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Ingredients

• ✓ roll
• milk
• active dry yeast
• honey
• butter
• salt
• all-purpose flour
• vegetable oil

Instructions

1. 1 Combine warm milk, yeast, honey, and butter in a bowl; stir. Add salt and most of the flour, reserving the rest for dusting. Stir using a wooden spoon until a sticky dough forms.
2. 2 Dust a work surface with the leftover flour. Knead the dough until smooth, elastic, and no longer sticky, adding more flour as needed. Form dough into a ball that springs back lightly when pressed.
3. 3 Transfer dough to a lightly greased bowl, cover with greased foil, and let rise in a warm place until doubled in size, about 1 1/2 hours.
4. 4 Meanwhile, cut kitchen string into 4 dozen 8- to 10-inch strands. Place strings in a bowl and toss with oil to coat; set aside.
5. 5 Press risen dough down on a work surface; reserve 3 to 4 tablespoons for forming "stems." Cut remaining dough in half and cut each half into 6 wedges. Roll each into a round ball by cupping your hand over the dough and pressing and rolling lightly in a circular motion for 10 to 15 seconds. Cover and let rest for 15 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone liners.
7. 7 Place 4 pieces of string on your work surface. Crisscross strings over a center point into a star formation. Place a dough ball, smooth side-down, onto the center point. Firmly tie each string into a knot over the center of the roll. Snip off excess string using scissors.
8. 8 Place tied roll onto a prepared baking sheet, knot side-down. Repeat with remaining strings and dough balls.
9. 9 Let rolls rise for about 30 minutes.
10. 10 Sift a little flour on top of rolls. Shape reserved dough into "stems" and place them on the sheet next to the rolls.
11. 11 Bake in the center of the preheated oven until lightly browned, 20 to 25 minutes.
12. 12 Remove from the oven and let cool until safe to handle, about 15 minutes. Cut strings off of each roll at the tops and peel down carefully and slowly to remove. Cut a small hole in the tops of each roll and press "stems" into each hole. Transfer pumpkin rolls to a serving platter.

By John Mitzewich

Ingredients

• ✓ roll
• manchego cheese
• black pepper
• salt
• lemon
• spinach
• chicken stock
• red pepper flakes
• garlic
• olive oil
• water
• black pepper
• kosher salt
• olive oil
• garlic
• parsley
• rosemary
• pork shoulder

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Make the pork: Remove the netting or strings from pork roast, keeping them intact to use again. Combine rosemary, parsley, garlic, 3 teaspoons oil, 1 tablespoon kosher salt, and 1 tablespoon pepper in a bowl. Slice open pork roast and spread it with herb mixture. Roll up pork and secure it with the netting or string. Rub remaining 1 teaspoon oil all over pork; season with more salt and pepper.
3. 3 Place pork, fat-side up, in a roasting pan; pour in water.
4. 4 Bake in the preheated oven, basting occasionally and adding more water if necessary, until an instant-read thermometer inserted into the meat reads at least 145 degrees F (63 degrees C), 1 1/2 to 2 hours. Remove from the oven and let rest for 10 to 15 minutes. Reserve pan juices in the roasting pan.
5. 5 While the pork is resting, prepare fixings: Heat oil in a frying pan over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring to a boil. Add spinach, lemon juice, salt, and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until spinach is wilted, 2 to 3 minutes.
6. 6 Cut and remove the string from the roast. Cut pork into thin slices. Return sliced pork to the juices in the roasting pan.
7. 7 Slice sandwich rolls. Sprinkle Manchego cheese over split rolls, add pork slices, and top with spinach.

By Christine

Ingredients

• ✓ roll
• american cheese
• cooking spray
• olive oil
• butter
• onion
• butter
• olive oil
• pepper
• salt
• chipotle chile powder
• lime juice
• garlic
• chive
• mayonnaise
• oregano
• garlic powder
• cayenne pepper
• white pepper
• black pepper
• sugar
• onion powder
• salt
• onion
• butter
• olive oil
• onion
• chicken breast
• worcestershire sauce
• lime juice
• soy sauce
• white wine

Instructions

1. 1 Mix white wine, soy sauce, 1 tablespoon lime juice, and Worcestershire sauce together in a resealable bag; add chicken and seal bag. Marinate chicken in the refrigerator for 8 to 24 hours.
2. 2 Mix 1 tablespoon salt, onion powder, sugar, 1 teaspoon ground black pepper, white pepper, cayenne pepper, garlic powder, and oregano together in a bowl for the blackened seasoning; transfer to a shaker or an air-tight container.
3. 3 Place mayonnaise, chives, garlic, 1 teaspoon lime juice, ground chipotle pepper, salt, and black pepper in a food processor; pulse together until chives are minced and aioli is smooth and evenly mixed. Transfer to an air-tight container and store in the refrigerator.
4. 4 Heat 1 tablespoon olive oil and 1 tablespoon butter together in a skillet over medium heat; cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more. Remove from heat.
5. 5 Remove chicken from marinade and pat dry with paper towels. Spray chicken pieces with cooking spray and sprinkle all sides with blackened seasoning.
6. 6 Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet; cook chicken until no longer pink in the center and the juices run clear, about 5 minutes per side.
7. 7 Assemble sliders by layering a piece of chicken, a strip of Cheddar cheese, and a spoonful of caramelized onion onto the bottom of each bun. Place a dollop of aioli on the top portion of bun before placing atop onion layer, forming a sandwich.

By Christina S Wall

Ingredients

• ✓ roll
• rhubarb
• sugar
• cinnamon
• bun
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Combine rhubarb, 1 cup sugar, and cinnamon in a large saucepan over medium-low heat; bring to a boil. Reduce heat to a simmer; cook, stirring frequently, until rhubarb breaks apart, about 10 minutes. Pour rhubarb mixture into the prepared dish.
3. 3 Cut rolls into cubes; spread over rhubarb. Sprinkle remaining ½ cup sugar over bread cubes; pour melted butter over sugar.
4. 4 Bake in the preheated oven until bread is lightly golden brown and rhubarb is bubbling, about 35 minutes.

By DAHLING1