Is your spring schedule filling up fast? Mine is! Planned around my son Alex’s soccer games, my travels across the country keep me busy. I have the pleasure of meeting so many of you at cookbook signings and talks at various events, but in between trips, I’m putting together weeknight meals like many of you. Plus, with warm weather approaching, my friends and I are planning all sorts of get-togethers. This time of year there are backyard cookouts, sports team socials, and pool parties followed by sleepovers for teens who wake up hungry for breakfast!

Yes, it’s easy to pull out crowd-pleasing Sister Schubert’s® Cinnamon Rolls from the freezer to feed a house full of hungry children who may bunk at your house. But there are lots of other ways to use the variety of the homemade-tasting rolls that I’m known for — the rolls made from the recipe my Grandmother Gommey taught me.

When you host parties or simple get-togethers this spring, you can use my warm, soft rolls as a main ingredient in recipes that save time and are sure to delight the people you invite into your home. Here are three of my favorites.

1. Quick Quiche These easy-to-make, mini quiches come together fast using store-bought vegetable dip and Sister Schubert’s Dinner Yeast Rolls as the “crust.”

To make Creamy Ranch Quiche, just flatten defrosted roll halves with a rolling pin and press them into muffin tins to make a cup. Then fill partially baked cups with a mixture of the veggie dip, fresh spinach, and cheese. When you top each baked quiche with a garnish of diced yellow and red bell pepper, they make a festive platter. They’re just the right size for finger food at any party. Get the recipe here!

2. Simple Sliders Easy to handle while juggling a drink and chatting with friends, sliders are always a hit at any backyard barbecue or poolside party. Try this simple Barbecue Pulled Pork or Chicken Slider recipe, found here.

Each sandwich is topped with a flavorful slaw, and Sister Schubert’s rolls work as homemade-tasting buns. Sister Schubert’s Dinner Yeast Rolls, found in the frozen food section and available in package sizes of 10, 20, or 30 rolls (at club stores), make it easy to serve these sandwiches to any size crowd. You can also make smaller, bite-size sandwiches using Sister Schubert’s Parker House Style Rolls as the sandwich buns.

3. Delicious Dessert I’d love to share with you one of my absolute favorite and most divine desserts – perfect for a spring brunch or ladies’ luncheon. In my Warm Lemon Bread Pudding, bright citrus flavor combines with a creamy custard, and my Parker House Style Rolls serve as a simple base. Just cut the thawed rolls into cubes and whisk up an easy custard with heavy cream, eggs, vanilla, fresh lemon juice and lemon zest. See the full recipe below!

Garnished with lemon peel curls, this dish makes a pretty addition to any menu, and it complements springtime vases filled with yellow daffodils, daisies, or tulips at any kind of party. I cut these flowers in my garden, but you can pick up these easy-to-find blooms in a garden shop to brighten any spring day.

Happy Spring! Enjoy these easy recipes that can simplify your spring entertaining, but remember that it’s the everyday meals any time of year that are truly special. Moments around the dinner table help make lasting memories and relationships. It’s there that my rolls help families connect over delicious food. I hear it everywhere I go, travelling to meet busy home cooks who use my rolls often: They tell me that wholesome dinners around the table, no matter how simple, become the most satisfying part of their family routines. It’s so gratifying to hear that, and I hope you’ll use Sister Schubert’s bread to create just that kind of family tradition. Now, I’m off to the soccer field!

 

Warm Lemon Bread Pudding

1 pan Sister Schubert’s Parker House Rolls, thawed

8 Eggs, yolks and whites separated

3 ½ cups Heavy Cream

1 cup Sugar

Pinch of Salt

1 teaspoon Vanilla Extract

2/3 cup Lemon Juice

Zest of 2 Lemons

3 tablespoons Butter, cut into small cubes

Butter a 9x13-inch casserole dish. Remove rolls from package, and cut into 1-inch cubes.

Using a large mixing bowl, whisk egg yolks until light and fluffy. Add cream with sugar and salt, whisking to combine thoroughly. Flavor custard with vanilla extract, add egg whites and lemon juice and rind, stirring until well distributed.

Place rolls into prepared casserole and pour custard over. Make certain that all of the bread is wet with custard. Dot casserole with butter and cover tightly and refrigerate for 8 hours or overnight.

Preheat oven to 350°F.

Bake 55 to 60 minutes or until top is set and light brown.

Yield: 6 to 8 servings

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