Rating: 4.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 7

Stir the dough together quickly the day before shaping and baking—no kneading necessary. The dough is more like a thick batter; don't add additional flour or the rolls will turn out dry.

Jeanne Kelly
Recipe by Cooking Light April 2010

Gallery

Credit: Sang An; Styling: Pam Morris

Recipe Summary

Yield:
8 servings (serving size: 1 roll)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in 2 tablespoons warm water in a large bowl; let stand 5 minutes or until bubbly.

    Advertisement
  • Heat 1 tablespoon oil in a small saucepan over medium heat. Add thyme to pan; cook 1 minute or until bubbly and fragrant. Add thyme mixture and milk to yeast mixture, stirring with a whisk; add 1/4 cup cheese, sugar, salt, and egg, stirring well.

  • Weigh or lightly spoon whole-wheat white flour into a dry measuring cup; level with a knife. Using a wooden spoon, stir whole-wheat white flour into yeast mixture. Weigh or lightly spoon 5 ounces (about 1 cup) all-purpose flour into a dry measuring cup; level with a knife. Add all-purpose flour to yeast mixture, stirring well. Add enough of remaining all-purpose flour, 1 tablespoon at a time, to form a smooth but very sticky dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and refrigerate overnight. (Dough will not double in size.)

  • Remove dough from refrigerator. Do not punch dough down. Turn dough out onto a floured surface; sprinkle dough lightly with flour. Roll dough into a 12 x 7–inch rectangle. Brush dough with remaining 1 tablespoon oil. Sprinkle remaining 1/4 cup cheese evenly over dough; sprinkle with pepper. Beginning with a long side, roll up dough jelly-roll fashion. Pinch seam to seal (do not seal ends of roll). Cut roll into 8 (1 1/2-inch) slices. Place slices, cut sides up, on a baking sheet covered with parchment paper. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until rolls have risen slightly.

  • Preheat oven to 400°.

  • Place pan in oven, and immediately reduce heat to 375°. Bake rolls at 375° for 12 minutes or until golden brown. Serve warm.

Nutrition Facts

161 calories; fat 6.3g; saturated fat 2g; mono fat 3.3g; poly fat 0.6g; protein 6.3g; carbohydrates 19.7g; fiber 1.3g; cholesterol 32mg; iron 1.4mg; sodium 246mg; calcium 112mg.
Advertisement
Advertisement