Parrano Cheese-Thyme Rolls

This recipe goes with Roast Pork Sandwiches

Yield: 12 servings (serving size: 1 roll)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 138
  • Calories from fat: 16%
  • Fat: 2.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.5g
  • Carbohydrate: 22.7g
  • Fiber: 0.9g
  • Cholesterol: 24mg
  • Iron: 1.5mg
  • Sodium: 169mg
  • Calcium: 59mg

Ingredients

  • 1 teaspoon sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 3/4 cup warm water (100° to 110°)
  • 2 3/4 cups all-purpose flour (about 12 1/3 ounces), divided
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 3/4 cup (3 ounces) freshly grated Parrano cheese
  • 1 teaspoon cornmeal
  • Cooking spray

Preparation

  1. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/2 cups flour, thyme, salt, and egg to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough; let stand 10 minutes. Knead in Parrano cheese until well combined.
  2. Divide mixture into 12 equal portions, and form each portion into a ball. Place each ball onto a baking sheet sprinkled with cornmeal. Lightly coat tops of rolls with cooking spray; cover with plastic wrap. Let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
  3. Preheat oven to 400°.
  4. Bake rolls at 400° for 18 minutes or until browned on tops and bottoms. Remove rolls from baking sheet; cool completely on a wire rack.
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