Parmesan Dill Rolls Food

HOMEMADE PARMESAN DILL CRACKERS

Steps:

• In a large bowl combine the flour, sugar, salt, parmesan cheese and dill.
• Stir in the melted butter, then stir in the water - eventually using your hands to pull all the dough together - keep working it until all the crumbles in the bottom of the bowl are one big dough ball.
• Divide the dough into thirds to work with. Roll the dough with a rolling pin to about 1/8 inch thick, when you think the dough is thin enough - roll it out some more and then roll it out even more!
• Now cut into desired shapes or random shapes or pieces - I used a drinking glass for these.
• Lay the crackers you have cut on a lined cookie sheet and brush with melted butter or be lazy like me and give them a quick spray with butter spray. You can also add more shredded parmesan on top if you like. Also, sprinkle with a slight amount of salt - I just used table salt
• I work in batches of dough in thirds. I also save back the cut leavings from the batches to work together as a 4th batch to cut crackers from. This dough is very elastic and can get tough if you work it too many times.
• Bake in a pre-heated 450° oven for 7-13 minutes - this will depend on how much color you want, how crispy you want them and how thick you cut your crackers. This is a close watch bake, not something you can walk away from.

PARMESAN DILL ROLLS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• In a small saucepan, heat butter, milk, water and salt over medium-high heat. When butter has melted, pour mixture into a large bowl.
• Add flour and stir well. Mix in eggs, dill and Parmesan cheese. Stir until a loose batter is formed. Drop large spoonfuls of batter onto prepared baking sheet.
• Bake in preheated oven until golden, about 18 to 20 minutes.

PARMESAN ROLLS

Steps:

• In a small bowl sprinkle the yeast over 1 1/4 cups warm water, let it proof for 5 minutes, or until it is foamy, and stir in the oil. In a large bowl whisk together 3 1/2 cups of the flour, the salt, and the Parmesan, stir in the yeast mixture, and turn the dough out onto a floured surface. Knead the dough, incorporating as much of the remaining 1/2 cup flour as necessary to prevent the dough from sticking, for 8 to 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it into an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 to 2 hours, or until it is double in bulk. Turn the dough out onto a floured surface, divide it into a 12 equal pieces, and form each piece into a ball. Transfer the rolls to a lightly oiled baking sheet and let them rise, covered loosely with a kitchen towel, in a warm place for 1 hour, or until they are almost double in bulk. Bake the rolls in the middle of a preheated 425°F. oven for 15 to 20 minutes, or until they are golden.

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.

ALMOND, PARMESAN AND DILL CRACKERS (LOW FODMAP RECIPE)

Steps:

• Mix almond flour, Parmesan cheese and herbs in medium bowl.
• Add in milk or yogurt until blended.
• Roll out dough between 2 pieces of parchment papers until very thin ( I did about 1/8 inch but you could thin out even more)
• Place on lightly oiled cookie sheet and bake at 300 degrees for about 15-20 minutes depending on how thin you rolled out the dough, the thinner crackers take less time.

PARMESAN DILL POTATOES

Steps:

• Boil Potatoes for 10-15 minutes checking them for softness with a fork.
• You want them to be soft, but not falling apart or fully cooked.
• Cube the potatoes into approx.
• 1/2 to 1 inch cubes, not to thick or thin.
• Spread 2-3 tablespoons of the oil onto a nonstick cookie sheet. Preheat oven to 350 degrees.
• Put potatoes on sheet spreading them around in the oil, but keeping them away from direct contact with the side of the sheet. Season with garlic salt, onion salt and dill.
• (This should be over all potatoes, but depending on how much you want to flavor them, it is variable..
• I moderately-generously season them). Pepper to taste. Cook for 25-30 minutes or until done. Slightly golden brown.
• Halfway through check potatoes and stir around on sheet. If oil has cooked out, add the remaining oil, keeping potatoes moist but not saturated.
• After done, remove from oven and place in bowl, generously sprinkling Parmesan cheese over them.
• Stir well and serve, making sure each potato has some Parmesan cheese on it!!! Enjoy!!! Sarah Smith

PARMESAN ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a 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. , Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks.

PARMESAN KAISER ROLLS

Steps:

• In the bowl of a stand mixer fitted with a dough hook, dissolve yeast in warm water. Let sit until mixture bubbles, about 10 minutes. (If mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
• Add 1 1/2 cups of the flour, 1/4 cup of the Parmesan, salt, sugar, and shortening to yeast mixture and stir on low speed until just combined. Add 1 egg white and mix until completely incorporated.
• With mixer running, slowly sprinkle in remaining flour a few tablespoons at a time, until dough pulls away from the sides of the bowl in one mass, about 5 minutes. Continue mixing dough until smooth and elastic, about 8 to 10 minutes more.
• Lightly oil a large bowl with 1 teaspoon of the vegetable oil. Place dough in the bowl and turn to coat in oil. Cover with a damp towel and let rise until doubled in size, about 1 hour. Meanwhile, oil a baking sheet with remaining 2 teaspoons oil and set aside.
• After dough has risen, punch it down and turn it out onto a clean surface. Divide dough into 6 pieces (each about 4 1/2 ounces) and shape into 12-inch ropes.
• To form a roll, tie one rope into a loose knot; you want 3-inch "tails" on either side of the knot. Take the tail that is on top, wrap it underneath the knot, then push it up through the center hole. Bring the second tail over top of the knot and push it down through the center hole. The formed roll will be an elaborate knot that will look the same on top and bottom. Repeat to form 6 rolls.
• Place rolls about 3 inches apart on the oiled baking sheet, cover with a damp towel, and let rise until puffy and about 1 1/2 times larger, about 45 minutes. Meanwhile, heat the oven to 425°F and arrange one rack in the middle and the second on the bottom. Place a metal baking sheet on the bottom rack.
• Mix remaining egg white with cold water in a small bowl until evenly combined. Brush tops of rolls with egg wash, sprinkle evenly with poppy seeds and remaining 1 tablespoon Parmesan, and place on a baking sheet.
• Place ice cubes on the preheated baking sheet, and immediately place baking sheet with rolls on the upper rack. Bake until golden and internal temperature reaches 190°F, about 20 minutes. Transfer rolls to a wire rack to cool for at least 30 minutes.

NO-YEAST DINNER ROLLS

Steps:

• Preheat the oven to 375 degrees F. Coat the bottom of a 9-by-13-inch baking dish with butter.
• Whisk together the flour, baking powder, sugar and salt in a large bowl. Whisk together the milk and 1/2 cup of the butter in a medium bowl. Pour the wet ingredients into the dry and combine with a wooden spoon; do not overwork the dough. It should be wet.
• Divide the dough into 12 pieces and shape each into a ball. Arrange the dough balls in the prepared baking dish. Pour the remaining 1/4 cup butter all over the dough and bake until golden brown, 35 to 40 minutes.

PARMESAN DILL GARLIC BREAD

Steps:

• Preheat oven to 375 degrees.
• Arrange slices of bread on a baking sheet.
• In a bowl, combine butter, dill and garlic until combined. Spread butter mixture evenly over each slice of bread. Sprinkle with parmesan cheese.
• Bake for 10 minutes, then broil for 2-3 minutes, until browned.
• Serve immediately.

DILLY CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness; set aside. In a large skillet, saute garlic and 1/4 teaspoon dill in 3 tablespoons butter for 1 minute. Add chicken; cook over medium heat until juices run clear, 3-4 minutes on each side. Remove and keep warm. , Spread both sides of bread with remaining butter. In a large skillet or griddle, grill bread on both sides until golden brown. , Meanwhile in a small bowl, combine the cream cheese, lemon juice and remaining 1/2 teaspoon dill; spread on one side of grilled bread. Place lettuce, chicken and tomato on 4 slices of bread; top with remaining bread.

PARMESAN DILL ROLLS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• In a small saucepan, heat butter, milk, water and salt over medium-high heat. When butter has melted, pour mixture into a large bowl.
• Add flour and stir well. Mix in eggs, dill and Parmesan cheese. Stir until a loose batter is formed. Drop large spoonfuls of batter onto prepared baking sheet.
• Bake in preheated oven until golden, about 18 to 20 minutes.