CHEDDAR POTATO ROLLS
Provided by Food Network Kitchen
Categories side-dish
Time 3h30m
Yield 24 rolls
Number Of Ingredients 10
Steps:
- Combine 1 cup warm water (105 degrees F to 110 degrees F) and the yeast in a medium bowl; let sit until foamy, about 5 minutes. Sift 1 1/2 cups flour over the yeast; stir until mostly smooth. Cover with plastic wrap and set aside in a warm place until doubled in size with large bubbles on the surface, 20 to 30 minutes.
- Meanwhile, prick the potato all over with a fork; microwave until tender, 8 to 10 minutes. Let cool, then peel the potato and grate on the large holes of a box grater. Combine 1 stick butter, the sugar, salt and mustard powder in a stand mixer; beat with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs and grated potato until combined, then beat in the yeast mixture and 1 1/2 cups cheddar until incorporated. Reduce the mixer speed to low and gradually beat in the remaining 2 1/2 cups flour until the dough starts coming together in a soft, sticky ball. (You may not need all of the flour.) Gather into a loose ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Turn the dough out onto a lightly floured surface and divide into 24 pieces. Shape each piece into a ball, dusting with flour as needed, and arrange in the baking dish, slightly touching. Set aside until the rolls are lightly puffed, about 20 minutes.
- Lightly oil a sheet of foil and loosely cover the rolls, oiled-side down. Bake until just firm to the touch, about 30 minutes. Uncover, brush with the remaining 2 tablespoons butter and sprinkle with the remaining 1/2 cup cheddar. Continue baking until the rolls are golden brown and the cheese is melted, about 20 more minutes. Let cool at least 20 minutes before serving.
CHEDDAR BEER BREAD ROLLS
These cheesy rolls pack a lot of flavor considering their short ingredient list. Thanks to the beer, they're also especially light and fluffy, taking any meal to the next level. But they're also perfect all on their own, slathered with butter.
Provided by Erin Jeanne McDowell
Categories snack, breads, side dish
Time 25m
Yield 12 rolls
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, yeast, salt, 2 tablespoons softened butter, honey and beer. Mix on low speed for 4 minutes. The dough should come together around the dough hook. Increase speed to medium and continue to mix for 2 minutes more, occasionally stopping to scrape the dough from the hook. Add 1 cup/115 grams of the Cheddar cheese and mix until incorporated, 30 seconds to 1 minute.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise until nearly double in size, about 1 hour.
- Lightly grease a 9-by-13-inch pan. Tip the dough out onto a lightly floured surface and divide into 12 even pieces. Gently round each piece of dough into a ball, and place into the prepared pan. (The rolls may not touch now, but they will fill in the gaps when they rise and bake.)
- Cover the pan with plastic wrap and let the rolls rise for 35 to 45 minutes, until they look visibly puffy. Toward the end of rise time, heat the oven to 400 degrees. Brush the rolls with 2 tablespoons melted butter, and top each roll with 1 tablespoon of the remaining white Cheddar, being careful to keep the cheese away from the edges of the pan.
- Bake the rolls until golden brown, and the cheese on top is melted and browned (the rolls should have an internal temperature of 190 degrees), 17 to 22 minutes. Let cool at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 3 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 320 milligrams, Sugar 6 grams, TransFat 0 grams
PULL-APART CHEDDAR RANCH ROLLS RECIPE BY TASTY
Here's what you need: premade biscuit, shredded cheddar cheese, chives, ranch seasoning, butter
Provided by Hannah Williams
Categories Sides
Time 30m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F (180°C).
- Cut each biscuit into 6 pieces.
- In a bowl, combine biscuits with the rest of the ingredients.
- Place 3-4 pieces of biscuit into each cup of a greased muffin tin.
- Bake 15 minutes or until biscuits are golden brown and cooked through.
- Enjoy!
Nutrition Facts : Calories 187 calories, Carbohydrate 17 grams, Fat 11 grams, Fiber 0 grams, Protein 4 grams, Sugar 3 grams
CHEDDAR ROLLS
These unique rolls are easy-cheesy. The tomato sauce adds a bit of tang and turns the dough an orange color. I use my heavy-duty electric mixer for this, so I don't have to knead it by hand. Also, with the extra yeast, dough can be refrigerated for up to 24 hours before forming and baking.
Provided by MOLLYSMAMA
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h50m
Yield 24
Number Of Ingredients 13
Steps:
- Heat the butter in a skillet over medium-low heat; stir in the onion, and cook until translucent, about 5 minutes. Pour in the water and tomato sauce, stir to combine, and bring the mixture to lukewarm temperature, about 110 degrees F/45 degrees C).
- Combine 1 cup of flour, sugar, salt, and yeast in the work bowl of a stand mixer, and pour the tomato sauce mixture into the bowl. Mix on low for 2 minutes to make a loose spongy dough, then beat in 1 egg and 1 more cup of flour. Beat for 2 minutes on high speed to develop the gluten, and stir in the remaining 2 cups of flour. Let the machine knead the dough on high speed until it is smooth and elastic (or knead by hand for about 10 minutes).
- Lightly spray or wipe the top of the dough with vegetable oil, cover the mixer bowl with a cloth, and let the dough rise until doubled, about 2 hours.
- Punch down the dough, cut it in half, and place one half on a floured work surface. Cover the other piece of dough with a cloth to prevent drying out. Roll the first piece of dough out into a rectangle about 9x12 inches, and cut the rectangle into 12 squares about 3 inches on a side.
- Grease a baking sheet, or line with parchment paper. Place about 2 teaspoons of shredded Cheddar cheese in the center of each square, and fold the squares into triangles, enclosing the filling. Pinch the edges tightly closed, and place filled rolls on the prepared baking sheet while you fill the rest. Repeat with the other piece of dough, to make about 24 rolls. Cover the rolls with a cloth, and let stand until doubled, about 1 hour.
- Preheat an oven to 375 degrees F (190 degrees C). Beat 1 egg in a bowl with 1 teaspoon of water, and set aside.
- Brush each roll with the egg wash, and bake in the preheated oven until the tops are browned and the cheese has melted, about 15 minutes.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 18.2 g, Cholesterol 35.6 mg, Fat 7.7 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 4.6 g, Sodium 287.2 mg, Sugar 1.7 g
CHEDDAR PAN ROLLS
Thanks to the cheesy dough, these rich cheddar rolls have a gorgeous golden color and fabulous flavor. -Esther Current, Kitchener, Ontario
Provided by Taste of Home
Time 50m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in cheese and enough remaining flour to make a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes (dough will be soft)., Punch dough down; divide into 3 portions. Shape each portion into 12 balls. Place in 3 greased 9-in. round baking pans. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Brush with egg white. Bake at 350° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 96 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 250mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
CHEDDAR PAN ROLLS
Cheddar cheese gives these rich rolls golden color and fabulous flavor. --Esther Current, Kichener, Ontario
Provided by Allrecipes Member
Time 50m
Yield 36
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat until smooth. Stir in cheese and enough remaining flour to make a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes (dough will be soft).
- Punch dough down; divided into three portions. Shape each portion into 12 balls. Place in three greased 9-in. round baking pans. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Brush with egg white. Bake at 350 degrees F for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 13.4 g, Cholesterol 8.5 mg, Fat 2.8 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 1.7 g, Sodium 210.9 mg, Sugar 1.4 g
POTATO CHEDDAR ROLLS
Steps:
- In bowl of a large (5-quart) standing electric mixer fitted with paddle attachment stir together water, milk, sugar, and yeast and let mixture stand until creamy, about 5 minutes. While yeast is proofing, in a small saucepan melt butter over moderate heat and cool slightly. Stir salt, garlic powder, 3 tablespoons melted butter, and 2 cups Cheddar into yeast mixture. Leaving skins on potatoes, coarsely shred enough potatoes on large holes of a 4-sided grater to measure 2 cups and immediately stir shredded potatoes into yeast mixture.
- Add 2 cups flour, 1 cup at a time, to yeast mixture, beating after each addition until incorporated. Attach dough hook to mixer and butter hook. Beat in 2 more cups flour, 1 cup at a time, and enough remaining flour, a little at a time, for dough to begin to clean side of bowl and beat dough on medium speed 8 minutes. Turn dough out onto a lightly floured surface and if necessary knead in enough of the remaining flour to form a soft but not sticky dough. Oil a large bowl and add dough, turning it to coat. Let dough rise, covered with plastic wrap, at room temperature until doubled in bulk, about 1 hour.
- Butter a 13 x 9 x 2-inch metal baking pan. Punch down dough and turn out onto a work surface. Cut dough into 24 pieces and roll each piece into a ball. Arrange balls in pan, touching each other. Heat remaining 2 tablespoons melted butter until warm and brush over tops of rolls. Sprinkle rolls evenly with cornmeal. Let rolls rise, loosely covered with plastic wrap, at room temperature until almost doubled in bulk, about 45 minutes.
- While rolls are rising, preheat oven to 400°F. With a razor blade or sharp knife make a shallow slash in top of each roll and bake in middle of oven 10 minutes. Reduce temperature to 375°F. and sprinkle rolls evenly with remaining cup Cheddar. Continue to bake rolls until tops are golden brown and crisp and rolls are cooked through, 25 to 30 minutes. If necessary, loosely cover rolls with foil during last 5 minutes of baking to keep from becoming too dark. Rolls may be made 1 day ahead and cooled completely before being wrapped in foil and kept at room temperature. Serve rolls warm or at room temperature.
BROCCOLI HAM & CHEDDAR CHICKEN ROLL RECIPE BY TASTY
Here's what you need: broccoli head, cheddar cheese, cream cheese, ham, onion powder, salt, pepper, garlic powder, onion powder, dried oregano, paprika, boneless, skinless chicken breasts, ham
Provided by Alvin Zhou
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (180°C).
- Finely chop the broccoli florets, and then transfer to a large bowl.
- Add the cheddar, cream cheese, ham, onion powder, and mix evenly until combined. Set aside.
- In a bowl, mix together the salt, pepper, garlic powder, onion powder, oregano, and paprika, then stir to combine.
- Place the chicken breasts on a cutting board and slice across horizontally, making sure not to cut all the way through.
- Season both sides of the chicken liberally with the spice mix.
- Place each chicken breast on a double layer of plastic wrap, then cover with more plastic wrap.
- Use a meat pounder to thinly pound the chicken breast and form into a rectangular shape.
- Repeat with the remaining chicken breasts.
- Lay down two of the flattened chicken breasts into a greased loaf pan lined with parchment paper, slightly overlapping them.
- Place the ham slices evenly across the bottom and sides, hanging the ham over the sides of the loaf pan.
- Spread broccoli mixture evenly on top of the ham, pressing it flat into the edges of the pan.
- Fold over the flaps of ham to completely seal the mixture.
- Place the third flattened chicken breast on top. Use a fork to tuck in the edges, creating a seal.
- Bake for 25-30 minutes, until the loaf looks slightly brown and red on top.
- Cool the loaf in the pan. Release any juices from the pan. Remove the chicken loaf using the parchment paper.
- Slice into 1-inch (2-cm) slices, and serve!
- Enjoy!
Nutrition Facts : Calories 508 calories, Carbohydrate 7 grams, Fat 31 grams, Fiber 1 gram, Protein 48 grams, Sugar 2 grams
BAKER'S DOZEN YEAST ROLLS
A yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try 'em with soups and chili. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 40m
Yield 13 rolls.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Bake rolls 11-14 minutes or until lightly browned. Combine honey, garlic salt and remaining butter; brush over rolls. Remove from pan to wire rack.
Nutrition Facts : Calories 131 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 169mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
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