Sunday, February 24, 2013

Cheese & Herb Butter Rolls


2 packages of highly-active yeast
1 C milk
1 C real butter
1/8 C sugar
1/3 C water
2 teaspoons salt
2 eggs
4 C flour
1 T garlic powder
1 T onion powder
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon tarragon
1/2 C shredded cheese, your choice

Mix water and yeast in the bowl of a stand mixer.  Meanwhile, heat butter, milk and sugar in a small saucepan until butter melts.  Don't boil this.  Let it cool slightly and mix in the two eggs.  Add the milk mixture into the yeast mixture and stir with the dough hook.  Mix in the flour and salt and all the herbs and cheese.  This will be a really gloppy dough.  Don't add more flour, or the rolls will be tough.  The dough comes together surprisingly well during rise time.

Scrape the dough into an oiled bowl three times its size.  Cover and let it rise one hour.  After the first hour, scrape the dough out onto a really well-floured board.  Kind of fold it in over itself, making sure to incorporate some flour.  Put the dough back in the bowl, cover, and let it rise another hour.  After the second hour, divide the dough into about 20 1 1/2 inch balls.  Place them in a greased glass casserole dish.  (You can use a metal pan, but the end result is a much browner and crispier bottom.)  Cover the rolls and let them rise another hour or until the rolls grow higher than the top of the pan.

Preheat the oven to 350 degrees.  Cook the rolls anywhere between 15-25 minutes, depending on your oven and when the rolls are browned on top.

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