HERB-AND-CHEESE ROLLS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h25m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Butter two 8-by-2-inch round cake pans. In a bowl, combine Parmesan, parsley, thyme, zest, and pepper.
- Divide chilled dough in half. Roll out one half (keep other half refrigerated) on a lightly floured surface into a 12-by-7-inch rectangle. Spread half of butter over dough, leaving a 1/4-inch border. Sprinkle with half of cheese mixture (it will seem like a lot), patting to adhere. Starting on a long side, roll dough into a cylinder. Pinch edges to seal; trim ends. Cut into 8 disks. Place, cut-side down, in a prepared pan. Repeat with remaining dough and filling. Drape with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 1 hour, 30 minutes.
- Preheat oven to 375 degrees. Bake until golden brown (tent with foil, if browning too quickly), about 22 minutes. Brush tops with butter; sprinkle with salt. Let cool slightly on a wire rack before removing from pan and serving.
HOLIDAY HERB-CHEESE ROLLS
These low-fat hot rolls are flavored with garlic, dill and cheese-they're yummy even without butter! Or stuff with your favorite fixings for mini sandwiches. -NANCY BOYD, MIDLOTHIAN, VIRGINIA
Provided by Taste of Home
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, potato flakes, yeast, salt, dill and garlic powder. In a small saucepan, bring water and butter just to a boil., In a small bowl, pour boiling liquid over oats. Let stand until mixture cools to 120°-130°, stirring occasionally. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in mozzarella cheese. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a 13x9-in. baking pan coated with cooking spray; brush milk over rolls., In a small bowl, combine the remaining ingredients; sprinkle over tops. Cover and let rise until nearly doubled, about 45 minutes. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 119 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 228mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
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- Preheat oven to 375 degrees F. Spray a 10-inch cast-iron skillet with cooking spray; set aside. Unroll refrigerated dough over lightly floured surface.
- Using a 2 1/2-inch round cutter, cut dough into 24 rounds, re-rolling scraps as necessary. Place 1 (1-inch) piece of mozzarella into the center of each round and wrap dough around cheese, pinching seam to seal.
- Arrange balls/rolls in prepared skillet, seam side down. In addition, place 3/8-inch pieces of mozzarella between rolls. Bake for 15 minutes, or until golden brown. Then sprinkle with Parmesan and bake an additional 5 minutes.
- Meanwhile, stir together melted butter, olive oil, chopped parsley, Italian seasoning, garlic powder, and 1/2 tsp salt in a small bowl. Brush rolls with butter mixture as soon as they come out of the oven. Serve immediately and enjoy!
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