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Cheese Onion Rolls
4 cups flour
1 1/2 Tbs. Saf-instant yeast
1 1/2 cups warm water
2 eggs, lightly beaten
egg wash, one egg with a bit of water
2 tsp. salt
1/4 cup sugar
1 Tbs. vegetable oil
12 oz. package of the sharpest cheddar cheese you can find, shredded
1 medium red onion, chopped fine
1/2 bunch green onions, coarsely chopped
2 Tbs. dried parsley
non stick spray
Add the yeast to two cups of flour and mix well. Mix water, sugar, salt, oil and 2 lightly beaten eggs. Add the liquid to the flour and stir well. Add up to two more cups of flour until you have a soft dough. Knead until the dough is well formed. Let rise until double in size. Mix onions with cheese and set aside. Roll dough out to 1/4 inch thick.
Spray lightly with non stick spray and spread with onions and cheese. Roll up the same way as you would for cinnamon rolls. Cut into triangles. Spray inside of the oven with non stick spray. Arrange rolls in a circle, almost touching, tips in. Let rise again until double. Brush tops with egg wash and sprinkle with dried parsley. Bake at 350 degrees for about 45 minutes. Use about 6-8 coals on the bottom and 20+ on top. Depending on the weather the oven will take about 10-20 minutes to reach temperature. Add 20 minutes to that, checking the rolls for golden tops. Rotate the lid every ten minutes to avoid hot spots.
Pull from bottom heat after about 30 minutes. When the rolls begin to brown on top watch closely, pulling them when they are golden brown. Makes 12-15 rolls.
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