Ingredient: pumpkin pie spice

Spice Balls w/ Pumpkin Spice Cream Cheese Frosting

The weather is cooling, and fall baking fills the air with the warm aromas of cinnamon and pumpkin spice. Spice cake recipes from turn-of-the-century cookbooks call for early forms of baking soda, which require an acid and the presence of heat to create a reaction that generates carbon dioxide bubbles. Tomato soup being acidic, provides the acid to make that reaction occur, the same way applesauce does. These spice cake balls are using both applesauce and tomato soup, making them super moist and full of flavor.

Who knew that a can of tomato soup could be turned into a cake? Condensed tomato soup appeared in stores in the late 1890s, and recipes for tomato soup cake began appearing in cookbooks in the late 1920s, early 1930s. This cake gained popularity likely in response to the depression, since the original recipe didn’t contain eggs or milk, which were in short supply during that time. Canned goods were an important staple during the depression, and like mayonnaise, the soup serves to bring moisture and bind the cake together. While it does not leave a tomato flavor in the cake, it does give the cake a lovely reddish color.

The Campbell Soup Company didn’t actually produce a recipe until 1940 and by 1960 it was featured on a Campbell’s soup label, making it the first recipe ever to appear on a soup can.

Tomato soup cake has moved beyond its humble origins. It is truly a recipe for all ages and for all seasons, a recipe that has been revised and modified to suit changing needs and tastes, a recipe that has stood and triumphed over the test of time. Around 1966, a cream cheese–frosted version surfaced, which remains the most popular version to this day.

The pumpkin spice cream cheese frosting is truly the ‘icing on the cake‘.

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 Spice Cupcakes w/ Pumpkin Cream Cheese Frosting
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Keyword spice balls w/ pumpkin spice cream cheese frosting
Servings
OR 12 CUPCAKES
Ingredients
Spice Cake
Cream Cheese Frosting, Divided
Pumpkin Spice Cream Cheese Frosting
Course dessert
Cuisine American
Keyword spice balls w/ pumpkin spice cream cheese frosting
Servings
OR 12 CUPCAKES
Ingredients
Spice Cake
Cream Cheese Frosting, Divided
Pumpkin Spice Cream Cheese Frosting
Votes: 1
Rating: 5
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Instructions
Spice Cake Balls
  1. Preheat oven to 350 F. If you are using cake pop pans it is not necessary to grease them. If you are using muffin cups, line with paper cups.
  2. In a large bowl, cream sugar & butter. Mix in applesauce & tomato soup.
  3. In another bowl, whisk together flour, spices, baking powder & baking soda.
  4. Add dry ingredients to the wet ingredients along with walnuts or pepitas. Fold together, mixing lightly. Do not overmix batter.
  5. Bake about 20 minutes or until a toothpick comes out clean.
Cream Cheese Frosting
  1. Place cream cheese in a bowl & beat with mixer until smooth. Slowly add powdered sugar, vanilla & salt. Combine well.
  2. For Pumpkin Spice Frosting: Divide cream cheese mixture (from recipe above) in half. To one half of the mixture add the pumpkin pie spice.
  3. In a piping bag, fitted with a star piping tip, place the white cream cheese frosting on one side & the pumpkin spice frosting on the other side of the bag, Pipe a swirl over each 'spice cake pop'. Decorate with some whole pepitas if desired.

Pumpkin Spice Custard w/ Caramelized Apples

Autumn is upon us and love it or hate it, pumpkin spice season is well underway. It all started with the introduction of the famous Starbucks ‘Pumpkin Spice Latte’ in 2003. Strangely enough, as a kid, I wasn’t crazy about pumpkin at all. But that was then, now I’m one of those who loves everything pumpkin.

The leaves are changing, the weather is cooling and the air is filled with the ‘flavors of fall’. With both apples & pumpkins in season right now its hard not to enjoy making use of them.

As usual, this recipe started out with a simple little no-cook pudding but got an upgrade with some spiced, caramelized apples. Yum!

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 Pumpkin Spice Custard w/ Caramelized Apples
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Keyword pumpkin spice custard w/ caramelized apples
Servings
Ingredients
Pudding
Caramelized Apples & Cranberries
Course dessert
Cuisine American
Keyword pumpkin spice custard w/ caramelized apples
Servings
Ingredients
Pudding
Caramelized Apples & Cranberries
Votes: 1
Rating: 5
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Instructions
Caramelized Apples & Cranberries
  1. In a medium pot, melt butter then add water & sugar. When the caramel is golden brown, add the cranberries, swirling them into the caramel. When the cranberries begin to burst, add the apple & orange zest, then sprinkle with the spices. Lower the heat & simmer 5-10 minutes to thicken. Do not over cook the compote as it will thicken when cooled.
  2. Transfer to a heat resistant glass bowl & cool to room temperature, then cover & chill.
Pudding
  1. In a large bowl, beat pudding mix, pumpkin puree, milk, brown sugar & spices until smooth & creamy, about 1-2 minutes. Chill for an hour before assembling with fruit.
Assembly
  1. In serving glasses of choice, layer the pudding with caramelized fruit compote. Top with a dollop of whipped cream & a sprinkle of gingersnap crumbs if you wish.

Dutch Apple Pumpkin Cheesecakes

For Canadians, Thanksgiving is just a couple of days away. Even if the basics are the same across the country …. turkey, stuffing and mashed potatoes …. every family has their own special twist they put on it somewhere. That could easily come in the form of dessert.

There are few flavors that say autumn better than pumpkin and ginger but why not switch up the traditional pumpkin pie for something extra special. I’m thinking, what’s wrong with combining a number of our favorites in one dessert!

Starting with a gingersnap crust for the base, then a pumpkin cream cheese layer topped with cinnamon apples. The thing with ‘Dutch apple’ (pie) that sets it apart is the crumb/streusel topping. So in keeping with the name of this recipe, I’m making a streusel topping as the final layer of our Thanksgiving dessert. Of course, you can always add a scoop of ice cream.

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 Dutch Apple Pumpkin Cheesecakes
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Keyword Dutch apple pumpkin cheesecakes
Servings
Ingredients
Gingersnap Base
Pumpkin Cheesecake Filling
Apple Filling
Streusel
Course dessert
Cuisine American
Keyword Dutch apple pumpkin cheesecakes
Servings
Ingredients
Gingersnap Base
Pumpkin Cheesecake Filling
Apple Filling
Streusel
Votes: 1
Rating: 5
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Instructions
Gingersnap Base
  1. Preheat oven to 325 F. Line mini cheesecake pans with paper liners.
  2. In a food processor, add gingersnap cookies & process until you have fine crumbs. Place in a bowl; add butter & mix until fully combined. Evenly distribute the mixture between the mini cheesecake pans. Press each one down firmly & bake for 5 minutes. Remove from oven & set aside to cool.
Cheesecake Filling
  1. In a bowl, beat cream cheese, sugar, vanilla & spice for 1-2 minutes until smooth & creamy. Add in the pumpkin puree & mix until fully combined. Turn mixer to low speed & add egg; beating ONLY till just combined.
Apple Filling
  1. Prepare apples & combine with cinnamon, sugar & flour.
Streusel
  1. In a small bowl, combine oatmeal, flour, brown sugar & cinnamon. Cut in butter until mixture is crumbly.
Assemble & Bake
  1. Evenly distribute the cheesecake filling over the gingersnap crusts. Top with apple filling then spoon an even layer of streusel over each cheesecake cup.
  2. Bake at 325 F. for 10-12 minutes or JUST until cheesecakes are set. Remove from oven & allow to cool at room temperature for at least an hour.
  3. Serve topped with a bit of whipped cream or ice cream if desired.
Recipe Notes
  • I have always loved Dutch 'Speculaas' spice so I used it in all 3 parts of the filling instead of what I listed in the recipe. It has a unique combination of cinnamon, nutmeg, cloves, ginger, cardamom, aniseed, mace & black pepper.
  • This recipe can be easily halved if 36 is too many for you.

Pumpkin Cream Cheese Pancake Bake

Today, February 25th is Shrove Tuesday. The date can be anytime between February 3rd & March 9th. It is exactly 47 days before Easter Sunday, based on the cycles of the moon.

For centuries, the consumption of pancakes has widely been regarded as a popular way to celebrate Shrove Tuesday, which takes place the day before Ash Wednesday in preparation for Lent. However, the day is celebrated in a variety of ways around the world with many different foods.

Today’s recipe idea comes from the bettycrocker.com website. I printed this pancake recipe out a very long time ago but never got around to trying it. So today’s the day … You notice it uses General Foods Bisquick mix. I don’t use a huge amount of this baking mix but its handy once in a while.

I was curious (as usual) about the history of the product. It seems a salesperson for General Foods, was on a train to San Francisco late one evening in the 1930‘s. Since the dining car was already closed and he was quite hungry, he asked the chef if he could make him something quickly, nothing fancy and not too much fuss. He was served a plate full of piping hot biscuits. When asked how this was possible so fast, the chef said he had a pre-mixed blend of lard, baking powder, flour and salt that he stored in an ice chest. This became the inspiration for a product that is still convenient more than 80+ years later. Today, Bisquick’s product line has grown to include flavored biscuit mixes, easy shake ‘n pour pancake mix and even gluten-free Bisquick. Interesting!

This turned out to be real good, but of course you have to like pumpkin to enjoy it and we do.

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 Pumpkin Cream Cheese Pancake Bake
Votes: 2
Rating: 5
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Course Brunch, Lunch
Cuisine American
Servings
Ingredients
Pancakes
Filling
Topping
Course Brunch, Lunch
Cuisine American
Servings
Ingredients
Pancakes
Filling
Topping
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
Pancakes
  1. In a large bowl, combine Bisquick mix, & 1 tsp pumpkin pie spice. In a medium bowl, whisk together 2/3 cup milk, 2 eggs, pumpkin & 1 tsp vanilla. Add dry ingredients to wet, mixing ONLY until just combined.
  2. Heat griddle to about 325 F. Pour batter by 1/3 cupfuls onto griddle. Cook until edges appear dry, about 2 minutes, then turn & cook 1 minute. Repeat with remaining batter; let pancakes cool completely.
  3. Lightly butter a 13 X 9-inch baking dish. Spread each cooled pancake with cream cheese, then cut in half & place cut side down into baking dish.
Filling
  1. In a large bowl, beat 6 eggs, 1 1/2 cups milk, cream, sugar & 1 Tbsp vanilla. Pour over pancakes. Cover with plastic wrap; refrigerate at least 2 hours but no longer than 8 hours.
Topping
  1. When ready to bake, preheat oven to 350 F. Remove baking dish from refrigerator. In a small bowl, mix flour, brown sugar & 1/2 tsp pumpkin pie spice. Cut in butter with a pastry blender or finger tips until the size of small peas. Sprinkle on top of pancakes in baking dish.
  2. Bake about 1 hour or until topping is golden & filling is set. If topping browns to quickly, cover with foil. Allow to stand 15 minutes before serving.

Cherry Chai Cheesecake Bites

HAPPY VALENTINES DAY!

It seems one of the most common symbols associated with Valentine’s Day are heart shapes, used to decorate cards, gift boxes, wrapping paper, cakes, cookies, candies, etc. etc. In April 2016, I had posted a blog reminiscing about a memory I had from the fifties. It referred back to the ‘invention’ of the ‘cut-up’ cakes. One of these was a heart-shaped cake covered in Baker’s Angel Flake coconut and decorated with some of those little spicy, cinnamon heart candies. Here’s a tidbit of ‘red hot’ info I found interesting.  In the 1930’s, Ferrara Pan Candy Company (USA) created the famous ‘Red Hot” candies, otherwise known as cinnamon hearts, using the cold panned candy method. This process involved building candy pieces from candy centers and tossing them into revolving pans while adding flavor, color and other candy ingredients. This process continues until the pieces become the desired size.

Brion loves these hot, spicy little hearts. It seems if he has some once a year that satisfies the craving which is probably more nostalgic than anything. Of course if there are a few too many around, there are numerous vintage recipes using them such as applesauce, apple pie, jell-o and so on.

In keeping with Valentines Day, I wanted to do something with the color red and add a little spiciness of my own.                                                                                                   Here you have it CHERRY CHAI CHEESECAKE BITES!


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Cherry Chai Cheesecake Bites

Votes: 1
Rating: 5
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Course Brunch, dessert
Cuisine American, German

Servings


Ingredients
Crust

Cheesecakes

Course Brunch, dessert
Cuisine American, German

Servings


Ingredients
Crust

Cheesecakes

Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Spray 12 mini muffin pans with cooking spray or use a mini cheesecake pan with the removable bottoms.

  2. In a blender of food processor, finely crush the gingersnap cookies. Transfer to a large mixing bowl & add melted butter. Mix well. Spoon about 1 Tbsp crumb mixture into the bottom of each muffin cup. Press to create a mini 'pie crust'.

  3. In another mixing bowl, combine cream cheese, egg, sugar, vanilla, cardamom, pumpkin pie spice. Using a mixer, beat for 2-3 minutes until smooth & creamy. Divide filling between the 12 'cups'.

  4. Bake for 15-20 minutes. Remove & let cool for 5 minutes or so. Run a knife around edges to loosen cheesecakes; carefully flip the tins over to remove cheesecakes from pans.

  5. To Serve: Place cheesecake bites on serving dish. Top with cherry pie filling (about 2 cherries each).


Recipe Notes
  • Recipe was adapted from cookingcontestcentral.com

Roasted Turkey Breast Roulade Baked in Squash

Whether you celebrate Christmas culturally, religiously or not at all, it seems a good time to evaluate your priorities to make sure you are truly doing what matters to you most. Christmas comes and goes each year during which the ‘Christmas Spirit’ is alive and well. Wouldn’t it be nice if that same spirit was applied to our daily lives all year long.

Today, December 25th, we celebrate my sister Rita’s birthday as well as Christmas Day. Our family’s Christmas eve birthday ‘parties’ hold many fond memories for me. After attending Christmas eve church service, upon returning home, we would be joined by family friends to have birthday cake and some homemade root beer. It was very important to my parents that a special birthday acknowledgement was made to Rita apart from the Christmas festivities.

Christmas is a nostalgic time of year for many of us — recalling simple family traditions. When it comes to holiday decorations, the thing I remember most were the ‘multitudes’ of Christmas cards that our family received in the mail. My mother would fasten string between doorways and windows to hang them all on each time we would receive another one. There was a limited amount of other Christmas decorations. We used the same ones year after year and that was what made them so special. They all had their own special place where they belonged, and once they were out, it truly felt like Christmas.

Probably, the most cherished item was a Christmas Manger set. This cardboard tabletop Nativity was published by Concordia Publishing House in early 1940’s from illustrations first produced by artist George Hinke. A base was provided with special tabs to hold the 17 lithographed figures upright; each tab being carefully labeled making it easy to assemble.

George Hinke was born in 1883 in Berlin, Germany where he studied as a painter. He immigrated to the United States in 1923.

I remember this Nativity scene vividly as the cardboard figures were so beautiful and accurately painted. It was sold in a cardboard box that contained assembly instructions. One of the trips Brion and I made to Italy was just after Christmas one year in early January. Thanks to the European mindset, the outdoor Christmas decor had not been tucked away for the season. The detail in some of the Nativity scenes was incredible. They brought back memories of that little ‘Christmas Manger’ set from many years ago.

For our Christmas dinner this year we are having something a little different from the traditional roast turkey. Turkey roulade lets you have all the traditional flavors of Christmas without having to go through the whole turkey cooking episode. Not only is it mouthwatering and tender, it’s easy to make, cooks quicker, a breeze to carve and looks super elegant. Now, there’s the matter of the stuffing. Equally essential to the holiday table, it’s a far more expressive medium than the turkey itself. You could say, it is the personality with countless options. 

Today’s recipe is a turkey breast that has been flattened and stuffed with herbs, cranberries and hazelnuts. The roulade is wrapped with bacon to keep it moist and tucked into a half of a spaghetti squash. The drippings from the bacon and turkey flavor the squash perfectly as it bakes giving a tasty, earthy, vegetable side dish. Brion and I preferred some cranberry sauce and a traditional gravy with this meal but if you want to kick it up a notch you could serve a thin apple cider gravy instead.

                                         HAPPY BIRTHDAY, RITA!                                                                              ENJOY YOUR DAY AS WE CELEBRATE YOU WITH LOVE

        SEASON’S GREETINGS TO EVERYONE FOLLOWING MY BLOG

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 Roasted Turkey Breast Roulade Baked in Squash
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American, European, French, German
Servings
Ingredients
Turkey, Stuffing & Squash
Apple Cider Gravy
Course Main Dish
Cuisine American, European, French, German
Servings
Ingredients
Turkey, Stuffing & Squash
Apple Cider Gravy
Votes: 1
Rating: 5
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Instructions
Stuffing
  1. In a medium saucepan, heat 2 T. butter. Saute onion, garlic & sage leaves, stirring occasionally, for about 8 minutes. Add bread crumbs, toasted hazelnuts, cranberries, chicken broth, Italian seasoning, salt & pepper; cook for another minute or so. Remove from heat & cool completely.
Turkey Breasts
  1. Using a sharp knife, 'butterfly' turkey breasts. Cover with plastic wrap, flatten them slightly with a meat tenderizer. Divide stuffing between the two breasts & spread it out evenly. Roll breasts up, place cut side down onto work surface. Wrap each roulade with 6 slices of bacon, tucking the ends under the turkey rolls.
Squash
  1. Preheat oven to 400 F. Slice the spaghetti squash in half & scoop out the seeds. Place both haves on a large roasting pan & drizzle with olive oil. Roast 30 minutes. Remove squash from oven & place the bacon wrapped roulades into the cavity of the squash. Return turkey/squash roulade to oven, lower oven temperature to 350 F. & roast until the internal temperature of the turkey roulade is 155 F., ABOUT 1 1/2 hours. Remove from oven & allow to stand about 10 minutes. Slice & place on serving platter.
Apple Cider Gravy
  1. In a medium saucepan, combine turkey stock, apple cider & sage leaves; bring to a boil. Gently boil, stirring occasionally, for about 15 minutes until sauce is reduced & thickened slightly. Remove sage leaves & discard. Drop in butter cubes; whisk to incorporate, add pepper & remove from heat. Serve hot over turkey roulade.

Pumpkin Chai Cheesecake Trifle

In the winter of 2011, Brion and I spent a month travelling Turkey. While in Istanbul, we happened to be staying in a hotel next to a Starbucks  coffee shop. By chance I tasted a ‘Pumpkin Spice Chai Latte’. That unique flavor left a lasting memory with me. Back at home, I wanted to recreate that flavor. The recipe today is what developed from that memory.

The word trifle comes from the old French term, ‘trufle’ and literally means something whimsical or of little consequence.  In actual food terms, it’s anything but. A proper English trifle is made with real egg custard poured over sponge cake, soaked in fruit and sherry then topped with whipped cream.

Though a simple dessert to make, trifle looks gorgeous with its multiple layers, colors and textures. It is not only served as a dessert but used as a centerpiece on occasion.

Many puddings evolved as a way of using leftovers, thus trifle originating from stale cake. Some of the many cake choices are sponge, Genoise, ladyfingers, pound cake and macaroons. Alcohol used, often ranges greatly from sherry, white wine, rum, liqueurs and scotch as well as just using a fruit juice. In order for the flavors to marry properly, trifle needs about 8 hours of refrigeration time. In North America, trifle is synonymous with the festive Christmas season.

My blog picture is a PUMPKIN CHIA CHEESECAKE TRIFLE  that I made for a Christmas event. If you like pumpkin and cheesecake this trifle is for you! 

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 Pumpkin Chai Cheesecake Trifle
Votes: 2
Rating: 5
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Course dessert
Cuisine American, European, French, German
Servings
Ingredients
Pound Cake
Pumpkin Filling
Creme Filling
Topping
Course dessert
Cuisine American, European, French, German
Servings
Ingredients
Pound Cake
Pumpkin Filling
Creme Filling
Topping
Votes: 2
Rating: 5
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Instructions
Pound Cake
  1. Preheat oven to 350 F. Spray a 9 x 9-inch square pan with baking spray.
  2. In a large bowl, combine all dry ingredients (through allspice). In a medium bowl, whisk eggs, egg white, milk, oil and pumpkin until thoroughly blended. Combine wet ingredients with the dry ingredients, stirring until just blended. Spread batter into the prepared pan. Sprinkle pumpkin seeds on top.
  3. Bake until lightly browned & a toothpick inserted into the center comes out clean, about 30 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack & allow to cool completely. With a wooden skewer, poke holes in cake about 2-inches apart. Slowly pour 1/2 cup Apricot Brandy over cake. Refrigerate overnight.
Pumpkin Filling
  1. In a medium bowl, beat cream cheese & pumpkin with a mixer until well blended. Add spices & dry pudding mix; beat until well blended. Gradually blend in milk.
Creme Filling
  1. In a medium bowl, beat cream cheese with a mixer until creamy. Gradually beat in milk. Add dry pudding mix; blend well. Fold in thawed Cool Whip.
Topping
  1. Preheat oven to 350 F. In a medium bowl, coarsely crush wafers; place in medium bowl. Add butter, nuts, sugar & 1/4 tsp pumpkin pie spice; mix well. Spread onto the bottom of a shallow pan. Bake 10-12 minutes or until light golden brown; cool. Break cooled, baked nut mixture into smaller pieces; store in airtight container at room temperature until ready to use.
ASSEMBLY
  1. Cut pound cake into 1-inch cubes. Line bottom of a straight-sided trifle bowl with 1/3 of cake cubes, 1/3 pumpkin filling, 1/3 creme filling & 1/3 of the nut mixture. Repeat 2 more times. Decorate as desired. Drizzle with bottled Dulce de Leche Creme.

Honey Butter Pumpkin Dinner Rolls

With tomorrow being Thanksgiving Day, it seems like baking some special little dinner rolls for the occasion would be in order.

Bread making has always been a carefully protected symbol of civilization. The Greeks would let only priests make bread — they reasoned that dealing with the ‘staff of life’ was the business of those trained in religious matters. The Romans, a practical-minded people, turned bread baking over to the Civil Service and enforced rigid sanitary regulations. In any case, it has always been an integral  part of history.

Pan or dinner rolls, a name given to small pieces of dough, shaped and baked in a pan with their sides touching. This prevents them from flattening out, instead springing upwards.

At our house we love pan buns. For some strange reason, both of us enjoy baked goods when they are very lightly baked rather than dark and crispy. Pan buns usually fit that description.

These PUMPKIN DINNER ROLLS  check all the boxes. For Thanksgiving, they’re just a little bit more special as well as being a suitable accompaniment for soups and stews during the fall and winter months. If you like pumpkin, I think you will enjoy them.

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 Honey Butter Pumpkin Dinner Rolls
Votes: 1
Rating: 5
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Course Brunch, Lunch, Main Dish
Cuisine American, European, German
Servings
rolls
Ingredients
Dough
Honey Butter
Course Brunch, Lunch, Main Dish
Cuisine American, European, German
Servings
rolls
Ingredients
Dough
Honey Butter
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a microwave-safe bowl, heat milk & butter about 45 seconds. Whisk until butter has melted smoothly into the milk; add egg, pumpkin puree & whisk again to combine. Heat again about 15 seconds to warm total mixture. In a large mixing bowl, add remaining dough ingredients along with pumpkin/milk mixture.
  2. Combine & knead dough on a lightly floured surface 5-8 minutes, until smooth & elastic. Grease bowl lightly, place dough in bowl & turn to grease all sides of dough ball. Cover with plastic wrap & allow to rise in a draft-free place until dough has doubled in bulk.
  3. Spray work surface with baking spray, punch dough down & turn onto surface. Divide dough into 10 equal portions; roll each into a ball. Place dough balls into a sprayed, 9 x 9-inch square pan; cover with plastic wrap & place in a draft-free area until doubled in bulk, about 45 minutes.
  4. Preheat oven to 375 F. In a small bowl, melt butter & add honey; stir to combine. Before baking, generously brush the rolls with honey butter; reserving any extra to brush on after baking.
  5. Bake 15-17 minutes or until puffed & golden. After removing from oven, brush with any remaining honey butter & allow to cool slightly before serving.
Recipe Notes
  • For some extra 'butter' to serve with rolls, whisk together equal parts softened butter & honey until fluffy.
  • MAKE AHEAD OPTION:   Once you have the rolls in the baking pan, cover with foil & place in refrigerator overnight. When ready to bake, bring the rolls to room temperature & allow to rise about 45 minutes before baking.