Cheese Rolls Food

CHEESE ROLLS

Steps:

• In a large mixing bowl combine water and yeast; stir until yeast is dissolved. Stir in sugar. Add egg, shortening, 1 cup of the flour, and salt. Beat on low speed of electric mixer until combined. Beat on medium speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).
• Punch dough down; turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease a 9x9x2-inch baking pan. In a medium bowl combine cheese, onion, chives, and garlic salt. Roll dough to a 15x12-inch rectangle. Sprinkle cheese mixture over dough rectangle. Roll up starting from long side. Seal seam. Slice into 9 pieces. Place cut sides down in prepared pan. Cover and let rise 40 minutes or until almost doubled.
• Preheat oven to 375 degrees F. Bake for 25 to 30 minutes or until tops are golden. Cool in pan on wire rack 10 minutes. Remove from pan. Cool about 20 minutes more before serving. Makes 9 rolls.

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.

CHEESE ROLL-UPS

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour and butter in a bowl and rub them together with your fingers. Rubbing in mixture with cold butter is hard and tiring on young fingers, so use slightly softened butter - but not so soft that it is oily. Now stir in the paprika and mix again.
• Add 100ml milk and mix with a fork until you get a soft dough. Add a splash more milk if the dough is dry. This process will teach you how to feel the dough and decide if it needs more liquid. You can always add more milk if required.
• On a lightly floured surface, roll out the dough like pastry to about 0.5cm thick. Try to keep a rectangular shape. Only roll in one direction, and roll and turn, roll and turn - by keeping the dough moving, you avoid finding it stuck at the end.
• Sprinkle the grated cheese on top, then roll up like a sausage along the long side. Cut into 12 thick rings using a table knife. Get an adult to show you how to hold the dough with one hand and cut straight through with the other.
• Line the baking tray with baking parchment. Place the roll-ups on the parchment, cut-side down, almost touching each other, making sure that you can see the spiral. Get an adult to put them in the oven for you and bake for 20-25 mins until golden and melty. Ask an adult to remove them from the oven, then leave to cool. The cheese roll-ups will keep for up to 3 days in an airtight container.

CREAM CHEESE ROLLS

Steps:

• Combine sour cream, sugar, butter and salt in a saucepan.
• Cook over medium heat until butter melts, stirring occasionally.
• Let cool to 105*F to 115*F.
• Dissolve yeast in warm water in a large bowl.
• Let stand 5 minutes.
• Stir in the sour cream mixture and eggs.
• Gradually stir in enough flour to make a soft dough.
• Dough will be sticky.
• Cover tightly and chill 8 hours.
• Divide dough into 4 equal portions.
• Working with 1 portion at a time, turn dough onto a floured surface, knead 4 or 5 times.
• Roll 1 portion of dough into a 12 by 8 inch rectangle.
• Spread one fourth of the filling over rectangle, leaving a 1/2 inch margin around edges.
• Carefully roll up dough, jellyroll fashion, starting at long side.
• Firmly pinch seam to seal.
• Cut roll into 1 inch slices, place slices 2 inches apart on a greased baking sheet.
• Repeat procedure with remaining dough and filling.
• Cover and let rise in a warm place, free from drafts, 45 minutes to 1 hour, until doubled in bulk.
• Bake 375*F for 15 to 20 minutes, or until lightly browned.
• Remove to wire racks, and drizzle with glaze while still warm.
• For filling: combine all ingredients in a large bowl and beat at high speed until well blended.
• For Glaze: combine all ingredients in a bowl, stirring until smooth.

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.

JILL'S FLAKY CHEESE ROLLS

Steps:

• Unroll croissant dough and cut into squares (if you bought the kind that is pre-cut into triangles then form squares by "glueing" two of them together with a little water).
• Spread cream cheese as thickly as you want onto the dough and sprinkle chives on top.
• Roll dough up like a jelly roll (rolling it in a crescent shape will make the cheese run out while baking). Pinch the edges closed if you want. Bake according to directions on dough package.
• Serve to hungry guests.

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.

FLAKY CHEESE ROLLS

Steps:

• Mix cheese and parsley in medium bowl. Season filling with salt and pepper.
• If using yufka, place 1 sheet on work surface; keep remaining sheets covered with plastic and damp towel. Shape 1 tablespoon filling into 4- to 5-inch log, 1 inch in from rounded side of wedge. Fold sides in over filling. Starting at filling end, roll toward pointed end, moisten end, and seal, forming cigar. (If using phyllo, shape 1 tablespoon filling into log, 1 inch in from 1 short side. Fold long sides in. Starting at filling end, roll toward opposite end, moisten end, and seal.) Place cigar on baking sheet. Repeat with remaining filling and pastry. Cover with plastic. DO AHEAD Can be made 2 hours ahead. Chill.
• Pour oil into large skillet to depth of 1/2 inch. Heat oil to 350°F. Working in batches, fry pastries until golden brown, about 2 minutes per side for yufka and 1 1/2 minutes per side for phyllo. Drain on paper towels; serve.

MINI CREAM CHEESE ROLLS

Steps:

• Preheat oven to 375 degrees.
• Unroll crescent rolls and seperate to form 8 rectangles; press perforations to seal.
• Stir together cream cheese, sugar, and lemon juice. Spread cream cheese mixture evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end.
• Gently cut each log into 6 (1 inch) slices using a serrated knife.
• Place rolls in a lightly greased 9 X 15 baking pan.
• Bake @ 375 degrees for 15 minutes or until lughtly browned.
• Meanwhile, combine powdered sugar, milk, and vanilla to form glaze. Drizzle glaze over warm rolls.

HOLIDAY HERB-CHEESE ROLLS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, potato flakes, yeast, salt, dill and garlic powder. In a small saucepan, bring water and butter just to a boil., In a small bowl, pour boiling liquid over oats. Let stand until mixture cools to 120°-130°, stirring occasionally. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in mozzarella cheese. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a 13x9-in. baking pan coated with cooking spray; brush milk over rolls., In a small bowl, combine the remaining ingredients; sprinkle over tops. Cover and let rise until nearly doubled, about 45 minutes. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Refrigerate leftovers.