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..........It's Just That Simple!

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Sweet Yankee Breakfast Rolls

These breakfast babies came from thinking about our past Yankee generations, when biscuits and molassses were enjoyed most mornings. I still enjoy that old-time beginning to the day but these are refreshingly lighter and just as delicious.


For 15 Serving(s)


  • 1 3/4 cup(s) warm water, divided
  • 1 tablespoon(s) sugar
  • 1 envelope yeast
  • 4 cup(s) flour
  • 2 teaspoon(s) salt
  • 1 cup(s) warmed maple syrup
  • 1 cup(s) raisins
  • 1/3 stick butter or margarine, melted
  • 1/4 cup(s) cinnamon, divided
  • Butter-flavored nonstick cooking spray
  • 1 cup(s) apple jelly

Sweet Yankee Breakfast Rolls Directions

  1. In a small bowl, add 1/2 cup warm water and sugar, mix to combine. Sprinkle the yeast on top and let it sit for 10 minutes. In the bowl of a tabletop mixer with a hook attachment, add the flour, salt and yeast water. Begin mixing on low, adding remainder of warm water and warmed maple syrup until the dough is well combined. Increase speed to medium and continue mixing until it forms a ball and pulls away from the side of the bowl. Reduce speed to low once again and add the raisins, mixing until incorporated. Slowly drizzle in the melted butter and continue mixing until the butter is blended well. Add all but 1 teaspoon cinnamon and rotate the hook just a couple of times to lightly blend. Remove hook from dough, spray the top with nonstick cooking spray, cover with dry cloth and let rise until almost double in bulk, about an hour.
  2. Punch down and transfer dough to well floured work surface. Knead for a minute or two, until the dough holds together and is no longer sitcky. Roll out to an inch thick. Cut with a rim of a glass dipped in flour, or use a 3-inch cookie cutter. Place on lightly sprayed cookie sheet, an inch apart. Continue reforming the dough and cutting until dough is completely used. Spray the tops with nonstick cooking spray, lightly sprinkle with additional cinnamon and let rise until another half inch higher. Bake for 15-20 minutes or until nicely browned on top. Remove to cool slightly before transferring to platter.
  3. Melt apple jelly and remainder of cinnamon in microwave until hot and syrupy, about 1 minute. Remove and whisk until smooth. Serve spooned over rolls.
  4. Makes about 15 rolls