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Cheese Rolls

A slightly sweeted dough is rolled around a chedder and onion filling, then baked until golden brown for these rolls.

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  • Makes: 9 servings
  • Serving Size: 1 roll
  • Prep: 40 mins
  • Rise: 1 hr 40 mins
  • Stand: 10 mins

Cheese Rolls

Directions

  1. In a large mixing bowl combine water and yeast; stir until yeast is dissolved. Stir in sugar. Add egg, shortening, 1 cup of the flour, and salt. Beat on low speed of electric mixer until combined. Beat on medium 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 greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).
  2. Punch dough down; turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease a 9x9x2-inch baking pan. In a medium bowl combine cheese, onion, chives, and garlic salt. Roll dough to a 15x12-inch rectangle. Sprinkle cheese mixture over dough rectangle. Roll up starting from long side. Seal seam. Slice into 9 pieces. Place cut sides down in prepared pan. Cover and let rise 40 minutes or until almost doubled.
  3. Preheat oven to 375 degrees F. Bake for 25 to 30 minutes or until tops are golden. Cool in pan on wire rack 10 minutes. Remove from pan. Cool about 20 minutes more before serving. Makes 9 rolls.

From the Test Kitchen

Frozen bread dough option:

If desired, in place of the yeast bread dough mixture, thaw and let a 1 pound loaf frozen bread dough rise according to package directions. Roll out, fill, slice, let rise, and bake as directed above.

Nutrition Facts (Cheese Rolls)

  • Per serving:
  • 336 kcal cal.,
  • 15 g fat
  • (7 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 50 mg chol.,
  • 531 mg sodium,
  • 38 g carb.,
  • 1 g fiber,
  • 6 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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