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
Ingredients
- 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
Instructions
-
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.
April @ Girl Gone Gourmet says
March 22, 2015 at 10:12 amThose look so beautiful – I like that you can make the dough ahead, there’s enough to worry about the day of the big meal.
Diane says
March 22, 2015 at 10:12 amThese rolls look amazing! I love the cheesy, rosemary and pepper color and texture on them. Lovely photography. So inviting. Thank you so much for the link back to my site. My soft homemade dinner rolls are in very good company indeed! I’ve enjoyed looking through your photos and skipped through a recipe or two. I’ll be back. This is a great blog!
Have a beautiful day Gerry. It’s nice to meet you!
Diane from homemadefoodjunkie.com
foodnessgracious says
March 22, 2015 at 10:22 pmThanks Diane for visiting!
Chris says
March 22, 2015 at 1:39 pmThe problem with rolls like this is that I want to just eat rolls and nothing else except maybe a garlic soup. Not that there’s anything wrong with that, right?
foodnessgracious says
March 22, 2015 at 10:21 pmTotally acceptable Chris :)
Laura (Tutti Dolci) says
March 22, 2015 at 3:16 pmYou’ve outdone yourself with these rolls, love the rosemary and cheese combo!
foodnessgracious says
March 22, 2015 at 10:21 pmThanks Laura!
Dorothy @ Crazy for Crust says
March 22, 2015 at 7:21 pmThese are the perfect rolls!! Cheese and rosemary, two of my favorite things!!
foodnessgracious says
March 22, 2015 at 10:20 pmMine too Dorothy! :)
Thalia @ butter and brioche says
March 22, 2015 at 9:39 pmHerbed and cheesy breads like these are my favourite thing ever. I wish I had one of these now!
foodnessgracious says
March 22, 2015 at 10:20 pmI hear ya :) Cheesy bread is awesome!
Jen @ Baked by an Introvert says
March 24, 2015 at 8:36 amThese rolls are beautiful! The cheese and rosemary combo is wonderful!
Sippitysup says
March 24, 2015 at 9:36 amYou’re right. Yeast should not intimidate me. Yet it somehow does. These rolls are gorgeous and I want to try them. GREG
Lori @ Foxes Love Lemons says
March 24, 2015 at 11:59 amI used to be so intimidated by yeast baking, but once I started playing around with it last fall, I realized it doesn’t need to be complicated. Now, just the thought of smelling fresh dinner rolls is making my mouth water. These would be perfect split in half with a little ham in the middle :)
Looking forward to meeting you this weekend!
Kitchen Belleicious says
March 24, 2015 at 7:34 pmhow on earth did you get that perfect roll shape. I mean they are picture perfect and look delicious. buttery and rich and soft!
Jennie @themessybakerblog says
March 25, 2015 at 4:33 amThese are such pretty rolls. I’m going to have to try your knot method. Pinned.
Brenda from a farmgirl's dabbles says
March 25, 2015 at 5:08 amThese are beyond beautiful, would love for them to grace my Easter table!
Kelsey @ Snacking Squirrel says
March 25, 2015 at 2:44 pmbeautifully made and the addition of rosemary really goes well with them!
Joanne says
March 26, 2015 at 4:27 amIf it were up to me, I would eat rolls like this at every meal! Love the cheese and rosemary infusion…two of my favorite things!
Lokness @ The Missing Lokness says
March 26, 2015 at 3:29 pmThese are some seriously nice looking bread! I love the knot shape you did! So nice! I would love to have these rolls for dinner every night.
Rachel Cooks says
March 27, 2015 at 4:27 amThese are dreamy! Definitely need to add these to my Easter table.
foodnessgracious says
March 30, 2015 at 9:55 pmThanks Rachel :)
Nutmeg Nanny says
March 27, 2015 at 6:33 amThese rolls look delicious! If I made them they would be sure to impress any guest sitting at my Easter table. I need to pick myself up some Red Star yeast and get to baking!
foodnessgracious says
March 30, 2015 at 9:54 pmDo it!! ;)