Italian Cheese Sesame Rolls |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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These rolls are my family's favorite. Everyone from our children to our great-grandchildren dig right in when I put these goodies on the table. Ingredients:
1 package (1/4 ounce) active dry yeast |
3/4 cup warm water (110° to 115°) |
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 teaspoon salt |
1/4 cup cold butter, cubed |
1 egg, lightly beaten |
3/4 cup warm milk (110° to 115°) |
filling: |
2 tablespoons butter, softened |
2 teaspoons garlic powder |
3/4 cup shredded part-skim mozzarella cheese |
topping: |
1 egg |
1 tablespoon water |
1 tablespoon sesame seeds |
Directions:
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 3-1/2 cups flour, sugar and salt. Cut in butter until crumbly. Combine egg and warm milk; add to the crumb mixture. Stir in yeast mixture. Beat until smooth. Add enough remaining flour to form a firm dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle. Spread with butter; sprinkle with garlic powder and cheese. Cut each into 12 wedges. Roll up wedges from a wide end and place point side down on greased baking sheets.
4. In a small bowl, beat egg and water. Brush over dough. Sprinkle with sesame seeds. Cover and let rise in a warm place until doubled, about 40 minutes.
5. Bake at 350° for 16-18 minutes or until golden brown. Remove to wire racks. Yield: 2 dozen.
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