Cheesy Garlic Rolls
(Shared recipe submitted by Ruth Burbage.)
Makes 24 rolls
- Up to 5-1/2 cups flour, divided
- 3 tablespoons granulated sugar
- 2 teaspoons salt
- 1 package active dry yeast (1/4 ounce)
- 1-1/2 cups milk
- 1/2 cup butter (1 stick), divided
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 teaspoons dried chives
- 1 teaspoon dried Italian herb seasoning
- 2/3 cup sharp cheddar, grated
Combine 3 cups flour, sugar, salt and yeast in a large bowl. Combine milk and 1/2 cup water in saucepan; heat to 120° F. Gradually stir milk mixture into flour mixture. Stir in 1/4 cup melted butter. Beat at low speed with electric mixer about 30 seconds, then beat at high for 1 minute. Gradually stir in enough of the remaining flour to make a soft dough. Turn dough onto floured surface. Knead until smooth, 6-8 minutes. Place dough in a large bowl, cover, and let rise in a warm place for about 1 hour until double in bulk.
Punch down dough, cover and let rest 10 minutes. Combine remaining ingredients (1/4 cup butter, olive oil, chives and Italian seasoning) in a bowl. Divide dough into 24 pieces. Place a heaping teaspoon of grated cheddar in center of each dough piece and roll into a ball. Dip the balls in butter mixture and place in muffin tin. Drizzle remaining butter mixture over dough balls. Cover and let rise in a warm place until double in bulk, about 45 minutes. Preheat the oven to 375° F. Bake rolls until golden brown, about 14 minutes. Serve warm.
About Ruth: Ruth has published two cookbooks. The first is HAPPY COOKING With Friends & Family. She graciously sent me a copy and it is wonderful, with over 700 recipes. Her newest book is Now You're Cooking with Ruth's Ramblings, which is also the title of her monthly newsletter. If you are interested in purchasing a book, feel free to e-mail her at firstname.lastname@example.org. She will tell you all about it.