One of my favorite times of the year is coming…Easter! As a kid I remember rolling my chocolate eggs down the stairs in my house and being so disappointed they didn’t smash into pieces at the bottom. Now the tradition is to hide plastic easter eggs all over the yard. This is usually done by the grandparents who meticulously fill them with a mixture of candy, money and the odd lottery ticket. While the kids are frantically running around, I’m thinking about dinner. Glazed ham and all the sides sound perfect but don’t forget the dinner rolls!
Don’t be intimidated to bake with yeast. I know it can be easier just to buy your rolls from the store, but these are so easy to make and taste much better. I made my dough before I went to bed, covered it and let it rise in the fridge all night. The cooler temperature slows the rising process down, so next morning all I had to do was add the cheese, divide the dough and let the rolls rise for about another 30 minutes. Like always, I use Red Star Yeast and because I was making the dough ahead of time I opted for the Active Dry Yeast which has a slower and more regular rise to it. If you started the dough in the morning, then you’d need to use the Quick Rise Yeast.
If you’re wondering how I got my rolls to be that shape, all I did was shape my individual pieces of dough into long sausage shapes and tied them like you would tie a knot. Brush them with egg and sprinkle with salt, pepper and fresh rosemary. These would be just as awesome if they were round balls too, so if you don’t have time to be tying knots don’t worry.
More dinner rolls to choose from.
Lisa’s Dinnertime Dish- The Perfect Dinner Roll
Girl Versus Dough- Parmesan Pesto Skillet Rolls
The Homemade Food Junkie- Soft Homemade Rolls
I’m proud to be an ambassador for Red Star Yeast, this sponsored post was compensated and thoughts and opinions are always my own.
Rosemary and Cheese Dinner Rolls
- 2 envelopes of Red Star Active Dry Yeast
- 1 tablespoons sugar
- 1 cup lukewarm water
- 1 pound all purpose flour
- 1/2 tablespoon salt
- 1 tablespoon olive oil
- 2 cups grated manchego or cheddar cheese
- 1 egg beaten
- 2 tablespoons fresh chopped rosemary
- Sea salt and cracked black pepper
- Cornmeal for the baking tray
In a small bowl whisk the yeast, sugar and half of the water together until all dissolved.
In a larger bowl, add the flour and salt, make a well in the center.
Add the yeast mixture to the well and mix gently with a wooden spoon or your fingers.
Add the remaining water and mix until the flour comes together and forms a ball. You may need to add a few drops of water if it feels dry.
Dump the dough onto a floured work surface and shape into a ball.
Knead the dough for about 3-4 minutes, stretching it with the heal of your hand and folding it over and over. Finish the task by ending with a nice round ball shape.
Grease the bowl you were using with the olive oil and put the dough into it.
Cover the bowl with plastic wrap and store in the refrigerator overnight.
Take the bowl from the fridge early next morning and dump it out on to a floured work surface.
Punch it down flat about an inch thick.
Sprinkle the grated cheese over the dough and start to fold and knead the dough back into a ball shape.
Using a knife, chop the dough into individual pieces each weighing 2 1/2 ounces.
Roll each piece to a length of about 6 inches and tie it into a knot.
Transfer to a large baking tray dusted with a little cornmeal leaving a small space between each roll.
Using a pastry brush, glaze each roll with the egg and sprinkle with the salt, black pepper and rosemary.
Lay a clean tea towel on top of the rolls and let rest for about another 30-45 minutes.
Preheat the oven to 400 degrees F.
Bake in the oven for 20-25 minutes and the rolls are golden brown.