Easy Italian Herb And Cheese Rolls Food

ITALIAN HERB DINNER ROLLS

Steps:

• Stir 1 teaspoon of sugar and yeast into the 1/2 cup of warm water and let sit for 10 minutes until the mixture is frothy and bubbly. In another bowl, stir together the shredded cheese, salt, remaining 1 teaspoon of sugar, thyme, basil, oregano, garlic powder, and onion powder.
• Place the 3/4 cup of warm water and melted butter in a large bowl. Add 2 cups of flour and the cheese/herb mixture and stir. Add the yeast mixture once it's frothy and continue stirring while adding another 1/2 cup of flour.
• Turn the mixture onto a lightly floured counter and knead for 5 minutes or until the dough is soft, smooth and no longer sticking to your hands. Dust the counter with a small amount of flour when you notice the dough sticking to your hands but try not to add too much extra flour (too much flour will make the dough tough). Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and a dry towel and let rise in a warm place for 1 hour. The dough should double in size.
• Line a large baking sheet with parchment paper. After the dough has risen, punch it down into the bowl and knead a few times to get the air bubbles out. Cut the dough in half and then cut each half into 8 equal pieces - 16 pieces in total. Form each piece into a bun and place on the prepared baking sheet. Cover with plastic wrap and a dry towel and let rise in a warm place again for 1 hour. Preheat the oven to 350℉ a few minutes before the buns finish rising.
• After the buns have risen, remove the towel and the plastic wrap and bake for 20-25 minutes or until lightly golden brown. Let cool slightly before serving with butter. Enjoy!

ITALIAN HERB BREAD I

Steps:

• Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
• Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
• Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
• Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

HERB-AND-CHEESE ROLLS

Steps:

• Butter two 8-by-2-inch round cake pans. In a bowl, combine Parmesan, parsley, thyme, zest, and pepper.
• Divide chilled dough in half. Roll out one half (keep other half refrigerated) on a lightly floured surface into a 12-by-7-inch rectangle. Spread half of butter over dough, leaving a 1/4-inch border. Sprinkle with half of cheese mixture (it will seem like a lot), patting to adhere. Starting on a long side, roll dough into a cylinder. Pinch edges to seal; trim ends. Cut into 8 disks. Place, cut-side down, in a prepared pan. Repeat with remaining dough and filling. Drape with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 1 hour, 30 minutes.
• Preheat oven to 375 degrees. Bake until golden brown (tent with foil, if browning too quickly), about 22 minutes. Brush tops with butter; sprinkle with salt. Let cool slightly on a wire rack before removing from pan and serving.

SUBWAY BREAD RECIPE (ITALIAN HERB AND CHEESE)

Steps:

• In the bowl of a stand mixer whisk together the yeast and water. Whisk in the sugar, oil, salt, eggs, and the mashed potato flakes if using.
• Add the flour and knead for 6 minutes over low speed. Rest the dough for 10 minutes.
• Transfer dough onto a floured surface and cut into 4 equal pieces. Cut each piece in half again to make a total of 8 pieces. Gently pat and roll into a 12-inch log.
• Spray the tops with water.
• Dredge into the Italian Herb Blend.
• Place rolls onto Silicone Sub Roll Mats and score the tops (3-4 slashes.)
• Allow dough to rise until tripled in size (up to 1 hour if rising in a warm place.)
• Sprinkle the tops with shredded Colby and Monterey Jack Cheese. Bake for 15-18 minutes at 375°F. Cool in molds before removing.

EASY ITALIAN HERB AND CHEESE ROLLS

Steps:

• 1. Thaw loaf and spread out on a slightly greased surface. I used a cookie sheet. butter the top of the rolled out dough and mix the herbs and cheese together and spread it all over the inside. Then roll the long sides like you would to make a cake roll. cut in half and then cut each half into 6-8 pieces.
• 2. Place them in a 9-11 casserole dish or any thing that allows a little space between them and allow to rise until triple the size they were. Rise with a cloth covering them.
• 3. Preheat oven to 350 degrees and put in for 25 minutes or until a light golden brown. serve hot or cold.

GARLIC CHEESE ROLLS

Steps:

• Preheat the oven to 350°F. Butter or spray non-stick baking spray onto a baking sheet.
• Place the biscuits onto the pan and then place the cheese on top. Pinch the four corners in so that the cheese is hidden and roll into a ball. Then place on baking sheet seam side down.
• Bake for 12 to 15 minutes, or until the rolls are golden brown and cooked through the center.
• Meanwhile, combine the butter, garlic powder, Italian seasoning and parmesan cheese in a small bowl. When the rolls come out, brush the tops with the seasoned melted butter.
• Enjoy the rolls while they're hot! Best eaten the first day.

SISTER SCHUBERT'S® HERB GARLIC AND CHEESE ROLLS

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Combine olive oil, garlic, herb blend, parsley, salt and pepper in a bowl. Brush each Sister Schubert Roll with oil mixture. Sprinkle each roll with Parmesan cheese and transfer all to prepared pan. Bake 8 to 12 minutes or until rolls are golden brown. Serve warm.

ITALIAN CHEESE BALL

Steps:

• In a shallow dish combine 1 tablespoon of the chives, 1 tablespoon of the basil, and the parsley; set aside.
• In a medium bowl beat cream cheese and Fontina cheese with an electric mixer on medium speed until smooth.
• Beat in the salami and finely chopped roasted red sweet pepper and remaining 2 tablespoons chives, remaining 2 tablespoons basil, the pepper, and garlic.
• Form into a ball (or log).
• Roll ball in herb mixture. Wrap and chill cheese ball for 4 to 24 hours.
• Serve with water crackers or baguette slices, and a nice bottle of Italian wine or sparkling Spumante!
• Makes twelve 2-tablespoon servings.

PARMESAN-HERB DINNER ROLLS

Steps:

• Place rolls on a greased baking sheet; thaw, covered, in refrigerator overnight or at room temperature 2 hours. , In a small bowl, mix cheese, garlic, Italian seasoning and dill. Brush rolls with butter; sprinkle with cheese mixture. Cover loosely with plastic wrap; let rise in a warm place until doubled, about 1 hour. , Preheat oven to 350°. Bake 15-20 minutes or until golden brown. Remove from pan to a wire rack; serve warm.

ITALIAN HERB AND CHEESE BREADSTICKS

Steps:

• On a lightly floured surface, roll dough into a 12-in. square. In a small bowl, mix butter, Italian seasoning and garlic; spread over dough. Sprinkle mozzarella cheese and 1/4 cup Parmesan cheese over butter mixture. Fold dough in thirds over filling; pinch seams to seal., Cut crosswise into twenty-four 1/2-in.-wide strips. Twist each strip 2 or 3 times. Place 2 in. apart on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 375°. Sprinkle with remaining Parmesan cheese. Bake until golden brown, 20-22 minutes. If desired, serve with marinara sauce.

HERB AND ASIAGO CRESCENT STRIPS

Steps:

• Heat oven to 375º.
• Separate dough into 2 long rectangles.
• Unroll 1 rectangle onto ungreased cookie sheet.
• Sprinkle with 2 tablespoons cheese, basil and oregano.
• Unroll second rectangle and place over cheese and herbs. Roll with a rolling pin to flatten slightly.
• Brush with egg and sprinkle with 1 tablespoon of cheese.
• Bake at 375 for 8 to 12 minutes or until golden brown.
• To serve, cut into strips or wedges.