Cheddar Cheese Bows Recipe

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Cheddar Cheese Bows
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Ingredients
9
Count
Nutrition
891
Calories
Total time
72
Minutes
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Ingredients:

  • 6 3/4-7 1/4 cups all-purpose flour
  • 2 (1/4 oz) packages fast-rising active dry yeast
  • 2 1/2 cups milk
  • 1/2 cup sugar
  • 1 tsp salt
  • 2 eggs
  • milk (to top brush pastry)

Directions:

  1. In a large mixer bowl, stir together 3 cups of the flour, the cheddar (Swiss, or Monterey Jack cheese), and yeast. Set aside.
  2. In a medium saucepan, heat and stir the 2 1/2 cups milk, the sugar, and salt until warm (120° to 130°). Add to flour mixture. Add eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much remaining flour as you can.
  3. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rest for 10 minutes.
  4. Turn the dough out onto a lightly floured surface. Divide dough into 4 portions. Roll each portion into a 12-inch square. Cut each square into twelve, 12x1 inch strips.
  5. On lightly greased or foil-lined baking sheets, shape each strip into a bow by forming 2 loops and bringing ends to center so that the ends overlap about 1 1/2 inches. Twist ends together once (kind of pretzel shape with long tails ). Press dough together at center. Cover and let rise in a warm place until nearly double in size (20 to 30 minutes).
  6. Brush rolls with additional milk; sprinkle with Parmesan cheese. Bake in a 375° oven for 12 minutes or until golden. Cool on wire racks.
  7. TO REFRIGERATE: Prepare and shape dough as described, except do NOT allow allow dough to rise or bake. Cover dough with oiled wax paper. Refrigerate for up to 24 hours. To bake, let bows stand, loosely covered, at room temperature for 30 minutes to rise. Brush with milk and top with cheese. Bake as directed.
  8. TO FREEZE: Prepare and shape as directed, except do NOT allow dough to rise or bake. Cover bows tightly with moisture and vaporproof wrap. Seal, label and freeze up to 4 months. To bake, let bows stand, loosely covered, at room temperature for 1 1/4 hours to thaw and rise. Brush with milk and tip with Parmesan cheese. Bake as directed.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 891.4 Kcal (3732 kJ)
Calories from fat 222.35 Kcal
% Daily Value*
Total Fat 24.71g 38%
Cholesterol 125.9mg 42%
Sodium 864.26mg 36%
Potassium 400.49mg 9%
Total Carbs 126.74g 42%
Sugars 15.56g 62%
Dietary Fiber 4.38g 18%
Protein 36.05g 72%
Iron 2.4mg 13%
Calcium 630.8mg 63%
Amount Per 100 g
Calories 262.5 Kcal (1099 kJ)
Calories from fat 65.48 Kcal
% Daily Value*
Total Fat 7.28g 38%
Cholesterol 37.08mg 42%
Sodium 254.51mg 36%
Potassium 117.94mg 9%
Total Carbs 37.32g 42%
Sugars 4.58g 62%
Dietary Fiber 1.29g 18%
Protein 10.62g 72%
Iron 0.7mg 13%
Calcium 185.8mg 63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.1
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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