Italian Cheese Sesame Rolls Recipe

Italian Cheese Sesame Rolls Recipe
Italian Cheese Sesame Rolls Recipe photo by Taste of Home
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Italian Cheese Sesame Rolls Recipe

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These rolls are my family's favorite. Everyone from our children to our great-grandchildren dig right in when I put these goodies on the table.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 4 to 4-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 egg, lightly beaten
  • 3/4 cup warm milk (110° to 115°)
  • FILLING:
  • 2 tablespoons butter, softened
  • 2 teaspoons garlic powder
  • 3/4 cup shredded part-skim mozzarella cheese
  • TOPPING:
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon sesame seeds

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine 3-1/2 cups flour, sugar and salt. Cut in butter until crumbly. Combine egg and warm milk; add to the crumb mixture. Stir in yeast mixture. Beat until smooth. Add enough remaining flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 5-7 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. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle. Spread with butter; sprinkle with garlic powder and cheese. Cut each into 12 wedges. Roll up wedges from a wide end and place point side down on greased baking sheets.
In a small bowl, beat egg and water. Brush over dough. Sprinkle with sesame seeds. Cover and let rise in a warm place until doubled, about 40 minutes.
Bake at 350° for 16-18 minutes or until golden brown. Remove to wire racks. Yield: 2 dozen.
Originally published as Italian Cheese Sesame Rolls in Country Woman Christmas Annual 2006, p43

Nutritional Facts

1 each: 132 calories, 4g fat (2g saturated fat), 28mg cholesterol, 153mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 4g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 4 to 4-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 egg, lightly beaten
  • 3/4 cup warm milk (110° to 115°)
  • FILLING:
  • 2 tablespoons butter, softened
  • 2 teaspoons garlic powder
  • 3/4 cup shredded part-skim mozzarella cheese
  • TOPPING:
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon sesame seeds
  1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 3-1/2 cups flour, sugar and salt. Cut in butter until crumbly. Combine egg and warm milk; add to the crumb mixture. Stir in yeast mixture. Beat until smooth. Add enough remaining flour to form a firm dough.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle. Spread with butter; sprinkle with garlic powder and cheese. Cut each into 12 wedges. Roll up wedges from a wide end and place point side down on greased baking sheets.
  4. In a small bowl, beat egg and water. Brush over dough. Sprinkle with sesame seeds. Cover and let rise in a warm place until doubled, about 40 minutes.
  5. Bake at 350° for 16-18 minutes or until golden brown. Remove to wire racks. Yield: 2 dozen.
Originally published as Italian Cheese Sesame Rolls in Country Woman Christmas Annual 2006, p43

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