Onion-Garlic Herb Rosettes |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 48 |
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Flood your kitchen with the heavenly aroma of these special rolls baking in the oven. I initially created this recipe for a traditional loaf pan, but find people really enjoy the individual rosettes. âRyan Gardner, Richmond, Virginia Ingredients:
1 package (1/4 ounce) active dry yeast |
2 cups warm water (110° to 115°) |
1 cup old-fashioned oats |
1/4 cup canola oil |
6 garlic cloves, minced |
2 tablespoons minced fresh parsley |
2 tablespoons minced fresh rosemary |
1 tablespoon sugar |
2 teaspoons salt |
2 cups king arthur premium 100% whole wheat flour |
2-1/2 to 3 cups king arthur unbleached all-purpose flour |
2 cups (8 ounces) shredded cheddar cheese |
1 large onion, chopped |
egg wash: |
1 egg |
1 tablespoon water |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the oats, oil, garlic, parsley, rosemary, sugar, salt and whole wheat flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough all-purpose flour to form a firm dough. Stir in cheese and onion.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Divide dough into 48 balls. Roll each into a 12-in. rope; tie into a loose knot. Bring bottom end up and tuck into center of roll; wrap top end around and tuck under roll. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
4. In a small bowl, combine egg and water. Brush over rolls. Bake at 350° for 10-15 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 dozen.
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