Thursday, November 4, 2010

Cheesey Onion Rolls

 Since I tried making  homemade cinnamon rolls, with some success!!  I have really been interested in making more homemade bread.   Making bread from scratch can be a little intimidating at first, I was terrified! but mainly because I had never done it before.  

Fleischman's Yeast has a hotline that can help you out by offering baking tips and information.  The Fleischmann’s Yeast hotline: (800) 777-4959. Hotline hours are from 9am to 4pm, CST; questions may also be submitted online at   With Thanksgiving coming, I am really wanting to try out this recipe.  I think it would be nice to have homemade rolls, instead of something store bought. 

This recipe was entered in the DuQuoin State Fair (Illinois) and judged to be a winner.

Yield: 2 Dozen Rolls
Proof Time: 2 hours
Bake Time: 25 to 30 minutes

2 envelopes Fleischmann’s® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
1/2 cup sugar
1 cup warm milk (100° to 110°F)
1/2 cup very soft butter
1-1/2 teaspoons salt
2 eggs
5-1/2 to 6 cups bread flour
2 cups shredded Colby Jack cheese blend
1/2 cup finely chopped onion
1/4 cup dried chives
1-1/2 teaspoons garlic powder
4 tablespoons mayonnaise

Combine yeast and warm water in a large mixing bowl. Let stand 5 minutes to soften yeast. Add sugar, milk, butter, salt, eggs and 3 cups flour. Beat for 3 minutes with electric mixer until smooth; gradually add remaining flour until a soft dough is formed. Turn out onto lightly floured surface and knead 6 to 8 minutes, or until dough is smooth and elastic. Place dough in greased bowl, turning once to coat. Let rise in a warm, draft-free place for 1 hour or until doubled in bulk.

Punch down and turn dough out onto a lightly floured surface and knead a few times. Let rest about 5 minutes. Combine cheese, onions, chives, and garlic powder in a bowl. Divide dough in half and roll each part out to a 15 x 12-inch rectangle. Spread each rectangle with 2 tablespoons mayonnaise and sprinkle with half of cheese mixture. Roll, starting at long side, and seal edges. Slice each roll into 12 slices and place (cut side up) in two well greased 13 x 9-inch baking pans (12 rolls per pan). Cover and let rise 45 to 60 minutes, until doubled in size.

Bake in preheated 375°F oven for 25 to 30 minutes, or until golden. Cool in pan 10 minutes. Serve warm.


  1. Here from KCT Blog Hop! :)

  2. New follower from the thursday hop! Feel free to stop by and enter my giveaways :)

  3. This sounds delicious!

    New follower from This for That.


  4. Hi! I found your blog from the Buzz on By Thursday Blog hp! I am one of your new followers! Great blog you have! I really like the monster bread tags! CREATIVE!

  5. I'm writing this recipe down right now! I think these would be great with some Beef Barley Stew after a long afternoon of sledding with the kids (if it ever snows here!)