Lasagna Roll-ups with Classico Family Favorites Sauce

This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone. #FamilyFavorites
I wanted to make a delicious family dinner that the girls could have fun making with me. We decided to do Lasagna Roll-ups & Breadsticks with Classico Family Favorites Sauces.

Click here to save $1 off Classico favorites when you buy two jars!

Heinz Classico Family Favorites Sauce

Ada found the alfredo sauce at Walmart for dipping our breadsticks in!

Heinz Classico Sauce

The breadsticks turned out just okay, so I’m not going to share the recipe with you. If I find a better one then I’ll share it. The Lasagna Roll-ups were AMAZING though, so I will share that recipe with you :) Ada is so serious while helping, it’s adorable. Heinz Classico Lasagna Roll ups  karainthekitchen com   1 of 1

They loved helping twist the dough: Heinz Classico Lasagna Roll ups  karainthekitchen com   1 of 1 2

And spreading the cheese mixture on the noodles with their little spatulas: Heinz Classico Lasagna Roll ups  karainthekitchen com   1 of 1 3

So proud of their work!

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Pretty roll-ups all lined up in the pan, ready to be covered with sauce and cheese. Heinz Classico Lasagna Roll ups  karainthekitchen com   1 of 1 6

After being in the oven for only 20 min. they come out cheesy, melted, and ready to be devoured! Heinz Classico Lasagna Roll ups  karainthekitchen com   1 of 1 7

This recipe made enough to fill two pans, so I cooked one up and froze the other. Try making these with your kids! They will have so much fun. I was really impressed with how well my girls did…even if we did have a little meltdown because cheese was coming out of the sides. I told Lola the more cheese the better :)

Lasagna Roll-ups
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Perfect for little hands to help make!
Recipe type: Main Dish
Cuisine: Italian
Serves: 6-8
  • 18 lasagna noodles
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 pound Ground Beef
  • 1 jar Classico Parmesan & Romano Cheese Family Favorites Sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 Tablespoons Minced Fresh Basil
  • For the filling:
  • 30 ounces Ricotta Cheese
  • 2 eggs
  • ¾ cups Grated Asiago (or Parmesan) Cheese
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 Tablespoon Parsley, Minced
  • 1 Tablespoon Basil, Minced
  • 1 pound Mozzarella, Grated
  1. Cook lasagna noodles until al dente. Drain and lay flat on a large sheet of aluminum foil.
  2. In a large pot, heat olive oil over medium-high heat. Add onions and garlic and cook for a couple of minutes. Add the ground beef and cook until browned throughout. Drain any excess grease, then add Classico Sauce, salt, pepper, and basil. Reduce the heat to low, cover, and let simmer for 30 minutes.
  3. While the sauce is simmering, make the filling by combining ricotta, eggs, Asiago, salt, pepper, parsley, and basil. Stir to combine.
  4. To assemble, spoon a little sauce into the bottom of a 9x13 in. pan. Spread 2-3 tablespoons ricotta filling on each noodle, then roll them up. Lay in pan, top with remaining sauce, grated mozzarella, and grated Asiago.
  5. If baking immediately, bake at 375 for 20 minutes or until melted and bubbly.
  6. If baking from frozen bake, covered in foil, at 350 for 30 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna is done.

How to Make a Beautiful Cheese Plate

For my sister’s Bridal Shower, I also made a cheese plate. It was SO much fun to put together and really looked beautiful! One of my Nana’s sweet friends asked me if it was real, she thought it looked too pretty to eat :)

Cheese Plate -

Meghan, who co-hosted the shower along with her sister Hayley, had the beautiful wooden boards. I need to get some so that I can make a platter again in the future. My mom gave me the adorable forks and knives from Pottery Barn for Christmas & they are my favorite! They say, “Pick Happiness, Spread Love, Spread Joy, & Pick Love” on them. The teal cheese knives are from Anthropologie.

I used this article from Real Simple as a guide, then hit up – wait for it – Trader Joe’s to get all of my spoils! They really do have the best cheese selection in town for the best prices; and all of the sides as well. Here is what I used, I stayed pretty conservative but you could get crazy with the stinkiest cheeses you want!

How to Make a Beautiful Cheese Plate
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In France, cheese is served after dinner, before dessert. No matter when you serve it, a cheese plate is sure to please!
Serves: 12-24
  • Mild Cheddar Cheese
  • Sharp Cheddar Cheese
  • Gorgonzola Cheese
  • Double Cream Brie Cheese
  • Goats Milk Gouda Cheese
  • Candied Pecans
  • Green, red, and black seedless grapes
  • Dried Apricots
  • French baguette, sliced
  • Water crackers
  • Multigrain crackers
  • Brioche toasts
  1. Keep cheeses refrigerated until 10 minutes before serving time.
  2. Remove wrappers and arrange cheese on platter in a way that looks good to you.
  3. Place fruits and nuts in the spaces between the cheeses.
  4. Make sure you have enough knives and forks for each item.
  5. Slice bread and arrange along with crackers for serving.
  6. Enjoy!


Lorna Jane’s Nourish – The Fit Woman’s Cookbook

As a SweatPink Ambassador, I received a digital copy of this cookbook to review in addition to a promotional item. I made two recipes and photographed them. As always, all opinions are 100% my own.  

I was so excited to have the opportunity to review Lorna Jane Clarkson’s new cookbook! Lorna Jane is a fitness apparel brand based in Australia. I’ve seen their stores at Westfield Mall in San Jose and Paseo Nuevo in Santa Barbara. The day I shopped at the store in Santa Barbara, their air conditioning was broken and it was a really hot day! The sweet retail girl put a fan in the dressing room for me and brought me a bottle of cold water. Thank you for that!!

Looking through Lorna Jane’s cookbook, you have pictures of her in various workout attire and quotes on her food philosophy. It makes you want to hang out with her! I decided to go for one recipe that scared me and one that sounded like something I’d normally make.

The first recipe I tried was the Glow Elixir. It has all kinds of good-for-you veggies in it and no sweeteners besides some apple.

To be honest, it was gross at first. Each subsequent sip wasn’t as bad, but I thought about wheatgrass and how you take a shot of it and get it over with, so I would treat this the same way. It’s good for you and it tastes that way! Very minty too.

Glow Elixir
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Serves: 2
  • ½ c. spinach
  • ⅔ c. water
  • ½ c. chopped cucumber
  • ½ chopped small apple
  • ½ chopped small carrot
  • 6 mint leaves
  • ¼ small avocado
  1. Place all ingredients in a high-speed blender until smooth. (I used the juice button on my Blendtec). Pour into glass and serve.

The next recipe I tried was Roasted Balsamic Tomato & Avocado on Toast. It was delicious!! I’m glad to have leftovers so I can make it again. The only thing I would add is salt on the avocados and drizzle some extra virgin olive oil on the bread. I love the combination of the tart roasted tomatoes with the creamy goat cheese & avocados. In the cookbook, she has a recipe for a bread that she uses for the toast. I decided to go with a whole grain sourdough bread instead of baking bread.

Lorna Jane  1 of 1

Roasted Balsamic Tomato & Avocado on Toast
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Recipe type: Appetizer
Serves: 2
  • 8 ounces cherry tomatoes
  • 1 Tablespoon balsamic vinegar
  • 4 slices whole grain sourdough
  • 2 ounces arugula
  • 1 medium avocado
  • 2 Tablespoons roasted walnuts (I forgot to add these...oops)
  • 1½ ounces soft goat cheese
  1. Preheat oven to 220°C/425°F.
  2. Combine tomatoes and vinegar in a large baking-paper-lined baking dish; season to taste. Bake about 10 minutes or until tomatoes are browned lightly and beginning to soften.
  3. Meanwhile, toast bread. Serve toast topped with rocket (arugula), avocado and tomato; sprinkle with nuts and cheese, drizzle with any pan juices from tomatoes.

Lorna Jane says that she, in true Aussie fashion, spreads some Vegemite underneath all of the other goodness on this toast. My dad used to fly to Sydney and bring home Vegemite. He would ask us kids if we wanted some chocolate and trick us into eating it!! So terrible! I like how she refers to the arugula as rocket, too. I want to start calling it that :)

Right now Lorna Jane is running a #LiveLoveNOURISH initiative and you can win:

 – A hard copy of NOURISH – The Fit Woman’s Cookbook!

– A $200 gift card to Lorna Jane!
Tweet: Join the #LiveLoveNOURISH initiative w/ @LornaJaneActive @FitApproach! Giveaway of: 10 NOURISH Cookbooks + $200 Gift Card to #lornajane!

I have to say I love my running top from Lorna Jane. It’s cute and different than any other workout tops I have. It’s got a little interest in the back!

I hope you enjoy these recipes and get a chance to check out Lorna Jane’s new cookbook. There are numerous other recipes, everything from omelettes to healthy desserts!

Thanksgivings 2013

The day after we got home from Virginia, we just took it easy around the house. There were cookies, princess buns, and dress up.

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The next day, we went to visit Nana & Bobba. They have the cutest playhouse for the girls in the backyard that they love :)

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Wednesday night, I got down to baking for Thanksgiving with Matt’s family the next day!

I made Sweet Potato Muffins (recipe coming soon),

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Apple Pie (recipe coming soon),

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And stuffing. No pictures of it alone because it just doesn’t photograph well! It’s in the pic below on the plate…covered in gravy :)

I was up until 3 AM and got it all done but was too tired to join in the 5K my sister-in-law puts on every year, I was so bummed :(

Marsha hosted down in Lompoc & everything was wonderful at their new place.

Ada & I in a happy food coma! Poor girl got knocked to the ground by her cousin swinging at the park. Why is it that kids just walk in front of swings? It makes me so sad. She hit her chin and it’s looked like a little goatee bruise for the past weeks.

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The whole Miller bunch!

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Love these ladies: Lori, me, Kandie, Karina, & Alissa

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We headed over to Matt’s parent’s for PIE + truffles!

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I found a meat cleaver in the drawer and it was the same height as the pie, so I thought, “Why not?!” Alissa wielded that thing with strength and fortitude.

Princess cousins & pie!

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Lola after a long day!

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The next day, we had Thanksgiving with my family! We had planned on getting our Christmas tree in the morning, but it was raining so we went the next day. I was grateful for the extra sleep & got to making Nana’s rolls!

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Devin & Liz hosted and everything was beautiful!

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I’m hungry again…

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We went and saw Catching Fire the next day with Matt’s siblings & spouses and I loved it! I only read the first book, so it was fun to see what happened next. Excited for the 3rd!

I am so grateful to have so much family in the area and to be living close to them now. It was so fun cooking in my own kitchen and being with family and friends this year! Hope you all had great Thanksgivings too!

How many Thanksgivings do you usually have? – 2 this year. We trade off Thursday and Friday between families every year.

Anyone else see a movie over the holiday weekend?

Pioneer Woman’s Cinnamon Rolls

Matt signed me up to make a treat for a church meeting (he knows I love this stuff) :) When he told me, I said, “Would cinnamon rolls be good?” He said, “That’s what I thought and someone else said at the meeting!” So, cinnamon rolls were meant to be.

This was actually my first time making them! Crazy, right? I’ve made my Nana’s Christmas Bread which is like a cinnamon bread braid loaf, but never rolls before. Ever since I saw these in my Pioneer Woman Cooks Cookbook, I’ve wanted to make them. My friends the Hammetts have raved about them and now I know why!

Start with a floured surface and your basic dough…

PW Cinnamon Roll Recipe -

Roll it out nice and evenly (I always have trouble making it a perfect square or circle).

PW Cinnamon Roll Recipe -

Spread that melted butter on…

PW Cinnamon Roll Recipe -

Sprinkle on your cinnamon sugar…PW doesn’t say to spread it, but I just had to. There’s nothing worse than biting into a huge chunk of cinnamon that has no sugar accompanying it. Mix it up!

PW Cinnamon Roll Recipe -

Roll it up as tightly as possible…my first attempt was much better than my second.

PW Cinnamon Roll Recipe -

Check out your log…then slice it! I used unwaxed & unflavored dental floss. Worked like a charm. Who says that?!

PW Cinnamon Roll Recipe -

Look how pretty they are! Let ’em rise…

PW Cinnamon Roll Recipe -

Bake and make your icing. My whisk was dirty so I used the girls’ giraffe whisk :)

PW Cinnamon Roll Recipe -

Add some maple flavoring…mmm!

PW Cinnamon Roll Recipe -

Pour it on top! Oops, I got a little crazy with the icing…got some on the tea kettle!

PW Cinnamon Roll Recipe -

ENJOY!! :)

Pioneer Woman's Cinnamon Rolls
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Serves: 50
  • Dough:
  • 1 quart milk
  • 1 cup vegetable oil
  • 1 cup sugar
  • 2 packages (4½ teaspoons) active dry yeast
  • 9 cups all-purpose flour
  • 1 heaping teaspoon baking powder
  • 1 scant teaspoon baking soda
  • 1 Tablespoon salt
  • Filling:
  • 2 cups melted butter
  • ¼ cup ground cinnamon
  • 2 cups granulated sugar
  • Maple Icing:
  • 2 pounds powdered sugar
  • ¾ cup whole milk
  • 6 Tablespoons butter, melted
  • Dash of salt
  • 1 Tablespoon maple flavoring
  1. In a medium saucepan, heat the milk, vegetable oil, and sugar over medium heat. Stir until warm but don't let boil. Set aside to cool to lukewarm.
  2. Sprinkle the yeast on top of the milk mixture, letting sit for 1 minute.
  3. Add 8 cups of the flour, stirring just until combined. Cover with a towel and let rise in a warm place for 1 hour.
  4. Take the towel off, adding the baking powder, baking soda, salt, and 1 cup flour. Mix thoroughly.
  5. Split the dough in half. Flour your work surface and turn out one half of the dough, rolling into a rectangle about 30 x 10 inches.
  6. Pour one cup of the melted butter on the rectangle of dough, spreading liberally to cover.
  7. Sprinkle half of the cinnamon and one cup of the sugar over the buttered dough. Spread and mix with a spatula.
  8. Beginning at the edge farthest from you, start rolling the dough towards you. Work slowly, keeping it as tight as possible.
  9. When it is completely rolled, pinch the dough together, forming a seam.
  10. Slide unwaxed, unflavored floss underneath the dough log to slice. You will get about 20-25 rolls from each log.
  11. Spray pans with cooking spray and place sliced rolls inside, making sure not to overcrowd.
  12. Repeat the process with the second half of dough.
  13. Preheat the oven to 375 degrees.
  14. Cover all of the pans with kitchen towels and let rise for about 20 minutes before baking them.
  15. Remove towels and bake for 13-17 minutes, until golden brown. I cooked mine a little longer to ensure all of the dough was cooked through.
  16. While the rolls are baking, make the icing.
  17. In a large bowl, whisk the powdered sugar, milk, butter, and salt. Add the maple flavoring and whisk until the icing is smooth.
  18. Once the rolls come out of the oven, drizzle with icing while they are still warm.


Tomato Basil Crostini

Crostini means, “little toasts” in Italian. Isn’t that cute?

These little toasts are easy to make and leave a huge impression on whoever you serve them to. Use good olive oil & cheese and fresh bread, basil, garlic, and tomatoes for the best results!

I love serving these along with a big bowl of pasta and a salad. It’s the perfect Italian dinner!

Tomato Basil Crostini
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Cuisine: Italian
Serves: 6-8
  • 6-8 slices of crusty bread (baguette or similar)
  • 1 clove garlic, peeled
  • 2 Tablespoons extra virgin olive oil
  • 10 fresh basil leaves, thinly sliced
  • 12 cherry or grape tomatoes, halved
  • ¼ cup Parmigiano-Reggiano cheese
  1. Preheat broiler to 400 degrees. Slice bread into 1 inch slices and arrange in a single layer on a cookie sheet. Place under the broiler for 5 minutes, or just until toasted golden brown.
  2. Remove toast from the oven, and, using an oven mitt or towel, hold each toast while you rub a clove of garlic over the top of the bread. The toasted bread will grab the garlic as you run it across the top, leaving your bread with garlicky goodness in it.
  3. Place toast back on the cookie sheet and drizzle with olive oil.
  4. Put tomatoes on the toast, split side down, and push down on the tops of the tomatoes to saturate the bread.
  5. Sprinkle with fresh basil and top with grated Parmigiano-Reggiano. Enjoy!

Chocolate Swirl Biscuits

You should make these these, and soon. They are not overly-sweet because the dough is a true biscuit dough and the chocolate is dark and semi-sweet. With a little sprinkle of sugar and melted butter on top, they are just perfect!

Chocolate Swirl Biscuits

I found this recipe on Bakerella’s site, and she found it in the book Deep Dark Chocolate by Sarah Perry. Thank you! These were so good that as we were leaving church, I saw Matt pulling out a baggie with two biscuits in it. I said, “Oh, little snack for later?” and he replied, “Well, I actually brought them for Ada, but then decided I wanted to eat them instead!”

Chocolate Swirl Biscuits

Chocolate Swirl Biscuits
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Serves: 10-12
  • Dough:
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 5 Tablespoons cold unsalted butter, cut into small pieces
  • ¾ cup whole milk
  • Filling:
  • 3 tablespoons butter, softened
  • 2 tablespoons sugar
  • 2 ounces dark chocolate, finely chopped
  • 2 ounces semi-sweet chocolate chips
  • Topping (optional)
  • 1 large egg yolk
  • 1 tablespoon whole milk
  • Sugar for sprinkling
  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or Silpat mat.
  2. In a medium bowl, whisk flour, sugar, baking powder, and salt until combined.
  3. Using fingers, two forks, or a pastry blender, work butter into the dry ingredients until crumbly.
  4. Add the milk and stir with a fork until a loose, sticky dough forms.
  5. Turn dough out on a floured work surface. Flour your hands and form dough into a ball. Then gently knead it 8-10 times.
  6. Flour surface and hands as needed, and use a floured rolling pin to roll the dough into a 13x11 inch rectangle.
  7. Place the dough with the long side in front of you.
  8. For the filling, spread softened butter over surface. Sprinkle dough with sugar and cover with the chocolate.
  9. Roll the dough up like you're making cinnamon rolls, and cut into 10-12 equal sections. (Do the best you can, mine weren't perfect but it's okay!)
  10. Place cut biscuits on your baking sheet about 2 inches apart.
  11. Add topping if desired. Mix egg yolk and milk together and brush on tops. Then sprinkle with sugar.
  12. Bake for about 18 minutes or until biscuits are golden and puffed up.
  13. Serve warm with more butter on top. Enjoy!

Green Chile & Cheese Canapés

Green Chile & Cheese Canapés -

These are perfect for a football game or party! Super simple to assemble, and make a ton of appetizers. I was a little heavy-handed on the cheese mixture and would not put as much next time. Yummy combination that went perfectly with Tortilla Soup!Green Chile & Cheese Canapés - Green Chile & Cheese Canapés -

Green Chile & Cheese Canapés
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Serves: 24
  • 1 cup low fat mayonnaise or Miracle Whip
  • 1 cup grated Monterey Jack cheese
  • 1 4 oz. can chopped green chiles
  • 1 clove garlic, minced
  • 1 baguette of French bread, thinly sliced
  1. In a bowl, combine the mayo and cheese. Set aside. In a separate bowl, combine the chiles and garlic. Spread the chile-garlic mixture on each bread slice. Top with a tablespoon of mayonnaise and cheese mixture. Place on a baking sheet. Broil for about 3 minutes, or until bubbly and slightly browned. Place on a tray & enjoy!

Braided Christmas Bread

I don’t even know how to introduce this recipe! It has been a part of every Christmas that I can remember. The smell of it makes me weak in the knees. It is a beautiful braid of cinnamon-sugary goodness that has been a mystery to me until this year. My Nana asked me to come over and help her bake Christmas bread for our family, and I was so excited to finally learn how to make it! The recipe that she has is over 30 years old; typed on a typewriter, copied, and handed out at a Relief Society activity.

These are perfect to make and give as gifts!Who wouldn’t love to receive a beautiful Christmas bread loaf? My little Lola loaf was kept happy by her great-grandpa while I was baking.

Christmas Bread
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Serves: 3 loaves
  • For the bread:
  • 2 c. scalded milk
  • 4 eggs, room temperature, beaten
  • 2 teaspoons salt
  • 2 packages yeast
  • ½ c. butter, melted
  • 7 c. flour (approx.)
  • ½ c. warm water
  • ½ c. sugar
  • For the filling:
  • 4 Tablespoons soft butter
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ cup chopped nuts (optional)
  • For the icing:
  • 1 c. confectioners sugar
  • 1 Tablespoon butter
  • salt to taste
  • 4 to 5 teaspoons milk
  • 1 teaspoon vanilla
  • Red and green sprinkles
  • Walnut or pecan halves (optional)
  1. Place milk, eggs, salt, butter, and sugar in a stand mixer bowl. Using the dough hook, mix together. In a small bowl, dissolve yeast in the ½ cup warm water, then add to the mixer bowl. Add flour in gradually, using only enough flour so that you can handle the dough. Lighter dough makes lighter bread and rolls.
  2. Turn out onto floured surface. Cover with a greased bowl and let rise until double, about 1 hour.
  3. Divide dough into three equal portions and work with one at a time.
  4. Roll dough into a 14 x 18 in. rectangle. Cut into three strips. Spread butter down lengthwise center of each strip.
  5. Combine brown sugar and cinnamon, sprinkle over butter. Top with nuts if using.
  6. Bring dough up around filling, sealing edges to form three ropes.
  7. Place on baking sheet and loosely braid. (The trick for me was to remember that each rope moved to the center.)
  8. Let rise until double, about 30 minutes.
  9. Bake in moderate oven 350 to 375 degrees for 30 minutes. (Cover with foil for last few minutes if necessary to prevent over-browning.)
  10. Combine confectioner's sugar and enough milk to make a thin glaze. Drizzle over bread while still warm. Sprinkle with red and green sprinkles.
  11. You can also put walnuts on top which look pretty, but nobody in my family likes them so we go without.
  12. ENJOY!!!

Roll dough into a 14 x 18 in. rectangle. Cut into three strips. Spread butter down lengthwise center of each strip.Combine brown sugar and cinnamon, sprinkle over butter. Top with nuts if using.Bring dough up around filling, sealing edges to form three ropes.Place on baking sheet and loosely braid. (The trick for me was to remember that each rope moved to the center.)Let rise until double, about 30 minutes. Bake in moderate oven 350 to 375 degrees for 30 minutes. (Cover with foil for last few minutes if necessary to prevent over-browning.) Combine confectioner’s sugar and enough milk to make a thin glaze. Drizzle over bread while still warm. Sprinkle with red and green sprinkles. You can also put walnuts on top which look pretty, but nobody in my family likes them so we go without.ENJOY!!!

Nana’s Butter Rolls

I am about to share one of the most beloved recipes in my family with you! These rolls are THE rolls for holiday feasts. They are buttery, light, and melt in your mouth. My Nana made them for as long as I remember from the Better Homes cookbook she received as a gift at her bridal shower 56 years ago! She passed the baton to me a while ago and I have been making them for the past 4 or 5 years. They are a tradition of love.

Nana’s Butter Roll Recipe

3 1/2 cups all-purpose flour

1 package active dry yeast

1 1/4 cups milk

1/4 cup sugar

1/4 cup shortening

1 teaspoon salt

1/2 cup butter, melted

1 egg  

In mixing bowl, combine 1 1/2 cups of the flour and yeast. Heat milk, sugar, shortening, and salt just until warm (115-120 degrees), stirring constantly until shortening almost melts. 

Add to dry mixture; add egg. Beat at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in remaining flour to make soft dough. Shape into ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until double (1 to 2 hours).

Mary Davis, the Home Ec. teacher at Lakeview Jr. High taught me this trick to speed up rising time. Heat a damp cloth in the microwave until steaming, then place over dough. Let dough rise in the microwave but don’t turn it on. The microwave acts as a little incubator and cuts your rising time in half!

Punch down; turn out on floured surface. Cover, let rest 10 minutes. This is where Nana adapted the recipe and made these rolls incredible. Separate dough into two balls. Roll out into a large circle about 1/4 in. thick, and cut into 16 pizza-like slices.

Take each slice of dough and dip in melted butter. Roll from large end to tip and place in pans. No need to grease them because of the butter :)

Cover, let rise in warm place until doubled in size (30-45 minutes).

Bake in greased pans for 10-12 minutes at 400 degrees. Makes 2 to 3 dozen rolls. ENJOY!