Recipe InspirationsAugust 2015

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Dinner Rolls Product Use:

SUPC#7012438 MFR#91508 READI-BAKE Soft Dinner Roll 1 oz.

SUPC#1930411 MFR#01510 Flaked Wheat Dinner Rolls 1.25 oz.

Cinnamon Roll Monkey BreadIngredients:32 dinner rolls (frozen)

Smear:

cup brown sugar

1 tablespoons cinnamon

2/3 cup melted butter

Icing:

8 oz. cream cheese

cup butter (melted)

1 teaspoon vanilla extract

1 cup powdered sugar

Directions:

Preheat oven to 400F

Make smear by whisking together brown sugar, cinnamon and melted butter in a large mixing bowl until smooth.

Take frozen raw dinner rolls and toss them in the smear until well coated. Put coated rolls into desired pan (greased).

Let rolls proof until they about double in size.

Make icing by mixing together cream cheese, butter, vanilla and powdered sugar in a standing mixer until smooth. Heat slightly for a more liquid texture if desired.

Bake proofed rolls for 10 minutes, let cool for 5 minutes.

Turn out rolls onto desired platter and decorate with frosting. Serve warm.

Honey Toasted Oat Wheat Rolls Ingredients:

Wheat spec Dinner rolls

4 oz. honey

4 oz. water

1 oz. rolled oats

1 oz. brown sugar

1 tbs. cinnamon

Directions:

Take out frozen rolls and arrange them on a parchment lined sheet pan. Cover with plastic wrap and let thaw for about 1 hr.

Stir honey and water together until honey is dissolved to make honey water.

Blend oats, brown sugar and cinnamon in a mixing bowl.

Take thawed rolls, dip them in honey water, roll them in oat mixture and arrange them on a sheet pan about 3 inches apart.

Proof until the rolls just about double in size.

Bake at 375 for 12 minutes.

Apple Pecan Bread PuddingIngredients:24 dinner rolls (baked)

Batter:6 oz. eggs

3 oz. cinnamon sugar

1g salt

10g vanilla extract

13 oz. whole milk

9 oz. apple sauce

2 oz. caramel sauce

Inclusions:1 cups Granny Smith apples (peeled / chopped)

2 cup chopped pecans

Icing:8 oz. cream cheese

4 oz. butter (melted)

6 oz. whole milk

7 oz. powdered sugar

Directions:

Take baked or leftover rolls and quarter them to fill up 2 cake pans.

Spread inclusions on top then gently toss in the pan so they sink into the middle.

Whisk all batter ingredients together in a large mixing bowl. Pour out evenly into both pans slowly try to wet all bread on the top.

Wrap with plastic wrap and let soak refrigerated for 5 hours.

Take out of the refrigerator, cover with foil and bake in a water bath for 1 hour. Let cool.

In a standing mixer blend icing ingredients using a paddle on medium speed until incorporated then high speed for 2 minutes. Transfer icing to squeeze bottle.

Cut out circles, squares or triangles for plating. Use caramel sauce and icing as topping. Serve warm.

Honey Sriracha Garlic Buns Ingredients:

24 Dinner rolls

2 tbs. garlic

16 oz. honey

3 oz. Sriracha sauce

2 tsp. salt

2 tsp. crushed red pepper

1 lb. chicken or pork

2 eggs

1 oz. water

White sesame seeds

Black sesame seeds

Sesame Oil

Directions:

Take frozen rolls and arrange on a parchment lined sheet pan. Cover with plastic wrap and let thaw for about 1 hr.

In a large mixing bowl, make sauce by whisking garlic, honey, Sriracha, salt and crushed red pepper until well blended

Cook meat. Dice it up raw and saut in a pan with some sesame oil. Add 6 oz. sauce at end and toss until coated. Simmer for 5 minutes then turn off heat.

Take thawed rolls and flatten by hand to a 3 inch disk. Place ounce meat in middle and fold dough over meat pinching shut in the center. Place pinched seam face down on pan so it

rolls.

Proof until rolls just about double in size.

Mix eggs and water to create egg wash.

Brush egg wash generously onto the rolls, to give it a brown sheen.

Sprinkle white and black sesame seeds on top before baking.

Bake at 400 for 10 minutes.

Serve with a side of sauce or drizzle sauce on the plate.

Kahlua Pork Luau Sliders Ingredients

Bun:24 whole wheat Dinner rolls2 oz. honey2 oz. waterToasted sesame seeds (bun topping)

Mini Burgers:2 lbs lean ground pork8 oz. crushed pineapple small cabbage (chopped)

2 tbs. garlic1 oz. soy sauce1 tablespoons salt tablespoon pepper cup pretzel/bread crumbs

Dressing:6 oz. mayonnaise1 oz. soy sauce

Directions:Take frozen rolls and arrange them on a parchment lined sheet pan. Cover with plastic wrap and let thaw for about 1 hr.

In large mixing bowl, combine all burger ingredients until well blended. Portion out about 1 oz. meatballs then smash into mini patties. Place patties on parchment lined sheet pan and bake at 350F for 8 minutes.

Once rolls are thawed let proof covered until doubled in size.

Separately saut remaining pineapples until golden highlights develop

In small mixing bowl combine mayo and 1 oz. soy sauce to make the dressing. Transfer to squeeze bottle

In small mixing bowl combine 2 oz. honey and 2 oz. water until honey is dissolved to make honey wash.

When rolls are proofed (doubled in size) brush well with honey wash, top with sesame seeds and bake for 14 minutes at 375F. Let cool then slice about inch from the bottom.

Build burger and fill with Cole Slaw (if desired) and Dressing

Crab Cake Sliders Ingredients:

Crab CakesTartar Sauce

Buns:16 Dinner RollsOlive oil (for brushing rolls)Old Bay seasoning (topping rolls)

Slaw:2 cups shredded celery (peeler)1 cup red onion (thin sliced)1 lemon (juiced) teaspoon salt

Directions:

Take out frozen rolls and arrange them on a parchment lined sheet pan. Cover with plastic wrap and let thaw for about 1 hr.

In small mixing bowl toss together slaw ingredients, cover with plastic wrap and keep in the refrigerator.

When rolls are thawed let them proof covered some place warm until doubled in size. Brush with olive oil, sprinkle old bay and bake for 14 minutes at 375F. Let

In a frying pan, heat about inch olive oil medium heat and begin cooking crab cakes. Once golden brown on bottom, flip and repeat for all. Put cooked cakes on sheet pan.

Build Slider as such: bottom bun, tartar sauce, crab cake, slaw, tartar sauce, top bun.

Peppered Bacon and Garlic Rolls Ingredients:

Dinner rolls

4 oz. butter (1 stick)

2 tbs. garlic

2 tbs. dry parsley

cup shredded parmesan

1 lb. bacon

2 tbs. black pepper

Directions:

Take frozen rolls and arrange them on a parchment lined sheet pan.

Cover with plastic wrap and let thaw for about 1 hr.

On parchment lined sheet pan arrange bacon and bake for 15

minutes at 350F. Move cooked bacon aside and sprinkle black

pepper generously on both sides. Cut each slice into 6 pieces

cutting down the center long ways and 2 cuts sideways.

Melt butter and garlic in a sauce pot and reserve.

Take thawed rolls and coat in butter garlic mixture and arrange on a

sheet pan about 3 inches apart.

With scissors, cut a slit down the center about of the way down.

Arrange 2 pieces of bacon in there and pinch back together.

Top with parsley and parmesan.

Proof until the rolls just about double in size. Bake at 400 for 10

minutes.

Take out and finish with another brushing of the butter garlic.

Cookie RecipesProducts Used:

#90685Sysco Reliance Sugar Cookie Dough

#90720Sysco Imperial Chocolate Chunk

Lemon BarsIngredients:

13 Sysco Reliance Sugar Cookie Pucks

4 eggs, slightly beaten

1 cups granulated sugar

2 tablespoons all-purpose flour

2 tablespoons butter or margarine, softened

2 tablespoons grated lemon peel (2 medium)

cup fresh lemon juice (2 medium)

1 to 2 tablespoons powdered sugar

Directions:

Heat oven to 350F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown.

In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.

Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.

Snickerdoodle CookiesIngredients:

Sysco Reliance Sugar Cookie Dough

tsp. Cinnamon Sugar Blend

Directions:

Place sugar cookie dough evenly on sheet pan

Sprinkle with cinnamon sugar mixture

Place in oven for 9-11 minutes

Let cool 5 minutes before serving

Caramel Apple Cookie PizzaIngredients:

Sysco Reliance Sugar Cookie Dough (approx. 13 pucks)

1 package (8 oz.) cream cheese, softened

cup powdered sugar

cup packed brown sugar

3 medium apples

cup caramel topping

Directions:

Heat oven to 350F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust.

Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.

In small bowl, beat cream cheese, powdered sugar and brown sugar with electric mixer on medium speed until fluffy. Spread mixture over crust. Slice apples, and arrange over cream cheese mixture.

Drizzle caramel topping over apples, then sprinkle with toffee bits and cinnamon.

Refrigerate until ready to serve.

Coconut Macaroon CrispsIngredients:

Sysco Reliance Sugar Cookie Dough

1 Egg White

2 cups shredded coconut

Directions:

On a floured surface, roll dough sheet out inch thick. Cut into rounds with a 1 -inch cookie cutter. Place on baking sheets.

Top with a mixture of 1 egg white, 2 cups sweetened shredded coconut, and cup

Bake at 350 F on parchment-lined baking sheets until just beginning to brown, 8 to 10 minutes.

Cool slightly on baking sheets, then transfer to wire racks to cool completely.

Pecan LogsIngredients:

Sysco Reliance Sugar Cookie Dough

1 Egg

cup Chopped Pecans

2 tbsp. sugar

Directions:

On a floured surface, roll 2 pucks of the sugar cookie dough into -inch-thick cords, then cut into 3-inch lengths

Refrigerate on baking sheets until firm.

Brush with a beaten egg and sprinkle with a mixture of cup chopped pecans and 2 tablespoons sugar.

Bake at 350 F on parchment-lined baking sheets until just beginning to brown, 10-11 minutes.

Cool slightly on baking sheets, then transfer to wire racks to cool completely.