Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
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

Ingredients

Directions

  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.

Comments

close
close
close
close
close

Loading... Please wait...