Foods | Cooking
Hints & Tips
I created these delicious savory rolls as something different to serve with
soup. These rolls could also be used as an appetizer.
The best part about making this savory roll recipe is that the dough can
be mixed and the rolls filled, shaped, and frozen long before you want to
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Sourdough Starter, and
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Savory Garlic Rolls
Yields: 20 to 25 rolls
Cook time: 20 minutes
Sourdough French Bread or
Authentic French Bread dough*
Roasted Garlic Spread (see recipe below)
Vegetable non-stick spray
Coarse or sea
* You can use either of the listed bread recipes or use your favorite bread recipe,
Prepare your favorite bread recipe, but do not bake yet. Prepare the Roasted Garlic Spread; set aside.
Preheat oven to 325 degrees F. Butter a 9x13x2-inch baking pan; set aside.
After your have made the bread dough and it has rested, roll and stretch the dough into approximately a 24 x 10-inchrectangle.
(In other words, a large rectangle - depending on your counter space, you may need to divide the dough in half and roll each 1/2 at a time.
Using a spatula, spread the Roasted Garlic Spread over the top of the rolled dough.
Starting with long edge, roll up dough; pinch seams to seal.
NOTE: Rolling the log too tightly will result in rolls whose centers pop up above the rest of them as they bake.
With a knife, lightly mark roll into 1-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently).
Place cut side up in prepared baking pan. The unbaked rolls should not touch each other before rising and baking. Do not pack the unbaked rolls together.
Lightly spray the tops of each roll with the vegetable non-stick spray. Using your fingers, sprinkle the coarse or sea salt over the top of each roll.
Cover with plastic wrap and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size
rolls should be touching each other and the sides of the pan).
Preheat oven to 325 degrees F.
Bake approximately 15 to 20 minutes until the tops are a light golden brown. Remove from oven and let cool.
Yields approximately 20 to 25 rolls (depending on the size you make them).
Roasted Garlic Spread:
1 large whole head of
Roasted Garlic (Learn how easy it is to oven-roast garlic)
8 ounces of softened cream cheese (you can use regular, low-fat, or fat-free cheese cheese - your choice)
1/4 to 1/2 cup grated sharp cheddar cheese
black pepper, to taste
In a small bowl, mash the roasted garlic cloves. Stir in
the softened cream cheese, cheddar cheese, and pepper.
Refrigerating or Freezing Unbaked Cinnamon-Type Rolls:
- At this point, the
rolls can be covered with plastic wrap and refrigerated
overnight (I've actually made them two days in advance)
or frozen for 1 month. Before baking, allow rolls to
thaw completely and rise in a warm place if frozen.
refrigerated, they can be either baked upon removing from the refrigerator or let come to
a room temperature (I've done both ways). They do a slow rise overnight and it is not
necessary to let them come to room temperature before baking. NOTE: If you rolls are not rising enough after
being refrigerated, your yeast may need to be tested. To overcome
this, let them rise, while sitting on the counter, until you achieve
the desired rising before baking.
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -