Rosemary and Cheese Dinner Rolls
Everyone loves dinner rolls with holiday meals...my mother always made them and when I was in charge of the big family dinners, I always made them too. Usually I made cloverleaf rolls because they freeze a dream and I made them ahead.
I ran across this recipe a few months ago and while they appear to have been made for an Easter dinner, I thought they'd be perfect with either a Thanksgiving or Christmas dinner. Who wouldn't love a roll with some cheese built right in and topped with rosemary, Kosher salt and fresh black pepper? These are totally amazing; you can easily taste (and see) the manchego cheese throughout and I clipped some fresh rosemary right out of the pots on my front porch for the topping. When done, I stuck them in the freezer, but later thawed and warmed one to double check that they held up perfectly. They did.
Notes: I used the quick rising yeast, so began making them in the morning and baked them at lunchtime. The directions below are from the original recipe, using active dry yeast and the dough is refrigerated overnight, then shaped the next day. It all depends on which yeast you prefer to use.
Rosemary and Cheese Dinner Rolls
By Gerry Speirs at Foodness Gracious
2 envelopes of Red Star Active Dry Yeast
1 tablespoons sugar
1 cup lukewarm water
1 pound all purpose flour (4 cups)
½ tablespoon salt
1 tablespoon olive oil
2 cups grated manchego (or cheddar)
1 egg, beaten
2 tablespoons fresh chopped rosemary
Sea salt and cracked black pepper
Cornmeal for the baking tray (I used parchment paper)
Mix the yeast, sugar and warm water (meaning 125 degrees) until it has dissolved.
In a large bowl add 3 cups of the flour and salt; make a well in the center.
Add the yeast mixture to the center and mix with a wooden spoon until it makes a soft dough. (I found I didn't need the full 4 cups of flour, so if your dough is too wet, add until the mixture comes together and forms a soft ball. Flours are different as are locations...I live in South Florida so it may be somewhat different for those who live in cooler climes.)
Knead on a floured board for 4 or 5 minutes and then shape into a round ball. (I used the dough hook on my mixer.) Grease a bowl with olive oil, dump in the dough, slide it around and then turn it upside down so both sides are slightly greased.
Cover the bowl with plastic wrap and store in the refrigerator overnight. (I didn't do this step because I used the quick rising yeast. I just covered the bowl with a tea towel and let it rise for an hour or so...then continued on to the next step.)
Take the bowl from the fridge the next day and place on floured board. Roll it flat until it's about an inch thick. Sprinkle the grated cheese on top and begin to knead and fold again. Once the cheese is incorporated, cut it in half and roll out to a rectangle. Cut the dough in strips (you should get about 8 with each half) and roll each strip into a rope shape about 6 inches long. Tie a knot and place on the baking sheet. Repeat with both halves of dough.
With a pastry brush, glaze each roll and then sprinkle with a mixture of chopped fresh rosemary, Kosher salt and freshly ground black pepper.
Cover with a tea towel and let rise in a warm place for about another 45 minutes or so.
In the meantime, preheat your oven to 400 degrees.
Place the rolls in the oven and bake for 20 - 25 minutes or until golden. Mine took a tad less than 20 minutes. All ovens are different.
Makes about 16.
Labels: Breads and Muffins, Rolls
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They look super soft! Your kitchen must have smelled heavenly while baking those dinner rolls.ReplyDelete
Geesh they look great!ReplyDelete
Pinning for sure..I rarely buy mixes..but we saw Red Lobster mix..and Noah and mommy are coming for lunch..so since we just got back..trying those..these will be next I hope.
These rolls look so good. We have just been working out a menu over the holidays and will add something like this.
Thanks for sharing and hope you are enjoying the weekend
Hi Barbara, love savory rolls like this, they look magical I bet they taste the same.ReplyDelete
I soooooooo wish I had had this recipe for Thanksgiving! These flavors are PERFECT for Fall: bread + rosemary + Manchego cheese = happy dinner guests - YUM!!! Hope you had a wonderful Thanksgiving, Barbara :)ReplyDelete
Estos rollos me parecen muy sabrosos me llevo tu receta,abrazosReplyDelete
These sound delicious! The knot shape is so cute, and the rosemary on top looks great. They're perfect for a holiday meal.ReplyDelete
yum! rosemary has one of my favorite aromas OF ALL TIME and paired with the smell of fresh bread, well, you just can't beat it! love the cheesy aspect too--delicious!ReplyDelete
Oh my gosh, they look good, Barbara! I want to make them immediately :) I tried making my tried and true roll recipe a day ahead and kept the dough in the frig overnight and they did not turn out well. To be able to make these ahead and have them taste good after freezing has me sold!ReplyDelete
There really is nothing quite as lovely as a yeast roll fresh from the oven. I'm going to make these, eat a few and freeze the rest for a quick bread when I have guests.ReplyDelete
Great idea as usual!
They look so delicious and I bet the rosemary made them very aromatic too!ReplyDelete
These looks scrumptious --- I love all of Gerry's recipes!ReplyDelete
There's nothing like homemade bread, is there? These rolls look wonderful!ReplyDelete