CHEESE ROLLS
A slightly sweetened dough is rolled around a cheddar and onion filling, then baked until golden brown for these rolls.
Provided by BHG Test Kitchen
Time 3h25m
Number Of Ingredients 11
Steps:
- In a large mixing bowl combine water and yeast; stir until yeast is dissolved. Stir in sugar. Add egg, shortening, 1 cup of the flour, and salt. Beat on low speed of electric mixer until combined. Beat on medium speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).
- Punch dough down; turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease a 9x9x2-inch baking pan. In a medium bowl combine cheese, onion, chives, and garlic salt. Roll dough to a 15x12-inch rectangle. Sprinkle cheese mixture over dough rectangle. Roll up starting from long side. Seal seam. Slice into 9 pieces. Place cut sides down in prepared pan. Cover and let rise 40 minutes or until almost doubled.
- Preheat oven to 375 degrees F. Bake for 25 to 30 minutes or until tops are golden. Cool in pan on wire rack 10 minutes. Remove from pan. Cool about 20 minutes more before serving. Makes 9 rolls.
Nutrition Facts : Calories 336 kcal, Carbohydrate 38 g, Cholesterol 50 mg, Protein 12 g, SaturatedFat 7 g, Sodium 531 mg, Sugar 6 g, Fat 15 g, UnsaturatedFat 7 g
CHEESE ROLL
This is an great appetizer for cheese fans. We serve this as one of our appetizers on Christmas Eve every year.
Provided by lisar
Categories Cheese
Time 10m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Roll out cheese between two sheets of wax paper, thin.
- Spread with cream cheese.
- Sprinkle with chilies.
- Roll up like jellyroll.
- Garnish with sliced olives.
- Serve with crackers.
Nutrition Facts : Calories 85, Fat 6.4, SaturatedFat 4.2, Cholesterol 22.6, Sodium 348.8, Carbohydrate 2.9, Fiber 0.1, Sugar 2.1, Protein 4.1
CHEESE & ONION ROLLS
Try this take on the classic sausage roll for veggies. Making your own flaky pastry is well worth the extra few minutes, and is surprisingly easy
Provided by Sophie Godwin - Cookery writer
Categories Buffet, Canapes, Dinner, Lunch, Snack, Supper, Cheese Course
Time 1h25m
Number Of Ingredients 14
Steps:
- To make the pastry, sift the flour into a large bowl, then stir in the mustard powder, cayenne and 1 tsp salt. Grate the butter into the flour, dipping the end of the block in flour from time to time to prevent it from clumping. Stir the flour and butter together using a table knife, then pour in 120ml ice cold water, mix and bring together to form a dough. Flatten the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.
- Meanwhile, make the filling. Cook the potatoes in a pan of salted water until tender, then drain and steam dry for a few mins before mashing and leaving to cool. Melt the butter in a frying pan until foaming. Add the onions and a pinch of salt, and cook, stirring occasionally, over a medium heat until they're completely soft and starting to caramelise. Add to a bowl with the potato. Once cool, stir in the thyme leaves, mustard, cheese and gherkins or pickled onions, and season to taste. Set aside.
- Line a baking tray with baking parchment. On a lightly floured surface, roll the pastry out into a large rectangle around 3mm thick. Cut the pastry into eight rectangles, then divide the filling equally between them, squashing it into a sausage shape down the long length of one side of each rectangle, leaving a 5cm gap at each end. Brush the exposed pastry with a little egg, then fold in the short sides of the rectangle and roll the empty half of pastry over the filling so that it is completely encased. Press the edge to seal it, then crimp the two shorter ends with a fork. Repeat with each roll, then transfer to the lined baking tray and chill in the fridge for 20 mins. Can be frozen at this point.
- Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg, then scatter with the nigella seeds. Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold with your choice of sauce.
Nutrition Facts : Calories 529 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium
CHEESY BREAD ROLLS
Make and share this Cheesy Bread Rolls recipe from Food.com.
Provided by VegeMight
Categories Yeast Breads
Time 55m
Yield 6 rolls
Number Of Ingredients 8
Steps:
- Combine yeast with warm water.
- Combine half the flour, milk, sugar and butter in bowl or bench mixer.
- Pour in yeast and remaining flour.
- Work until smooth and elastic.
- Let rise 1 hour in oiled bowl; cover with cloth.
- Punch down and knead until smooth.
- Divide dough into six, shape into rounds and place on greased tray so rolls just touching.
- Let rise about 40 minutes.
- Brush tops and sides lightly with milk.
- Top with tasty cheese and bake at 200C for about 35 minutes.
- NOTE: You can used grated cheese, or thin slices.
Nutrition Facts : Calories 390.5, Fat 9.6, SaturatedFat 5.7, Cholesterol 28.1, Sodium 913.4, Carbohydrate 61.3, Fiber 2.2, Sugar 3.4, Protein 13.4
CHEESE ROLL-UPS
Teach kids a lifetime cookery skill with a special recipe from CBeebies' 'i can cook'- these buns show how to make dough
Provided by Good Food team
Categories Snack, Treat
Time 55m
Yield Makes 6
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the flour and butter in a bowl and rub them together with your fingers. Rubbing in mixture with cold butter is hard and tiring on young fingers, so use slightly softened butter - but not so soft that it is oily. Now stir in the paprika and mix again.
- Add 100ml milk and mix with a fork until you get a soft dough. Add a splash more milk if the dough is dry. This process will teach you how to feel the dough and decide if it needs more liquid. You can always add more milk if required.
- On a lightly floured surface, roll out the dough like pastry to about 0.5cm thick. Try to keep a rectangular shape. Only roll in one direction, and roll and turn, roll and turn - by keeping the dough moving, you avoid finding it stuck at the end.
- Sprinkle the grated cheese on top, then roll up like a sausage along the long side. Cut into 12 thick rings using a table knife. Get an adult to show you how to hold the dough with one hand and cut straight through with the other.
- Line the baking tray with baking parchment. Place the roll-ups on the parchment, cut-side down, almost touching each other, making sure that you can see the spiral. Get an adult to put them in the oven for you and bake for 20-25 mins until golden and melty. Ask an adult to remove them from the oven, then leave to cool. The cheese roll-ups will keep for up to 3 days in an airtight container.
Nutrition Facts : Calories 218 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
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5/5 (5)Estimated Reading Time 2 mins
- Add all dough ingredients to the bowl of a stand mixer and mix until the dough forms a ball. Cover and let raise until double.
- Roll dough into a big rectangle. Spread softened (not melted) butter over all the dough. Sprinkle with cheese and seasonings.
- Starting at the long end of the rectangle, roll tightly just like when you make cinnamon rolls. Cut into slices, place on a baking sheet and raise for 20 minutes or so. Bake at 350 until golden brown and bubbly, about 18-20 minutes.
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