for their exceptional baking skills. Each roll is meticulously crafted with layers of flaky pastry, a generous filling of tart rhubarb, and a luscious gooey filling that oozes with every bite. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you through the process of creating these Amish-inspired treats, ensuring a delightful and memorable baking experience.
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AMISH DINNER ROLLS (BREAD MACHINE)
In my quest for the perfect fluffy and flavourful dinner roll recipe for my bread machine I came across a treasure on the King Arthur Flour site. It soon became a family favourite. However, I found that I often didn't have the mashed potato and potato water it required right at hand to quickly mix up a batch whenever I wanted, so I experimented and modified the original recipe in order to use instant mashed potato flakes instead. I now keep a box in my pantry exclusively for this recipe. Note: Sometimes I substitute 2 cups of the all-purpose flour with whole wheat flour. The resulting rolls are just as heavenly this way too! The preparation time does not include the machine cycle or the rising time. I usually allow approx. 4 hours to get them into the oven.
Provided by 4sweeper
Categories Yeast Breads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Place all the ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last).
- Program the machine for 2 lb dough cycle, and press Start.
- Check the dough about 10 minutes before the end of the final kneading cycle and adjust its consistency as necessary by adding additional water or flour to form a soft, smooth ball.
- DON'T SKIP THIS STEP! Allow the machine to complete its cycle, then allow the dough to remain in the machine till it's doubled in bulk, perhaps an additional 30 minutes or so.
- To make stand-alone rolls, divide the dough into 16 equal pieces. If you want to make soft-sided, pull-apart rolls, divide the dough into 15 pieces. This will make quite large rolls. If you prefer smaller rolls you can easily get 24 from this amount of dough.
- Place the 16 dough balls onto a parchment-lined or lightly greased baking sheet or sheets, leaving about 2 inches between them. Or place the 15 dough balls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each. If I'm making 24 soft-sided rolls I use a baking sheet with a rim and create six rows of four buns.
- Cover the pan(s) with a proof cover or lightly greased plastic wrap, (I just use a clean dish towel) and allow the rolls to rise for about 2 hours, until they're quite puffy.
- Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, until they're golden brown. In my convection oven I bake two trays at a time (the large buns) on the convection bake setting for about 18 minutes.
- Remove them from the oven, carefully turn them out of the pan -- the pull-apart rolls will come out all in one piece -- and brush them with melted butter, if desired.
Nutrition Facts : Calories 197.3, Fat 5.4, SaturatedFat 3.1, Cholesterol 35.2, Sodium 270.9, Carbohydrate 32, Fiber 1.2, Sugar 4.5, Protein 4.8
RHUBARB ROLLS
A wonderful rhubarb dessert that always bring requests for the recipe. Easy and quick to make. Serve with whipped cream or ice cream.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
- Bring water to a boil in a small saucepan. Dissolve 1 cup sugar in boiling water, then add 3 tablespoons butter. Remove from heat, and set syrup aside to cool.
- In a large bowl, whisk together flour, baking powder, and salt. Cut in 1/2 cup butter. Stir in milk; mix lightly. Roll out on a floured surface into a rectangle shape about 12 inches long.
- In another bowl, combine rhubarb, cinnamon, and 1 cup sugar. Spread evenly over roll, leaving a 1/2 inch edge. Roll dough tightly lengthwise, and seal the seam. Cut into twelve 1 inch sections. Arrange rolls in prepared pan. Pour syrup over rolls.
- Bake in preheated oven for 40 minutes, or until lightly browned.
Nutrition Facts : Calories 342 calories, Carbohydrate 59.9 g, Cholesterol 29.2 mg, Fat 11.1 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 252.3 mg, Sugar 42.8 g
AMISH RHUBARB BARS
The recipe is from the Kalona, IA Historical Village Cookbook published in 1971, so it is almost an antique recipe. The contributor, Marilyn Svoboda, calls it Rhubarb Delight. An Amish farm that has a market stall sells these and calls them Rhubarb Dream Bars. My mom calls them Rhubarb Bars. So take your pick of names!
Provided by acetate3
Categories Bar Cookie
Time 1h12m
Yield 21 bars, 21 serving(s)
Number Of Ingredients 8
Steps:
- Mix together crust, press into 9x13 or 9x9 pan.
- Bake at 375 degrees for 10-12 minutes.
- Remove crust and reduce heat to 350 degrees.
- Combine filling ingredients; eggs beaten first, gradually whisk 1 cup sugar into the eggs, then add rhubarb and flour.
- Once mixture is completely combined, spoon into crust and evenly distribute
- Bake an additional 35-45 minutes at 350 degrees.
- Once cooled, cut into squares. I use a 9x13 pan and cut into 21 squares.
Nutrition Facts : Calories 116.4, Fat 4.9, SaturatedFat 2.9, Cholesterol 29.3, Sodium 129.1, Carbohydrate 16.9, Fiber 0.4, Sugar 10.8, Protein 1.5
Tips:
- Use fresh rhubarb. Fresh rhubarb is more flavorful and has a better texture than frozen or canned rhubarb.
- Cut the rhubarb into small pieces. This will help it to cook evenly and prevent it from becoming too stringy.
- Don't overcook the rhubarb. Overcooked rhubarb will become mushy and lose its flavor.
- Use a good quality cream cheese. This will make the filling smooth and creamy.
- Don't overmix the dough. Overmixing will make the dough tough.
- Let the rolls rise in a warm place. This will help them to rise properly and become fluffy.
- Bake the rolls until they are golden brown. This will ensure that they are cooked through.
Conclusion:
Amish gooey rhubarb rolls are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual breakfast or brunch to a special dessert. With their sweet and tangy filling and soft and fluffy dough, these rolls are sure to be a hit with everyone who tries them.
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