Magleby's Rolls

Ingredients

• 
  

12 frozen dinner rolls

1/3 cup Mayonnaise

1/3 cup Melted Butter

1/3 cup Parmesan Cheese shredded

1/2 Tbsp Garlic Powder

• 1/2 Tbsp Dried Parsley

Instructions

• Place mayo, cheese and butter in separate bowls,
• Take the frozen ball of dough, dip the top half into each bowl starting with the mayo, then the butter and finally the cheese.
• Place roll into a well greased muffin tin (cheese side up).
• Sprinkle with garlic powder and dried parsley and let rise according to the directions (usually 5-6 hours so you need to do this early on in the day)
• Bake according to directions on the package.
  Recipe and picture from Your Home Based Mom
  

30 minute Rolls

Ingredients

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1 C plus 2 Tbsp warm water

1/3 C vegetable oil

2 Tbsp active dry yeast

1/4 C sugar

1 1/2 tsp salt

1 egg

• 3 1/2 C bread flour seems to work better but all purpose flour will also work

Instructions

• Heat oven to 400 degrees.
• In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour.
• Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)
• Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown.
  Recipe and picture from Your Home Based Mom
  

Swig Sugar Cookies

Ingredients

Cookies:

• 1 cup butter (8 ounces, 16 tablespoons), softened
• 3/4 cup neutral-flavored oil (canola, vegetable, grapeseed, etc)
• 1 1/4 cups (9.25 ounces) granulated sugar
• 3/4 cup (3 ounces) powdered sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 tablespoons sour cream
• 2 large eggs
• 1 teaspoon vanilla extract (see note)
• 5 1/2 cups (27.5 ounces) all-purpose flour (I use unbleached)
• Granulated sugar for pressing the cookies

Frosting:

• 3/4 cup (6 ounces, 12 tablespoons) butter, softened
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 6 cups (24 ounces) powdered sugar
• 1-2 tablespoons cream or milk

Instructions

1. Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
3. Add the sour cream, eggs and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
4. Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.
5. Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It's really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.
6. Bake the cookies for 10-12 minutes until just set. Try not to let them get golden on the edges or very much on the bottom - that means they've baked too long and they may be dry and crumbly instead of creamy and soft.
7. Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
8. For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream (or milk) and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional cream, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable.
9. Frost the cooled cookies and decorate with sprinkles, if desired.

Notes

Vanilla Flavor: I've also used vanilla butter emulsion in place of the vanilla extract (in both the cookies and frosting) for a super yummy, buttery vanilla flavor.
Overflouring: be careful not to overflour the dough or the cookies might be dry instead of soft after baking. If you don't weigh your ingredients, make sure to fluff the flour in the container before scooping in the measuring cup and leveling (don't pack or shake the flour into the cup!).