Cheddar And Onion Rye Rolls Food

CHEDDAR & ONION BITES

Steps:

• Heat broiler.
• Mix mayo and onions until blended; spread onto toast slices. Top with cheese.
• Place on baking sheet.
• Broil 1 to 2 min. or until cheese is melted.

CHEDDAR PAN ROLLS

Steps:

• In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in cheese and enough remaining flour to make a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes (dough will be soft)., Punch dough down; divide into 3 portions. Shape each portion into 12 balls. Place in 3 greased 9-in. round baking pans. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Brush with egg white. Bake at 350° for 20-25 minutes or until golden brown.

RYE ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a well-floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. , In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks.

ONION ROLLS

Steps:

• Combine warm milk, sugar, salt and butter.
• In a large warm bowl, pour in warm water, sprinkle yeast over the water and stir until dissolved.
• Add milk mixture, onion and 3 cups flour to the yeast mixture.
• Beat until smooth.
• Add enough additional flour to make a stiff dough.
• Turn dough out onto a lightly floured board.
• Knead until smooth and elastic (about 8-10 minutes).
• Place dough in a greased bowl, turning dough to grease the top.
• Cover dough and let rise in a warm place (free from drafts) until doubled in bulk (about 1 hour).
• Punch dough down and divide into 14 equal pieces.
• Shape pieces of dough into round balls.
• Place dough balls (about 3 inches apart) on greased baking sheets that have been sprinkled with cornmeal.
• Cover and let rise again in draft free, warm place until doubled in bulk (about 1 hour).
• Cut a small"X" into the tops of the rolls with a sharp knife or razor.
• Bake rolls in a preheated 400°F oven for 20 minutes.
• Brush rolls with the egg white/cold water wash.
• Bake rolls 5 minutes longer, or until done.
• Remove from baking sheets and cool on wire racks.
• ***Asan option, you can sprinkle the roll tops with a bit of additional minced onion after they are brushed with the egg white wash.

CHEDDAR AND ONION RYE ROLLS

Steps:

• Place the yeast and water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes.
• Add the bread and rye flours, sugar, molasses, oil, and salt. Mix the ingredients together on low speed using the dough hook just until the dough begins to come together (it will look a little rough), about 4 minutes. Increase the speed to medium-high and mix until the dough is smooth, 2 more minutes. Add the cheese and onion and continue to mix on medium speed until the cheese and onions are evenly distributed throughout the dough, about 1 minute.
• Turn the dough onto a lightly floured surface. Knead by hand until the cheese and onions are completely worked into the dough. (The dough will feel rather tight.) Gather it into a smooth ball. Place in a lightly greased bowl, cover with plastic wrap, and let the dough rise in a warm place until doubled in size, about 1 hour.
• Fold the dough gently over on itself in three or four places, turn the dough out onto a lightly floured work surface, and cut it into 20 equal pieces. Cover the pieces and let them rest until nice and relaxed, about 15 minutes.
• Preheat the oven to 425ºF. Line 2 baking sheets with parchment paper or grease lightly.
• Round each piece of dough into a smooth ball and place in even rows on the prepared baking sheets. Cover and let rise until the dough springs back when lightly touched but does not collapse, 30 minutes.
• Make a small slit down the center of each roll with a very sharp paring knife or a razor blade. Dust the tops of the rolls lightly with rye flour, if desired.
• Bake until the rolls have a golden brown crust and sound hollow when thumped on the bottom, 15-18 minutes. Cool completely on racks before serving. Enjoy!

WHOLE WHEAT RYE ROLLS

Steps:

• Line a cookie sheet with parchment paper and set aside.
• Butter a large bowl and set aside.
• In a large bowl combine yeast, water, sugar, egg and 3 tablespoons butter and mix on medium speed using a dough hook for one minute.
• Reduce mixer to low and add salt, flours and caraway seeds. Increase speed to med high and beat until dough comes together (10 minutes).
• Turn dough onto a lightly floured board and knead until smooth.
• Transfer dough to buttered bowl and turn to grease all sides and then cover with plastic wrap and/or a towel. Let rise in a warm place until double (1 hour).
• Turn dough onto floured board and cut into 12 equal pieces and then roll pieces into balls.
• Place balls on prepared cookie sheet and let rise for one hour.
• Preheat oven to 350°F.
• Cut an "x" in the top of each roll.
• Bake for 30-40 minutes or until golden.
• Transfer rolls to cooling rack and brush each roll with 3 tablespoons melted butter and then sprinkle with salt.

BACON-ONION RYE ROLLS

Steps:

• To make the dough:.
• Combine all of the dough ingredients, and mix until the dough starts to leave the sides of the bowl. (If you're using a stand mixer, use the flat beater for this step.) Cover the bowl and let this shaggy mass rest for 15 minutes or so, to absorb the liquid and make it easier to knead.
• Knead the dough until it's smooth and slightly sticky, about 7 minutes in a stand mixer equipped with a dough hook.
• Place the dough in a lightly greased bowl or 8-cup measure, cover the container with plastic wrap, and let the dough rise for 1 hour, or until it's increased in volume by at least a third.
• While the dough is rising, make the filling. Fry the bacon (or bake it in a 350°F oven for about 35 minutes), until it's crisp and light brown.
• Fry the onions until they're a rich, golden brown in some of the bacon fat, if desired; or fry them in olive oil. They should brown nicely in about 20 minutes.
• Crumble the bacon, and combine it with the onions. When barely lukewarm, stir in the reserved egg white; this will help keep the filling from spilling out of the rolls.
• Gently deflate the risen dough, and roll it into a 12" x 18" rectangle.
• Spread the filling over the dough, and roll it up the long way, to make a log that's a generous 18" long.
• Cut the log into 1" slices. Lay the 18 slices into two 9" round lightly greased cake pans.
• Cover the pans, and let the rolls rise for about an hour, until they're nicely puffy. Toward the end of the rising time, preheat the oven to 375°F.
• Uncover the rolls, and bake them for about 25 minutes, until they're golden brown. Remove them from the oven, and brush them with butter, if desired. Serve warm or at room temperature.
• Store leftovers in the refrigerator; to reheat, tent with aluminum foil, and bake in a preheated 350°F oven for about 10 minutes.

CHEESE & ONION ROLLS

Steps:

• To make the pastry, sift the flour into a large bowl, then stir in the mustard powder, cayenne and 1 tsp salt. Grate the butter into the flour, dipping the end of the block in flour from time to time to prevent it from clumping. Stir the flour and butter together using a table knife, then pour in 120ml ice cold water, mix and bring together to form a dough. Flatten the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.
• Meanwhile, make the filling. Cook the potatoes in a pan of salted water until tender, then drain and steam dry for a few mins before mashing and leaving to cool. Melt the butter in a frying pan until foaming. Add the onions and a pinch of salt, and cook, stirring occasionally, over a medium heat until they're completely soft and starting to caramelise. Add to a bowl with the potato. Once cool, stir in the thyme leaves, mustard, cheese and gherkins or pickled onions, and season to taste. Set aside.
• Line a baking tray with baking parchment. On a lightly floured surface, roll the pastry out into a large rectangle around 3mm thick. Cut the pastry into eight rectangles, then divide the filling equally between them, squashing it into a sausage shape down the long length of one side of each rectangle, leaving a 5cm gap at each end. Brush the exposed pastry with a little egg, then fold in the short sides of the rectangle and roll the empty half of pastry over the filling so that it is completely encased. Press the edge to seal it, then crimp the two shorter ends with a fork. Repeat with each roll, then transfer to the lined baking tray and chill in the fridge for 20 mins. Can be frozen at this point.
• Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg, then scatter with the nigella seeds. Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold with your choice of sauce.

CARAWAY RYE DINNER ROLLS

Steps:

• In a large bowl, mix the first 5 ingredients and 1 cup all-purpose flour. In a small saucepan, heat milk, water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in onion and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 400°., For egg wash, in a small bowl, whisk egg and water; brush over rolls. Bake until lightly browned, 11-14 minutes. Remove to wire racks to cool.

CHEDDAR ROLLS

Steps:

• Heat the butter in a skillet over medium-low heat; stir in the onion, and cook until translucent, about 5 minutes. Pour in the water and tomato sauce, stir to combine, and bring the mixture to lukewarm temperature, about 110 degrees F/45 degrees C).
• Combine 1 cup of flour, sugar, salt, and yeast in the work bowl of a stand mixer, and pour the tomato sauce mixture into the bowl. Mix on low for 2 minutes to make a loose spongy dough, then beat in 1 egg and 1 more cup of flour. Beat for 2 minutes on high speed to develop the gluten, and stir in the remaining 2 cups of flour. Let the machine knead the dough on high speed until it is smooth and elastic (or knead by hand for about 10 minutes).
• Lightly spray or wipe the top of the dough with vegetable oil, cover the mixer bowl with a cloth, and let the dough rise until doubled, about 2 hours.
• Punch down the dough, cut it in half, and place one half on a floured work surface. Cover the other piece of dough with a cloth to prevent drying out. Roll the first piece of dough out into a rectangle about 9x12 inches, and cut the rectangle into 12 squares about 3 inches on a side.
• Grease a baking sheet, or line with parchment paper. Place about 2 teaspoons of shredded Cheddar cheese in the center of each square, and fold the squares into triangles, enclosing the filling. Pinch the edges tightly closed, and place filled rolls on the prepared baking sheet while you fill the rest. Repeat with the other piece of dough, to make about 24 rolls. Cover the rolls with a cloth, and let stand until doubled, about 1 hour.
• Preheat an oven to 375 degrees F (190 degrees C). Beat 1 egg in a bowl with 1 teaspoon of water, and set aside.
• Brush each roll with the egg wash, and bake in the preheated oven until the tops are browned and the cheese has melted, about 15 minutes.

CARAWAY RYE ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the cottage cheese, sugar, eggs, caraway seeds, salt, baking soda, rye flour and 1 cup all-purpose flour. Beat until smooth. Gradually stir in enough remaining all-purpose flour to form a sticky batter (do not knead). Cover and let rise in a warm place until doubled, about 1 hour., Stir dough down. Turn onto a lightly floured surface; divide into 24 pieces. Place in well-greased muffin cups. Cover and let rise until doubled, about 35 minutes. , Bake at 350° for 18-20 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.