Tuesday, November 2, 2010

Baker’s Dozen Yeast Rolls

•2 to 2-1/2 cups all-purpose flour
•2 tablespoons sugar
•1 package (1/4 ounce) quick-rise yeast •1/2 teaspoon salt
•3/4 cup warm water (120° to 130°)
•2 tablespoons plus 4 teaspoons butter, melted, divided
•3/4 cup shredded sharp cheddar cheese
•2 teaspoons honey
•1/8 teaspoon garlic salt

1.In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough.

2.Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.

3.Bake at 375° for 11-14 minutes or until lightly browned. Combine the honey, garlic salt and remaining butter; brush over rolls. Remove to a wire rack to cool. Yield: 13 rolls.