Friday, December 30, 2011
Garlic and Herb Rolls
I'm always on the lookout for new, great bread recipes. I don't know if it's the holiday season or what, but I am just loving bread right now. (Trying to squeeze in some extra carbs before the new year?) Regardless, I made myself a batch of these Garlic and Herb rolls, and they were instant winners.
First, the grated mozzarella.
Place the dough balls onto a lightly-greased pan, and let rise another 30 minutes.
Bake in a preheated 350F oven for 20-25 minutes. Let cool slightly before slathering with butter, dipping in soup, stuffing with meat, or simply eating warm and plain.
Recipe: Garlic and Herb Rolls
1 package (2 1/2 tsp.) yeast
1 c. milk
1/4 c. butter
1/4 c. sugar
3/4 c. salt
4 c. flour
1 1/2 tsp. Italian seasoning
2 tsp. garlic powder
1/2 tsp. freshly ground pepper
1/2 c. shredded mozzarella cheese
1/3 c. shredded Parmesan cheese
1 egg, beaten
In a large mixing bowl, combine yeast with warmed butter and milk. Add sugar, eggs, and salt. Mix until just combined. Add half the flour; mix on high for a minute until dough is sticky. Add Italian seasoning, garlic powder, pepper, and remaining flour. Beat until herbs are well incorporated. Add cheese; mix well, until dough forms a ball and pulls away from the bowl.
Place dough in a lightly-oiled bowl; cover and let rise 60-90 minutes or until doubled in size.
Form dough into balls. Let rise, covered, in a lightly-oiled pan for 30 minutes, or until risen.
Preheat oven to 350F. Brush tops of rolls with beaten egg. Bake for 20-25 minutes or until golden brown.