LIGHT AS A CLOUD CHEESE ROLLS
Light and delicious. Use any cheese or combo. I used Fiesta Blend: Monterey Jack, Cheddar Queso, and Asadero. From William Sonoma THE BREAD MACHINE cookbook with some changes by me.
Provided by Caroline Cooks
Categories Breads
Time 2h5m
Yield 2 pans
Number Of Ingredients 9
Steps:
- Place ingredients in bread machine as per manufacturer's instructions.
- Settings: Dough cycle only.When dough cycle is completed; remove to lightly floured surface and knead about 5 minutes.
- Let rest for about 5 minutes.
- Spray 2 pie pans or 8" baking dishes with oil.
- Break out about "a golf ball-sized" piece of dough.
- Roll into round and place in pans, turning to lightly coat with oil.
- Repeat with remaining dough.
- Cover with clean tea towels and place in draft-free place.
- (I use a closed oven after placing a 8" square metal pan filled with hot water on the bottom rack and the rolls on the rack above.
- Let rise until doubled; remove all from oven.
- Brush tops with melted butter and sprinkle with more cheese, if desired.
- Preheat to 400 degrees F.; bake for 15-18 minutes, until golden brown.
- Remove pans to wire rack to cool.
Nutrition Facts : Calories 1124.5, Fat 38.2, SaturatedFat 23.1, Cholesterol 95.3, Sodium 1709.4, Carbohydrate 157, Fiber 5.7, Sugar 6.8, Protein 35.9
GARLIC CHEESE ROLLS
Make and share this Garlic Cheese Rolls recipe from Food.com.
Provided by TheDaysForever
Categories Breads
Time 1h15m
Yield 20-24 Rolls, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put first 7 ingredients in bread pan and set for dough cycle.
- When done, put dough on floured surface
- Separate dough into about 20 balls.
- Prepare about 2 pie pans (or any baking pan) by greasing with Pam or butter.
- Place in pans, rolls can touch a little bit.
- Mix last butter and garlic and brush or pour over rolls.
- Sprinkle with Cheese.
- If machine did not rise the dough, then cover the rolls up and let rise for 45m
- Bake at 375 for 10-15 mins or until golden.
- Cut them apart and Enjoy!
LIGHT AS A CLOUD GNOCCHI
Make and share this Light As a Cloud Gnocchi recipe from Food.com.
Provided by Brookelynne26
Categories < 4 Hours
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 or 400 degrees F.
- Bake the potatoes until they are fork tender, about 45 minutes to 1 hour. Check them!
- While the potatoes are still hot peel and pass them through a food mill or ricer. (I find that the food mill works just as well as a ricer and is much easier to handle) onto a sheet tray lined with parchment paper. When doing this pay careful attention to keep the potatoes as light and fluffy as possible. This will aid in keeping the gnocchi light. Refrigerate the potatoes on the sheet tray until cold. This is also a very important step. If the potatoes are warm while adding flour they will require more flour which will result in a much heavier finished product.
- When the potatoes are absolutely cold, transfer to a clean work surface. Beat together the eggs and cheese and pour onto the potatoes. Season with salt. Cover generously with flour. It should look like snow on the mountains.
- Crumble the potato flour mixture between your fingers. Begin to knead the dough until it is a dry homogeneous mixture. The dough should feel slightly moist, but not tacky. If too tacky, repeat the snow on the mountains stage.
- Form the dough into a large log. Cut slices off the log and begin to roll into long ropes that are about 1-inch in thickness. Cut the ropes into 1/2-inch lengths. Cover generously with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour. DO NOT PILE ON TOP OF EACH OTHER!
- Use or freeze the gnocchi immediately. If freezing, place tray directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. When cooking gnocchi they can go directly from the freezer into salted boiling water.
- Note: It is a general practice to take gnocchi out of the water when they float. This is a big mistake. Gnocchi need to be cooked in boiling water until they float and get nice and puffy. Not cooking gnocchi long enough will also result in heavy gnocchi.
Nutrition Facts : Calories 247.4, Fat 1.4, SaturatedFat 0.4, Cholesterol 37.2, Sodium 25.8, Carbohydrate 51.4, Fiber 4.7, Sugar 1.5, Protein 7.6
DELICIOUS CHIPA ROLLS (A TYPE OF CHEESE ROLLS)
This is a traditional recipe from the north of Argentina and Paraguay. They are truly delicious cheese rolls, which are quite easy to make, freeze perfectly either raw or cooked, and are definitely crowd-pleasers. In case you can´t find tapioca flour/starch where you live, you can buy it at Amazon, for instance. I have never met anyone who doesn´t like them!!!
Provided by marcelaorcali
Categories Breads
Time 45m
Yield 40 chipa, approximately, 10 serving(s)
Number Of Ingredients 8
Steps:
- Put the tapioca in a big bowl (it is quite thin so it can make a mess), along with coldish butter (chopped roughly), the mozzarella or any semi-soft cheese (also roughly cut to make the process easier), the grated parmesan cheese, and the eggs.
- Start mixing the ingredients by hand until the dough is somewhat formed.
- Add the hard cheese cut into small squares to the dough and keep kneading until you have a homogeneous dough (with the exception of the hard cheese squares, which aren´t supposed to blend in).
- Refrigerate for 30 minutes or so. This step can be skipped if in a hurry and they´ll still come out great.
- Take small pieces of dough and form little balls with it.
- Cook in a 400°F oven for around 15 mins, checking every 5 mins or so. The result should be crunchy outside and softer inside.
Nutrition Facts : Calories 324.3, Fat 27.8, SaturatedFat 16.8, Cholesterol 155.7, Sodium 1157, Carbohydrate 3, Sugar 0.4, Protein 15.8
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