• ChristinaSinisi-Author

Surprise Recipe--Cheesy Pepper Rolls from Farm Journal

Those of you who know me, know I love to cook and bake. I'm constantly trying new recipes. I also collect cookbooks and have been copying recipes since I was in high school (where I took four years of Home Ec and became VP of FHA). One cookbook that I "inherited" from my mother (read: borrowed, maybe stole) was the Farm Journal's Homemade Bread cookbook. So many good things! Here's a recipe I just tried for the first time that I absolutely loved! By the way, if you'd like more recipes in the future...be sure to subscribe to this blog by clicking on the Contact tab above and fill in your name and email. :)

Recipes—Bread

Peppery Cheese Dough for Rolls

Ingredients:

4 ½ to 5 cups all-purpose flour

2 packages active dry yeast

1 cup milk

½ cup water

¼ cup shortening

2 TBSP. sugar

1 ½ tsp. salt

2 tsp. coarse black pepper

1 egg (room temperature)

¼ lb. coarsely shredded sharp Cheddar cheese (1 cup)

Directions:

--Measure 1 ¾ cup flour into large mixer bowl. Add yeast, stir to blend.

--Measure milk, water, shortening, sugar, salt and pepper into saucepan. Blend; heat until warm (120 to 130 degrees).

--Pour into flour-yeast mixture; add egg. Beat 30 seconds with electric mixer at low speed, scraping bowl constantly. Beat 3 minutes at high speed. Stop mixer.

--Stir in cheese and gradually add more flour to make a soft dough. Turn onto lightly floured board and knead until smooth, 5 to 10 minutes.

--Cover dough with large bowl or pan. Let rest 20 minutes. Shape the rolls (directions follow).

--Place on greased baking sheets, cover with aluminum foil tent and let rise on rack over hot water until doubled, 1 hour. Gently press finger into side of dough; if dent remains, dough is doubled.

--Bake in moderate oven (375 degrees) 15 to 20 minutes. Remove to rack at once, brush with butter and cool, or serve warm.

Shaping:

1) Roll ½ dough for Peppery Cheese Rolls into a 7X16” rectangle. Brush half the dough the long way with 2 TBSP. softened butter. Fold unbuttered side over buttered side. Cut strips 1” wide from long sides. Twist each strip several times, stretching slightly, until two ends when brought together on greased baking sheet form a figure 8. Place a little apart on baking sheet. Let rise and bake as directed in recipe for Peppery Cheese dough for rolls. Makes 16 twists.


2) Divide one half Peppery Cheese dough into1 10 equal pieces and shape into balls. Place on greased baking sheet and flatten. Slash an X lightly on tops. Let rise and bake as directed in recipe for Peppery Cheese dough for rolls. Makes 10 -12 buns.


Enjoy! And comment below for what kinds of recipes you'd like me to share--I have so many favorites!



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