Monday, October 20, 2008

Garlic Cheese Rolls


This is one of my favorite recipes of all time. It comes from a wonderful book, Bread Machine Magic by Linda Rehberg and Lois Conway. It makes two pans full, 24 rolls total. Depending on how famished you are, you may be able to spirit away one pan for the freezer to enjoy at a later date. These are so buttery already, you don't need to serve with butter. (And I wouldn't lie to you. I LOVE butter.)
1 c. plus 2 T. water
3 c. flour
1 1/2 t. salt
1 1/2 T. butter
3 T. sugar
2 T. nonfat dry milk powder
2 t. yeast
1/4 c. melted butter
1 clove garlic, crushed
2 T. grated Parmesan cheese
In pan of bread machine, place water, flour, salt, 1 1/2 tablespoons butter, sugar, dry milk powder, and yeast. Select "dough" setting and press start. When machine beeps, remove dough from pan. On floured counter top or cutting board, gently stretch dough into a 24-inch rope. Use a sharp knife to divide dough into 24 pieces.
Grease 2 (8-inch) pie pans. Shape dough into balls and place 12 rolls in each pie pan.
In small bowl, combine melted butter and garlic. Spoon over rolls. Sprinkle with cheese. Warm oven by turning on to "warm" setting for 2 minutes. Turn off oven; place covered dough in oven for 30 to 45 minutes, until doubled. Bake at 375 degrees for 15 minutes, until golden.

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16 Comments:

Blogger Lisa said...

I will make these tomorrow! I don't think I have any powdered milk- have you ever substituted anything? I may just have to run to the store to make sure they turn out just right!

October 20, 2008 at 5:46 PM  
Blogger Lynn said...

I have always used the powdered milk, Lisa. But I'll bet you could omit it and substitute a smidgen of real milk for a smidgen of the water and it should turn out close to the same. Let me know how they turn out!

October 20, 2008 at 10:15 PM  
Blogger SAH in Suburbia said...

My husband would LOVE these. I think I'm going to try them.

I never use the powdered milk. When ever a recipe like this calls for powdered milk I just use half milk and half water and it seems to work out fine.

YUMMM!!

October 23, 2008 at 4:06 PM  
Anonymous Lisa said...

Okay, I made these tonight and they were fantastic! I formed them a little larger than the recipe- into sub type rolls and we had meatball subs on them. mmmmm....:>)

October 23, 2008 at 7:16 PM  
Blogger Lynn said...

I'm so glad you liked them, Lisa. We just inhale them around here. Sometimes the four of us eat all 24!

October 23, 2008 at 8:47 PM  
Blogger Susan said...

I so have to make these to take to Thanksgiving dinner!!! Thanks!

November 17, 2008 at 8:13 PM  
Anonymous Gracie said...

I think I could give it a try....anad maybe read your book too!

November 18, 2008 at 6:07 AM  
Blogger Lora said...

These look so good!

November 18, 2008 at 4:12 PM  
Blogger Lynn said...

Thanks for stopping and visiting, Susan, Gracie, and Lora :)

November 18, 2008 at 7:44 PM  
Blogger Jill Scott said...

These do look yummy. Thanks for hooking me up. I'll give them a try soon.

November 21, 2008 at 10:36 PM  
Blogger Ben and Kristen said...

I'm going to try this for Thanksgiving! Does unsalted butter work better than salted?

November 24, 2008 at 11:48 AM  
Blogger Lynn said...

Ben and Kristen, I always use salted butter. But I'm sure the unsalted kind would be fine, too. I hope they turn out great! I'm making them for Thanksgiving dinner, too :)

November 24, 2008 at 12:40 PM  
Blogger Carpool Queen said...

You rock! I'll make these this week. If I don't want garlic, just leave it off, right?

October 20, 2009 at 2:28 PM  
Blogger Lynn said...

Carpool Queen, I'm sure you could leave out the garlic and they'd still be fine. Do you have garlic haters at your house?

October 20, 2009 at 4:15 PM  
Blogger Bitterroot Mama said...

These look so yummy...a great companion for spaghetti. If the two of us can't eat 24, I'm wondering I can freeze half of them in a pie pan and then reheat and bake them later.

November 23, 2010 at 7:26 PM  
Blogger Lynn said...

Bitterroot Mama, you can definitely freeze half and reheat/bake later. They're never quite as good as when they're fresh, but they're still plenty tasty.

November 23, 2010 at 8:26 PM  

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