| ABM Garlic Cheese Rolls |
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1 cup water
3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 tablespoons butter
3 tablespoons sugar
2 tablespoons nonfat dry milk
1 1/2 teaspoons active dry yeast
Topping:
1/4 cup butter -- melted
1 clove garlic -- crushed
2 tablespoons parmesan cheese -- grated
3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 tablespoons butter
3 tablespoons sugar
2 tablespoons nonfat dry milk
1 1/2 teaspoons active dry yeast
Topping:
1/4 cup butter -- melted
1 clove garlic -- crushed
2 tablespoons parmesan cheese -- grated
Place first 7 ingredients in bread pan, select Dough setting, press Start. When dough is ready, turn out onto a floured countertop or cutting board. Cut dough into 16 equal pieces and form into balls. Grease two 8 inch cake pans. Place 8 balls into each pan.
In a small bowl, combine butter, garlic and Parmesan; evenly pour over rolls. Cover and let rise for 30-45 minutes until doubled.
Preheat oven to 375 degrees. Bake for about 17 minutes until golden and cooked through. Serve warm.
Original instructions: Place first 7 ingredients in bread pan, select Dough setting, press Start. When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Gently roll and stretch dough into a 24 inch rope. Grease 2 8-inch pie pans. With a sharp knife divide dough into 24 pieces. (Hint: First cut dough into 12 equal pieces, then cut each of those in half.) Shape into balls; place in prepared pie pans. In a small bowl, combine butter and garlic; pour over rolls. Sprinkle with Parmesan cheese. Cover and let rise in a warm oven for 30-45 minutes until doubled. Preheat oven to 375 degrees. Bake for 15 minutes until golden. Remove from oven, cut or pull apart and serve warm.
Poster's Notes: I made these rolls the other night and they were fantastic!! My changes...I accidentally used bread flour; I used 3 T. of butter in the topping instead of 4 and might try 2 T. next time; and I used 1 1/4 t. SAF instant yeast. Next time I will also use only 2 T. sugar in the dough, because they were just a tiny bit sweet. I think this dough would also make fantastic hot rolls minus the garlic and Parmesan (when I try this, I will leave the sugar at 3 T.). A definite repeater! Oh, and I only made 16 rolls instead of 24.
Stacy's Notes: Made these Feb 03, using poster's notes... I used bread flour, SAF yeast, 2 T sugar in the dough, and about 2 1/2 T butter in the topping, might use 3 next time, it was a little thick with all the cheese. I also made 16 rolls out of this, they went fast! Next time I might try sprinkling a little bit of garlic in the dough mixture, to give them more of that flavor.
More Stacy's Notes - Made April 2011, with changes to make it a bit healthier. I used warm water in my new bread machine (cold never works), and in an attempt to get more whole grains in, I used half wheat flour (1 1/2 cup) and half white bread flour. I used 2 T sugar, 2 teaspoons vital wheat gluten, and everything else the same. They were good, but not as good as all white flour, LOL! This made 2 large round pans of rolls. I let them rise in a warm oven for another hour, then baked at 375 for about 15 minutes.
In a small bowl, combine butter, garlic and Parmesan; evenly pour over rolls. Cover and let rise for 30-45 minutes until doubled.
Preheat oven to 375 degrees. Bake for about 17 minutes until golden and cooked through. Serve warm.
Original instructions: Place first 7 ingredients in bread pan, select Dough setting, press Start. When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Gently roll and stretch dough into a 24 inch rope. Grease 2 8-inch pie pans. With a sharp knife divide dough into 24 pieces. (Hint: First cut dough into 12 equal pieces, then cut each of those in half.) Shape into balls; place in prepared pie pans. In a small bowl, combine butter and garlic; pour over rolls. Sprinkle with Parmesan cheese. Cover and let rise in a warm oven for 30-45 minutes until doubled. Preheat oven to 375 degrees. Bake for 15 minutes until golden. Remove from oven, cut or pull apart and serve warm.
Poster's Notes: I made these rolls the other night and they were fantastic!! My changes...I accidentally used bread flour; I used 3 T. of butter in the topping instead of 4 and might try 2 T. next time; and I used 1 1/4 t. SAF instant yeast. Next time I will also use only 2 T. sugar in the dough, because they were just a tiny bit sweet. I think this dough would also make fantastic hot rolls minus the garlic and Parmesan (when I try this, I will leave the sugar at 3 T.). A definite repeater! Oh, and I only made 16 rolls instead of 24.
Stacy's Notes: Made these Feb 03, using poster's notes... I used bread flour, SAF yeast, 2 T sugar in the dough, and about 2 1/2 T butter in the topping, might use 3 next time, it was a little thick with all the cheese. I also made 16 rolls out of this, they went fast! Next time I might try sprinkling a little bit of garlic in the dough mixture, to give them more of that flavor.
More Stacy's Notes - Made April 2011, with changes to make it a bit healthier. I used warm water in my new bread machine (cold never works), and in an attempt to get more whole grains in, I used half wheat flour (1 1/2 cup) and half white bread flour. I used 2 T sugar, 2 teaspoons vital wheat gluten, and everything else the same. They were good, but not as good as all white flour, LOL! This made 2 large round pans of rolls. I let them rise in a warm oven for another hour, then baked at 375 for about 15 minutes.
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printed on: April 20, 2024 |