Let’s just have a moment of silence for this awesome cheesy herb rolls recipe. A little over the top? Nope, it’s that good. Really.
I wish I could have each of you over to try it. It’s ridiculously soft, buttery, garlicky, and cheesy. Oh and did I mention herby? Not a word, but still gonna say herby because they have such great flavor.
This is seriously one of my new favorites. I’ve tried three bread recipes with it and I think our regular dinner roll recipe works best so that’s the one I’ll post, but feel free to use any bread recipe you love. You may want to invite friends over too because otherwise you will eat this all by yourself!
Can Roll Dough Be Frozen?
Yes, roll dough can be frozen and baked later.
Shape your kneaded (but unrisen) yeast dough into rolls.
Place them in a pan and freeze.
Once frozen, place them in an airtight freezer bag and keep them in the freezer till ready to use.
How do You Bake Frozen Bread Dough?
To bake frozen bread dough, remove it from the freezer at least the night before or at least 6-8 hours before you want to bake it.
Keep the loaf wrapped in the plastic, and let it thaw overnight or at least 6-8 hours in the refrigerator.
After the dough has thawed, place it in a greased bread pan, cover, and let it rise.
Then bake as usual.
How Long Will Fresh Baked Rolls Keep?
Wrapped well in plastic or foil, fresh baked rolls will keep 2-3 days.
Awesome Cheesy Herb Rolls
Awesome Cheesy Herb Rolls
- 3 3/4 Cups Unbleached All-Purpose Flour plus more for dusting the work surface.
- 2 Teaspoons Salt
- 1/2 Cup Warm Low Fat Milk about 110 degrees
- 1/2 Cup Heavy Cream
- 1/3 Cup Warm Water
- 2 1/4 Teaspoons Rapid Rise Yeast
- 2 Teaspoons Sugar
- 2 1/2 Tablespoons Unsalted Butter Melted
- 1/4 Cup Sugar
- 1 1/2 Large Eggs beaten (crack one egg into a bowl, whisk, and then use half that amount with 1 whole egg.)
- 1/4 teaspoon parsley
- 1/4 teaspoon dill
- 1/4 teaspoon thyme
- 1/4 teaspoon basil
- 1/4 teaspoon rosemary
- 1/2 cup Parmesan cheese (Kraft powdered kind)
- 1/2 cup butter melted
- 2 teaspoons garlic
- Adjust oven rack to the lowest position and heat to 200 degrees.
- Once the oven temp reaches 200, maintain the heat for 10 minutes and turn off the oven.
- Mix 3 1/2 cups of the flour and the salt in a bowl.
- Mix the milk,cream, butter, and 1/4 cup sugar in a saucepan and heat over medium heat until foam forms around the edges.
- Remove from the burner and place on a hot pad in the fridge to cool only to luke warm. You do NOT want cold milk, but it cannot be hot either.
- In a glass measuring cup, add the warm water and yeast with the 2 teaspoons of sugar.
- Allow to foam for 5-10 minutes.
- In a bowl of a standing mixer, add the milk mixture and about 1 cup of the flour.
- Using the dough hook, mix for about 30 seconds.
- Scrape down the sides of the bowl and add the yeast mixture.
- Beat again for 3 minutes.
- Add the eggs and beat for 30 seconds.
- Add the remaining flour and beat on medium then medium high for 1-2 minutes or until the dough is pulling away from the mixer but still slightly sticky to the touch.
- Place in a clean, lightly oiled bowl and cover with a towel to rise for 1-2 hours, sometimes I let mine go for 3 hours.
- Punch down the dough and place on a lightly floured surface.
- Form into balls and then roll in butter, herb mixture and then place in greased pie dishes (about 2 dishes), covered lightly with a towel to rise for 1 hour or until doubled in size.
- Bake at 375 for 15-20 minutes or until lightly golden on top.
- Serve immediately.
- See notes for further instructions on freezing etc.
- Put butter and garlic in a bowl, seasoning and cheese in another.