Prep 50 mins
Cook 11 mins
These are great tasting rolls that I found on the net. They were the "Utah State Fair Winner" in the bread category. You can also use some of the dough to make cinnamon rolls by omitting butter/herb mixture and cheese and replacing with melted butter topped with cinnamon and sugar.
- 5 -6 cups flour
- 4 tablespoons sugar
- 1 teaspoon salt
- 2 (1/4 ounce) packets yeast
- 1⁄2 cup powdered milk
- 2 1⁄2 cups water
- 1⁄4 cup margarine (melted)
- 1⁄2 cup melted margarine
- 2 teaspoons rosemary
- 2 teaspoons oregano
- 1 teaspoon lemon-pepper seasoning
- 1⁄2 teaspoon garlic salt
- 3⁄4 cup grated cheddar cheese
- Put 2 cups flour, sugar, salt, powdered milk, and undissolved yeast in bowl.
- Add 2 1/2 cups very warm water (120 F) and melted butter to flour mixture.
- Mix with mixer (dough hook) for 2 minutes.
- Add remaining flour 1/2 cup at a time until dough clings to hook and cleans sides of bowl.
- Continue mixing 5 minutes (or knead) Place in a greased bowl.
- Turn to coat both sides with oil.
- Let rise 20 minutes.
- Once risen, roll out to 1/2 inch thick in a large rectangle.
- Top rectangle with half of butter mixture then sprinkle with 3/4 cup cheddar cheese.
- Roll like cinnamon rolls, cut about 1/2-1 inch thick, then place on a pan.
- Coat with remaining butter.
- Let rise until double in bulk.
- Bake at 425°F for 10-12 minutes or until golden brown.
Very Good! I will try with cinnmon & sugar next time too. Thank you for this recipe.
These turned out very good, light and flavorful. I did all the kneading by hand and needed about 1 more cup flour. I used the herb butter and cheese for one batch and cinnamon sugar for the other. Thank you for a nice recipe!