High of 15 degrees Fahrenheit in West Lafayette, Indiana today?
With a wind chill that makes it feel subzero?
Sounds like the perfect day to try out a new Cheddar Cauliflower Soup recipe, and bake some delicious and savory rolls to accompany the entree! These rolls just may steal the show!
Prep: 40 minutes Rise: 1 hour, 40 minutes Bake: 25 minutes Yield: 9 rolls
- 1 cup warm water (105-115 degrees F)
- 1 package active dry yeast
- 1/4 cup sugar
- 3 1/4 to 3 1/2 cups all-purpose flour
- 1 egg
- 1 teaspoon salt
- 2 cups shredded cheddar cheese (8 oz.)
- 1/4 cup finely chopped onion
- 1/4 cup snipped fresh chives
- 1 teaspoon garlic salt
- In a large bowl combine the warm water and yeast, stirring to dissolve yeast. Stir in sugar. Add 1 cup of the flour, the egg, shortening, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled in size (about 1 hour).
- Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 9x9x2 inch baking pan; set aside. For filling, in medium bowl combine cheese, onion, chives, and garlic salt; set aside.
- Roll dough into a 15×12 inch rectangle. Sprinkle filling over dough to within 1 inch of the edges. Roll up rectangle, starting from a long side. Pinch to seal seam. But into nine slices. Arrange in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (About 40 minutes).
- Preheat oven to 375 degrees F. Bake for 25 minutes or until golden. Cool in pan for 10 minutes. Remove from pan; serve warm.