Baker's Dozen Yeast Rolls
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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.
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
Real Mom Kitchen
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)
- ½ teaspoon salt
- ¾ cup warm water 120° to 130°
- 2 tablespoons plus 4 teaspoons butter melted, divided
- ¾ cup shredded sharp cheddar cheese
- 2 teaspoons honey
- ⅛ 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.
