Herb And Cheese Rolls Recipes

HOLIDAY HERB-CHEESE ROLLS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, potato flakes, yeast, salt, dill and garlic powder. In a small saucepan, bring water and butter just to a boil., In a small bowl, pour boiling liquid over oats. Let stand until mixture cools to 120°-130°, stirring occasionally. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in mozzarella cheese. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a 13x9-in. baking pan coated with cooking spray; brush milk over rolls., In a small bowl, combine the remaining ingredients; sprinkle over tops. Cover and let rise until nearly doubled, about 45 minutes. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Refrigerate leftovers.

HERB-AND-CHEESE ROLLS

Steps:

• Butter two 8-by-2-inch round cake pans. In a bowl, combine Parmesan, parsley, thyme, zest, and pepper.
• Divide chilled dough in half. Roll out one half (keep other half refrigerated) on a lightly floured surface into a 12-by-7-inch rectangle. Spread half of butter over dough, leaving a 1/4-inch border. Sprinkle with half of cheese mixture (it will seem like a lot), patting to adhere. Starting on a long side, roll dough into a cylinder. Pinch edges to seal; trim ends. Cut into 8 disks. Place, cut-side down, in a prepared pan. Repeat with remaining dough and filling. Drape with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 1 hour, 30 minutes.
• Preheat oven to 375 degrees. Bake until golden brown (tent with foil, if browning too quickly), about 22 minutes. Brush tops with butter; sprinkle with salt. Let cool slightly on a wire rack before removing from pan and serving.

30 MINUTE CHEESE HERB ROLLS

Steps:

• Heat oven to 400 degrees.
• In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 10 minutes. Using your dough hook, mix in the salt, egg and flour and dried herbs.
• Knead with hook until will incorporated and dough is soft and smooth. (just a few minutes)
• Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Brush top of rolls with 2 Tbsp melted butter.
• Sprinkle each role with 2 Tbsp of grated cheese mixture.
• Bake for 14-16 minutes at 400 degrees or until golden brown.
• Remove from oven and brush with 2 Tbsp melted butter.

GRILLED ZUCCHINI ROLLS WITH HERBS AND CHEESE

Steps:

• Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
• In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
• Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

SAVORY HERB AND PARMESAN ROLLS

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
• While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
• In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
• For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
• Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
• On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
• Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.

HERB & CHEESE CRUSTED CLOVERLEAF ROLLS

Steps:

• In a medium saucepan, heat milk with 3 tablespoons of the butter and sugar just until the butter melts. Pour into a large glass bowl and let cool to 110°F-120°F Stir in yeast and let rest until dissolved, approximately 5 minutes or so. Add flour and salt and stir until a soft sticky dough forms.
• Place dough on a lightly floured surface. Wash, dry and lightly coat the glass bowl with oil. Knead the dough until smooth, about 4 minutes. Place dough in oiled bowl, cover with plastic wrap or kitchen towel and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
• Melt the remaining butter in a small saucepan. In a small shallow bowl or container, toss cheese with herbs.
• Lightly butter 18 of the muffin cups in 2 or more nonstick pans. Punch down the dough and divide into 3 equal sections. Working with 1 section of dough at a time and keeping the rest covered, roll the dough into a 1-inch-thick rope on a lightly floured surface; cut the rope into 18 equal pieces; roll each piece into a ball. Dip half of each ball into the melted butter and then into the herb-cheese mixture and arrange 3 balls in each prepared muffin cup, coated sides touching in the center. Repeat with the remaining dough and topping. Brush the top of the rolls with the remaining melted butter. (At this point they can be covered with plastic wrap and refrigerate overnight.)
• Loosely drape plastic wrap over the muffin tins and let rise in a warm spot until they are about 1 inch above the rim of the cups, about 2 hours.
• Preheat the oven to 425°. Bake rolls in the lower and middle third of oven for about 15 minutes, or until nicely golden and tops are sizzling; about 7 minutes into baking swap pans and rotate for even browning. Turn the rolls out onto a rack and let cool for a few minutes before serving.

HERBED DINNER ROLLS

Steps:

• In a bread machine pan, place the water, butter, egg, sugar, salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is complete, turn dough onto a lightly floured surface. Divide dough into 16 portions; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Brush with butter and sprinkle with coarse salt if desired. Remove from pans to wire racks.

QUICK ( I MEAN QUICK) HERB ROLLS

Steps:

• Melt butter in 9-inch cake pan.
• Mix herbs and cheese together and stir into butter.
• Let stand 10-15 minutes.
• Cut biscuits into halves and swish around in herb butter to coat all sides.
• Place into 9-inch cake pan.
• Bake at 425°F for 12-15 minutes.