Friday, November 14, 2008

Foodie Friday: Cheese Rolls

Here is another recipe from the recipe binder. (This one is from Better Homes and Gardens, but I am not sure what date.) I made these the other night to go with a homemade soup. I was pretty proud of myself for making everything for supper completely from scratch. (Not that this never happens, it is just fun to make food unassisted.) The dough makes a really good roll. I might even try it for cinnamon rolls someday.

Here is what you will need:

1 pkg. active dry yeast

1/4 c. sugar

1 egg

1/4 c. shortening

3 1/4 to 3 1/2 c. flour

1 t. salt

2 c. shredded cheddar cheese

1/4 c. chopped onion

1 T. dried chives

1 t. garlic salt

Here is what to do:

1. In large bowl (I used my Kitchen Aid with the dough beater) combine 1 c. warm water and yeast; stir until yest is dissolved. Stir in sugar. Add egg, shortening, 1 c. of the flour, and salt. Beat on low speed until combined. Beat on medium speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minuted total.) Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until doubled (about 1 hour).

2. Punch dough down; turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease a 9x9x2 pan. In a medium bowl combine cheese, onion, chives and garlic salt. Roll dough to a 15x12 rectangle. Sprinkle cheese mixture over dough. Roll up starting from a long side. Seal seam. Slice roll into 9 pieces. Place in prepared pan. Cover; let rise 40 minutes or until almost doubled. Preheat oven to 375 degrees. Bake for 25 - 30 minutes or until golden. Cool in pan on wire rack 10 minutes. Remove from pan. Cool 20 minutes.

1 comment:

Emily said...

These sound amazing! I'm going to have to try these with my newly acquired free time.