Giant Cheese Rolls
Source of Recipe
MOM
1 package yeast -- not instant
1/4 cup warm water
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup sugar
3/4 cup margarine
6 egg yolks
1/2 cup evaporated milk
2 1/4 cups cheddar cheese, shredded -- sharp additional margarine or sugar, if needed
1. Dissolve the yeast in the 1/4 cup warm water.
2. Sift flour, baking powder and salt together. Best if sifted twice. Into the yeast mixture stir 1/4 cup sugar and 1/2 cup flour mixture. Cover and let rise in warm place for about 20 minutes, until doubled in size.
3. Cream margarine; add remaining sugar gradually until well mixed. Add egg yolks one at a time, beating very well after each one. Beat in the remaining flour, alternating with the evaporated milk. Stir in the yeast mixture and beat until smooth.
4. Turn the dough onto a lightly floured surface and divide into 12 parts. Roll each part into an 8-inch circle. Sprinkle 2 tablespoons of the cheese onto each circle. Roll circles like a jelly roll and coil into crescent shape.
5. Place on ungreased baking sheets. Cover and let rise in warm place until doubled in size, about 1 to 1-1/2 hours.
6. Preheat the oven to 400 degrees and bake the rolls for 15 to 20 minutes or until golden brown.
7. Remove from oven and immediately brush with some melted margarine, a sprinkling of sugar and remaining cheese. Serve while warm.
Yields 12 large rolls. If making smaller ones, adjust cooking time accordingly.
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