The Best Baking Tips We've Ever Published

It's time to polish that Best Baker on the Block trophy, because these no-fail tips will take your baking to the next level.

See More

Bloody Mary Recipes

Whip up an amazing Bloody Mary recipe from our wide selection of beverages featuring variations made with vodka, tequila, and even beer. Plus, we throw in ideas for unique drink garnishes, along with our best tips for hosting a cocktail party. Cheers!

View Slideshow

All-Time Favorite Christmas Cookies

It's simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookie recipes, Christmas spritz cookies, and spiced gingerbread recipes. Try one of our cookie recipes to share this Christmas!

View Slideshow

60-Minute (and Under) Dinner Rolls

One of the most time-consuming parts of any holiday meal: making the dinner rolls. With the time it takes to prepare the dough, wait for it to rise, and bake, traditional dinner roll recipes can be an all-day affair! Making dinner rolls doesn't have to take all day, though. Whether you make them from scratch or start with a little extra help, you can make delicious dinner rolls in just one hour. So, make preparing your holiday dinner a little easier with these eight quick dinner roll recipes that are all ready in 60 minutes or less!

View Slideshow

Snowman Jars You Can Make in Bulk for Christmas Gifting

Add a frosty flare to your mason jars with this holiday craft that you can make for anyone on your gift list.

View Video
Popular in Food

Wild Rice Rosettes

2.0 by 2 people
Rate me!
  • Yields: 24 rolls
  • Prep: 1 hr 25 mins
  • Rise: 45 mins + 30 min.
  • Bake: 12 mins 375°F

Wild Rice Rosettes



  1. In a large mixing bowl stir together 1-1/2 cups of the flour, the yeast, and parsley. Stir in cooked wild rice; set aside.
  2. In a medium saucepan combine the water, the 3 tablespoons butter, the sugar, bouillon granules, and salt. Heat and stir just until warm (120 degrees F to 130 degrees F), the butter almost melts, and the bouillon dissolves. Add water mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  3. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased large bowl; turn once to grease surface. Cover; let rise in a warm place until double in size (45 to 60 minutes).
  4. Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease baking sheets; set aside.
  5. To shape rosettes, roll each dough half into a 12x10-inch rectangle. Cut each rectangle crosswise into twelve 10x1-inch strips. Stretch each strip to 12 inches in length; tie in a loose knot, leaving two long ends. Tuck top end under roll; bring up bottom end and tuck it into center of roll. Place on prepared baking sheets.
  6. Cover and let rise in a warm place until almost double in size (about 30 minutes).
  7. Preheat oven to 375 degrees F. Brush rosettes with milk. Bake for 12 to 15 minutes or until golden brown. Remove from oven; brush tops with melted butter. Serve warm.

From the Test Kitchen

*Test Kitchen Tip:

To prepare 3/4 cup cooked wild rice, rinse 1/4 cup wild rice well. In a small saucepan, combine wild rice and 1 cup water. Bring to a boil; reduce heat. Cover and simmer about 40 minutes or until most of the water is absorbed. Drain, if necessary.



Loading... Please wait...