Braided Peppery Cheese Rolls Recipe

5 1 1
Braided Peppery Cheese Rolls Recipe
Braided Peppery Cheese Rolls Recipe photo by Taste of Home
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Braided Peppery Cheese Rolls Recipe

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5 1 1
Publisher Photo
These eye-catching braided rolls are a wonderful accompaniment to any meal. The coarsely ground pepper isn't overpowering. I sometimes like to use the dough when making hamburger buns.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min. + cooling

Ingredients

  • 4-1/4 to 4-3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 teaspoons salt
  • 1 teaspoon coarsely ground pepper
  • 1-1/2 cups 2% milk
  • 1/4 cup butter, cubed
  • 2 eggs
  • 1/2 cup shredded cheddar cheese

Directions

In a large bowl, combine 2 cups flour, sugar, yeast, salt and pepper. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add 1 egg and 1/2 cup flour; beat 2 minutes longer. Stir in cheese and enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes. Divide into 36 pieces. Shape each into a 6-in. rope. Braid three ropes together. Pinch ends to seal. Repeat with remaining dough.
Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Beat remaining egg; brush over braids. Bake at 375° for 15-17 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 dozen.
Originally published as Braided Peppery Cheese Rolls in Best of Country Breads 2000, p57

Nutritional Facts

1 each: 259 calories, 7g fat (4g saturated fat), 55mg cholesterol, 389mg sodium, 39g carbohydrate (5g sugars, 1g fiber), 8g protein.

  • 4-1/4 to 4-3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 teaspoons salt
  • 1 teaspoon coarsely ground pepper
  • 1-1/2 cups 2% milk
  • 1/4 cup butter, cubed
  • 2 eggs
  • 1/2 cup shredded cheddar cheese
  1. In a large bowl, combine 2 cups flour, sugar, yeast, salt and pepper. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add 1 egg and 1/2 cup flour; beat 2 minutes longer. Stir in cheese and enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
  3. Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes. Divide into 36 pieces. Shape each into a 6-in. rope. Braid three ropes together. Pinch ends to seal. Repeat with remaining dough.
  4. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
  5. Beat remaining egg; brush over braids. Bake at 375° for 15-17 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 dozen.
Originally published as Braided Peppery Cheese Rolls in Best of Country Breads 2000, p57

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grannygourmet User ID: 3148826 79864
Reviewed Sep. 29, 2013

"My family all loved these rolls. They are easy and fun to make and are very tasty! I made them as written and am very pleased with the results!"

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