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.