Holiday Herb Cheese Rolls Recipes

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HOLIDAY WREATH ROLLS



Holiday Wreath Rolls image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

1/2 cup butter, melted, plus 4 tablespoons, melted, for brushing
1 cup finely grated Pecorino cheese
2 cloves garlic, chopped
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 (7 1/2- ounce) cans store-bought buttermilk biscuits

Steps:

  • Adjust the oven racks to the middle of the oven. Preheat the oven to 350 degrees F. Brush a 12-cup Bundt pan liberally with 4 tablespoons melted butter.
  • Combine the cheese, garlic, and herbs in a small bowl. Set aside.
  • Open the biscuit cans and separate each biscuit. Roll the biscuits into balls. Dip each ball into the 1/2 cup melted butter, then into the cheese-herb mixture, making sure that the whole ball is covered. Place into the prepared pan. Repeat with the remaining biscuits until you have filled the pan with butter-and-herb-covered balls of dough. The balls of dough will overlap.
  • Place in the oven and bake for 35 minutes. Cool in the pan then turn out onto a cake pedestal. Allow guests to use their hands to break off a roll to enjoy.

HERB-AND-CHEESE ROLLS



Herb-and-Cheese Rolls image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h25m

Yield Makes 16

Number Of Ingredients 9

6 tablespoons unsalted butter, room temperature, plus more for pans and brushing
1 cup grated Parmesan
1/2 cup finely chopped fresh flat-leaf parsley
1 tablespoon plus 1 teaspoon chopped fresh thyme
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground pepper
Buttery Yeast Dough, herb variation
All-purpose flour, for dusting
Flaky sea salt, such as Maldon

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.

HOLIDAY HERB-CHEESE ROLLS



Holiday Herb-Cheese Rolls image

These low-fat hot rolls are flavored with garlic, dill and cheese-they're yummy even without butter! Or stuff with your favorite fixings for mini sandwiches. -NANCY BOYD, MIDLOTHIAN, VIRGINIA

Provided by Taste of Home

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 18

4 to 4-1/2 cups all-purpose flour
1/4 cup sugar
2 tablespoons mashed potato flakes
1 package (1/4 ounce) active dry yeast
2 teaspoons salt
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
2 cups water
4-1/2 teaspoons butter
1 cup old-fashioned oats
1 large egg, room temperature
3/4 cup shredded part-skim mozzarella cheese
TOPPING:
2 tablespoons fat-free milk
4-1/2 teaspoons grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
1/2 teaspoon dried basil

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.

Nutrition Facts : Calories 119 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 228mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

SAVORY HERB AND PARMESAN ROLLS



Savory Herb and Parmesan Rolls image

Provided by Michael Symon : Food Network

Time 2h30m

Yield 6 rolls

Number Of Ingredients 14

1/2 cup whole milk
1 teaspoon active dry yeast (1/2 packet)
2 tablespoons plus 1 teaspoon granulated sugar
2 tablespoons unsalted butter, plus more for the bowl
1 large egg yolk
2 cups all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
1 cup finely grated Parmesan
1/2 cup finely sliced scallions
1/2 cup finely chopped fresh parsley
1 clove garlic, grated
6 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
Hot honey and flakey sea salt, for serving

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



Herb & Cheese Crusted Cloverleaf Rolls image

Strikingly beautiful rolls with a wonderful crusty toasted hard cheese and herb topping. Wonderful for special meals, guests or just for that extra special touch. Parmigiano-Reggiano, Asiago and Romano cheese can be used for this recipe. If you have to, you can sub dried herbs for the fresh, although the fresh herbs are worth the trip to the market. Make Ahead: The unbaked rolls can be refrigerated overnight, then brought to room temperature the next day and let rise (loosely covered) for 2 hours, then baked. The rolls can also be baked earlier in the day and then reheated just before serving.

Provided by NcMysteryShopper

Categories     Breads

Time 1h15m

Yield 18 Cloverleaf Rolls

Number Of Ingredients 10

1 1/2 cups milk
11 tablespoons unsalted butter
2 tablespoons sugar
1/4 ounce active dry yeast
4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons salt
1/2 cup packed asiago cheese or 1/2 cup packed any variety romano cheese, freshly grated
2 tablespoons finely chopped flat leaf parsley
1 1/4 teaspoons finely chopped thyme
1 1/4 teaspoons finely chopped rosemary

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.

Nutrition Facts : Calories 192.5, Fat 8.7, SaturatedFat 5.4, Cholesterol 23.1, Sodium 243.4, Carbohydrate 23.8, Fiber 0.9, Sugar 1.5, Protein 4.6

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