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-inch
rectangle. (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 (after rising, 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:
Roasted Garlic,
1 large whole head of 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
Coarsely-ground
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.
- If
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.
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