Inga'S Rolls
Inga's Rolls are soft, flaky pastries with a slightly sweet flavor, perfect for breakfast or a snack. The dough is enriched with eggs and milk, then shaped into wedges and baked to golden perfection. An inviting treat suited for family gatherings or weekend brunches.
Ingredients
Instructions
- Bring milk and margarine to a boil.
- Dissolve yeast in warm water.
- Beat eggs, sugar, and salt together.
- Pour the milk mixture, dissolved yeast, and egg mixture together.
- Stir in milk.
- Cover and refrigerate overnight.
- Two hours before baking, set out in a warm spot.
- After 2 hours, punch the dough down.
- Divide the dough into thirds.
- Roll each third into a circle and cut into 12 wedges with a sharp knife.
- Roll each wedge, beginning at the wide end.
- Brush with egg and water mixture and sprinkle with sesame seeds before baking.
- Bake for 10 minutes at 425°F.
Tips & Substitutions
For best results, ensure your milk and margarine mixture is hot enough to activate the yeast but not boiling. If you don’t have margarine, unsalted butter can be a great substitute. You can also experiment with adding spices like cinnamon or nutmeg for extra flavor. To make the rolls sweeter, consider increasing the sugar slightly.
Serving Suggestions
These rolls are delightful served warm with butter or jam. They pair beautifully with hearty soups or salads, making them a versatile option for brunch or dinner. For a sweet treat, enjoy them alongside Cherry Cheese Cake Ice Cream. You can also serve them as a breakfast option with scrambled eggs and fresh fruit.
Storage & Reheating
Store leftover rolls in an airtight container at room temperature for up to two days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag for up to three months. To reheat, simply thaw and warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Inga'S Rolls contains roughly 56 calories, with 1g protein, 6g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use active dry yeast instead of yeast cakes?
Yes, you can substitute active dry yeast for yeast cakes. Use about 2 1/4 teaspoons of active dry yeast, and dissolve it in the warm water before adding it to the mixture. This will yield similar results.
Is it necessary to refrigerate the dough overnight?
Refrigerating the dough overnight helps develop flavor and texture. If you're short on time, you can let it rise in a warm place for 1-2 hours instead, but the taste may be slightly less complex.
Can I add fillings to these rolls?
Absolutely! Feel free to add fillings like cinnamon sugar, chocolate chips, or even savory options like cheese and herbs before rolling them up. This can personalize your rolls and make them even more delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).