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Golden Cheese Dinner Rolls

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Ingredients
  Yellow cornmeal 1 Tablespoon
  Bread flour 4 Cup (64 tbs) (Pillsbury's Best)
  Sugar 2 Tablespoon
  Dry buttermilk salad dressing mix/1 ounce dry buttermilk salad dressing mix 4 Ounce
  Active dry yeast 2 Tablespoon
  Margarine/Butter 1⁄4 Cup (4 tbs) (Parkay)
  Condensed cheddar cheese soup 11 Ounce
  Milk 1⁄4 Cup (4 tbs)
  Eggs 2
Directions

Grease 13x9-inch pan or two 9-inch round cake pans.
Sprinkle with 1 tablespoon cornmeal.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine 1 1/2 cups flour, sugar, salad dressing mix and yeast-blend well.
In medium saucepan, heat margarine, soup and milk until very warm (120 to 130°F.).
Add warm liquid and eggs to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in 1 1/2 cups flour to form a stiff dough.
On floured surface, knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 10 minutes.
Place in greased bowl; cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80° to 85°F.) until light and doubled in size, about 1 hour.
Punch down dough several times to remove air bubbles.
Divide dough into 2 parts; shape into balls.
Allow to rest on counter, covered with inverted bowl, for 15 minutes.
Divide dough into 24 parts; shape each into smooth ball.
Place in prepared pan; sprinkle with 1 tablespoon cornmeal.
Cover; let rise in warm place until light and doubled in size, about 45 to 60 minutes.
Heat oven to 400°F.
Bake 13 to 18 minutes or until rolls sound hollow when lightly tapped.
Remove from pan immediately.
24 rolls.
TIPS:
Pillsbury's Best All Purpose or Unbleached Flour can be substituted for bread flour.
Omit resting period before shaping.
Self-rising flour is not recommended

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Servings: 
24

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