Baker's Dozen Yeast Rolls

Here is another yummy bread recipe.  I know you are surprised that I have another one. (NOT)  This was another recipe 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 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

• 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

1. 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.
2. 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.
3. 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.

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