Reviews (1)
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Martha Stewart Member
Rating: Unrated
11/26/2014
I wondered if there's an error in the basic dough ("buttery yeast dough") recipe. It just didn't seem right in the mixer--way too gooey, never pulled away from sides. So I added LOTS more flour (maybe a cup or even 1 1/2 cups) more. Still didn't seem right but I gave up. It rose just fine, and end result=perfectly fabulous herb-and-cheese rolls. I'd be curious if others had success by following the recipe exactly.
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Herb-and-Cheese Rolls
Credit:
Bryan Gardner
Recipe Summary
prep: 25 mins
total: 2 hrs 25 mins
Yield: Makes 16
Ingredients
Ingredient Checklist
6 tablespoons unsalted butter, room temperature, plus more for pans and brushing
1 cup grated Parmesan
1/2 cup finely chopped fresh flat-leaf parsley
1 tablespoon plus 1 teaspoon chopped fresh thyme
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground pepper
Buttery Yeast Dough, herb variation
All-purpose flour, for dusting
Flaky sea salt, such as Maldon
Gallery
Herb-and-Cheese Rolls
Credit:
Bryan Gardner
Recipe Summary
prep: 25 mins
total: 2 hrs 25 mins
Yield: Makes 16
Gallery
Herb-and-Cheese Rolls
Credit:
Bryan Gardner
Herb-and-Cheese Rolls
Credit:
Bryan Gardner
Herb-and-Cheese Rolls
Recipe Summary
prep: 25 mins
total: 2 hrs 25 mins
Yield: Makes 16
Recipe Summary
prep: 25 mins
total: 2 hrs 25 mins
Yield: Makes 16
prep: 25 mins
total: 2 hrs 25 mins
prep:
25 mins
total:
2 hrs 25 mins
Yield: Makes 16
Makes 16
Ingredients
Ingredients
- 6 tablespoons unsalted butter, room temperature, plus more for pans and brushing
- 1 cup grated Parmesan
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1 tablespoon plus 1 teaspoon chopped fresh thyme
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon freshly ground pepper
- Buttery Yeast Dough, herb variation
- All-purpose flour, for dusting
- Flaky sea salt, such as Maldon
Directions
Butter two 8-by-2-inch round cake pans. In a bowl, combine Parmesan, parsley, thyme, zest, and pepper.
Divide chilled dough in half. Roll out one half (keep other half refrigerated) on a lightly floured surface into a 12-by-7-inch rectangle. Spread half of butter over dough, leaving a 1/4-inch border. Sprinkle with half of cheese mixture (it will seem like a lot), patting to adhere. Starting on a long side, roll dough into a cylinder. Pinch edges to seal; trim ends. Cut into 8 disks. Place, cut-side down, in a prepared pan. Repeat with remaining dough and filling. Drape with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 1 hour, 30 minutes.
Preheat oven to 375 degrees. Bake until golden brown (tent with foil, if browning too quickly), about 22 minutes. Brush tops with butter; sprinkle with salt. Let cool slightly on a wire rack before removing from pan and serving.
Reviews (1)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
11/26/2014
I wondered if there's an error in the basic dough ("buttery yeast dough") recipe. It just didn't seem right in the mixer--way too gooey, never pulled away from sides. So I added LOTS more flour (maybe a cup or even 1 1/2 cups) more. Still didn't seem right but I gave up. It rose just fine, and end result=perfectly fabulous herb-and-cheese rolls. I'd be curious if others had success by following the recipe exactly.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
11/26/2014
I wondered if there's an error in the basic dough ("buttery yeast dough") recipe. It just didn't seem right in the mixer--way too gooey, never pulled away from sides. So I added LOTS more flour (maybe a cup or even 1 1/2 cups) more. Still didn't seem right but I gave up. It rose just fine, and end result=perfectly fabulous herb-and-cheese rolls. I'd be curious if others had success by following the recipe exactly.
Martha Stewart Member
Rating: Unrated
11/26/2014
I wondered if there's an error in the basic dough ("buttery yeast dough") recipe. It just didn't seem right in the mixer--way too gooey, never pulled away from sides. So I added LOTS more flour (maybe a cup or even 1 1/2 cups) more. Still didn't seem right but I gave up. It rose just fine, and end result=perfectly fabulous herb-and-cheese rolls. I'd be curious if others had success by following the recipe exactly.
Rating: Unrated
All Reviews for Herb-and-Cheese Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Herb-and-Cheese Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
