Fresh Herb, Cheddar and Garlic Rolls

14 06 2011

I love savory type rolls. These are a great blend of chives and cheddar but you can also use any kind of herbs or cheese to create your own rolls. The best part about this recipe was that while it uses yeast you don’t have to knead the dough or even let it rise for very long which makes this easy to make.

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Fresh Herb, Cheddar and Garlic Rolls

~ 3/4 cup warm water, 105-115 degrees so that it can activate the yeast

~ 1/4 cup sugar

~ 1 envelope active dry yeast

~ 3/4 cup buttermilk, room temperature

~ 1 stick cold butter

~ 3 cups all-purpose flour

~ 4 tsp. baking powder

~ 1 tsp. salt

~ 3/4 cup finely grated sharp cheddar cheese

~ 1/3 cup finely chopped chives

~ 1 egg, lightly beaten

~ 1 Tbsp. melted butter

~ 1 clove garlic, finely chopped

~ 1 Tbsp. parsley, finely chopped

1. Combine yeast, sugar and water in a small bowl; let stand 5 minutes or until foamy and bubbly. Add buttermilk and egg to yeast mixture.

2. Place flour, salt, and baking powder in a large bowl and mix together. Work butter in with fingers or pastry cutter until mixture looks like coarse meal. Add liquid ingredients, cheese, and chives. Mix until just blended.

3. Spray 1 muffin pan generously with cooking spray. Fill until almost full with dough. Let dough sit in a warm place for about 20-25 minutes. (I sat mine on the oven while it preheated.)

4. Preheat oven to 400o F. Place rolls in oven and immediately reduce heat to 350o F. Bake until golden, about 18-20 minutes. Remove from oven and transfer to cooling rack. Mix melted butter, garlic and parsley and brush over warm rolls.

*These rolls freeze well. Bake them for about 4-5 minutes, let them cool and then freeze. To serve, simply unthaw and bake at 3500 F for about 5-7 minutes yielding perfectly fresh dinner rolls.

Click Below to Print Recipe

Fresh Herb, Cheddar and Garlic Rolls

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