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Prep Time: 50 Minutes Cook Time: 11 Minutes |
Ready In: 61 Minutes Servings: 8 |
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These are great tasting rolls that I found on the net. They were the Utah State Fair Winner in the bread category. You can also use some of the dough to make cinnamon rolls by omitting butter/herb mixture and cheese and replacing with melted butter topped with cinnamon and sugar. Ingredients:
5 -6 cups flour |
4 tablespoons sugar |
1 teaspoon salt |
2 (1/4 ounce) packets yeast |
1/2 cup powdered milk |
2 1/2 cups water |
1/4 cup margarine (melted) |
1/2 cup melted margarine |
2 teaspoons rosemary |
2 teaspoons oregano |
1 teaspoon lemon-pepper seasoning |
1/2 teaspoon garlic salt |
3/4 cup grated cheddar cheese |
Directions:
1. Put 2 cups flour, sugar, salt, powdered milk, and undissolved yeast in bowl.
2. Stir.
3. Add 2 1/2 cups very warm water (120 F) and melted butter to flour mixture.
4. Mix with mixer (dough hook) for 2 minutes.
5. Add remaining flour 1/2 cup at a time until dough clings to hook and cleans sides of bowl.
6. Continue mixing 5 minutes (or knead) Place in a greased bowl.
7. Turn to coat both sides with oil.
8. Let rise 20 minutes.
9. Once risen, roll out to 1/2 inch thick in a large rectangle.
10. Top rectangle with half of butter mixture then sprinkle with 3/4 cup cheddar cheese.
11. Roll like cinnamon rolls, cut about 1/2-1 inch thick, then place on a pan.
12. Coat with remaining butter.
13. Let rise until double in bulk.
14. Bake at 425°F for 10-12 minutes or until golden brown.
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