Here is another yummy bread recipe. I know you are surprised that I have another one. (NOT) These baker’s dozen yeast rolls recipe is one I found in my recent issue of Simple and Delicious. The recipe is actually right next to the garlic herb braid I shared a little bit ago. This recipe calls for quick-rise yeast. And for those of you that don’t know about quick-rise yeast, the beauty of it is you don’t have to proof it in water. I know it’s wonderful.
So these baker’s dozen yeast rolls are delicious and have a few fun things that make them different from your regular yeast roll. First, they have cheese in the dough. I know, yum! Then when they are all cooked you brush the tops of these babies with some honey and butter that has some garlic salt in it. Now this may sound a bit weird, but it works and is quite divine.Â
These rolls are moist and dense. The only problem I did have was the bottom of my rolls were a little doughy. My husband and oldest son actually thought they were perfect, but they like doughy rolls. I think it may have been the pan that I used. I used a ceramic dish. Next time I’ll try aluminum or glass. Other than that they were good. I just didn’t eat the bottom. I gave my bottom to my hubby and son who then devoured them.
Baker’s Dozen Yeast Rolls
Ingredients
- 2 to 2-1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 package (1/4 ounce) quick-rise yeast (I use SAF yeast)
- 1/2 teaspoon salt
- 3/4 cup warm water (120° to 130°)
- 2 tablespoons plus 4 teaspoons butter, melted, divided
- 3/4 cup shredded sharp cheddar cheese
- 2 teaspoons honey
- 1/8 teaspoon garlic salt
Instructions
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 375° for 11-14 minutes or until lightly browned. Combine the honey, garlic salt and remaining butter; brush over rolls. Remove to a wire rack to cool. Yield: 13 rolls.
18 comments
Super cool. Thank you for provide very good info on site
Super cool. Thank you for provide very good info on site
Laura, I made these rolls for supper tonight along with some home-made stew and they are FABULOUS! Very quick and easy to make and everyone raved about them.
Thanks for this great recipe and I’ll be making them over and over again.
Laura, I made these rolls for supper tonight along with some home-made stew and they are FABULOUS! Very quick and easy to make and everyone raved about them.
Thanks for this great recipe and I’ll be making them over and over again.
I just made these & my 4 year old keeps asking for more & more & more! She loves them! I used a Silicone circle pan & baked them an extra 7 min & They are done perfectly! mmmm soooo good! A++
I just made these & my 4 year old keeps asking for more & more & more! She loves them! I used a Silicone circle pan & baked them an extra 7 min & They are done perfectly! mmmm soooo good! A++
Made them tonight- perfect! My hubby said they tasted like something we would receive at a restaurant! Many thanks!
Made them tonight- perfect! My hubby said they tasted like something we would receive at a restaurant! Many thanks!
Can I use regular yeast if I don’t have the quick rise kind? Thanks!
Can I use regular yeast if I don’t have the quick rise kind? Thanks!
These look so yummy! I like the idea of quick rise yeast!!
These look so yummy! I like the idea of quick rise yeast!!
Your rolls look so good!
Your rolls look so good!
Gorgeous rolls!
Gorgeous rolls!
Your rolls look beautiful…cheese…yum!
The best type of pan for browning on the bottom is a dark, non-shiny metal pan. This will resolve the doughiness.
Your rolls look beautiful…cheese…yum!
The best type of pan for browning on the bottom is a dark, non-shiny metal pan. This will resolve the doughiness.